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Recipe

Halawet El Jibn

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Fine semolina gives the dough its tender texture, while melted mozzarella makes it stretchy enough to wrap around the cream. Rose water adds a floral touch, and a drizzle of syrup lets everyone choose their sweetness.
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Ingredients

Dough

  • 1 1/2 cups water
  • 3/4 cup sugar
  • 1 cup fine semolina
  • 2 cups shredded mozzarella cheese, preferably mild and low in salt
  • 1 tablespoon rose water

Ashta Filling

  • 1 cup milk
  • 1/3 cup heavy whipping cream
  • 3 tablespoons cornstarch
  • 1 teaspoon sugar
  • 1 tablespoon rose water

Simple Syrup

  • 1 cup water
  • 2 cups sugar
  • 1 cinnamon stick, optional
  • Squeeze of fresh lemon juice
  • Optional Garnishes
  • Crushed pistachios
  • Maraschino cherries, drained and patted dry

Instructions

  • Prepare the ashta first.
  • In a saucepan, whisk together the milk, heavy cream, cornstarch, and sugar until smooth.
  • Place over medium-low heat and whisk constantly until thickened. Once it begins bubbling, cook gently for about 1 minute while whisking, then remove from the heat. Stir in the rose water.
  • Transfer to a shallow bowl and press plastic wrap directly onto the surface. Refrigerate for at least 3 hours, until completely cold and set.
  • Make the syrup.
  • Combine the water, sugar, and optional cinnamon stick in a saucepan. Heat, stirring until the sugar dissolves.
  • Bring to a boil, reduce the heat, and simmer for 5 minutes without stirring. Remove from the heat, add the lemon juice, and let cool completely. Remove the cinnamon stick before serving.
  • Cook the semolina dough.
  • In a pot over medium heat, combine the water and sugar. Stir until dissolved.
  • Gradually add the fine semolina, stirring constantly to prevent lumps. Continue cooking until it thickens into a smooth paste.
  • Add the cheese and rose water.
  • Reduce the heat to medium-low and add the mozzarella. Stir continuously as the cheese melts. The mixture will initially look stringy, then come together into a smooth, stretchy dough.
  • Stir in the rose water and remove from the heat.
  • Roll out the dough.
  • Let the dough cool just until comfortable to handle, about 5–10 minutes. Divide into 2 portions, keeping the second covered while you work.
  • Lightly brush two sheets of parchment paper with cooled syrup. Place one dough portion between them and gently roll into a sheet about 1/8 inch thick.
  • Peel away the top parchment and trim the dough into long rectangles.
  • Fill and shape.
  • Pipe or spoon a line of chilled ashta along one long edge of each rectangle, leaving a little space at the ends.
  • Using the parchment to help lift the dough, gently roll it around the filling into a snug log. Place seam-side down and cut into bite-sized pieces.
  • Repeat with the remaining dough and filling.
  • Chill and serve.
  • Arrange the rolls on a serving plate, cover, and refrigerate until ready to serve.
  • Garnish with crushed pistachios and optional maraschino cherries. Drizzle with cooled syrup just before serving, or offer the syrup on the side.

Connie’s notes

  • Prepare the filling ahead. The ashta needs to be cold before the warm dough is ready to roll.
  • Use fine semolina. Coarse semolina gives a grainier texture and takes longer to soften.
  • Choose mild mozzarella. Freshly shredded block mozzarella usually melts more smoothly than pre-shredded cheese. Avoid very wet fresh mozzarella.
  • Stir patiently. Keep the heat moderate while the cheese melts so the dough comes together without scorching.
  • Shape while warm. The dough becomes harder to stretch as it cools. Keep unused portions covered.
  • Use a little syrup to prevent sticking. A light coating on the parchment and knife makes rolling and cutting easier.
  • Avoid overfilling. A modest line of ashta helps the rolls close neatly.
  • Adjust sweetness when serving. Start with a light drizzle of syrup and offer more separately.
  • Store refrigerated. Keep the filled rolls and any leftover ashta covered for up to 3–4 days. Store syrup separately.
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