Halawet Al Jebn with
Rainbow Cream

Serving 6 - 8

40 - 50 mins


Ingredients:

  • 170 G OF RAINBOW THICK CREAM
  • 1 CUP OF WATER
  • 1/2 CUP OF FINE SEMOLINA
  • 2 CUPS MOZZARELLA CHEESE
  • 2 TBSP ROSE WATER
  • 2 TBSP SUGAR
  • 1 CUP SUGAR POWDER
  • CRUSHED PISTACHIO FOR GARNISHING
  • ROSE JAM FOR TOPPING
  • SERVE WITH SUGAR SYRUP

Preparation:

  • Pour the water in a saucepan over medium heat
  • Add sugar and stir until dissolved
  • Add mozzarella cheese and semolina to the mixture
  • Stir the mixture well until it becomes a dough
  • Add the rose water and mix
  • Put the dough aside to cool
  • Spread the dough on the baking paper and cut the sides.
  • Mix the cream with powdered sugar and rose water and spread on the edge of the dough. Then roll one side of the dough
  • Cut dough into small pieces
  • Decorate with pistachios, rose jam and serve with sugar syrup

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