Halawet El Jibn (Sweet Cheese Rolls)
A delectable Arabic dessert made from rolls of soft, sweet cheese dough that gets stuffed with clotted cream, and crowned with pistachios and rose petal jam. A drizzle of syrup flavored with orange blossom and rose water puts the final seal of perfection.
I don’t know what is it about the month of Ramadan that makes us crave Arabic/Middle Eastern sweets.
Ramadan rolls around and we intuitively switch from brownie madness and cookie addiction to konafa overload and all things soaked in sticky sugar syrup.
Suddenly cupcakes aren’t as appealing as they used to be only one day ago, and layer cakes get the ugly duckling treatment at Iftar (evening meal of breaking fast) gatherings.
It’s no wonder why the minute Ramadan ends, we can’t even look at a Middle Eastern dessert for at least another month. Which also explains the heavy storm of western desserts on the blog, up until 12 days ago.
But that’s in Egypt, and probably neighboring countries. It’s tradition. Culture. And it’s been the same ol’ every Ramadan for as long as I could remember and I wouldn’t have it any other way.
Speaking of neighboring countries…Boy do I have a MAJOR crush on this Halawet El Jibn from the Levant region of our world.
If you’re familiar with this dessert, high chances are that you’re just as smitten.
If you don’t, then wish me luck trying to get you to imagine how delicious this exquisite, delicate dessert is.
Halawet El Jibn is a light and creamy bundle of deliciousness that packs a swimmingly beautiful combination of exotic flavors and textures. The outer layer is made out of cheese (typically Akkawi, but I use Mozzarella), fine semolina, lightly sweetened with sugar and perfumed with rose water. The cheese dough is rolled out into fine sheets, filled with Arabic-style clotted cream (eshta) and twirled up like cigars, then cut into bite-sized pieces. It’s slightly bland on its own, but turns into a flavor bomb once you douse it with an orange blossom and rose water sugar syrup. A final whiff of ground pistachios and a touch of rose petal jam crown the cheese bundles of heaven.
The dough is slightly chewy and pleasantly cheesy. If you think cheese is weird in dessert…Ummm cheesecake? The filling, on the other hand, is beyond creamy and perfectly rich. When you bite into it, it oozes out, and things that ooze out tend to be my favorite. The pistachios add crunch and the syrup just ties everything together.
You’d think that such an Arabic pastry shop delicacy is impossible to make at home, and I’m here to tell you that it couldn’t be more doable. It’s a lot easier than you might think and can be ready in less than half an hour!
Here’s how…
You boil together some water and sugar, then add fine semolina to it. Stir everything together…
Then in goes mozzarella cheese, which I’m sure that if a Lebanese pastry chef sees me using, would probably smack my head with a rolling pin. But hey! It works beautifully, tastes just as good, accessible to everyone and doesn’t need hours of soaking to remove the salt out of it (which Akkawi is guilty of). So yeah…I’ll use mozzarella with no shame.
Then in goes some rose water…FLAVOR!
Stir everything together until the cheese melts and everything comes together in one gooey mess. This is the part where you’re gonna keep stealing bites of dough in your mouth. It’s delicious!
You’ll let it cool a little, divide the dough in half and work with one half at a time. You’ll now turn one of the halves onto some plastic wrap, cover with another layer of plastic wrap and roll away. This stick-free plastic wrap trick makes rolling out a breeze. You’ll need it to be around 9X13 inches (22cmX33cm).
After that you’ll want to make it nice and neat by trimming away all the funky sides. Then pipe on (or spoon on) a line of eshta. And no that wasn’t my 7 year old piping…it’s ahem…me. But can I just say how piping with one hand and taking a picture with a heavy DSLR camera with another is? Like really really hard.
Roll up your dough around the line of Kesha like a log, or sushi, until the eshta completely sealed in. Then carefully slice off the log from the rest of the dough. You should be able to get about 6 logs from the full amount of dough.
Now cut the log into bite sized pieces, about 4cm (1 3/4 inches).
Spoon on some ground pistachios.
Then on with the rose petal jam. And don’t worry if you can’t find it. It’s more of a pop of color than anything else.
Now be impressed by yourself that you just rocked at making these rare pastry shop speciality. Get ready with your syrup aaaaannnnnnd…..
Pour it on!
Fork it up…
Close your eyes and say “Mmmmmm.”
Halawet El Jibn (Sweet Cheese Rolls)

A delectable Arabic dessert made from rolls of soft, sweet cheese dough that gets stuffed with clotted cream, adorned with pistachios and rose petal jam. A drizzle of orange blossom and rose water flavored syrup puts the final seal of perfection. Recipe could be halved if you don't need that many.
Ingredients
For the syrup:
- 2 cups (400g) granulated sugar
- 1 cup water
- A squeeze of lemon juice (about 1/2 teaspoon)
- 3/4 teaspoon orange blossom water
- 3/4 teaspoon rose water
For the sweet cheese rolls:
- 1 1/2 cup water
- 3/4 cup (150g) sugar
- 1 cup (160g) fine semolina (known in Arabic as semeed naa'em)
- 2 cups (240g) mozzarella cheese, shredded*
- 1 tablespoon rose water
- 1 tablespoon orange blossom water
For filling the rolls:
For garnish:
- Ground pistachios
- Rose petal jam, for garnishing (optional)
Instructions
If using the Easy Homemade Ashta as your filling, start by making it as it needs at least one hour to set.
To make the sugar syrup:
- In the small saucepan, combine together the sugar, water and squeeze of lemon juice. Set on the stove top over medium high heat.
- Bring to a rolling boil, then immediately reduce the heat to low and let it simmer for no longer than 10 minutes. Set a timer! The syrup will thicken slightly, and have a consistency similar to pancake syrup. If it simmers for longer it could thicken too much and become candy-like and not pourable. Stir in the orange blossom and rose water
- Transfer to a serving bowl and allow to cool to room temperature.
To make the cheese rolls:
- In a saucepan over medium-high heat, heat together the water and sugar, stirring occasionally until the sugar dissolves. Bring to a boil then add in the fine semolina, stirring constantly with a spatula until well combined and slightly thickened; about 30 seconds.
- Turn down the heat to medium, then add in the cheese and rose water, and stir well until the cheese melts and the mixture forms a soft, cohesive dough. Allow to cool briefly until it's warm enough to handle.
- Divide the dough into 2 equal pieces; take 1 half of the dough to work with and cover the other half. Turn out the dough onto a sheet of plastic wrap and cover with another sheet. Roll out the dough between the 2 sheets of plastic wrap, into a 9X13 inch (23cmX33cm) rectangle. Remove the plastic wrap on top. Using a sharp knife or pizza cutter, trim off the irregular sides of the dough to form a clean cut rectangle. You could use a ruler or the edge of an object to help you get straight sides.
- Fill a piping bag with the eshta (clotted cream) and snip off about 1 inch (2 cm) of the tip. Start piping the eshta on the long side closest to you, leaving a 1 inch (2cm) border. Alternatively, you could just spoon the eshta on the dough with a spoon.
- Using the plastic wrap under the dough, lift the dough and roll it over the cream filling, until the cream filling is completely covered, the dough seals it in and looks like a thin log. Using a sharp knife or pizza cutter, make a cut along side the log to slice it off from the rest of the dough. Repeat this process to make make 2 more logs.
- For cleaner cuts, place the logs in the freezer for about 15 minutes to firm them up a little; its not necessary though. Then using a sharp knife or bench scraper, divide the logs into 1 3/4inch (4cm) pieces. You should have 30 to 32 pieces.
- Repeat with the other piece of dough.
- Arrange the rolls on the serving platter, sprinkle each with a little ground pistachios in the center and rose petal jam.
- Serve alongside the syrup, drizzling each piece with some before eating.
- Store leftovers covered in the refrigerator.
Recipe Notes
- Authentic recipes for Halawet El Jibn calls for Arabic cheeses like Akkawi and Majdoola instead of mozzarella. I've opted for mozzarella here, due to its worldwide accessibily, low salt content and its great results. Both Akkawi and Majdoola could be hard to find and are very salty, which require soaking in water to remove the salt. If you'd prefer to use them, just use 1 cup (50z) of each, then slice them and cover them with warm water in a bowl. Let them soak for 30 minutes, then drain. Taste, if still salty, repeat the process until all the salt has been removed. Using your hands, squeeze cheese to remove any excess moisture.
- Although far from authenticity, Mascarpone cheese may be substituted for the ashta if you can't find it. It has a similar taste that would just fine here.
- Update! This recipe has been updated to include an accompanying, easy homemade ashta for the filling. I've also improved on the sweet cheese dough by adding an additional 1/2 water to make for softer rolls. I've also increased that sugar by 1/4 cup (50g), which I've found has improved flavor, so you won't need as much syrup to dip in. If you've made and loved the old dough recipe and prefer to keep using it, simple use 1 cup water and 1/2 cup (100g) instead of the amounts listed, leaving everything else the same.
Measurements Note: All recipes of this site have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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Wow…this looks beyond incredible! I love halawet-el-jibn, but I never thought I could do it at home. This recipe is now on my bucketlist! 😀
And it’s super easy too! Who would’ve thought? I hope you try it soon:)
This is amazingggg…
I can’t wait to try it..seems so easy..
But What do you mean by eshta? Like nestle cans or the eshta we get from the milk?
Esraa!!! It is really really easy:) You could either use the fresh ones sold in the refrigerator section of the supermarket beside the yogurt. I think the one I use is Pinar. Or you could get the Balady type from the milk shops. I wouldn’t recommend the the canned ones.
Perfect 🙂
GET OUT!!!! I had NO IDEA it was this easy!!!! SO making this!!! Ps: the photos r insaneeee <3
Don’t you just love it when things we are usually amazed by and think we could only get at pastry shops, turn out so crazy easy?!
PS: Thank you for your compliments on this post’s photoshoot as I wasn’t happy with them at all. But you just made me feel better about them.
Looks amazing! I can’t wait to try it. Where did you find the rose petal jam?
Oooohhhh tough one. Actually I couldn’t find it anywhere in Egypt, so a friend of mine, who had brought some from Lebanon, was kind enough to give me some. I’ve always made them without them & they’d taste just as good. So don’t worry if you can’t find them.
Thank you Suki:) Actually I wasn’t able to find it in Egypt at all, but was lucky enough to have a friend give me some that she had brought over from Lebanon. Don’t worry yourself too much about finding it; its just a garnish after all:)
Hello! I was just wondering where I could get rose petal jam in Egypt.
Btw, I LOVE your recipes! Every single one of them makes me drool without fail! 😀
Hey Maya! I’m really happy that you like things over here:)
Unfortunately I had a really hard time finding the rose petal jam here in Egypt, so the ones you see here were given to me by a friend who happened to have some that she brought over from Lebanon. Don’t stress yourself about finding it; its just a garnish and actually tastes too much like rose that I was pushing it away while eating:)))
Alright. Thank you SO much.
Keep posting delicious recipes 🙂 xx
Thank you for such amazing and easy recipe! It was my first time to do it. I never expected it to turn out hat good! My husband loves this sweet and I usually ordered it ready from restaurant. He claims that this one is even better. I used your home made eshta recipe too))
Oh WOW! That’s so amazing to hear! I’m so happy you guys loved it so much ?
Just gorgeous, as usual! Love the little rose petals on there, adds the perfect pop of color! And no, cheese totally isn’t weird in dessert 😛
I know right?!
Thanks for always leaving the nicest comments:)
Dear cleobuttera, I have a question, is the semolina the same like corn start? or no, what can I use instead of semolina because I can not find semolina here and that dessert looks delicious I would like to make it. Thanks a lot.
Hi Rosita:)
Semolina and cornstarch are completely different things. Semolina is a coarse type of flour made from durum wheat. Unfortunately it can not be substituted in this recipe. However it might be labeled as something else in your country like durum wheat for instance. I really hope you could find it as it really such a delicious dessert.
Thank you so much for this recipe it’s delicio
So glad you liked it Mona ?
I’m loving learning about all of these exotic desserts! Each one looks more delicious than the next! And your photography is ALWAYS beautiful!
Hey Ramona! I’m so excited that you like this! I was actually worried that I might be boring readers from other parts of the world:))) I love learning about exotic food too and I hope you continue to find what’s coming ahead interesting as well.
Salaam! I just discovered your site thru another blog.
OMG your photography is so beautiful.
I hope your fasts are going well. We’re half way there 🙂
Take care,
Iram
Thank you so much and I’m so happy you stopped by. I’m really glad you like it over here:) Fasting is so far so good…I hope yours is as well:)
This looks amazing! Thank you for sharing! I have one question though. How do you get the log to kinda stick after rolling it? Is my question making any sense ? Thank you in advance:)
Hey Malak:) Thanks for stopping by.
Great question actually. The dough is quite tacky so it will stick to itself without the need to add any other ingredient to help it stick. You need to make sure that the seam of the dough meets the other side of the dough and overlaps it before cutting it. Kind of like sushi. You’ll want to keep the seam facing down on the plate.
I hope that answers your question:)
Perfect! Thank you:)
You have a beautiful site here, all your desserts look so delicious. I have just pinned all of your Middle Eastern desserts, can’t wait to try them! By the way, love your step by step photos!
Thank you so much! I’m so happy you like it here & enjoying the recent Middle Eastern flood of desserts. I really hope you do give some a try. Thanks for pinning:)
I’m lebanese and I say that this is a lebanese dessert 😉
This is one of my fav things everr! I just love how the filling and the syrup explode in your mouth after you have a bite and omg I should stop looking at your photos because I’m salivating.
Oh yaaaay! I’m happy that a Lebanese has approved of my recipe. I know I’ve butchered its authenticity by using mozzarella but it just works beautifully. It’s one of my favorite things ever too! I just have a weak spot for anything flavored orange blossom & rose water & oozes in the mouth, and this happens to be all of the above.
I.JUST.MADE.THESE.AND.ITS.OOOOMMMMMMGGGGGGGG
My family loved them! Mum just kinda melted and my sister wanted to eat them before I had even made the sugar syrup. Waiting on my dad so he can try them now! Thank you for the awesome recipe!
Coming from a Lebanese, this is seriously THE best compliment ever! Soooo thrilled you liked it! Thanks a million for letting me know; that just made my day 🙂
My husband LOVES these. We are some on our last trip to Jordan. I know how to recreate it now!
Desserts in Jordan are absolutely delicious. I tried a cheese konafa on a trip to Jordan about 8 years ago & it was one of the most unforgettable things I’ve ever tasted. I’m happy you like this one & now you could easily make it at home.
Yes! Their Knafis are something out of this world. We also tried this http://jo.jeeran.com/en/p/kanafandi-amman/gallery/46497/ I am so drooling even typing this comment. It was out of this world! Tiramisu redefined 😀
Oh my gosh that looks insanely delicious!
Oh my! This is utterly ridiculous (in the best possible way)! Do you suppose homemade Ashta cream will work for this? I came across a recipe that uses half and half, white bread and orange blossom and rose waters, so thought of giving it a whirl, just because 🙂
P.S. I’m blaming you, and your wonderful recipes, anddddd your photography for all the weight I’ll be gaining in the near future.
Hey Mahvish! Homemade Ashta is even better. YUM! Just make sure its stable enough to be piped and keeps well inside the rolls without oozing out.
And about the weight gain, all I can say is this ?
Hi Tasbih. Really really delicious. You know what… I made it… when I saw the image on pinterest, I never thought it is this much easy to make at home.Thank you for a great dessert I am going to make again and again.
That’s so great to hear Ammu! I always thought it was a complicated process too but was blown away when I discovered how easy it was. Thank you so much for your amazing feedback 🙂
Yummm……..dis is just so awesum n looks super dooper easy to make especially for an amateur cook like me.
I m a great fan of dis dessert n will make it in no time…..on my way to gather ingreds !!!
Yaaaaaay!!! ?????? I can’t wait for you to try it! I’d love to know how it turns out. Enjoy:)
Hey Tasbih
I usually grate the akkawi cheese before soaking into water.. And within 15 minutes or even less you’ll have a free salt akkawi cheese ?
What a great tip Salwa?! How did I not think of that before? Thank you so much for sharing☺️
Habibte Tasbih … You’re most welcome ?
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I followed the recipe, but,not having access to fresh mozzarella, only the balls in the package of water, my cheese pastry did not come out anything close to the photos and the taste was not acceptable. Please let me know your definition of fresh mozzarella….do you make your own? The syrup was amazing and I eventually used it drizzled over fresh strawberries and the Ashtabula.
Oh no so sorry to hear that it didn’t turn out. Actually I don’t use “fresh” mozzarella at all; I just use the pre-shredded kind. The ingredients call for shredded mozzarella too, not the fresh kind. I have a feeling that this is the reason why your dough didn’t come out as expected. Fresh mozzarella (packed in water) has a higher water content than hard mozzarella, which most probably threw your proportions out and ruined your dough. The pre-shredded mozzarella where I live, Egypt, doesn’t have additives that prevent it from clumping, which makes it melt well. If you live in a country that use anti-clumping ingredients in their pre-shredded mozzarella, like Kraft, then its better to buy the mozzarella that comes in blocks (not packed in water) and shred it yourself. As for the taste, you could adjust the rose water quantity to your liking. I use half as much as most recipes, but you could increase or decrease it according to your preference. I hope you have much better luck with it next time.
Here…please take a look at the video I made for Instagram for this recipe. Could be helpful seeing the process in action.
https://www.instagram.com/p/4hE40fveTr/?taken-by=cleobuttera
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I’m doing it for the second time and its amaaaazinnnngly delicious and easy !! Thanks for giving me the chance to do something I thought only my grandma could do !! 🙂 I did the recipe X2 this time because I wanna give some to my friends but i don’t know how to store them over night or for a day or two… Do you have any suggestions?? Thanks in advance !!!
Nabila nothing makes me happier than a comment like this?????? I’m so glad you loved them, but I’m not sure if your grandma would approve of the mozzarella ? haha!
To store, just cover them with a piece of plastic wrap and refrigerate overnight. I don’t recommend doing that for more that one day.
Hi, 🙂 I was wondering if these could be frozen and served at a later date?
And what temperature are these best served at?
Thank you!!
Hi Mona:) To be honest, I’ve never tried freezing them but I wouldn’t recommend it. I actually feel that they taste best the same day they’re made. Room temperature is best but ever so slightly cold is still good too.
I found out about your blog and this specific recipe through Pinterest and I’m so glad I did! Your version of Halawet el Jeben looks absolutely delicious. I loved your photography too, and that mozzarella cheese trick instead of akawi cheese is something new I haven’t seen before. My version of this recipe is a little bit different than yours, I’d love to try making it once the way you make it. Much love <3
Laila thank you so much for leaving a comment here so I could find your gorgeous blog! It looks amazing! I’m always in the look out for Middle Eastern blogs because it’s just so hard to find reliable recipes for Arabic food, and looks like I’ve landed on a gold mine. Can’t wait to browse around your website & try some of your delicious recipes.
Hello Tasbih, your recipes are amazing and the step by step pictures and instruction are incredible. I tried halawet eljebn for the first time ever using ur recipe and being half lebanese i tell u those are the best i ever had! Your recipes never fail to be a crowd pleaser. Next recipe on my to do list is your nutella lava cupcakes and Awammat, cant wait to try them!
Wow Samah that means the world coming from a Lebanese! I’m so flattered and humbled, yet embarrassed by the use of mozzarella.
Thank you for your sweet message and I hope you enjoy the Nutella Lava Cupcakes (aka my favorite cupcake ever) and the Awammat just as much?
Believe me using mozzarella is the best part of this recipe and of the knefe, since it always available in my fridge and i can whip up ur amazing recipes anytime i crave them without having to plan a trip to the store ??
Hey wonderful blog
I think you should check this site
It copying your recipes and even same pictures for this recipe and bragging she is a food photographer foodiela winner
http://www.kitchenmaestro.net
Hello!
This looks incredible. I will try it next week!!
I am Lebanese and I am so looking forward to making and tasting them, they happen to be among my favourites Lebanese desserts. I will be using mozzarella (definitely no shame in that haha!) and replacing Ashta with Mascarpone
But I have to ask for the ingredients in the metric system, if it’s possible!
Thank you so much.
Hi Anthony! That’s means so much coming from a Lebanese! I really hope they measure up to the delicious ones you have in your beautiful country.
I will try to weight the ingredients asap & update them on the recipe.
Amazing… the photos made me drool… will surely try it out insha allah
I hope you love them as much as we do!
Thanks so much for this recipe, I just made some this morning using your instructions for the cheese roll, and it tastes and looks perfect..just like what I had in Syria ? xxx
Vicky it’s such an honor that you found these comparable to the ones you had in Syria. Syrians are the masters of these rolls!
I’ll try this out as soon as I can inshaAllah!! Thanks for the recipe♥
Enjoy dear 🙂
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Ooooo…..Drool…Drool…your dish is just mind boggling,out of this world.
I can already feel the taste of rose water and cheese hitting my taste buds as I relish on your beautiful pictures. Can’t wait. I must try this soon. Yes, Yes I will try this first and then try my next recipe Cardamom Rice Pudding from Nestle Desserts Arabia https://www.nestledessertsarabia.com/recipes/ramadan-dessert-recipes/9
Thank you so much Duaa! I hope you love this recipe as much as you love the pictures. That Rice Pudding sounds so good too!
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Hello, thanks for the recipe. Is the rose water proportions for the liquid type (which comes in half liter bottles or so in the middle east, and is used also as a toner for the face) or for the flovor/essence, which comes in small bottles like the vanilla in the supermarket cake section? I am currently living in Tunis and all I could find is the flavor/essence. If using this, how much to put in?
Hi Hania! Yes I use the one that comes in a large bottle, labeled in Arabic. I’ve actually never used the small ones, but I’m assuming they’d be more concentrated. I recommend starting with a few drops, tasting the dough then add more as you see fit. Would love to hear your feedback on it, if you do give it ago. I’m always wondering if it’s the same thing as the big bottles one.
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Just wanted to mention, that I used a candy thermometer for the syrup for my second attempt, after turning the first batch into hard candy. The guidelines for the syrup according to the thermometer is 230°F/ 110°C. It worked out much better with a thermometer.
Great to hear that Tracy! Thanks for the tip.
Hye tasbih! Just wonder what else can substitute the eshta other than Mascarpone. Will cream cheese do?
Hi Jannah! If you can get your hands on clotted cream, than should do too. You can also make a DIY cooked eshta at home as follows:
1 cup heavy whipping cream
1/2 cup milk
2 tablespoons flour
2 tablespoons cornstarch
1 teaspoon sugar
Cooked everything together while whisking constantly in a saucepan until thickened. Refrigerate until set. Enjoy ?
Thanks Tasbih I will definitely try that! You’re the best ?
Hi tasbih
Your dish looks amazing n am planning to try it but one thing is bothering me dat mozzarella cheese after getting cold won’t get sticky n will it taste good
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I made these tonight for a Lebanese dinner and they were big hit, particularly with the guy from Lebanon who was amazed that I made them at all and said they tasted perfect. I think I must have cooked the dough too long or too hot, because it was stiff when it came time to roll them, and they cracked a lot. But no one noticed after the pistachios were on top. I wasn’t able to find rose petal jam, but they were beautiful without it. I’ll definitely make them again.
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Hi Tasbih, Ramadan Kareem. I’m super excited to try this. I was wondering how many times do I need to roll over the eshta to create the ‘log’?
Hello Rana! You just need to roll it once; just enough to seal in the eshta. The two sides of the dough should slightly overlap.
Hi Tasbih! This recipe is amazing, just made it last night and making more today to deliver to family!
Quick question though, how do u store them? The ones I made last night, I placed on a glass plate then covered in plastic wrap. But they got sweaty in the fridge and that made them stickier.
Thank you!
So glad that you loved these Salwa! Funnily enough, I never had leftovers to store ? I read in other sources that they should be refrigerated covered, but since this didn’t work for you, then you might want to try refrigerating them uncovered so they won’t collect as much condensation.
I’m so excited to make these!!!
Question though can I use fresh mozzarella? Thats all I have and just want to make sure its fine to use
Hi Ad! Fresh mozzarella has a very high water content, so it might not give you the ideal texture. You can try shredding it, then squeezing out as much as water as possible from it. Best of luck!
For the homemade Ashta, is the recipe you have posted exactly enough for this recipe? How much does the Ashta recipe yield and do I need to change the quantities so it will be enough for this halawet el jibn recipe?
Hi Kaela! The ashta makes 1 1/2 cups which should be enough for this recipe.
Hi Tasbih! I just found your site and I love it… especially your beautiful dishes, everything looks so nice. Do you think using ‘cream of rice’ instead of ‘cream of wheat’ (semolina) would work? (Some of my family is very allergic to wheat).
hi i have a question, I really want to try this recipe , i have all the ingredients but no cheese grater . Would it turn out fine if i cut up mozzarella cheese into small chunks ?thanks in advance 🙂
Sure! That would work. You can even just chop it with a knife.
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I have just finished the wonderful desert my husband loves so much Ihave send the picture to my daughter and immediately she wants me to make more so hole family can enjoy thanks very much for this amazing food we just can stop eating I will try to make yours others foods lol Reni??❤️