Halawet al-Jebne is a delicious white dessert dish with some syrup and pistachios, this type of traditional Syrian food that spread from the city of Hama to Lebanon and Palestine.

What are its main components? And how is it done? And what do you usually eat with? All these questions are answered in the next topic, which deals with everything related to the sweetness of cheese.

Sweet cheese without filling

The sweetness of the cheese

the sweetness of the cheese; A sweet dish loved by many, which consists of a dough containing cheese, of a certain thickness, formed into rolls, filled with cream or fillings of different types, and sugar and nuts are added.

The main ingredients of sweet cheese


  • Semolina is made from wheat and is considered one of the richest wheat products in fiber, protein and minerals.
  • Each 100 grams of semolina contains 360 calories.
  • Semolina is used in many desserts and pastries, such as halawa semolina: a dish that is based primarily on semolina.


  • Sugar has two types, white and brown (brown), and can also be found in fine form or powder.
  • Sugar is useful in cases of severe depression, hepatitis and unconsciousness.
  • It also has risks to health, heart and weight.
  • A dish is not free of sugar, as it adds a sweet taste to any food that contains sugar in its ingredients.

the cheese:

  • Dairy products rich in calcium and potassium.
  • The cheese has many types: mozzarella, kashkaval, cheddar, baladi, processed cheese, ... and many more.
  • Each 100 grams of municipal cheese contains 402 calories, and the number of calories varies depending on the type of cheese, for example, mozzarella cheese, each 100 grams of this contains 240 calories.
  • And 100 grams of mozzarella cheese also contains 105 mg of cholesterol.


  • Mastic is a plant with a distinctive aroma and flavor, and is included in the dishes of Arab and Western cuisines.
  • Mastiha has many benefits to protect the digestive system and treat its disorders, protect against various cancers and treat diseases of the teeth, gums and tongue (mouth problems).

Rose water and flower water:

  • Rose water and flower water are produced from the distillation of various flowers.
  • Rose water differs from rose water in its taste and use.
  • Rose and flower water has many benefits for the skin and hair as it restores freshness and youth.
  • Hardly any Arab or Western dessert is free of rose water or flower water.

Sweet cheese recipes

Some halawat al-jibn ingredients may differ from one recipe to another, but they remain the same, and the following are different recipes for halawat al-jibn with the way they are presented.

The first recipe: Halawet al-jib with mastic

The sweetness of cheese with mastic


Diameter components:
  • Amount of normal or powdered sugar.
  • One amount of water equals half the amount of sugar used.
  • Half a teaspoon of citric acid powder.
  • Sprinkle with vanilla.
Ingredients for stuffing:
  • Half a cup of liquid milk.
  • A quarter cup of starch.
  • A quarter cup of normal sugar.
  • Gentle mastic spray.
  • Sprinkle with vanilla.
  • 1 cup water.
  • A quarter cup of rose water or flower water.
  • A quarter cup of fine nuts.
  • Half a cup of cream.
Dough ingredients:
  • 1 cup country cheese or sweetened cheese.
  • 1 tablespoon rose water.
  • Half a cup of each of the following ingredients (flour, water, sugar).

How to prepare:

How to prepare the syrup:
  • in a deep saucepan, simmer; Water, sugar and citric acid are added.
  • Leave the ingredients on the fire until it boils for a few minutes.
  • Then add the vanilla and stir for a minute or two.
  • Raise the diameter of the fire.
  • Let the syrup cool.
How to prepare the filling:
  • in a suitable container; The following ingredients are mixed: milk, sugar, starch and mastic.
  • After mixing these ingredients well, water is added.
  • Put the mixture on medium heat, stirring, and after a few minutes, reduce the heat.
  • Add rose water and vanilla, and stir well over low heat.
  • After a few minutes, remove the mixture from the heat.
  • After removing from the heat, add the cream and several nuts.
  • Stir well, and let cool.
How to prepare the dough:
  • If the cheese used is not sweetened, it is necessary to sweeten it as follows: boil the cheese for a few minutes in pure water, remove the cheese from the heat, wash the cheese and filter it from the water several times.
  • If the cheese is local, let’s start with the next step.
  • In a deep pan made of non-stick material; The sweetened cheese is simmered.
  • After a few minutes, add water with sugar.
  • And then rose water.
  • Stirring continuously to protect the dough from burning.
  • Add flour in batches to get the necessary pasty texture, we may not need all the flour, and we may need a little more.
  • After a few minutes, remove the dough from the heat, and add a few drops of syrup while hot.
  • Let the dough cool a bit.

How to apply the sweetness of cheese:

  • Place a piece of plastic food packaging on a suitable, wide, low tray, or on a clean table.
  • Spread an amount of dough on the piece of plastic, it has the same width, but its length should not exceed 15 centimeters.
  • Determine a specific thickness of the dough, so that this thickness is the same for the dough as a whole.
  • Put some diameter on the dough.
  • Add an amount of filling to the tip of the dough.
  • Roll out the dough carefully.
  • Add a quantity of nuts to the face of each roll.
  • Repeat the above process for the entire amount of dough and filling.
  • Leave in the fridge for a few hours before serving.

How to serve sweet cheese with mastic:

  • on a plate suitable for serving; Slices of sweet cheese are placed.
  • Put the diameter on the pieces of sweet cheese.
  • Sprinkle a few nuts.

Halawet al-jibn is often served with Arabic tea or coffee.

The second recipe: sweet cheese with semolina

The sweetness of cheese with semolina

the ingredients:

Diameter components:
  • amount of sugar.
  • An amount of pure water is equal to half the amount of sugar.
  • 1 tablespoon citric acid powder.
  • A little grated orange peel.
Ingredients for stuffing:
  • Half a kilogram of milk.
  • A quarter of a kilo of sweetened cream.
  • A quarter cup of starch.
  • A little rose water.
  • 4 tablespoons syrup.
Dough ingredients:
  • 2 cups cheese, preferably of the local type.
  • 1 cup semolina.
  • A little rose water.
  • 6 tablespoons syrup.
  • A quarter cup of nuts or pistachios.

How to prepare:

How to prepare the syrup:
  • in a deep saucepan over low heat; Sugar with water should be added.
  • Then citric acid is added.
  • Let the pot simmer until it boils for a few minutes.
  • Add the orange peel.
  • After boiling for 2 or 3 minutes, add to remove from heat.
  • Leave the syrup until it cools.
How to prepare the filling:
  • In a deep pan made of a material that does not allow food to stick to it; Boil the milk and add starch.
  • Stir continuously until the starch is completely dissolved.
  • Add rose water and continue stirring over low heat.
  • After a few minutes, remove from heat.
  • After removing from the heat, add the syrup with the cream.
  • Stir for a few minutes and let the filling cool.
How to prepare the dough:
  • over low or medium heat and in a suitable saucepan; Add cheese and stir a little.
  • Then add the semolina with rose water, while continuing to stir to protect the dough from the cream.
  • After a few minutes, add the syrup.
  • Then remove the dough from the heat; You have become the desired thickness.

How to apply the sweetness of cheese with semolina

  • In a suitable rectangular tray; A piece of food grade plastic is placed.
  • A layer of paste is spread over the plastic layer; of the required thickness.
  • On top of the layer of dough, put a little syrup.
  • After the dough layer and diameter, the amount of filling should be lengthened, over the entire dough.
  • Add a second layer of dough.
  • Put a little diameter.
  • Sprinkle a few nuts or soft pistachios on the face of the mold.
  • Leave the mold in the fridge until it cools.

How to serve sweet cheese with semolina

  • The mold is cut into small pieces and a quantity of syrup and nuts is added.
  • The sweet cheese is served cold.
  • Tea or coffee is served with the sweetness of the cheese.

The third recipe: sweet cheese without filling

Sweet cheese without filling

the ingredients:

Diameter components:
  • 1 cup sugar.
  • Half a cup of rose water.
  • 1 teaspoon citric acid.
  • A small drizzle of vanilla.
Dough ingredients:
  • Half a kilogram of mozzarella cheese.
  • A quarter of a kilogram of semolina.
  • 2 tablespoons starch.
  • A quarter cup of sweetened condensed milk.
  • 4 tablespoons rose water.
  • A few drops in diameter.
  • A quarter cup of fine nuts.

How to prepare:

How to prepare the syrup:
  • In a suitable saucepan and simmer, add sugar, rose water and citric acid.
  • Leave the above mixture on the fire until it boils without stopping to stir.
  • After removing the pot from the heat, add the vanilla, stirring well.
  • Leave the syrup until it cools.
How to prepare the dough:
  • Use a suitable pot and simmer.
  • Add cheese and starch with condensed milk.
  • After a few minutes, add semolina while continuing to stir.
  • Add rose water and syrup.
  • When we get a suitable dough, remove the pot from the heat.

How to apply sweet cheese without filling

  • In a suitable tray, spread a piece of plastic to preserve food.
  • Put a small amount of diameter.
  • Spread the amount of dough into a thin thickness.
  • Sprinkle the nuts over the layer of dough.
  • Repositioning of a layer of plastic for food preservation.
  • And a layer of syrup and dough.
  • Then sprinkle a few nuts.
  • Repeat the above process in order to obtain layers of unfilled dough.
  • A second or more trays can be used.
  • Let cool for a few hours in the refrigerator.

How to serve sweet cheese without stuffing

  • After the sweet cheese has cooled, the layers are separated from each other, they can be cut into pieces of the right size and rolled so that the nuts are inside.
  • Add a little sugar and nuts.
  • Served with tea.

Secrets of the success of sweet cheese

The secret of a good diameter:

The addition of citric acid ensures that the sugar does not return to its original shape, that is, obtaining a transparent diameter.

The secret to thickening the dough:

The dough is rich in cheese and the rest of the ingredients must be fine so as not to dominate the taste of the filling.

Decoration secret:

You can use any type of dried fruit or jam to garnish.

The secret to preserving the sweetness of cheese:

The sweetness of cheese is made primarily of cheese or cream, and these ingredients can be spoiled if not stored in the refrigerator, and in a good way to ensure their longevity.

The secret to adding sugar syrup to dough while it's hot:

Adding syrup to the dough while hot ensures that the dough absorbs all the syrup.

In the end, it is worth noting the possibility of changing some ingredients, and adding flavors that some like, but the above recipes are still the traditional recipes according to the Syrian method.

How to make sweet cheese


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