How to Make Jibneh Halawa

Ingredients

• Half a kilo mozzarella cheese
• 1 cup fine flour or fine semolina
• 1 cup water
• 1/2 cup sugar
• 1/4 cup rose water
• Pre-made cream or kaymak
• 2 mastic seeds, ground with a pinch of sugar
• Pistachios or lemon blossom for garnish
• Sugar syrup
• Cream:
• 3 cups powdered milk
• 3 cups water
• 1 large tablespoon vinegar
• Cream method:

Method

1. Dissolve the sugar in the water and place them in a pot over the heat.
2. As soon as it boils, add half the rose water and the cheese.
3. Once the cheese melts, gradually add the flour and stir until the mixture thickens and forms a dough.
4. Stretch the dough upward with a spoon while stirring.
5. Add the remaining rose water and the mastic (ground with a pinch of sugar), stir, and remove the halawa from the heat.
6. Roll the halawa out thinly on a piece of nylon greased with syrup, or on a clean surface greased with syrup; do this as soon as you turn off the heat.
7. When it cools after a few minutes, fill it with the fresh cream prepared ahead of time and chilled, then cut it.
8. Garnish the Jibneh Halawa with pistachios and lemon blossom, and serve it cold from the fridge with syrup.
9. Mix the milk, water, and vinegar and place them in a pot over the heat.
10. Stir until they boil, then let them boil for 2 more minutes.
11. Turn off the heat and set the pot aside for 5 minutes.
    Timers: 5 min
12. After 5 minutes, strain them using the special cloth for making labneh (or the cloth used for labneh) and leave them in the strainer inside the cloth until they drain well.
    Timers: 5 min
13. Place the cream in the fridge to cool before use.
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