Halawat el jibn

Most Syrian meals end with a bite of something sweet rather than a dessert. These sweets, known as halawat el jibn, can be found in most restaurants, as well as cafes and bakeries in even the smallest towns. Halawat is thought to have originated in the Syrian city of Hama in the country's west, though it's also possible that the dish originated in nearby Homs as a specialty.

Halawat are made with an akkawi cheese dough, semolina, and sugar syrup, then filled with cream and topped with crushed pistachios. Some recipes substitute mozzarella for the akkawi, and many call for the addition of rose water or orange flower water to create an aromatic flavor.

All of the ingredients are combined and heated until a soft, pliable dough forms, which is then rolled into thin sheets. The filling is made with ashta, which is thick clotted cream piped onto the sheets before they are rolled into thin logs. The rolls are then sliced into small bite-size pieces and served drizzled with syrup and topped with rose petal jam and ground pistachios.