Halawet el Jibn
 Halawet El Jibn and it's varieties
 | |
| Type | Dessert |
|---|---|
| Place of origin | Central Syria  (Hama&Homs) |
| Associated cuisine | Levantine cuisine |
| Serving temperature | Room temperature |
| Main ingredients | Semolina, Akkawi cheese, sugar, clotted cream, pistachio, rose water |
Halawet el-jibn (Arabic: حلاوة الجبن / Ḥalāwat al-jibn) (cheese sweet) is a Levantine dessert made of a semolina and cheese dough, filled with cream.[1] It originated somewhere from central Syria.[2] It is found in other regions in the Middle East like Lebanon, and has been brought by Lebanese & Syrian immigrants to other countries such as Türkiye and Germany.[3][4][5][6]
Ingredients
[edit]This dessert is primarily made of a cheese dough (containing Akkawi cheese, mozzarella, or some mix of cheeses), a sugar syrup, and orange blossom water or rose water. It is normally filled with cream (Qoshta, Arabic: قشطة) and decorated with pistachio.
See also
[edit]References
[edit]- ^ Samira (2021-10-25). "Ashta". Alphafoodie. Retrieved 2025-03-23.
- ^ "طريقة حلاوة الجبن الطرابلسية بالوصفة الأصلية خطوة بخطوة بالصور". honna.elwatannews.com. Retrieved 2025-03-23.
- ^ Clark, Melissa (2016-01-19). "Turkish Sweets Are the Essence of a Nation". The New York Times. ISSN 0362-4331. Retrieved 2016-10-24.
- ^ "Salloura, an Epic of Sweets: Chap. 4, Betrayal". Culinary Backstreets. 2016-04-29. Retrieved 2016-10-24.
- ^ "Berlin now 'home sweet home' for Syrian pastry chefs". The Express Tribune. 25 January 2017. Retrieved 2018-07-11.
- ^ Helou, Anissa (20 June 2013). Levant: Recipes and memories from the Middle East. HarperCollins UK. ISBN 9780007448623.
