Halawet El jibn Recipe
Dough:
500g mozzarella
1 cup of sugar
1 cup of semolina
1½ cups of water
3 tsp orange blossom water
Cream filling:
2 litres of full-cream milk
2 tsp of sugar
5 tbsp of white vinegar
Can of Nestlé table cream
METHOD
Dough: Put the water and sugar in a pot on the stove until it boils and the sugar dissolves, then turn down the heat from the heat. Add the mozzarella and orange blossom water and mix until the cheese melts. Add the semolina and mix until it forms a soft dough, then allow to cool.
Filling: Heat the milk with the sugar until it boils, then add the vinegar. Mix until it forms a cheese. Strain the curds from the whey, then put it in the fridge until it’s cold. Remove from the fridge and add a the can of nestle table cream and mix together.
Working with half the dough, roll out and shape into two long rectangles.
Pipe or spoon the cream filling onto one side of the first rectangle, then flip the other side over and squeeze the edges together. Cut into bite-size pieces and repeat with the rest of the dough.
Top with crushed pistachio nuts.
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