Halawet el Jibne
In a pot, dissolve the sugar in water over medium heat
Before it starts to boil, add the cheese. Stir cheese constantly until it combines with the water and becomes one piece
When it starts to boil, set to low heat and add the smeed. Stir constantly for a few minutes until well blended.
Thoroughly clean space on a long table.
With a rolling pin, spread a half cup of syrup to cover the working area of the table
Immediately add the cheese over the syrup and use the rolling pin to flatten and spread it out
After 20 minutes, pick off pieces of the cheese, one by one, and spread out on plate to cool
Over medium heat, mix the sugar until it dissolves in water
When boil starts, switch to low heat and add lemon juice
Let simmer for 25 minutes
Turn off heat and stir in blossom water
Mix all ingredients together over medium heat
When boil starts, set to low heat and stir for two minutes
Stir every 20 minutes until cooled
When cool, set in fridge and stir after an hour, again after 2 & 3 hours (or else an undesirable thick layer will form at the top)
To serve: Plate the jibne, add ashta in the center, garnish with ground pistachio & serve with syrup
- Serve jibne with ashta and syrup
- Ashta and syrup can be prepared a day in advance
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