Anita’s Homemade Halawet El-Jiben (Stuffed Sweet Cheese Rolls)

Print Friendly, PDF & Email


For the Sugar Syrup:

2 cups of granulated sugar

1 cup water

1 Tablespoon Orange Blossom water

1 Tablespoon Rose Water

1/2 Tablespoon of fresh lemon juice


1. Use a medium saucepan at medium heat add sugar and water.

2. Bring to a boil and reduce heat. Simmer on low heat for about 8 to 10 minutes. Add lemon juice. Sugar will thicken and become slightly like a syrup. Add rose water and orange blossom water. Stir and remove from heat. Set aside.

For the Cheese Rolls Dough:

1 cup of fine semolina

1 1/2 cup mozzarella cheese, shredded

1/2 cup water, room temperature

1/2 cup sugar

1 Tablespoon orange blossom

1 Tablespoon rose water


  1. On medium-high heat using a large stainless or nonstick saucepan dissolve water and sugar stirring until sugar completely dissolves. Add rose and orange blossom water.
  2. When sugar start boiling add slowly the cheese and keep stirring with a spatula or wooden spoon constantly until cheese is melted.JALEUT IL JIBEN CHEESE MELTING3. Reduce heat and add gradually semolina and keep stirring until mixture comes together forming a homogeneous dough.JALEUT IL JIBEN ADD SMID4. Remove from heat and let it cool for about 5 minutes or until able to handle but still warm.

5. Place the cheese dough over a plastic wrap or a big plastic bag drizzled with 1 tablespoon of the Sugar syrup previously made, and cover cheese dough with another sheet of plastic wrap or bag on top.JALEUT IL JIBEN DOUGH6. Roll the dough using a rolling pin and extend it into a rectangle of about 9×13 inches.JALEUT IL JIBEN ROLLING ALL OUT7. Remove the top plastic sheet. JALEUT IL JIBEN PEELING PLASTIC OFF8. Use a pizza cutter to obtain an even rectangle.JALEUT IL JIBEN IN A SQUARE9. For  the Ashta cream (see recipe on my site under Mafroukeh-Pistachio cake)

Spread the Ashta Cream 1 inch from the border closest to your side.JALEUT IL JIBEN ASHTA


10. Roll and lift up the plastic under the cheese dough and wrap it completely over the Ashta cream.JALEUT IL JIBEN ROLL IN PLASTIC11. Using a pizza cutter make a cut along the log to cut it from the rest of the cheese dough.JALEUT IL JIBEN CUTTING WITH PIZZA CUTTER12. Repeat same procedure until you finish with your cheese dough.JALEUT IL JIBEN ROLLING 202013. Place logs of cheese dough into the refrigerator for about 15 to 20 minutes to be able to cut it easier into small pieces.

14. Sprinkle with ground pistachios and some Maraschino cherries in the center.        Enjoy!