Halawet el-jeben with Pistachio Cream

Ingredients

• For the dough: For the dough:
• 200g (7oz) akkawi cheese, shredded 200g (7oz) akkawi cheese, shredded
• 100g (3.5oz) fine semolina 100g (3.5oz) fine semolina
• 2 tablespoons sugar 2 tablespoons sugar
• 1 tablespoon rose water 1 tablespoon rose water
• 1 tablespoon orange blossom water 1 tablespoon orange blossom water
• 1 tablespoon unsalted butter, melted 1 tablespoon unsalted butter, melted
• For the pistachio cream filling: For the pistachio cream filling:
• 100g (3.5oz) pistachios, finely ground 100g (3.5oz) pistachios, finely ground
• 2 tablespoons sugar 2 tablespoons sugar
• 1 tablespoon rose water 1 tablespoon rose water
• 1 tablespoon orange blossom water 1 tablespoon orange blossom water
• 2 tablespoons heavy cream 2 tablespoons heavy cream
• For the rose water syrup: For the rose water syrup:
• 200ml (3/4 cup) water 200ml (3/4 cup) water
• 200g (1 cup) sugar 200g (1 cup) sugar
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon rose water 1 tablespoon rose water

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 32g, 18g
• Protein: 10g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a large bowl, combine the shredded akkawi cheese, semolina, sugar, rose water, orange blossom water, and melted butter. Mix well until the ingredients are fully incorporated and the dough comes together.
2. 2.
   Take a small portion of the dough and shape it into a small ball. Flatten the ball with your hands to form a thin disc.
3. 3.
   Place a teaspoon of the pistachio cream filling in the center of the disc. Fold the edges of the dough over the filling, sealing it completely. Roll the filled dough gently between your palms to form a smooth cylinder. Repeat this process with the remaining dough and filling.
4. 4.
   In a saucepan, combine the water, sugar, lemon juice, and rose water for the syrup. Bring the mixture to a boil over medium heat, stirring occasionally. Reduce the heat and let the syrup simmer for 10-15 minutes until it thickens slightly. Remove from heat and set aside to cool.
5. 5.
   Steam the filled dough cylinders in a steamer basket for 10-15 minutes until they become soft and pliable.
6. 6.
   Remove the steamed dough cylinders from the steamer and arrange them on a serving platter. Drizzle the rose water syrup over the top, allowing it to soak into the dough.
7. 7.
   Serve the Halawet el-jeben warm or at room temperature, garnished with crushed pistachios for an extra touch of elegance.

Treat your ingredients with care...

• Akkawi cheese — Make sure to shred the cheese finely for a smooth dough texture.
• Semolina — Use fine semolina for the best results.
• Pistachios — Grind the pistachios finely for a creamy filling.

Tips & Tricks

• To enhance the flavor of the pistachio cream filling, lightly toast the ground pistachios before using them.
• If you prefer a sweeter dessert, you can increase the amount of sugar in the dough or the pistachio cream filling.
• Serve Halawet el-jeben with a cup of Arabic coffee or a glass of rose water for a complete Arab culinary experience.
• If you can't find akkawi cheese, you can substitute it with mozzarella or ricotta cheese.
• Leftover Halawet el-jeben can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve Halawet el-jeben as a dessert after a delicious Arab meal. It can be enjoyed warm or at room temperature. Garnish each serving with crushed pistachios for an added crunch and visual appeal.

Presentation advice

Arrange the Halawet el-jeben cylinders on a decorative platter, drizzle the rose water syrup over them, and sprinkle crushed pistachios on top. You can also garnish the platter with edible rose petals for an extra touch of elegance.