Halawet el jibn (Sweet Cheese Rolls) - How to make Arabic Dessert with Cheese - Cold Desserts with cheese with cream. Original Halawet el jibn (Sweet Cheese Rolls) - How to make Arabic Dessert with Cheese - Cold Desserts with cheese with cream. Halawet el Jibn iis a traditional Levantine and Middle Eastern dessert of Syrian origin made of semolina dough and cheese, topped with cream and sugar syrup.. Make this delicious dessert of cream and cheese for your lunch and have it with your family. This is the best Cheese Dessert or Sweet Cheese Rolls that can be made for the whole family. Learn how to make delicious and tasty
Halawet el jibn (Sweet Cheese Rolls) - How to make Arabic Dessert with Cheese - Cold Desserts with cheese with cream

#dessert #cheese #cream #halaweteljibn

Watch the video for preparation on how to make delicious and easy Halawet el jibn (Sweet Cheese Rolls) - How to make Arabic Dessert with Cheese - Cold Desserts with cheese with cream :

Ingredients:
Milk – 1 liter
Boil – Low heat
Vinegar/Lemon – 3 tsp
Mix for 4 mins to make Cheese
Drain the water
Add Cheese – 1 Packet
Sugar Syrup – 3 tsp
Mix well
Water – 1½ glass
Sugar – ½ cup
Semolina – ½ cup
Rose water – 1 tsp
Mozzarella Cheese – ½ cup
Cook until thick mixture formed
Cling film
Add Sugar Syrup – 2 tsp with brush
Roll it
Refrigerate - 3 hours
Cut and Enjoy

Directions :
- 1 litre of fresh milk with 1 tbsp vinegar. Bring them to a boil and strain the liquid after the cheese has clotted, and the cream cheese is prepared.
- Add the sugar, water and lemon juice to a saucepan over medium-high heat. Bring to a boil, then reduce the heat immediately and simmer for 8-10 minutes on a low heat. It should thicken the syrup slightly. Stir in rose water. Put it in a glass bowl and let it cool.
- Cook the milk and sugar together in a medium-hot saucepan, stirring periodically, until the sugar dissolves. Then bring the fine semolina to a boil, stirring continuously with a spatula until well blended and slightly thickened. It'll take around 1-2 minutes or so. Reduce the heat, then add the cheese and rose water and mix well until the cheese has melted and the mixture forms a soft dough, over low to medium heat. Allow it to cool until it is warm enough to handle the mixture. Slice the dough into two equal parts.
- Roll the dough to a thickness of 3-4 mm using a rolling pin, put the cheese stuffing and roll it and cut the edge with a sharp knife. Till you get 6-7 logs of halawet el jibn, repeat with all the dough. Trim it to the size you
like and decorate / garnish it with crushed pistachios and melted chocolate.

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