Halawet El Jibn
An indulgent Middle Eastern-inspired dessert featuring a thin semolina shell wrapped around a creamy mascarpone-mozzarella filling, topped with pistachios and a fragrant floral syrup.
Ingredients
Main ingredients
- 1 cup semolina flour (fine or medium) Fine yields a smoother shell.
- 3/4 cup granulated sugar
- 3/4 cup water
- 1/2 cup milk (whole milk preferred) Can substitute with plant milk.
- 2 cups grated cold mozzarella cheese Low-moisture works best.
- 600 g mascarpone cheese Use room temperature for easier spreading.
- Pistachios for garnish (sliced or roughly chopped)
For the simple syrup
- 2 cups granulated sugar
- 1 cup water
- 1/2 tsp lemon juice
- 3/4 tsp orange blossom water
- 1 tsp rose water
Instructions
Make the sugar syrup
- Combine 2 cups sugar and 1 cup water in a saucepan over medium heat.
- Stir until sugar dissolves, then bring to a gentle simmer.
- Add 1/2 tsp lemon juice and simmer 6–8 minutes until slightly thickened.
- Remove from heat, stir in 3/4 tsp orange blossom water and 1 tsp rose water.
- Let syrup cool to room temperature.
Cook the semolina base
- In a medium saucepan, mix 1 cup semolina flour, 3/4 cup sugar, 3/4 cup water, and 1/2 cup milk.
- Cook over medium-low heat, stirring constantly to avoid lumps.
- After 6–8 minutes, the mixture will thicken into a smooth, glossy paste.
- Once thick and pulling away slightly from the pan, remove from heat.
Form the sheets
- Spread the hot semolina mixture thinly (about 1/4 inch thick) on a parchment-lined tray.
- Allow to cool slightly until still warm but handleable.
Prepare the filling
- In a bowl, mix 600 g mascarpone with 2 cups grated cold mozzarella.
- Taste and add a teaspoon of vanilla or a tablespoon of powdered sugar if you prefer sweeter filling (optional).
Assemble the rolls
- While the semolina sheet is still pliable, spread a thin, even layer of cheese filling.
- Roll gently but firmly into tight logs. Slice into individual rolls if desired.
- Place rolls seam-side down on a serving plate.
Finish with syrup and pistachios
- Spoon cooled sugar syrup over the warm rolls, allowing them to soak but not become soggy.
- Sprinkle chopped pistachios on top.
- Chill for at least 30 minutes so the filling firms and flavors meld.
Notes
Serve chilled or at cool room temperature. Pairs beautifully with mint tea or Turkish coffee. Store leftovers in an airtight container for up to 3 days. Best texture is within 24–48 hours.