Halawet el jibn

The exact origin of the dessert is disputed. It is often claimed to have originated in the Syrian cities of Homs and Hama, and there is a long standing debated among the inhabitants of both cities over which city invented it. Syrian author Khayr al-Din al-Asadi described halawet el-jibn in his book "Comparative Encyclopedia of Aleppo", which was completed in 1971 and published posthumously in 1981. Al-Asadi described the dessert as a sweet made from sweet cheese, semolina, and samneh, and noted that it was popular during spring, when cheese was in season. == Ingredients ==

This dessert is primarily made of a semolina and cheese dough (containing traditionally Akkawi or Majdoola cheese,), a sugar syrup locally called ʾaṭər (), and orange flower water or rose water. It is normally filled with cream or clotted cream ( Arabic ice cream (booza) is a common topping for halawet el-jibn during summer. == Variations ==

() is a dessert native to Hama made similarly to halawet el-jibn, where the semolina-cheese dough is spread on a plate rather than rolled, and then topped with qishta. == Gallery ==

File:Hama حلاوة الجبن Halawat al-jibn 8618.jpg|Halawet al-jibn being prepared in Hama, with cream filling File:حلاوة الجبن.jpg|One variety of Halawat Al jibun File:Halawet el Jibn with attar.jpg|Qatir syrup being added to halawet el-jibn == See also ==