Halawet El Jibn

Halawet El Jibn

This Lebanese dessert made out of cheese dough, ashta cream and rose jam, has a unique savor. Try it!

Cooka Beirut


12 servings
  1. 250 g akkawi cheese, white
  2. 250 g white braided cheese
  3. 1 cup water
  4. 1/2 cup sugar
  5. 1/2 cup semolina
  6. 1/2 cup ferkha flour
  7. 1/4 cup orange blossom water (mazahr)
  8. 1/4 cup rosewater
  9. 1 kg fresh cream, or kashta
  10. For syrup:
  11. 2 cups sugar
  12. 1 cup water
  13. 1 tablespoon lemon juice
  14. 1 tablespoon orange blossom water
  15. 1 tablespoon rose water
  16. For Decoration:
  17. orange blossom
  18. pistachios ground


30 mins
  1. Add Photo

    To prepare the syrup, stir the sugar and water in a pot over heat.

  2. Add Photo

    When it starts to boil, add lemon juice and leave until it thickens. Then add orange blossom water and rose water, remove syrup from heat and set aside to cool.

  3. Add Photo

    Cut the akkawi cheese and braided cheese and soak them in water. It is preferable to change the water several times or leave them under running water for around two hours in order to remove the salt completely. Then strain the cheeses.

  4. Add Photo

    In a pot over heat, mix the sugar, semolina and ferkha flour with water; stir well using a wooden spoon.

  5. Add Photo

    Add the strained cheese pieces to the mixture and pour the orange blossom water and rose water over them. Stir until the cheese melts and the mixture becomes sticky dough.

  6. Add Photo

    Brush 2 nylon sheets with water. Place one of them on a flat surface, spread the dough over it and cover it with the other nylon sheet. Then use a rolling pin to spread the dough so it becomes relatively thin.

  7. Add Photo

    Remove the nylon sheets from both sides of the dough, and cut it into 10 x 8 cm strips. Place one strip vertically, put 1 tablespoon of cream on the bottom part and close the edges around it then roll the strip up. Repeat process for all the dough strips.

  8. Add Photo

    Arrange the filled rolls in a serving dish and decorate with cream and pistachio. Serve with the syrup.

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