👨‍🍳 Instructions

1. 1

   Prepare the syrup: In a saucepan, combine 1 cup of water and 1 cup of sugar. Bring to a gentle boil, then simmer for 1 minute. Remove from heat and stir in 1 tablespoon of rose water or orange blossom water. Let cool completely.

2. 2

   Make the semolina dough: In a wide, thick-bottomed pot, combine 1.25 cups of water and 0.5 cup of sugar. Heat over medium-high heat until sugar dissolves. Add the fine semolina, stirring constantly until slightly thickened (a few seconds).

3. 3

   Quickly add the shredded mozzarella and akkawi cheese (if using). Stir continuously until the cheese is melted and forms a stretchy dough. Stir in the remaining 1 tablespoon of rose water or orange blossom water. Remove from heat and let cool for about 5 minutes.

   💡 Tip: Work quickly to prevent the dough from becoming too stiff.
4. 4

   Assemble the rolls: Lay a large piece of plastic wrap on your work surface. Place half of the semolina dough on the plastic wrap and cover with another piece of plastic wrap. Roll out into a rectangle about 2-3 mm thick. Remove the top layer of plastic wrap.

   💡 Tip: Lightly oiling the plastic wrap can prevent sticking.
5. 5

   Spread a generous amount of ashta (or mascarpone) about 2 cm from the edge of the dough. Using the bottom layer of plastic wrap, carefully roll the dough around the filling as tightly as possible. Cut the roll where it completes a circle. Gently press the seam to seal. Repeat with the remaining dough and filling.

   💡 Tip: Ensure the filling is evenly distributed.
6. 6

   Chill the rolls in the refrigerator for at least 1 hour to firm up. Once chilled, cut into bite-sized pieces. Drizzle with the prepared syrup and garnish with chopped pistachios.