Arabic & Levantine Pantry Guide
Halawet el-Jibn: Syrian Sweet Cheese and Semolina Rolls Filled with Qishta Cream
Halawet el-jibn (literally 'sweetness of cheese') is one of Syria's most celebrated fresh pastries, originating in the central cities of Hama and Homs. Pliable ribbons of warm dough made from melted unsalted cheese, fine semolina and blossom water are rolled around cool clotted cream (qishta) and showered with green pistachios.
The Pride of Hama and Homs: Melting Cheese into Semolina
In the central Syrian cities of Hama and Homs along the Orontes River, halawet el-jibn is a cherished artisanal craft. To make the silky white outer wrapper, bakers cook extra-fine durum semolina (smeed farkha) with water and sugar, then fold in generous amounts of unsalted melting white cheese (traditionally sweet akkawi or low-moisture mozzarella) and a splash of orange blossom and rose water. Stirred over gentle heat, the cheese melts and binds with the semolina into a stretchy, satin-smooth dough.
Rolled Around Chilled Qishta and Topped with Aleppo Pistachios
While the sweet cheese dough is still warm and pliable, it is rolled out thin on a marble slab brushed with sugar syrup. A thick log of chilled Middle Eastern clotted cream (qishta) is piped along the edge, wrapped tightly in a single layer of the cheese dough and sliced into bite-sized fingers. Arranged on a platter, the rolls are topped with crushed green Aleppo pistachios, candied citrus blossoms or rose petals, and a drizzle of cold blossom-scented syrup (qatr).
Wrapped Around Stretchy Mastic Ice Cream
Beyond the classic qishta filling, sheets of tender halawet el-jibn dough are also wrapped around scoops of pounded Syrian mastic ice cream (booza) for an unforgettable texture contrast. Because it is made with fresh dairy cream and cheese, halawet el-jibn is always stored in the refrigerator and served chilled.