Halawet El Jibn

  • recipe

    Halawet El Jibn



Dish TypeDessert
Prep Time60
Cook Time0
INGREDIENTS Total items( 11 )
  • recipe Union Rose Jam
    30 g
  • recipe Philadelphia Original Cream Cheese
    400 g
  • recipe Al Shifa Honey Natural Squeezy
    2 tbsp
  • recipe Lemon South Africa
    1 tbsp
  • recipe Almarai Fresh Milk Full Fat
    250 ml
  • recipe Crown Semolina
    450 g
  • recipe Akkawi Cheese
    450 g
  • recipe Arwa Water
    150 ml
  • recipe Bayara Pistachio Kernels Jumbo
    50 g
  • recipe SIS Sugar
    250 g
  • recipe Rabee Rose Water
    1.5 tsp

How to Make

  • Prepare syrup by combining sugar, water, rose water and lemon juice in saucepan and simmer on medium heat until slightly thickened.
  • In a large bowl, mix together Philadelphia Original, honey, rose water and lemon juice until smooth.
  • In a deep saucepan, mix the fresh milk with sugar until the sugar is dissolved. Bring to boil then add fine semolina and stir until slightly thickened. Add the rose water and stir 1-2 mins on low heat. Add the cheese and mix well until the cheese has melted and the mixture forms a soft dough.
  • Take half of the dough, roll it 3-4 mm thickness adding sugar syrup. Then pipe on a line of cream cheese mix and roll your dough around the line like a sushi until the cream cheese completely sealed in. Repeat with the rest of the dough. Cut the log into bite sized pieces, about 4cm. Garnish with minced pistachio and rose petal jam.