Halawet El Jibn – Simple Variant
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 3 hrs 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 glasses water
- 1 glass sugar
- 1 glass semolina (soft wheat semolina)
- 3 scoops mozzarella, cut into small pieces
For the cast: (Attir)
- 1 glass sugar
- 0.75 ¾ glass water
- lemon juice (to taste)
- rose water (optional)
- orange blossom water (optional)
Also:
- Cream (Kaymak), alternatively mascarpone or whipped cream
- Cream (Ashta), optional
- Pistachios, chopped
- Sugar syrup (Attir / Atter), to taste
Print Recipe
Pin Recipe Instructions
- First make Attir:
- Bring the water with sugar to the boil, let it boil for a few minutes, then season with lemon juice, rose water and possibly orange blossom water. Chill the syrup.
- Semolina:
- Bring the water with sugar to the boil, pour in the semolina, bring to the boil again and add the chopped mozzarella. Melt everything together over low heat to form an even mass. Stir all the time with a wooden spoon so that nothing burns.
- Rub a serving platter with Attir (syrup), spread the semolina thinly on it and put the platter in the cold for approx. 3 hours.
- If you want, you can coat the semolina mass with Kaymak (or the alternatives) and top with pistachios before serving. Attir is enough with it so that everyone can sweeten as desired.
- You can also only serve the semolina mass with attir.
- I have already published recipes for Attir and Ashta in the database.
- 1 glass corresponds to 150 ml.
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