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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
Halawet El Jibn – Simple Variant
Halawet El Jibn – Simple Variant
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Instructions

  1. First make Attir:
  2. 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.
  3. Semolina:
  4. 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.
  5. Rub a serving platter with Attir (syrup), spread the semolina thinly on it and put the platter in the cold for approx. 3 hours.
  6. 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.
  7. You can also only serve the semolina mass with attir.
  8. I have already published recipes for Attir and Ashta in the database.
  9. 1 glass corresponds to 150 ml.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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