makes
10
prep
20 minutes
cook
20 minutes
difficulty
Mid
makes
10
serves
preparation
20
minutes
cooking
20
minutes
difficulty
Mid
level
Ingredients
- 4 cups (1L) whole milk
- 2 cups (500 ml) thickened cream
- 1 tbsp (20 ml) lemon juice
- 3 tbsp (60 ml) sugar syrup (see below)
- 1 cup semolina flour
- 2 cups shredded mozzarella cheese
- 2 tbsp (40 ml) rose water
- 2 tbsp (40 ml) orange flower water
- Ground pistachios, for topping
- Sugar syrup, for serving
Sugar syrup
- 2 cups (400 g) sugar
- ½ cup (125 ml) water
- 2 tsp (10 ml) lemon juice
- 1 tbsp (20 ml) rose water
Instructions
- To make sugar syrup, dissolve the sugar in the water on the stove, making sure that it doesn’t burn. Stir in lemon juice and rosewater and let thicken slightly. Pour into a bowl and set aside.
- Pour milk and cream into a pan on the stove and bring to a simmer over low heat, making sure not to let it scorch. Add lemon juice. When curds float to top, scoop out curd and let drain in a cheese cloth over a bowl. Set aside.
- Heat a new pan on the stove and add ½ cup (120 ml) of the sugar syrup. Add semolina flour and stir to combine. Add mozzarella cheese to pan. Add orange flower water and stir to incorporate.
- Continue heating until cheese has melted, cooking the semolina.
- Take pan off the heat. Let cool a few minutes, and then turn out onto a lightly-floured counter.
- Roll out very thinly and cut into long rectangles. Spoon milk curd into centre of rectangles. Roll rectangles into logs. Slice logs into smaller sections.
- Top with sugar syrup and pistachios. Serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
