A dense stretchy cheese-semolina dough that envelopes a milky clotted cream like filling -that we call in Arabic ashta -and drizzled with sugar syrup flavored with orange blossom water. A unique Lebanese and Syrian dessert that reflects the pure refined art of our cuisine in terms of presentation and taste. Yes, a genius culinary technique that Lebanese and Syrian chefs perfected with precision over years -”Halawet El Jibn” is elegant, sophisticated, and an utterly gourmet dessert.
Link to the recipe on the blog: hadiaslebanesecuisine.com/new...
To make the Lebanese clotted Cream (Ashta):
1 1/2 cups milk
1/2 cup heavy cream
2 heaped tablespoons cornstarch
1/4 teaspoon mastic gum, crushed with a pinch of sugar using a mortar and pestle
To make the sugar syrup, (atter):
2 cups sugar
1 cup water
2 tablespoons lemon juice
1 tablespoon orange blossom water
The semolina-cheese dough:
350 grams /12 oz mozzarella cheese
1 cup fine semolina/ farina called in Arabic theen farkha
3/4 cup granulated sugar
1 1/4 cups water
1/4 teaspoon mastic gum, crushed with a pinch of sugar
2 tablespoons of shelled pistachios, for garnish
Негізгі бет Halawet Al Jibn /Sweet Cheese and Semolina Rolls
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