Syrian Halawet El Jibn is a traditional dessert famous in the cities of Hama and Homs with both claiming its origin. It is made from semolina water sugar and unsalted sweet cheese. “Ma‘jouqat Halawet El Jibn” follows the same concept but is prepared by spreading the mixture in a tray or Pyrex dish without rolling then topping it with cream and pistachios before drizzling it with syrup.
This dessert is known for its slightly soft slightly stretchy texture and its rich flavor that blends the sweetness of the syrup with the unique taste of the cheese. It is usually served as a dessert after meals or alongside coffee and tea and is considered one of the most beloved traditional Syrian sweets enjoyed by both adults and children.
Dough
1 ½ cups water
1 cup sugar
1 cup fine semolina
2 cups mozzarella or any sweet, salt-free cheese
3 tbsp orange blossom water
Syrup
2 cups sugar
1 cup water
A squeeze of lemon
Homemade Cream (Ashta)
1 liter milk
2 tbsp yogurt
A squeeze of lemon
1 can Turkish cream (added after cooling)
Dough
Heat water and sugar over low heat, stirring until fully dissolved.
Add semolina gradually, stirring until it thickens slightly.
Add mozzarella and mix until it begins to melt.
Before melting completely, add orange blossom water and continue stirring until stretchy.
Spread the mixture in a pyrex dish greased lightly with syrup.
Syrup
Boil water and sugar together.
Add a squeeze of lemon.
Let it boil for a few minutes, then cool it down.
Homemade Cream
Bring milk to a boil.
Add yogurt and lemon juice, stirring until the milk curdles.
Strain it and mix with Turkish cream.
Spread over the dough layer.
Final Layer
Top with ground pistachios.
Refrigerate for 2 hours.
Enjoy! 🌿🍮
