Halawet al-jibn is one of the most popular Arabic desserts. It’s simple to prepare at home — no need to buy it ready-made.

1 cup fine semolina

1 cup sugar

1 cup water

4 cups mozzarella cheese (or 1/2 kg)

1 tsp orange blossom water

1 tsp rose water

Qareesheh (drained curds):

5 cups milk

3/4 cup white vinegar

1/4 cup plain yogurt

Qimeer cream:

3 tbsp cornstarch

1 tsp rose water

1 tsp orange blossom water

2 tbsp sugar

lemon blossom for garnish

pistachios for garnish

Syrup (Qatr / Shireh):

1 cup water

1/2 cup sugar

1 tbsp lemon juice

1 tsp rose water

1 tsp orange blossom water

Start by making the qareesheh: put the milk in a pot over medium heat and bring it to a gentle boil.
Add the vinegar and the yogurt and keep over the heat until the curds separate from the whey.
Spoon out the curds with a slotted spoon, place them in a fine clean cloth set in a sieve, and let all the liquid drain away.
Allow the drained curds to cool.
Prepare the qimeer cream: mix 1 cup milk with 2 tbsp sugar and the cornstarch, whisk well while cold, then cook in a saucepan over medium heat, stirring constantly until it becomes a thick cream.
Stir in the rose water and orange blossom water, then set the cream aside to cool.
Blend the qimeer cream with the drained curds in a food processor or mix by hand until smooth. Refrigerate the cream.
Make the halawet dough: put 1 cup water and the sugar in a saucepan over medium heat; heat until the sugar dissolves and the mixture starts to boil.
Add the cheese and stir until it melts completely. Gradually add the semolina, stirring well until you obtain a smooth, elastic dough.
Spread a little syrup on a clean surface, then place the hot halawa on it and press/roll it by hand or with a rolling pin into a rectangle.
Place some of the chilled cream along one edge, roll it into a thin log, and cut it. Continue this process until all the dough is used.
Cut the halawet al-jibn rolls into small pieces or to your preferred size and garnish with pistachios and lemon blossom.
Serve halawet al-jibn with the syrup.

Halawet al-Jibn (Cheese Halawa)

Prep checklist