A jewel of Damascus street food, halawet el jibn is made by working semolina and melted cheese into a stretchy dough in syrup, then rolling it around a cream filling. Keeping the dough pliable without tearing takes controlled steam-poaching in a pressure cooker.
Boil the sugar, water and rose water and simmer for 3 minutes until slightly thickened.
Combine the semolina and grated cheese with the syrup in the pressure cooker, seal the lid and steam-poach over low heat for 8 minutes until you have a stretchy dough.
With wet hands, roll the warm dough out into a thin sheet, spread the whipped cream over it, roll it up tightly and slice. Sprinkle the coarsely chopped pistachio over the top before serving.
Keep your hands wet while rolling the dough, or it will stick to your fingers and tear. Allergens: contains gluten (semolina), milk and dairy.
Bu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.