Halawet el Jibn

Method

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1. Boil the syrup sugar, water and lemon 7 minutes, stir in the orange blossom water off the heat and cool. Whip the cream with the ricotta, icing sugar and orange blossom water and chill.

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2. For the dough, bring the 250 ml water and 150 g sugar to the boil, then whisk in the semolina and cook 3 minutes, stirring, until thick.

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3. Add the grated cheese and stir over low heat until it melts completely and the mixture becomes one smooth, stretchy mass that pulls away from the pan, about 5 minutes.

   Mark done Start 5 min timer

4. Stir in the rose water. Working immediately while it is hot, tip it onto a work surface brushed generously with cold syrup.

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5. Press and stretch it with an oiled spatula or roller into a rectangle about 3 mm thick. Work fast, before it stiffens.

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6. Spread the cream in a line down one long edge and roll up, then cut into 5 cm fingers.

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7. Arrange in a dish, spoon over some syrup, and scatter with pistachios and rose petals. Chill 30 minutes before serving.

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Chef’s Tips

• Work while it is hot. It becomes unrollable in about two minutes.
• Low-moisture cheese only. Wet cheese will not form a dough.
• Brush the surface with syrup, not flour, so nothing sticks.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Arabic coffee
• Mint tea
• Fresh berries

Storage & Reheating

Refrigerated for 2 days; the dough firms up, so bring to cool room temperature. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.