Middle Eastern Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Halawet El Jibn
A Levantine sweet cheese roll of stretched mozzarella and semolina dough wrapped around rose-scented clotted cream, topped with crushed pistachios and sugar syrup.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
In a large non-stick pot over medium-low heat, pour in 1/2 cup of prepared sugar syrup and 1/2 cup of water. Heat until simmering.
- 2
Gradually whisk in the fine semolina, stirring continuously for 3-4 minutes until the mixture thickens into a paste.
- 3
Lower the heat to the minimum setting. Add the shredded mozzarella cheese in handfuls, stirring vigorously with a wooden spoon until the cheese melts completely and the mixture forms a cohesive, smooth, extremely stretchy dough. Stir in the rose water.
- 4
While the dough is still hot, transfer it to a large piece of parchment paper brushed lightly with syrup. Place another piece of parchment on top and quickly roll it out into a thin 1/8-inch rectangle.
- 5
Cut the uneven edges to make a neat rectangle. Pipe or spoon a thick line of Ashta cream along the long edge of the dough. Roll the dough over the cream just enough to encase it, then cut the log away from the rest of the dough. Repeat.
- 6
Refrigerate the logs for 2 hours to firm up. Slice them into 2-inch pieces, arrange on a platter, drizzle with sugar syrup, and garnish heavily with crushed pistachios.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
61/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving335
Calories
17 g
Protein
31 g
Carbs
16 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Halawet el jibn is a Levantine cheese dessert closely associated with Damascus and Homs, made by cooking semolina and mild cheese together into a stretchy, pliable dough similar in texture to fresh mozzarella. That dough is soaked briefly in syrup, rolled around a sweet cream filling called ashta, and finished with crushed pistachios.
Listahan note
This version cooks the cheese and semolina mixture just until it turns stretchy and pulls together, since undercooking it leaves a grainy dough that won't roll cleanly around the filling.
Technique cues
- Cooking the mild cheese with semolina and syrup over gentle heat, stirring constantly, brings the mixture to a pliable, dough-like consistency similar to warm mozzarella.
- Working the hot dough quickly while it's still warm and stretchy is necessary, since it firms up and becomes difficult to roll once it cools.
- Spreading the ashta filling in an even, thin layer keeps the rolled pieces from bursting or leaking the cream out the sides.
- Chilling the rolled pieces briefly before slicing firms them enough to cut clean rounds rather than squeezing filling out.
Kitchen flow
- Parallel prep
- While Halawet El Jibn is in the oven, measure out any garnish or topping — like the fine semolina — so it's ready the moment the bake finishes cooling. Plan around the simmer; that's the slow part.
- Make-ahead
- Halawet El Jibn's dough or batter (built around fine semolina) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest. Everything else is quick — the simmer is the one step that takes real time.
- Leftover move
- Leftover Halawet El Jibn freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the fine semolina. Plan around the simmer; that's the slow part.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Halawet El Jibn right away — sugar and butter residue hardens fast once it cools. This one leans on the fine semolina. Plan around the simmer; that's the slow part.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 lb fresh mozzarella
Flavor support
Purpose: lb fresh mozzarella supports the balance of Halawet El Jibn and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 cup fine semolina
Flavor support
Purpose: cup fine semolina supports the balance of Halawet El Jibn and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/2 cup sugar syrup
Sweetness and aroma
Purpose: cup sugar syrup adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 tbsp rose water
Flavor support
Purpose: tbsp rose water supports the balance of Halawet El Jibn and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 cups Ashta
Flavor support
Purpose: cups Ashta supports the balance of Halawet El Jibn and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Work with lightly oiled or dampened hands when shaping the warm dough, since it's sticky and clings otherwise.
- Crushed pistachios pressed onto the cut ends just before serving add both color and a textural contrast to the soft roll.
- Serve chilled or at cool room temperature rather than warm, since the ashta filling holds its shape better cold.
Ingredient swaps
- Gluten-free direction
- Swap in a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs wherever the recipe calls for a wheat product, and read packaged-item labels closely. This one leans on the Ashta.
- Dairy-free direction
- Wherever dairy shows up here, a neutral dairy-free butter and a full-fat plant milk (oat or coconut give the closest richness) is the straightforward stand-in. This one leans on the Ashta.
- Nut-aware direction
- Skip the nut garnish or use toasted seeds (sunflower or pumpkin) instead. This one leans on the Ashta.
- Lower-sodium direction
- Hold back roughly a third of the salt at first; taste once everything else has had time to come together. This one leans on the Ashta.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
Make this household-aware
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Plan it in Listahan
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