How to make Halawet el Jibn, a Levantine cheese and semolina sweet

Step 1 : Start by grating the mozzarella directly into a large skillet.

Step 2 : Then, place the skillet over medium-low heat and allow the cheese to melt slowly, stirring occasionally to prevent sticking.

Step 3 : When the mozzarella is about 90% melted, begin sprinkling the semolina little by little, making sure to mix well to avoid lumps.

Step 4 : Next, pour the attar syrup into the mixture and continue stirring.

Step 5 : Add the remaining semolina in parts, fully incorporating it into the mixture.

Step 6 : Then, add a tablespoon of orange blossom water and keep mixing until a smooth dough forms that easily comes away from the pan.

Step 7 : Meanwhile, prepare a work surface by spreading parchment paper and lightly spraying it with attar.

Step 8 : Once the dough is ready, pour it hot onto the prepared paper and cover with another sheet of parchment paper.

Step 9 : Using a rolling pin, roll it out to form a thin rectangle about half a centimeter thick.

Step 10 : Cut the edges with a pizza cutter to get a clean rectangle.

Step 11 : Proceed by spreading or placing a thin line of ricotta over the entire surface of the dough rectangle.

Step 12 : Carefully roll the dough over itself to form a cylinder with the filling, similar to a cinnamon roll.

Step 13 : Cut the cylinder into small pieces using a serrated knife.

Step 14 : Place these pieces on a plate and sprinkle with crushed pistachios and a drizzle of rose syrup before serving.