Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, mango halawet el jibn. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Halawet el-jibn is a traditional Levantine and Middle Eastern dessert of Syrian origin made of semolina dough and cheese, topped with cream and sugar syrup. Syrian cuisine is an amalgamation of the ancient influences in the Levantine region, also known as the greater Syria. Throughout history the Levantine region has been occupied by various foreign settlements including Greeks, French, Arabs. Cheese In a pot, dissolve the sugar in water over medium heat Before it starts to boil, add the cheese.
Mango Halawet el jibn is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Mango Halawet el jibn is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have mango halawet el jibn using 19 ingredients and 20 steps. Here is how you cook that.
The ingredients needed to make Mango Halawet el jibn:
- Get Ingredients for sugar syrup
- Take 2 cup granulated Sugar
- Get 1/2 cup Water
- Prepare 1 tsp Lemon juice
- Make ready 3/4 tsp Rose water/Kewra essence
- Prepare For the cheese roll
- Prepare 2 cup Mozzarella cheese
- Take 1/2 cup Sugar
- Get 3/4 cup Milk
- Get 1 cup fine Semolina
- Get 1/2 cup Mango puree
- Get as needed rose water/Kewra water
- Prepare for stuffing
- Take 200 gm Hung curd / Cream cheese
- Take 2 tablespoon Cream
- Take 1 tablespoon powdered Sugar
- Make ready For garnishing
- Prepare 2 tablespoon crushed Pistachios
- Take as needed dry rose petals
Halawet El Jibn is a light and creamy bundle of deliciousness that packs a swimmingly beautiful combination of exotic flavors and textures. The outer layer is made out of cheese (typically Akkawi, but I use Mozzarella), fine semolina, lightly sweetened with sugar and perfumed with rose water. (halawet el gibn) ist ein traditionelle Süßigkeit. Man serviert die an Hochzeiten, Veranstaltungen und Familientreffen. Halawet el jebn When I was a kid, before globalization and the internet (yes , that statement does make my kids giggle and makes me feel old) whenever we had a special occasion and we wanted to buy desserts for it, the options were simple: Baklava, muhalabia, layali lobnana , eish al saraya , awwameh or another item from a long list of.
Steps to make Mango Halawet el jibn:
- For the sugar syrup, boil 1/2 cup water with 2 cups of sugar and lemon juice in a pan.
- Simmer for 10 minutes. Add 3/4th teaspoon of kewra water or rose water.
- Remove from heat, transfer to a bowl and keep aside to cool down. The syrup should be light in consistency.
- For the stuffing, mix together 200g hung curd, 2 tablespoons of cream and 1 tablespoon of powdered sugar.
- Mix well and put the stuffing in a piping bag or a zip lock bag. Keep in the refrigerator.
- Now in a heavy-bottomed pan add 1/2 cup sugar, 1/2 cup mango puree and 3/4th cup milk.
- Mix well and cook in low heat until the mixture comes to boil.
- Add in 1 cup of fine semolina and stir vigorously. Keep flame at low.
- When the mixture becomes soft and smooth add 2 cups of mozzarella cheese and mix thoroughly.
- Add a few drops of kewra water. Within a minute the mixture will become a soft dough. Remove from heat.
- In a clean countertop spread some sugar syrup. Over this place the cheese dough.
- Now sprinkle some more sugar syrup and roll the dough with a rolling pin to a thin rectangular shape sheet.
- Take out the stuffing from the refrigerator and cut one edge with a caesar through which stuffings will be piped.
- Now pipe some stuffings prepared earlier and spread smoothly with a spoon along the edge of the long side of the sheet leaving a 1-inch gap.
- Now roll the sheet over the stuffing so that the sheet completely covers the stuffing and seal the side by pressing nicely to form a long log.
- Trim off the side from the rest of the sheet using a sharp knife.
- Like this make more logs stuffed with the cream mixture repeating the previous step.
- Place the logs in a greased or lined tray or dish and keep in the refrigerator for at least 1/2 an hour. This will make the sweets firm to handle.
- After 1/2 an hour take out from the refrigerator and cut in small square or rectangular pieces. Sprinkle some crushed pistachios and dry rose petals on each sweet to garnish.
- Delicious Mango-Halawet-el-jibn is ready to serve now. You can drizzle some sugar syrup before serving. These sweets are relatively healthy and not so rich to consume yet they are mouthwatering desserts.
Man serviert die an Hochzeiten, Veranstaltungen und Familientreffen. Halawet el jebn When I was a kid, before globalization and the internet (yes , that statement does make my kids giggle and makes me feel old) whenever we had a special occasion and we wanted to buy desserts for it, the options were simple: Baklava, muhalabia, layali lobnana , eish al saraya , awwameh or another item from a long list of. Halawet el-jibn translates to cheese dessert and is usually saved for special occasions such as Ramadan and Eid (MEE) Halawet el Jibn This it is a dessert based on cheese. A dough is made of mozzarella cheese and semolina. The cheese dough is rolled out and filled with a thick cream.
So that is going to wrap it up for this special food mango halawet el jibn recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
