Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, halewet el-jeben. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Halewet el-jeben is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Halewet el-jeben is something that I have loved my whole life. They’re nice and they look wonderful.
Halawet el-jeben. (حلاوة الجبن بالقشطة, Halawet el-jibn). These sweet cheese rolls are a typical dessert commonly associated with Levantine and Arab countries, though it is believed they originated. Halawet El Jibn is a light and creamy bundle of deliciousness that packs a swimmingly beautiful combination of exotic flavors and textures.
To get started with this particular recipe, we have to prepare a few components. You can cook halewet el-jeben using 12 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Halewet el-jeben:
- Make ready 500 gm migrola cheese
- Prepare 320 ml water
- Get 340 gm sugar
- Make ready 340 gm semolina
- Make ready 2tsp Rose water
- Make ready 80 gm pistachu
- Prepare For the filling
- Take 600 ml heavy cream
- Get 200 ml Sugar syrup
- Make ready 500 gm sugar
- Prepare 230 ml water
- Prepare 2tsp orange blossom
La Halawet el jeben [ حلاوة الجبن ], que l'on peut traduire par douceur au fromage est une spécialité du centre de la Syrie : des villes de Hama et Homs. C'est un dessert ancestral mais comme nombre. Halawat al Jeben is one of the most delectable Arabic sweets among the wide selection of delicious treats. The secret to preparing a smooth halawat al jeben dough is to use sifted super fine semolina. Halawet el jebn.
Instructions to make Halewet el-jeben:
- In a saucepan, combine together the sugar, water. Heat over medium heat till sugar dissolved. Bring it to a boil and reduce the heat to low and simmer for 10 minutes
- Stir in orange blossom and rose water. Set aside to cool.
- Add in the mozzarella cheese and keep stirring it. It will start to melt quite fast. Keep breaking it and mixing with the liquid.
- Once it is quite smooth add in the semolina flour.
- Once semolina is added it will quickly start to come together. Stir it for about 30 seconds till it starts forming a soft lump and separates from the pan.
- Transfer the dough to a surface drizzled with prepared warm sugar syrup. Sugar syrup will not let the dough stick to the counter. Divide the dough into two equal pieces. Take one half of the dough to work with and cover the other half of the dough.
- Roll it out quite thin into a 9X13 inch rectangle with a rolling pin. Drizzle sugar syrup over the dough too to smoothen it out. Cut the uneven edges of the dough into a straight line. - Fill piping bag with mascarpone and cut about 2 cm off the edge. - Pipe onto the dough on the long side facing you leaving an inch border.
- Roll the dough over the cheese until the mascarpone is covered completely. Using a sharp knife, cut it off the rest of the dough. Now you will have a thin log. Again with a sharp knife cut out 4cm pieces from this log. - Repeat the same process with the rest of the dough. - Place in a serving plate and drizzle with pistachios. - Pour simple syrup before serving
When I was a kid, before globalization and the internet (yes , that statement does make my kids giggle and makes me feel old) whenever we had a special occasion and we wanted to. Halawet El Jibn is an Arabic sweet dessert. It is a combination of yum yum and omg since it always you to pack in a delicious and sweet assortment of ingredients. Sauter à la navigation Sauter à la recherche. Étymologie manquante ou incomplète. Si vous la connaissez, vous pouvez l'ajouter en cliquant ici.
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