Halawet el-Jibn (Sweet Cheese) with Mozzarella

Ingredients

• 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):
• طريقة عمل حلاوة الجبن بالموزاريلا من صديقة وطاهية موقع شو طابخين اليوم:
• فاطمة جمول
• اضغطوا على اسم فاطمة لزيارة صفحتها الخاصة على موقعنا
• To make kanafeh with mozzarella the way Fatima does, see: Kanafeh with Mozzarella

Method

1. Put the water and sugar in a pot over the heat and stir
2. When they have warmed slightly, add the farikha flour and stir until the water is absorbed
3. Then add the cheese and continue stirring until you obtain a cohesive dough
4. Add mastic and orange blossom water and stir to incorporate them into the dough
5. Place the halawet el-jibn dough with mozzarella on parchment paper and roll it out
6. Fill it with clotted cream and roll it up
7. Cut the halawet el-jibn with mozzarella as desired and serve with syrup
8. Place 1 liter of milk in a pot over the heat
9. When it heats, add a small coffee cup of white vinegar so the milk curdles and thickens
10. Let the milk boil for 5 minutes with the vinegar, then strain and discard all the water
11. Let the qreeshah (curd) cool well at room temperature and then in the refrigerator before using
12. Fatima Jamoul
13. To make kunafa with mozzarella in Fatima's style, see the link: Kunafa with Mozzarella