Halawet el Jibn – simple variant

Ingredients for 6 servings:

• 2 glasses of water
• 1 jar sugar
• 1 jar semolina (soft wheat semolina)
• 3 balls of mozzarella, cut into small pieces
• 1 jar sugar
• ¾ jar water
• n. B. Lemon juice (to taste)
• n. B. Rose water (optional)
• n. B. Orange blossom water (optional)
• e.g. cream (kaymak), alternatively mascarpone or whipped cream
• n. B. Cream (Ashta), optional
• e.g. pistachios, chopped
• n. B. Sugar syrup (Attir/Atter), to taste

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 25 minutes

sweet cheese, Arabic dessert, also suitable for Ramadan

First, make the attir: Bring water and sugar to a boil, let it boil for a few minutes, then season with lemon juice, rose water, and orange blossom water, if desired. Chill the syrup. Semolina: Bring water and sugar to a boil, add the semolina, bring back to a boil, and add the finely chopped mozzarella. Melt everything over low heat until smooth. Stir continuously with a wooden spoon to prevent burning. Rub a serving platter with attir (syrup), spread a thin layer of the semolina mixture on top, and chill the platter for about 3 hours. If you like, you can spread the semolina mixture with kaymak (or alternatives) and top with pistachios before serving. Serve with attir so everyone can sweeten it to taste. You can also serve just the semolina mixture with attir. I have already published recipes for “attir” and “ashta” in the database. One jar corresponds to 150 ml.