Halawé Bil-Jebné

Ingredients for the dough:
  • 1 cup of milk
  • 1/4 cup of sugar
  • 1/2 cup of water
  • 1 cup of semolina
  • 1 ball of mozzarella cheese cut in small pieces
Ingredients for the filling:
  • 1/2 cup (4 oz) of Mascarpone cheese
Ingredients for the syrup:
  • 1 cup of sugar
  • 1/2 cup of water
  • 1 table spoon of lemon juice
  • 1 table spoon of orange blossom water
Topping:
  • 20 finely crushed pistachios
Preparation:
Instructions for the dough:
  1. In a non stick pan, mix the 1/4 cup of sugar with the 1 cup of milk and bring it to a boil.
  2. When the milk comes to a simmer, add the semolina and keep stirring until the mixture starts to thicken for about 5 minutes.
  3. On very low heat, slowly add the 1/2 cup of water (more or less depending on thickness), until the mixture becomes a soft dough, and cook for 1 minute.
  4. Throw the mozzarella cubes in the pan and keep stirring vigorously until all the cheese bits melt. Continue stirring for about 3 minutes until the mixture turns into dough.
  5. Remove from heat and lay the dough flat on a large non-stick or slightly buttered flat fan. Let it cool for a few minutes and pop it in the fridge for one hour.
  6. In the meantime you can prepare the syrup.
Instructions for the syrup:
  1. In a small pan, put the 1/2 cup of sugar in the 1 cup of water.
  2. Add 1 table spoon of lemon juice
  3. Bring to a boil for 5 minutes or until sugar has completely melted.
  4. Remove for heat and add the 1 table spoon of orange blossom water
  5. Let the syrup cool down at room temperature.
Finishing:
  1. When the dough is cold, form a long rectangle, spread the mascarpone cheese lengthwise on top and roll into a tube, then cut into bite size pieces.
  2. Pour some syrup ( about 1 tea spoon per piece, or more if you like it very sweet)
  3. Sprinkle the pistachios on top.
  4. Enjoy!

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