Sweet Cheese Rolls (Halawet El Jibn)

We invite you to prepare Sweet Cheese Rolls (Halawet El Jibn), a wonderful Arabic dessert that translates to “sweetness of cheese.” These cheese rolls are infused with rose or orange blossom flavors, drizzled with syrup, and sprinkled with crushed pistachios.

Ingredients:

For the syrup:

• 2 cups granulated sugar
• 1 cup water
• Juice of half a lemon (about ½ teaspoon)
• ¾ teaspoon orange blossom water
• ¾ teaspoon rose water

For the sweet cheese rolls:

• 1 cup water
• ½ cup sugar
• 1 cup fine semolina (known in Arabic as basbousa)
• 2 cups (300 g) shredded mozzarella cheese
• 2 tablespoons rose water

For the filling:

• 400 g fresh cream

For garnish:

• Ground pistachios
• Rose petal jam (optional)

Instructions:

To prepare the sugar syrup (can be made up to a week in advance):

1. In a small saucepan, combine sugar, water, and lemon juice. Place over medium heat.
2. Bring to a boil, then reduce the heat to low and let it simmer for no more than 10 minutes! The syrup will slightly thicken to a more viscous consistency. If it boils for too long, it may become too thick and candy-like. Add the orange blossom water and rose water.
3. Transfer to a serving bowl and allow it to cool to room temperature.

To prepare the cheese rolls:

1. In a saucepan over medium heat, combine water and sugar, stirring occasionally until the sugar dissolves. Bring to a boil, then add the fine semolina, stirring continuously with a spatula until well combined and slightly thickened, about 30 seconds.
2. Reduce the heat, then add the cheese and rose water. Stir well until the cheese melts and the mixture forms a soft, smooth dough. Let it cool slightly until warm enough to handle.
3. Divide the dough into two equal parts, keeping one covered while working with the other. Place the dough onto a sheet of plastic wrap and cover with another sheet. Roll it out between the plastic sheets into a rectangle (25 x 35 cm). Remove the top layer of plastic. Use a sharp knife or a pizza cutter to trim the edges, creating a neat rectangle. A ruler can help achieve straight edges.
4. Fill a piping bag with the fresh cream and cut about a 2 cm tip. Pipe a line of cream along the edge closest to you, leaving a 2 cm border. If you don’t have a piping bag, you can simply spoon the cream onto the dough.
5. Using the plastic wrap underneath, lift and roll the dough over the cream filling, sealing it into a roll (similar to rolling Japanese sushi). Use a sharp knife or pizza cutter to cut along the roll, separating it from the remaining dough. Repeat this process to make two more rolls.
6. For cleaner cuts, place the rolls in the freezer for about 15 minutes to firm up slightly (optional). Then, use a sharp knife to cut the rolls into 4 cm pieces.
7. Arrange the rolls on a serving plate, sprinkle ground pistachios in the center of each, and garnish with rose petal jam if desired.

Sweet Cheese Rolls (Halawet El Jibn) are ready to serve. Drizzle each piece with syrup before eating. Enjoy!