Halawet El Jibn

Gradually whisk in the fine semolina, stirring continuously for 3-4 minutes until the mixture thickens into a paste.

Lower the heat to the minimum setting. Add the shredded mozzarella cheese in handfuls, stirring vigorously with a wooden spoon until the cheese melts completely and the mixture forms a cohesive, smooth, extremely stretchy dough. Stir in the rose water.

While the dough is still hot, transfer it to a large piece of parchment paper brushed lightly with syrup. Place another piece of parchment on top and quickly roll it out into a thin 1/8-inch rectangle.

Cut the uneven edges to make a neat rectangle. Pipe or spoon a thick line of Ashta cream along the long edge of the dough. Roll the dough over the cream just enough to encase it, then cut the log away from the rest of the dough. Repeat.

Refrigerate the logs for 2 hours to firm up. Slice them into 2-inch pieces, arrange on a platter, drizzle with sugar syrup, and garnish heavily with crushed pistachios.