Arabic Sweet Halawet el Jibn

Arabic  Sweet Halawet  el Jibn

Ingredients

1. 3 cups sliced fresh mozzarella soaked in water
2. 1/2 cup semolina
3. 1/2 cup farina
4. 1/2 stick of sweet cream butter
5. 2 cups sugar
6. 1 cup water
7. 1 tbs rose water
8. 1 tbs orange blossom water
9. 1 tbs lemon juice
10. 1/4 cup ground pistachios
11. 2 cupsashta pudding
12. 1 cup simple syrup

 

Preparation

In a large pot, on medium heat, combine water and sugar and stir until dissolved. Add lemon juice, rose water and orange blossom water and let boil until thick like a syrup. In a saucepan melt butter on medium heat and then add farina and semolina and cook for 2 minutes, then add to syrup and pot and let cook for 2 minutes. Next add the mozzarella to the pot and stir vigorously with a wooden spoon until cheese is melted and well combined with the farina/syrup mix, about 3-5 minutes. Immediately pour cheese onto a flat surface or baking sheet that is coated with simple syrup, thin the cheese out with a spoon or with a marble rolling pin until it is 1/8 inch thick and then let cool completely. Cut cheese into 3 or 4 inch squares, fill with custard and roll up, place on a plate and refrigerate for at least 2 hours. When ready to serve, top with ground pistachio and simple syrup.