- For the halawat el-jibn dough:
- 1 kg akawi cheese cut in slices
- 1.5 cups fine semolina or 240 g
- 3 cups sugar syrup
- For the filling:
- 3 cups or 750 ml water
- 1 tin Nestlé® Sweetened Condensed Milk or 397 g
- 90 g or ¾ cup corn flour
- 2 tablespoons blossom water
Halawat El-Jibn Bil-Kishta
INGREDIENTS
Halawat El-Jibn Bil-Kishta with
Halawat El-Jibn Bil-Kishta with 
- For the halawat el-jibn dough:
- 1 kg akawi cheese cut in slices
- 1.5 cups fine semolina or 240 g
- 3 cups sugar syrup
- For the filling:
- 3 cups or 750 ml water
- 1 tin Nestlé® Sweetened Condensed Milk or 397 g
- 90 g or ¾ cup corn flour
- 2 tablespoons blossom water
NUTRITIONAL INFORMATION
Halawat El-Jibn Bil-Kishta with
Halawat El-Jibn Bil-Kishta with
- Energy 775 (Kcal)
- Protein 30 (g)
- Carbohydrate 96 (g)
- Total Fat 29 (g)
HOW TO PREPARE
Halawat El-Jibn Bil-Kishta with
Halawat El-Jibn Bil-Kishta with
1
Soak cheese in room temperature water for 4 hours to remove the salt (change water every 1 hour) then drain.
2
Place Nestlé® Sweetened Condensed Milk, water and corn flour in a large saucepan, bring to boil with constant stirring until sauce thickens. Add blossom water and stir. Keep aside to cool into a room temperature.
3
Place the cheese in a bowl over boiling water and stir until cheese is melted. Add semolina and stir for 5-6 minutes.
4
Sprinkle 4 tablespoons of hot sugar syrup over the working table and place over the hot cheese dough, then put another 4 tablespoons of hot sugar syrup on top and roll the dough using a rolling pin to have a thin layer then cut into squares with 7cm length.
5
Mix the cooled cream mixture until is smooth and spoon 1 tablespoon on each dough piece and roll.
6
Serve the Halawat el-jibn with the remaining syrup.
REVIEWS
Halawat El-Jibn Bil-Kishta with
