Hello everybody, I hope you are having an amazing day. Today I will show you a way to prepare a distinctive dish, Halewet el-jeben. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.
Halewet el-jeben Recipe. Lebanese Halawet el Jeben: How it's Traditionally Prepared in Akkar, Lebanon. Halawet El Jibn Recipe with Homemade Cream
You can have Halewet el-jeben using 12 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Halewet el-jeben
You need 500 gm of migrola cheese.
Prepare 320 ml of water.
You need 340 gm of sugar.
Prepare 340 gm of semolina.
You need 2tsp of Rose water.
Make ready 80 gm of pistachu.
You need of For the filling.
Take 600 ml of heavy cream.
It’s 200 ml of Sugar syrup.
Make ready 500 gm of sugar.
You need 230 ml of water.
Make ready 2tsp of orange blossom.
The outer layer is made out of cheese (typically Akkawi.Sauter à la navigation Sauter à la recherche.De l'arabe حلاوة الجبن, ḥalāwat al-jibn (« confection de fromages ») composé de حلاوة, halawet (« douceur ») et جبن, jubn (« fromage »). halewet el-jeben \a.lɛ.wɛt ɛl ʒɛ.bɛn(h aspiré) féminin.When I was a kid, before globalization and the internet (yes , that statement does make my kids giggle and makes me feel old) whenever we had a special occasion and we wanted to.
Halewet el-jeben instructions
In a saucepan, combine together the sugar, water. Heat over medium heat till sugar dissolved. Bring it to a boil and reduce the heat to low and simmer for 10 minutes.
Stir in orange blossom and rose water. Set aside to cool..
Add in the mozzarella cheese and keep stirring it. It will start to melt quite fast. Keep breaking it and mixing with the liquid..
Once it is quite smooth add in the semolina flour..
Once semolina is added it will quickly start to come together. Stir it for about 30 seconds till it starts forming a soft lump and separates from the pan..
Transfer the dough to a surface drizzled with prepared warm sugar syrup. Sugar syrup will not let the dough stick to the counter. Divide the dough into two equal pieces. Take one half of the dough to work with and cover the other half of the dough..
Roll it out quite thin into a 9X13 inch rectangle with a rolling pin. Drizzle sugar syrup over the dough too to smoothen it out. Cut the uneven edges of the dough into a straight line.
Fill piping bag with mascarpone and cut about 2 cm off the edge.
Pipe onto the dough on the long side facing you leaving an inch border..
Roll the dough over the cheese until the mascarpone is covered completely. Using a sharp knife, cut it off the rest of the dough. Now you will have a thin log. Again with a sharp knife cut out 4cm pieces from this log.
Repeat the same process with the rest of the dough.
Place in a serving plate and drizzle with pistachios.
Pour simple syrup before serving.
Halawet el-jeben. (حلاوة الجبن بالقشطة, Halawet el-jibn).These sweet cheese rolls are a typical dessert commonly associated with Levantine and Arab countries, though it is believed they originated.Halawet El Jibn is a light and creamy bundle of deliciousness that packs a swimmingly beautiful combination of exotic flavors and textures.
Halawet el jeben, douceur au fromage.This is "Halawet Al Jeben Bl Toufah Wal Korfe" by Mobilearts on Vimeo, the home for high quality videos and the people who love them.La Halawet el jeben [ حلاوة الجبن ], que l'on peut traduire par douceur au fromage est une spécialité du centre de la Syrie : des villes de Hama et Homs.C'est un dessert ancestral mais comme nombre.J'avais déjà publié une recette de Halawet jeben mais sans la farce qui m'a été inspirée par Alépine du blog Paris Alep, un blog que j'adore et qui fait une cuisine autherntique et familiale alepine comme je.
