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.
Halawet el Jibn 
