How Do We Make the Tastiest and Easiest Jibneh Halawet at Home?

Ingredients

• 250 g sweetened Czech Akkawi cheese
• 250 g grated mozzarella cheese - if Akkawi cheese is not available, replace it with mozzarella
• 1/2 cup qatar or syrup
• 1 cup water
• 1 tablespoon orange blossom water
• 1 tablespoon rose water
• 1/2 cup frakha flour
• 2 tablespoons coarse semolina
• Filling:
• Put 1 liter of milk over low heat until it boils, add 2 tablespoons of white vinegar, and stir for 10 minutes until the cheese separates completely from the water..
• Turn off the heat and pour the mixture into a very fine sieve, draining it well from the water...after it cools, add 1 container of plain qaimar cream and whisk the mixture well
• Note:
• You must work with the dessert dough as quickly as possible before it cools completely...
• Recipe and method for making jibneh halawet from our friend and cook at the Sho Tabbakheen Today website:
• Salam Shaito
• Click on Salam’s name to visit her profile page on our site

Method

1. (Bain-marie) Place the cheese with 1 cup of water and melt them using a bain-marie, i.e., a pot of hot water with the cheese and water in a smaller pot placed inside the larger pot. Stir the cheese with a wooden spoon until it melts completely and becomes stretchy...
2. Begin adding the semolina, the sugar syrup (qatr), and farikha flour in batches and stir until all is incorporated and the cheese becomes a single elastic mass, then add orange blossom water and rose water and beat well..
3. Spread a quantity of sugar syrup on a marble surface and place the cheese over the syrup and roll it with the shobak into a rectangular shape; place the filling lengthwise on one edge of the dough, fold and cut lengthwise then cut into small pieces and garnish as desired.
4. Filling:
5. Place 1 liter of milk over low heat until it boils, add 2 tablespoons white vinegar and stir for 10 minutes until the cheese separates completely from the whey..
6. Turn off the heat and pour the mixture into a very fine sieve and strain well from the water... after it cools, add a plain can of Qeimer cream and beat the mixture well
7. Note:
8. You must work with the halawet dough as quickly as possible before it cools completely...
9. The recipe and method for preparing jibneh halawet are from a friend and chef of the Sho Tabkhin Al-Youm site:
10. Salam Shaaito
11. Click on Salam's name to visit her page on our site
12. #recipes #recipe #desserts #jibneh_halawet #cheese #sho_tabkhin_al_youm