Desserts
ChefFatima Jammoul
Halawet el-Jibn (Sweet Cheese) with Mozzarella
Halawet el-jibn with mozzarella — a much-loved sweet that’s easier to make than you think. The recipe also includes an easy method to make qreeshah (curd) at home.
Halawet el-jibn with mozzarella — a very tasty recipe and easier than expected
Ingredients
Start here, then move straight into the method.
- 1 cup sugar
- 3/4 cup water
- 300 grams mozzarella cheese
- 3/4 cup fine semolina (farikha flour)
- 1 tablespoon orange blossom water
- 1 packet mastic
- Syrup (qatir/shira) for serving
- How to make qreeshah (homemade curd/cream)
- To make kanafeh with mozzarella the way Fatima does, see: Kanafeh with Mozzarella
Method
Follow the cooking sequence without leaving the page.
- Put the water and sugar in a pot over the heat and stir
- When they have warmed slightly, add the farikha flour and stir until the water is absorbed
- Then add the cheese and continue stirring until you obtain a cohesive dough
- Add mastic and orange blossom water and stir to incorporate them into the dough
- Place the halawet el-jibn dough with mozzarella on parchment paper and roll it out
- Fill it with clotted cream and roll it up
- Cut the halawet el-jibn with mozzarella as desired and serve with syrup
- Place 1 liter of milk in a pot over the heat
- When it heats, add a small coffee cup of white vinegar so the milk curdles and thickens
- Let the milk boil for 5 minutes with the vinegar, then strain and discard all the waterTimers: 5 min
- Let the qreeshah (curd) cool well at room temperature and then in the refrigerator before using
- Fatima Jamoul
- To make kunafa with mozzarella in Fatima's style, see the link: Kunafa with Mozzarella
Recipe tags
DessertsInternationalVegetarianNut freeEgg free
Notes and serving ideas
- Kanafeh with Mozzarella
