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Halawet El Jibn Recipe

Halawet El Jibn (Syrian Sweet Cheese Rolls)

Halawet El Jibn is a beloved Syrian dessert made from a delicate semolina and cheese dough, filled with rich ashta (Arab cream), and topped with floral syrup and pistachios. Soft, stretchy, creamy, and subtly sweet, it’s a show-stopping treat perfect for holidays, Ramadan, or special occasions.
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Prep Time 25 minutes
Cook Time 20 minutes
15 minutes
Total Time 1 hour
Servings: 8
Course: Dessert
Cuisine: Middle Eastern, Syrian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • For the Dough:
  • 1 cup fine semolina
  • 1/2 cup sugar
  • 1 cup water
  • 1 tablespoon rose water
  • 1 tablespoon orange blossom water
  • 1 cup unsalted shredded cheese Akkawi, Nabulsi, or low-moisture mozzarella
  • For the Ashta Filling:
  • 2 cups whole milk
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 1/4 cup heavy cream
  • For the Syrup:
  • 1 cup sugar
  • 1/2 cup water
  • 1 teaspoon lemon juice
  • 1 tablespoon rose water
  • For Garnish:
  • Crushed pistachios
  • Dried rose petals optional

Equipment

  • Non-stick saucepan
  • Wooden spoon or silicone spatula
  • Rolling Pin
  • Parchment paper or silicone mat
  • Sharp knife or pizza cutter
  • Mixing bowls
  • Saucepan (for syrup)
  • Piping bag (optional)

Method
 

  1. Make the Syrup (First, to allow cooling):
  2. In a saucepan, combine sugar and water.
  3. Bring to a boil and simmer for 7–10 minutes.
  4. Add lemon juice and floral water.
  5. Let it cool completely.
  6. Prepare the Ashta Filling:
  7. In a saucepan, heat milk and sugar.
  8. In a small bowl, mix cornstarch with water.
  9. Add the slurry to the milk, stir until thickened.
  10. Stir in heavy cream.
  11. Let cool and refrigerate until ready to use.
  12. Make the Dough:
  13. In a non-stick saucepan, combine semolina, sugar, and water.
  14. Stir constantly over medium heat until thick.
  15. Add shredded cheese and stir until fully melted.
  16. Mix in rose and orange blossom water.
  17. Spread the dough on parchment paper into a thin rectangle.
  18. Assemble the Halawet El Jibn Rolls:
  19. While dough is still warm, spoon or pipe ashta in a straight line along one side.
  20. Gently roll the dough over the filling, creating a tight log.
  21. Cut into 2-inch rolls using a knife or pizza cutter.
  22. Arrange on a serving plate.
  23. Finish & Garnish:
  24. Drizzle with the cooled syrup.
  25. Sprinkle with crushed pistachios and rose petals if using.
  26. Serve cold for best texture.

Notes

Cheese tip: If using salty cheese like Akkawi, soak in water for several hours to reduce saltiness.
Floral water: Don’t skip the rose and orange blossom water—it gives the dish its signature aroma.
Timing: The dough is easier to handle while warm; work quickly.
Make-ahead: You can prepare the syrup and ashta a day in advance. Assemble just before serving.
Storage: Store in an airtight container in the fridge for up to 3 days. Do not freeze.