Desserts
ChefOla Faour
Authentic Mozzarella Jibneh Halawa
Jibneh halawa is one of the tastiest and easiest Lebanese desserts. If you make it with mozzarella, it becomes even easier, because mozzarella is naturally mild and can be used directly.
Ingredients
Start here, then move straight into the method.
- 750 g mozzarella cheese
- 1 1/4 cups fine semolina
- 1 small demitasse cup syrup, or 1/4 cup
- 1 small demitasse cup, or 1/4 cup, rose water mixed with orange blossom water
- Syrup, for rolling out the halawa dough
- Filling
- Ashta
- 2 liters milk
- 1 very small demitasse cup lemon juice, or 1/4 cup
- 2 tablespoons yogurt
- 2 ready-made tins of qaimar ashta, or 1 tin mascarpone cheese
- Start by making the ashta. Place the milk in a pot over the heat
- Jibneh halawa
Method
Follow the cooking sequence without leaving the page.
- When it is warm, add the lemon juice and yogurt and stir
- Let it simmer briefly over low heat until the milk separates and curds form
- Strain the milk to collect the curds, and leave them in the strainer long enough to drain off all the liquid
- Mix the curds you obtained well with the tin of qaimar or mascarpone
- Chill the ashta in the refrigerator until completely cold before using
- Place the cheese, grated or broken into pieces if it is a large block, in a pot over the heat
- When half of the cheese has melted, add the fine semolina, syrup, rose water, and orange blossom water, and keep stirring until the cheese melts completely, the mixture is combined, and the dough becomes stretchy
- Roll out the dough on a surface greased with syrup until it becomes thin
- Fill it lengthwise with the ashta filling, then cut the dough lengthwise into strips about 5 cm wide and roll it over the filling to make a long log
- Cut the log into pieces of the desired size
- Serve the mozzarella jibneh halawa with syrup
- Mozzarella jibneh halawa from our friend at What Are We Cooking Today
- Also from Iman, here is the recipe for Homemade Shaabiyat
- Click the link to make Special Aleppo Pistachio Mafroukeh from Iman
Recipe tags
DessertsInternational
Notes and serving ideas
- Maamoul Madd with Ashta
- Homemade Shaabiyat
- Special Aleppo Pistachio Mafroukeh
