👨‍🍳 조리법

1. 1

   Prepare the syrup: In a saucepan, combine 3 cups sugar, 2 cups water, and 1 tbsp lemon juice. Bring to a gentle boil, stirring until sugar dissolves. Simmer for 10 minutes. Stir in 1 tbsp rose water and 1 tbsp orange blossom water. Set aside to cool completely.

2. 2

   Prepare the Ishta filling: In a saucepan, whisk together 2 cups heavy cream, 1 cup milk, 5 tbsp cornstarch, and 2.5 tbsp flour until smooth. Heat over medium heat, whisking continuously, until thickened. Stir in optional Ishta cream. Pour into a dish, cover with plastic wrap touching the surface, and refrigerate until completely cool.

3. 3

   Make the dough: In a non-stick saucepan, combine 1.5 cups water, 0.75 cup sugar, and 1 tbsp rose water and 1 tbsp orange blossom water. Heat until sugar dissolves. Add 1 cup fine semolina and stir constantly until slightly thickened.

4. 4

   Add the shredded sweet cheese (like mozzarella) to the semolina mixture. Stir well over medium-low heat until the cheese melts and the mixture forms a soft, cohesive dough.

5. 5

   Allow the dough to cool slightly until warm enough to handle. Spread a piece of plastic wrap on your work surface. Scoop about 3/4 cup of the dough onto the plastic wrap.

6. 6

   Cover with another piece of plastic wrap and roll the dough out thinly into a rectangular shape. Remove the top layer of plastic wrap.

7. 7

   Spread about 3 tbsp of the chilled Ishta filling along one edge of the dough. Tightly roll the dough over the filling using the plastic wrap to help. Refrigerate the rolls for at least 1 hour, or until firm.

8. 8

   Once chilled, slice the rolls into bite-sized pieces. Drizzle generously with the cooled syrup and sprinkle with ground pistachios before serving.