Semolina Cheese Rolls with Ashta and Rose Syrup

What you need

• 80 g (3 oz) fine semolina
• 120 g (4 oz) akkawi cheese, shredded; soak in cold water first if very salty
• 75 g (6 tbsp) sugar, for the dough
• 200 g (1 cup) sugar, for the syrup
• 310 ml (1 1/3 cups) water, 190 ml for the dough, 120 ml for the syrup
• 2 tsp (1 tsp for the dough, 1/2 tsp for the syrup) rose water
• 1/2 tsp orange blossom water
• 1/2 tsp lemon juice
• 200 g (7 oz) ashta, thick clotted cream, chilled
• 30 g (1 oz) pistachios, finely ground

Method

Restated from the original video

1. 1

   Make the syrup first. Stir 200 g sugar, 120 ml of the water and the lemon juice together in a small pan and bring to a rolling boil over medium-high heat.

2. 2

   Reduce to low and simmer for no more than 10 min, until it is just slightly thicker than water. Stir in the orange blossom water and 1/2 tsp of the rose water, then leave it to cool.

3. 3

   If the akkawi is salty, soak it in cold water for 30 min, changing the water twice, then pat it dry and shred it.

4. 4

   Bring 190 ml water and the 75 g sugar to a boil in a saucepan, stirring until the sugar dissolves.

5. 5

   Add the semolina and stir constantly for about 30 seconds until the mixture thickens.

6. 6

   Lower the heat to medium. Add the shredded cheese and the remaining rose water and stir 2-3 min until the cheese melts and the dough turns smooth and cohesive. Let it cool for 5 min until just warm enough to handle.

7. 7

   Roll the warm dough between two sheets of plastic wrap into a rectangle about 23 x 33 cm. Peel off the top sheet and trim the edges straight.

8. 8

   Cut the rectangle lengthwise into 3 strips. Spoon or pipe a line of ashta along each strip, 1 cm in from one long edge.

9. 9

   Using the plastic wrap to lift, roll each strip over the ashta into a log and pinch the seam closed.

10. 10

    Freeze the logs for 15 min to firm them up.

11. 11

    Cut each log into 4 cm pieces with a sharp wet knife, giving about 24 rolls.

12. 12

    Arrange the rolls on a platter and sprinkle a little ground pistachio on top of each. Serve chilled, with the syrup for drizzling.

Imported from cleobuttera.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.