21/11/2020 03:41

Recipe of Quick Cheese Halawa حلاوه الجبنه النابلسيه

by Lucas Buchanan

Cheese Halawa حلاوه الجبنه النابلسيه
Cheese Halawa حلاوه الجبنه النابلسيه

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, cheese halawa حلاوه الجبنه النابلسيه. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Cheese Halawa حلاوه الجبنه النابلسيه is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Cheese Halawa حلاوه الجبنه النابلسيه is something that I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have cheese halawa حلاوه الجبنه النابلسيه using 6 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Cheese Halawa حلاوه الجبنه النابلسيه:
  1. Take 1/2 cup powder rice
  2. Prepare 3 cup water
  3. Take 1/4 cup rose water
  4. Make ready 11/2 cup mazzoralla cheese
  5. Get 6 package Splenda or 1/2 cup sugar
  6. Take 1/8 teaspoon mastic gum
Steps to make Cheese Halawa حلاوه الجبنه النابلسيه:
  1. Over medium heat stir the rice powder with water till start boiling
  2. Add the sugar and mix add the rose water and cheese cook for 5 minutes add the mastic gum and mix
  3. Serve hot or cold topped with almonds or whipped cream enjoy

So that is going to wrap it up with this special food cheese halawa حلاوه الجبنه النابلسيه recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!


Here are any recommended products that are suitable for making your meals on amazon

Happy Cooking & Shopping


© Copyright 2021 The Food Holic. All Rights Reserved.