Halawet Il Jibn
- 400g caster sugar
- 2tbsp rose water
- 1tsp orange extract (or 1tbsp orange blossom water)
- 320g very ﬁne semolina
- 500g firm mozzarella (or akkawi), grated
- 1tbsp vegetable oil
- 500g ricotta
- 50g pistachios, shelled and crushed
Put 650ml water in a saucepan, add the sugar and bring to the boil. Continue boiling for about 5 mins until it has reduced slightly. Stir in the rose water and orange extract.
Add the semolina and stir continuously to combine. Once mixed well, add the mozzarella and keep stirring – don't stop or it will catch on the base of the pan – until the mixture resembles choux pastry and starts pulling away from the edges of the pan. Set aside.
Line 2 baking trays with cling film and then drizzle them all over with the vegetable oil to stop the cheese sticking to them.
Tip the dough out onto the trays, scraping the sides of the pan to get every last bit. Try to flatten and stretch the dough out so that it reaches all the corners, then leave it to set for about 15 mins.
Spoon the ricotta into a piping bag and set aside. Take your set cheesy dough and make 2 lengthways cuts and then 4 widthways cuts to make 15 equal-sized squares in each tray.
Snip a small hole in the end of the piping bag and pipe a little line of ricotta cheese into the middle of each square, then fold the edges into the middle to make a sausage shape. Flip them over so the folded side is facing down, sprinkle with crushed pistachios, and serve.