Tabat Jibneh
In Kuwait it's common for women to gather at least twice a week for a couple of hours before lunch. When I lived there, most of the women at these gatherings were not employed outside the home, making these subheys, which means "mornings," a cherished part of our social life. We enjoyed visiting one another and sampling the delicious refreshments that were always an important feature of the get-togethers. Savory pastries, sweets, and coffee were usually served, and there was always an unspoken challenge to come up with uniquely delicious recipes in order to impress one another. Since I love cheese, and especially the combination of cheese and bread, I invented these fragrant cheese-filled rolls to serve at one of our subheys.
Tabat Jibneh can be frozen uncooked, right in the pan, for up to 6 weeks. Double-wrap the pan with one layer of plastic wrap and another of heavy-duty aluminum foil. When you are ready to bake them, defrost the rolls in the refrigerator, then bake them in a preheated 425°F oven until they are pale gold, 30 minutes. You can also freeze fully baked Tabat Jibneh, tightly wrapped, for up to 2 weeks.
