Halawet el jebn recipe as promised!
for those who know me already, i've got no time to soak and desalt akawi cheese, so i use fresh mozzerella or even better bocconcini cheese! trust me it tastes as good as akawi, it is cheaper and no need to soak the cheese over night. also big thanks to my sister in law for sharing this recipe as well as the most genius idea of freezing it! yes you can freeze halawet al jeben!
1 litres milk or 10% cream
2 tbsp fine semolina
3 tbsp cornstarch
1 tsp orange blossom water
5 tbls sugar
4 slices white toast
1 cup water
1 cup sugar
600 g desalted akawi or fresh mozzerella
1 cup fine semolina
to make the ashta : remove the crust of the bread and cut into small dices. mix cold milk, cornstarch, semolina, sugar and orange blossom water until all the dry ingredients are dissolved and add the white bread.
boil the mixture on low medium heat, stirring consistently until it thickens.
remove from heat and let it cool completely.
to make the halawet aljebn:
boil water + sugar then add the cheese and keep boiling until the cheese melts.
lower the heat and slowly add the fine semolina, 1/4 cup at the time, stirring very well until everything comes together and you get a very stretchy dough.
roll the halawet el jeben between two parchment papers brushed with qater ( this will prevent halawet al jebn from sticking to the papers). trim the dough to get a nice rectangular, starting at the edge pipe or scoop the cold ashta over, roll the dough by lifting the parchment paper and rolling until the ashta is very well sealed. you should get about 7 rolls each about 14" long. at this point you can cover the rolls tightly with plastic wraps and freeze!
to serve cut into smaller pieces garnish with pistachio and orange blossom jam and drizzle with qater. if frozen, leave at room temperature for about 30 to 45min to defrost and enjoy!
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