Desserts
ChefLoubna Fawaz
Homemade Jibneh Halawa
Before and after "What are we cooking today" are not the same! We simply used to think we would never make jibneh halawa at home, but with this site full of recipes from non-professional homemakers who succeed at preparing the hardest dishes, nothing seems impossible anymore, and now we make jibneh halawa and many more recipes too!
Homemade jibneh halawa in an easy, tried-and-tested recipe
Ingredients
Start here, then move straight into the method.
- 2 cups fine semolina
- 1 kilo unsalted or unsweetened Akkawi cheese
- 1 cup sugar syrup
- 1 cup water
- 1 kilo fresh clotted cream
- Pistachios for garnish
- Lemon blossom jam for garnish
Method
Follow the cooking sequence without leaving the page.
- Cut the cheese with a knife and leave it soaking in cold water overnight, changing the water several times to get rid of the saltiness of the cheese used for jibneh halawa.
- Add cold water each time, then drain well the next day before using.
- Place a nonstick pot over low heat and add the sweetened cheese, stirring until it melts. Remove from the heat and set aside... and discard the cheese water.
- Add the water and sugar syrup to the pot until hot, then add the cheese and stir the mixture with a wooden spoon. Begin adding the semolina in batches until you get a firm dough. Remove from the heat and knead it while hot, then add some of the syrup to a round tray and start spreading the dough...
- A rolling pin can be used to get a thin dough.
- Cut the jibneh halawa dough into rectangles and fill with clotted cream, then roll it up into finger shapes or other shapes as desired. Garnish with pistachios and lemon blossom jam, and serve cold with syrup.
Recipe tags
DessertsInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Homemade clotted cream recipe and method
