You haven’t experienced traditional Lebanese food until you’ve had Halawet El Jibn. This luscious dessert blends sweet cheese, semolina, and floral syrup into something that tastes like a Lebanese fairytale. Whether served at weddings, Eid celebrations, or just because someone’s sweet tooth got loud, this iconic roll is Lebanon’s way of saying, “We suffer, but we dessert well.”
How to Make Halawet El Jibn (Sweet Cheese Rolls)
It’s part science, part magic. You melt cheese, cook it with semolina, roll it out while it’s still hot (don’t panic), and then wrap it around sweet clotted cream or ricotta. Top it off with a generous pour of orange blossom and rosewater syrup and crushed pistachios.
It’s gooey. It’s floral. It’s cheese pretending to be cake—and it’s divine.
Cultural Notes & Flavor Hacks
Substitutions & Hacks
Storage + Reheating Tips
Pair It With
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Halawet El Jibn (Sweet Cheese Rolls)
Equipment
Ingredients
For the Dough:
For the Filling:
- 1 cup clotted cream ashta or unsalted ricotta cheese
- 1 tsp rosewater optional
For the Syrup:
- 1 cup sugar
- ½ cup water
- 1 tsp lemon juice
- 1 tsp rosewater
- 1 tsp orange blossom water
Toppings:
- Crushed pistachios
- Dried rose petals optional
Instructions
Prep the Syrup First
- Combine sugar and water in a saucepan and bring to a boil. Add lemon juice and simmer until slightly thickened (about 10 mins). Remove from heat, stir in rosewater and orange blossom water, and let cool. Set aside.1 cup water, 1 tbsp sugar, 1 tsp orange blossom water, 1 tsp lemon juice, 1 tsp rosewater
Melt the Cheese
- If using Akkawi, soak it in water for a few hours to remove salt, changing the water a couple times.1 cup unsalted Akkawi cheese, 1 tsp rosewater
- Drain and place in a saucepan with water. Stir over medium heat until cheese begins to melt.½ cup water
Add Semolina to the Mix
- Once cheese is melted, add semolina and sugar. Stir continuously. It will come together quickly into a stretchy, sticky dough.½ cup fine semolina, 1 cup sugar
- Add rosewater and orange blossom water. Keep stirring until the dough pulls away from the sides of the pan.1 tsp orange blossom water, 1 tsp rosewater
Roll It Out
- Transfer the dough to a lightly greased surface or lay it between two sheets of parchment paper. While it’s still warm, roll it out thin—about ¼ inch thick.
- Let it cool slightly so it’s firm but still pliable.
Add the Cream & Roll
- Cut the dough into rectangles (about 3×5 inches). Add a line of clotted cream or ricotta down one edge and gently roll it up like a jelly roll.1 cup clotted cream
- Repeat with the rest. You should get 6–8 pieces depending on size.
Chill & Serve
- Refrigerate for 30 minutes to set. Serve chilled or room temp, topped with cooled syrup and a sprinkle of pistachios and rose petals if you’re feelin’ fancy.Dried rose petals, Crushed pistachios
