Halawet el jibn

Method

1. 1 Soak the mozzarella in cold water for 2 hours, changing the water three times to remove all the salt.
2. 2 Heat the milk with semolina and cornstarch for 10 minutes until it thickens into a creamy ashta, then refrigerate.
3. 3 Melt the mozzarella with a little syrup over the lowest heat, stirring until the cheese melts into a smooth, stretchy paste.
4. 4 The cheese should melt into a smooth, lump-free paste, and when cooked over high heat, it should separate into stretchy, rubbery strands.
5. 5 Roll the block of cheese between two layers of plastic wrap brushed with syrup into a thin 3 mm sheet, then cut into strips.
6. 6 Spread ash cream onto each strip, roll them up, drizzle with syrup, and sprinkle with pistachios.

With an appliance

• Microwave 52 min

  Replace steps 2–3: heat the milk, semolina, and cornstarch at 700 W for 6 minutes, stirring twice, then melt the mozzarella with syrup at 500 W in 30-second increments for 4 minutes; reduce to about 8 minutes, the cream will be less burnt and the cheese will melt evenly without hitting the bottom of the pan, thus reducing lumps. The rolling and wrapping steps remain the same.