Introduction: Arabian Cheesecake
Have you ever wanted to serve something unique or test out something new and delicious? Well, buckle up your seatbelt and let us head to the Orient. The Orient is place full of surprises and good-looking food. In the Orient, we will find the delightful solution to your One World Problem, a surprise that is being revealed now… Halawet El Jibn!
Halawet El Jibn is an Arabic sweet dessert. It is a combination of yum yum and omg since it always you to pack in a delicious and sweet assortment of ingredients. Halawet El Jibn is the sweet dream of every believer, as it tastes like a cheerful rainbow.
To create Halawet El Jibn, we will divide it into three simple parts:
1. Forming the dough/batter
2. Making the sweet syrup
3. Mixing the Whipped Cream
Step 1: Tools/Ingredients
Ingredients for the Dough/Batter
- 750g Mozzarella
- ¾ or 200mL of Durum Wheat Semolina
Ingredients for the Sweet Syrup
- 2 cups of sugar½ of a cup of water
- a teaspoon of citron juice
- ¼ cup Orange Blossom Water
Ingredients for the Whipped Cream
- 1 ½ litres Milk
- 250g Mascarpone
- 1 Lemon
- Heat Source (Stove)
- Cooking/Wooden Spoon
Step 2: Set Up
It is time to lay out all the tools and ingredients you’ll be using up on a space, and since we have three different parts, it is easier and efficient to work at different areas inside the kitchen.
Turn your heat source, for example a stove, to medium and be ready to start heating up the sweet syrup.
Step 3: Le Sweet Syrup
A very important step into making Halawet EL Jibn is the process of making the sweet syrup that will eventually be mixed with the dough/pastry. The special ingredient for this sweet syrup is the orange blossom water that was imported into Germany from the Middle East.
Fill a pot with ½ of a cup of water and mix it with 2 cups worth of sugar. The pot should be placed onto the stove and should be cooked until the sugar has fully dissolved. This process takes up to approximately 5 minutes. Cut the lemon into two pieces, and add citric acid to the sugar water. Right afterwards, add the secret ingredient (hint: orange blossom water) to the sugar water and stir everything well with a wooden/cooking spoon.
Let everything cool down for about an hour in until the dough was formed.
Step 4: Form the Dough
There are two main ingredients to make the dough for Halawet El Jibn, which are mozzarella and durum wheat semolina. Mozzarella is a cheese while durum is a crop, and semolina is then purified middlings of the durum wheat.
The mozzarella needs to be cut into slices and place each of the slice into a pan that is positioned over a stove that is set to medium. The mozzarella slices will slowly melt together and result to be dough-like.
Step 5: Whipped Cream
While the mozzarella is melting together, we will prepare the whipped cream, and for that you require 1½ litres milk and 250g mascarpone. Mascarpone is yet another Italian cheese, but sweeter.
Place the 1½ litres of milk into another pot and place it over the stove to medium temperature. Throughout the process, at a bit citric acid to balance out the milk out. Stir the inside of the pot, and leave it cooked until it begins to great a steam. This is a cue to mix the 250g of mascarpone to the milk. Again, leave it inside the pot to cook and stir it ones in a while to prevent it from becoming sticky. After approximately 10 minutes, when the water will have separated from the cheese, and we will use a sieve to get rid of the water.
Allow the whipped cream to cool down.
Step 6: Combination
After being done with the whipped cream, add durum wheat semolina to the mozzarella. Stir it with a wooden spoon, and while stirring, pure the syrup slowly into the pot, mixing it with the durum wheat and mozzarella. In order to pure the syrup into the pot, it will be placed into a glass that has a top like a funnel.
Step 7: Applying the Dough
Spread the dough onto a plate using a spatular. The dough should be spread equally and at best, it should be spread in a wave form, meaning that the spatular is shifted downwards and to the swiped to the left and right.
Let the dough cool down on the plate for approximately half an hour to an hour.
Step 8: Applying the Whipped Cream
After the dough has cooled down, place the whipped cream onto the dough and spread it using a spatular. Keep in mind to spread it softly as the cheese is soft as well, hence, pressure might break the cheese.
Step 9: Decoration and Finalisation
If there are leftovers of the sweet syrup, place the syrup on top of the whipped cream to add sweetness to it.
To decorate the Halawet El Jibn, take small pistachios and place them on top onto the surface of the dessert. Make sure to leave a certain area clean of pistachios as some people avoid pistachios or are allergic to them.
Step 10: Voilá
Enioy the Arabic Sweet Dessert!
To give adrenaline to the Halawet El Jibn, put some chocolate or strawberry sauce on it.
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