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Much simpler than you thought: Halawat al-Jaban just like in Nazareth

Long years of visits to the Tishrin restaurant and inelegant pleas have done their part, apparently, and you too can enjoy

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• Nazareth

• Arabian food

• Dessert

• In Sabosa

Walla!

Food

Friday, 13 August 2021, 06:00 Updated: 07:09

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Al-Jaban al-Jaban of Tishrin restaurant in Nazareth (Photo: Dudi Eisenthal)

Long years of dessert pleasure on the one hand and a recipe mystery on the other have left us a little bewildered.

At the heart of the problem - al-Jaban challah, the same ancient semolina dessert that drew regional inspiration, took some of this cuisine and some of it, and distilled it all into a perfect, moderately sweet Levantine bite, a smooth and ideal closing meal.

Well, you can relax.

The good people of Tishrin Restaurant in Nazareth provided us with a perfect recipe for one of their flagship dishes, and made it clear to us along the way how simple and reasonable and sensible to move the preparation from the delicious alleys of the city into the home kitchen of each of us.

enjoy your meal!

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To the full article

Halawat al-Jaban just like in Nazareth

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• 30 minutes work

• 40 minutes total

• Easy to prepare

• Arabic

• milky

• desserts

• kosher

Halawat al-Jaban (Photo: Dudi Eisenthal)

Conversion calculator

Ingredients

• To dough

  • 250 grams of Brinza cheese

  • 350 grams of mozzarella

  • ½ Cup sugar

  • ¾ Rose buckwheat

  • Thin cup

• To the sugar water

  • 700 ml

  • 1 kg of sugar

  • 2 nail units

  • 5 units star anise

• For filling

  • 300 grams of mascarpone or milk cream

• For serving

  • ¼ Ground pistachios

  • Metfirir (what is in the house)

To the conversion calculator

Preparation

How to make homemade al-Jaban challah?

• 1 On low heat cook all the sugar water ingredients for a quarter of an hour.

  Allow the emulsion to cool slowly

• 2 Meanwhile, grind all the dough ingredients in a mixer, until smooth

• 3 Heat a saucepan over low heat and cook the mixture in it for a few minutes, until the dough becomes soft, uniform and soft.

  Remove the pot from the gas

• 4 On the work surface, slice cling film, remove half of the mixture and roll it while hot to a thickness of a quarter of an inch.

  Divide the rolled dough with a knife (gently and without cutting the plastic) into four square pieces

• 5 Place the mascarpone cheese or milk cream in a drizzle bag and drizzle over the end of each long stripe square of the spread

• 6 Roll using the cling film each of the squares into rolls and set aside.

  This also treats the remaining half of the dough

• 7 Place all the rolls on a plate.

  Brush with the slightly cooled sugar water, and sprinkle ground milk pistachio on top and any seasonal fruit you want.

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Conversion calculators

Conversion calculators

• Volumes

  From "litarchus" to "litarchus"

• Weights

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• temperature

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