Delicious/ Mouth watering/ Halawat el Jibneh, prepared with Semolina cheese dough, filled with freshly prepared cream and sprinkled with pistachios,it’s heavenly good.Enjoy
Ingredients:
Fresh cream (ashta)
5 cups 35% whipping cream
6 tablespoons corn starch
2 tablespoons sugar
1/4 cup milk
1 tablespoon orange blossom water (may-zaher)
1 tablespoon rose water (may -ward)
Ingredients:
Cheese dough:
565g. Fresh Mozzarella cheese (2 & half packages of each 226g.Fresh Mozzarella)
1 cup water
1/2 cup sugar
1 cup semolina fine
3 tablespoons orange blossom water (may- Zaher)
3 tablespoons rose water (May-ward)
Ingredients:
Sugar syrup:
2 cups sugar
1 cup water
1 teaspoon lemon juice
1 tablespoon rose water (may-ward)
1 tablespoon orange blossom water(may- zaher)
Topping :
finely chopped 1/2 cup pistachios
Preparation:
Cream (ashta)
1.In a medium pot add the whipping cream, in another small bowl mix cornstarch ,sugar with milk and pour over the cream and cook until the sauce thickens ,take out of heat, pour into heat resistant bowl dish ,and time to time mix with wood spoon so doesn’t make thick surface on top.When completely cool cover and refrigerate overnight.
Preparation:
Sugar syrup
1.In a medium bowl ,add 1 cup water with 2 cups sugar ,bring to boil add lemon juice and cook for 5 minutes ,add rose water, and orange blossom water mix and take out of heat ,keep aside for later use .
Preparation for cheese semolina dough:
1.Cut the cheese into pieces soak them in cold water for 1 hour.(because the cheese is unsalted it’s enough to soak them 1 hour)strain from water .
2.Heat a non-stick pot,add squeezed Mozzarella fresh cheese,and heat for 1-2 minutes until the cheese separated from there water solution, and cheese holds together,take out of heat, discard the water,put in a dish.
3.Heat the same non-stick pot ,add 1 cup of water 1/2 cup sugar bring to boil.Add the semolina, mix with wooden spoon.Add pieces of cheese,adding slowly with rose and orange blossom water mix well combine all very well, until the dough holds together.Divide dough into 4 parts when there still hot .
4.Cover a counter top surface with plastic wraps,brush the plastic with water,put one part of the warm dough over the plastic nylon and roll out with water moistened rolling pan to a thin dough.
5.Cut into strips 15cm. long and 7 cm.wide.Fill with 1 teaspoon cream filling (ashta) fold,roll and cut with knife .
6.Repeat other doughs the same way ,but because there cold warm each dough in non-stick pan just little bit .
7.Brush little bit the top of halawat el jibneh with sugar syrup and decorate with chopped pistachios .
8. Serve with extra cooled sugar syrup on the side
Fresh cream (ashta)
5 cups 35% whipping cream
6 tablespoons corn starch
2 tablespoons sugar
1/4 cup milk
1 tablespoon orange blossom water (may-zaher)
1 tablespoon rose water (may -ward)
Cheese dough:
565g. Fresh Mozzarella cheese (2 & half packages of each 226g.Fresh Mozzarella)
1 cup water
1/2 cup sugar
1 cup semolina fine
3 tablespoons orange blossom water (may- Zaher)
3 tablespoons rose water (May-ward)
Sugar syrup:
2 cups sugar
1 cup water
1 teaspoon lemon juice
1 tablespoon rose water (may-ward)
1 tablespoon orange blossom water(may- zaher)
Topping :
finely chopped 1/2 cup pistachios
Cream (ashta)
1.In a medium pot add the whipping cream, in another small bowl mix cornstarch ,sugar with milk and pour over the cream and cook until the sauce thickens ,take out of heat, pour into heat resistant bowl dish ,and time to time mix with wood spoon so doesn’t make thick surface on top.When completely cool cover and refrigerate overnight.
Sugar syrup
1.In a medium bowl ,add 1 cup water with 2 cups sugar ,bring to boil add lemon juice and cook for 5 minutes ,add rose water, and orange blossom water mix and take out of heat ,keep aside for later use .
1.Cut the cheese into pieces soak them in cold water for 1 hour.(because the cheese is unsalted it’s enough to soak them 1 hour)strain from water .
2.Heat a non-stick pot,add squeezed Mozzarella fresh cheese,and heat for 1-2 minutes until the cheese separated from there water solution, and cheese holds together,take out of heat, discard the water,put in a dish.
3.Heat the same non-stick pot ,add 1 cup of water 1/2 cup sugar bring to boil.Add the semolina, mix with wooden spoon.Add pieces of cheese,adding slowly with rose and orange blossom water mix well combine all very well, until the dough holds together.Divide dough into 4 parts when there still hot .
4.Cover a counter top surface with plastic wraps,brush the plastic with water,put one part of the warm dough over the plastic nylon and roll out with water moistened rolling pan to a thin dough.
5.Cut into strips 15cm. long and 7 cm.wide.Fill with 1 teaspoon cream filling (ashta) fold,roll and cut with knife .
6.Repeat other doughs the same way ,but because there cold warm each dough in non-stick pan just little bit .
7.Brush little bit the top of halawat el jibneh with sugar syrup and decorate with chopped pistachios .
8. Serve with extra cooled sugar syrup on the side