Ease of Preparation: Medium
Yield: 10 rolls
ingredients:
- 4 cups (960 ml) whole milk
- 2 cups (480 ml) heavy cream
- 1 tablespoon (15 ml) lemon juice
- 4 tablespoons (60 ml) sugar syrup (see below)
- 1 cup (240 ml) semolina flour
- 2 cups (480 ml) shredded mozzarella cheese
- 2 tablespoons (30 ml) rose water
- 3 tablespoons (45 ml) orange flower water
- Ground pistachios, for topping
- Sugar syrup, for serving
Sugar syrup:
- 2 cups (480 ml) sugar
- ½ cup (120 ml) water
- 2 teaspoons (10 ml) lemon juice
- 4 teaspoons (20 ml) rose water
method:
To make sugar syrup, melt sugar in water on the stove, making sure it doesn’t burn. Stir in lemon juice and rosewater and let thicken slightly. Pour into a bowl and set aside.
Pour milk and cream into a pan on the stove and bring to a simmer over low heat, making sure not to let it scorch. Add lemon juice. When curds float to top, scoop out curd and let drain in a cheese cloth over a bowl. Set aside.
Heat a new pan on the stove and add ½ cup (120 ml) of the sugar syrup. Add semolina flour and stir to combine. Add mozzarella cheese to pan. Add orange flower water and stir to incorporate.
Continue heating until cheese has melted, cooking the semolina.
Take pan off the heat. Let cool a few minutes, and then turn out onto a lightly-floured counter.
Roll out very thinly and cut into long rectangles.
Spoon milk curd into centre of rectangles.
Roll rectangles into logs. Slice logs into smaller sections.
Top with sugar syrup and pistachios.
Serve.
