Monday, August 17, 2009

Halawat El-Jibn Bil-Kishta


Ingredients

For the halawat el-jibn dough:
1 kg akawi cheese, cut into thin slices
1½ cups fine semolina or 240 g
3 cups sugar syrup

For the filling:
3 cups water or 750 ml
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
¾ cup corn flour or 90 g
2 tablespoons blossom water

Preparation

Soak cheese in room temperature water for 4 hours to remove the salt (change water every 1 hour) then drain.

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.

Place the cheese in a bowl over boiling water and stir until cheese is melted. Add semolina and stir for 5-6 minutes.

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.

Mix the cooled cream mixture until is smooth and spoon 1 tablespoon on each dough piece and roll.

Serve the Halawat el-jibn with the remaining syrup.

Save and share this recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

No comments:

Post a Comment

Thank you so much for taking the time to comment! Enjoy Middle Eastern and Lebanese Recipes! :)

LinkWithin

Related Posts Plugin for WordPress, Blogger...