Halawet El Jibn

Ingredients

• 250g low-moisture mozzarella or desalted akkawi cheese
• 100g fine semolina
• 200g caster sugar, for the syrup
• 120ml water, for the syrup
• 1 tsp lemon juice
• 1 tbsp orange blossom water
• 1 tsp rose water
• 250ml full-fat milk
• 250ml double cream
• 3 tbsp cornflour
• 1 tbsp caster sugar, for the cream
• 50g shelled pistachios
• 2 tbsp rose petal jam, optional

Before you cook

• Grate the cheese coarsely and leave it at room temperature for 20 minutes
• Grind the pistachios to a coarse green powder
• Line a tray with baking parchment and have a bowl of cold water beside you for shaping
• Whisk the cornflour into the cold milk until no lumps remain

Steps

1. Put the 200g of sugar, 120ml of water and lemon juice into a small pan and set it over medium heat.
2. Simmer the syrup for 8 minutes, until it thickens very slightly and coats the back of a spoon.
3. Stir in the orange blossom water, then take the pan off the heat and leave the syrup to cool completely.
4. Pour the cornflour and milk mixture into a clean saucepan and add the cream and the tablespoon of sugar.
5. Cook over medium heat, whisking constantly, for about 6 minutes, until it thickens into a heavy custard that holds a trail from the whisk.
6. Stir the rose water into the cream, scrape it into a bowl, press cling film onto its surface, and chill it for 40 minutes until cold and firm.
7. Put the grated cheese, semolina and 120ml of the cooled syrup into a non-stick pan over low heat.
8. Stir constantly with a spatula for 6 to 8 minutes, until the cheese melts and the mixture pulls together into one glossy, stretchy dough that leaves the sides of the pan.
9. Brush a work surface generously with syrup and tip the hot dough onto it.
10. Wet your hands in cold water and pat the dough out into a rectangle about 3mm thick, dipping your hands again whenever it sticks.
11. Spoon the chilled cream in a line along one long edge of the dough.
12. Roll the dough over the cream into a long log, then cut the log into 5cm lengths with an oiled knife.
13. Lay the pieces on a plate with the seam underneath and spoon over a little more syrup.
14. Bury the exposed cream at each end in ground pistachio and add a dot of rose petal jam to each piece.
15. Serve at room temperature on the day they are made, before the dough firms up.