If you’re craving a soft, creamy, and delicately floral dessert, this” Halawet el jibn recipe” is precisely what you need. A treasured Syrian sweet halawet el jibn (also spelt halawat el jibn or halawet jibn) is a semolina and cheese-based roll filled with sweet cream and soaked in aromatic syrup. This dessert has captured the hearts of people across the Middle East and is gaining popularity worldwide for its unique taste and delightful texture.
Whether you’re planning a special occasion or want to impress your family, this in-depth guide will walk you through every step of preparing the perfect holiday meal. We’ll delve into the dish’s history, offer practical tips, and address all your questions.
Table of Contents
1. What is Halawet El Jibn?
Halawet el jibn translates to “sweet of the cheese” in Arabic. This delicious dessert is made from a cooked dough of fine semolina and cheese, rolled with a creamy filling called ashta—a traditional Arab cream cheese that is rich, thick, and slightly sweet. The rolls are finished with a fragrant sugar syrup and often garnished with crushed pistachios.
What makes this sweet so special is its texture: soft, stretchy, creamy, and not overly sweet. It’s a beautiful representation of Levantine dessert-making, where floral waters, dairy, and nuts come together in perfect harmony.
2. The Cultural Significance of This Syrian Sweet
Halawet el jibn recipe originated in Hama, Syria, and has since spread to neighbouring countries like Lebanon, Jordan, and Egypt. It’s a staple during Ramadan, weddings, and family gatherings, symbolizing hospitality and celebration.
Street vendors in Syria and Lebanon often sell hallowed el jib freshly made, rolled right in front of you. It’s a typical dessert served alongside Arabic coffee or mint tea, offering a refreshing and cooling treat after a heavy meal.
3. Key Ingredients and Substitutions
Dough Ingredients:
- 1 cup fine semolina: Gives the dough its signature smoothness.
- 1/2 cup sugar: Provides sweetness.
- 1 cup water: For moisture.
- 1 tablespoon rose water + one tablespoon orange blossom water: For aroma and traditional flavour.
- 1 cup shredded cheese: Traditionally made with Akkawi or Nabulsi, but mozzarella can be used for a milder version.
Filling Ingredients:
- 1 cup homemade ashta: Or substitute with thickened heavy cream.
- Optional: A dash of powdered sugar for extra sweetness.
Syrup Ingredients:
- 1 cup sugar
- 1/2 cup water
- 1 teaspoon lemon juice
- 1 tablespoon rose water
Garnish:
- Crushed pistachios
- Dried rose petals (optional)
4. Required Tools and Kitchen Setup
To successfully make a hallowed el job, you’ll need:
- Non-stick saucepan
- Rolling pin
- Spatula or wooden spoon
- Parchment paper or silicone mat
- Sharp knife or pizza cutter
- Tray or flat surface
- Piping bag (optional)
Tip: Keep your tools ready ahead of time, as timing is crucial in this recipe.
5. Authentic Halawet El Jibn Recipe: Step-by-Step
Making the Syrup:
- In a saucepan, combine sugar and water.
- Heat until sugar dissolves, then boil for 7–10 minutes.
- Add lemon juice and floral water.
- Cool completely before using.
Preparing the Dough:
- In a non-stick saucepan, combine semolina, sugar, and water.
- Stir continuously over medium heat until the mixture thickens.
- Add the shredded cheese and stir until it is melted and smooth.
- Add rose water and orange blossom water.
- Transfer the dough to a parchment-lined surface.
Making Homemade Ashta (Arab Cream Cheese):
- Heat 2 cups whole milk with 1 tbsp sugar.
- In a separate bowl, mix one tablespoon of cornstarch with 1/4 cup of water.
- Stir the slurry into the milk and continue to heat.
- Once thickened, add 1/4 cup heavy cream.
- Cool and refrigerate until needed.
Assembling the Rolls:
- While the dough is warm, roll it into a thin rectangle.
- Pipe or spoon a line of ash along one side.
- Carefully roll the dough over the cream.
- Cut into 2-inch rolls.
- Drizzle with cooled syrup and garnish.
6. Tips for Success: Getting the Texture Just Right
- Use unsalted cheese to avoid an overpowering savoury taste.
- Don’t overheat the dough, or it may become rubbery.
- Work quickly: The dough is easier to handle while warm.
- Cool syrup completely before drizzling to prevent sogginess.
7. Halawet El Jibn Across the Arab World
In Lebanon, the recipe is sometimes enriched with clotted cream. In Jordan, variations often include the addition of cardamom or cinnamon. Egyptians might prepare it with ricotta or other local soft cheeses. Each region adds its touch, but the essence remains: soft dough, rich cream, and fragrant syrup.
8. Nutritional Information and Dietary Adaptations
NutrientPer Piece (approx.)
Calories 150–180 kcal
Fat 6–8g
Carbs 20–25g
Protein 3–5g
Dietary Tips:
- Vegetarian: This recipe is naturally vegetarian.
- Gluten-free: Use gluten-free semolina or cornstarch-based dough.
- Low-sugar: Reduce sugar in syrup and dough.
9. Serving Suggestions and Pairings
- Serve cold for the best texture.
- It pairs beautifully with mint tea, Arabic coffee, or even chai.
- Add seasonal fruits, such as figs or berries, for a colourful presentation.
- Serve in elegant paper cups for gatherings or special occasions.
10. Storage and Make-Ahead Tips
- Refrigerate in an airtight container for up to 3 days.
- Don’t freeze: Freezing changes the texture.
- Make ahead: You can prepare the dough and ashta separately and assemble them just before serving.
11. Common Mistakes to Avoid
- Using salty cheese.
- Letting the dough cool too much before rolling.
- Skipping the rose/orange blossom water.
- Overcooking the syrup.
12. Final Thoughts and Conclusion
This hallowed el jib recipe is more than just a dessert—it’s a piece of cultural heritage. With its soft texture, rich filling, and fragrant finish, it’s no wonder this Syrian treat has found its way into the hearts of people across the world. Whether you’re a seasoned cook or a beginner, this guide gives you all the tools you need to create an authentic, unforgettable halawat el jibn at home.
Try it today and savour the tradition, one creamy bite at a time.
13. FAQ
1. Can I use mozzarella for the Holy El Jib recipe?
Yes! Low-moisture, unsalted mozzarella is a common substitute for traditional Arab cream cheese in this hallowed jib recipe.
2. Is halawet el jibn difficult to make?
Not at all. With the right tools and timing, it’s straightforward—even for beginners.
3. What’s the difference between Halawet el jibn and Kanafeh?
Kanafeh uses shredded phyllo dough, while Hallowed el jib uses cooked semolina-cheese dough. Both are traditional Syrian sweets but differ in texture and preparation.
4. Can I make halawet el jibn vegan?
Yes, but it requires substitutions like almond milk ashta and plant-based cheese. The texture won’t be precisely the same, but it will still be delicious.
Enjoy exploring this delicious, traditional dessert. If you make this recipe, let the aromas transport you to the bustling streets of Damascus or Hama, where this sweet first delighted generation
Check out my website for more tasty recipes like this one
Halawet El Jibn (Syrian Sweet Cheese Rolls)
Ingredients
Equipment
Method
- Make the Syrup (First, to allow cooling):
- In a saucepan, combine sugar and water.
- Bring to a boil and simmer for 7–10 minutes.
- Add lemon juice and floral water.
- Let it cool completely.
- Prepare the Ashta Filling:
- In a saucepan, heat milk and sugar.
- In a small bowl, mix cornstarch with water.
- Add the slurry to the milk, stir until thickened.
- Stir in heavy cream.
- Let cool and refrigerate until ready to use.
- Make the Dough:
- In a non-stick saucepan, combine semolina, sugar, and water.
- Stir constantly over medium heat until thick.
- Add shredded cheese and stir until fully melted.
- Mix in rose and orange blossom water.
- Spread the dough on parchment paper into a thin rectangle.
- Assemble the Halawet El Jibn Rolls:
- While dough is still warm, spoon or pipe ashta in a straight line along one side.
- Gently roll the dough over the filling, creating a tight log.
- Cut into 2-inch rolls using a knife or pizza cutter.
- Arrange on a serving plate.
- Finish & Garnish:
- Drizzle with the cooled syrup.
- Sprinkle with crushed pistachios and rose petals if using.
- Serve cold for best texture.
