Halawet el Jibn

Serves: 8
Difficulty: Medium
Prep Time: 30 minutes

3 cups sliced fresh mozzarella soaked in water
1/2 cup semolina
1/2 cup farina
1/2 stick of sweet cream butter
2 cups sugar
1 cup water
1 tbs rose water
1 tbs orange blossom water
1 tbs lemon juice
1/4 cup ground pistachios
2 cups ashta pudding (see atayef recipe)
1 cup simple syrup

In a large pot, on medium heat, combine water and sugar and stir until dissolved.  Add lemon juice, rose water and orange blossom water and let boil until thick like a syrup. In a saucepan melt butter on medium heat and then add farina and semolina and cook for 2 minutes, then add to syrup and pot and let cook for 2 minutes. Next add the mozzarella to the pot and stir vigorously with a wooden spoon until cheese is melted and well combined with the farina/syrup mix.  Immediately pour cheese onto a flat surface or baking sheet that is coated with simple syrup, thin the cheese out with a spoon or with a marble rolling pin until it is 1/8 inch thick and then let cool completely.  Cut cheese into 3 or 4 inch squares, fill with custard and roll up, place on a plate and refrigerate for at least 2 hours.  When ready to serve, top with ground pistachio and simple syrup.
 

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