![]() ![]() You boil together some water and sugar, then add fine semolina to it. It’s a lot easier than you might think and can be ready in less than half an hour! You’d think that such an Arabic pastry shop delicacy is impossible to make at home, and I’m here to tell you that it couldn’t be more doable. The pistachios add crunch and the syrup just ties everything together. When you bite into it, it oozes out, and things that ooze out tend to be my favorite. If you think cheese is weird in dessert…Ummm cheesecake? The filling, on the other hand, is beyond creamy and perfectly rich. The dough is slightly chewy and pleasantly cheesy. A final whiff of ground pistachios and a touch of rose petal jam crown the cheese bundles of heaven. It’s slightly bland on its own, but turns into a flavor bomb once you douse it with an orange blossom and rose water sugar syrup. The cheese dough is rolled out into fine sheets, filled with Arabic-style clotted cream (eshta) and twirled up like cigars, then cut into bite-sized pieces. The outer layer is made out of cheese (typically Akkawi, but I use Mozzarella), fine semolina, lightly sweetened with sugar and perfumed with rose water. Halawet El Jibn is a light and creamy bundle of deliciousness that packs a swimmingly beautiful combination of exotic flavors and textures. If you don’t, then wish me luck trying to get you to imagine how delicious this exquisite, delicate dessert is. If you’re familiar with this dessert, high chances are that you’re just as smitten. Speaking of neighboring countries…Boy do I have a MAJOR crush on this Halawet El Jibn from the Levant region of our world. ![]() And it’s been the same ol’ every Ramadan for as long as I could remember and I wouldn’t have it any other way. Which also explains the heavy storm of western desserts on the blog, up until 12 days ago.īut that’s in Egypt, and probably neighboring countries. It’s no wonder why the minute Ramadan ends, we can’t even look at a Middle Eastern dessert for at least another month. Suddenly cupcakes aren’t as appealing as they used to be only one day ago, and layer cakes get the ugly duckling treatment at Iftar (evening meal of breaking fast) gatherings. Ramadan rolls around and we intuitively switch from brownie madness and cookie addiction to konafa overload and all things soaked in sticky sugar syrup. I don’t know what is it about the month of Ramadan that makes us crave Arabic/Middle Eastern sweets. A drizzle of syrup flavored with orange blossom and rose water puts the final seal of perfection. A delectable Arabic dessert made from rolls of soft, sweet cheese dough that gets stuffed with clotted cream, and crowned with pistachios and rose petal jam. ![]()
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