← Nouns Cooking · Lebanese & Turkish

Ingredients

• 200 g sugar, for the syrup
• 150 ml water, for the syrup
• 1 tsp lemon juice
• 1 tsp Orange blossom water
• 300 g Ricotta
• 2 tbsp Double (heavy) cream
• 1 tbsp Sugar
• 1 tsp Orange blossom water
• 120 ml Water
• 50 g Sugar
• 90 g fine semolina
• 250 g low-moisture mozzarella (or akkawi, desalted), grated
• 1 tbsp Orange blossom water
• 30 g Pistachios, finely ground

Method

1. Make the syrup: boil the sugar and water for 8–10 min until slightly syrupy, add the lemon juice and orange blossom water, and leave to cool completely.
2. Mix the ricotta, cream, sugar and orange blossom water for the filling and chill it in a piping bag or zip bag.
3. Brush a large sheet of baking paper and a tray with syrup. In a non-stick pan, bring the water and sugar to a simmer, whisk in the semolina and stir for 2–3 min into a thick paste.
4. Add the cheese and stir constantly over low heat for 3–5 min until it melts completely into a smooth, stretchy dough that pulls away from the pan. Stir in the orange blossom water.
5. Working quickly while hot, tip the dough onto the tray, cover with the syrupy paper and roll out to a thin rectangle about 3 mm thick. Peel off the paper and cut into strips 8 cm wide.
6. Pipe a line of filling along one long edge of each strip, roll it up, and cut into 5 cm pieces. Chill for 30 min.
7. Drizzle with cool syrup and sprinkle with pistachios just before serving.

Tips

• Do not overcook the cheese dough or it turns rubbery; take it off as soon as it is smooth.
• Contains pistachios; check the cheese is made with vegetarian rennet if that matters to you.

Sources

Written in our own words after cross-checking these recipes:

Chef in Disguise Falasteeni Foodie