Cheese Dessert Rolls

Ingredients

• 120 grams Fine semolina (farikha flour)
• 60 grams Sugar
• 350 ml Water
• 250 grams Halloumi cheese
• 1 tablespoon Ghee
• 1 drop Concentrated orange blossom water
• 300 grams Hama-style ashta

Instructions

1. In a pot over the heat, combine the water and sugar and stir until the sugar begins to dissolve.
2. In a bowl or on the work surface, prepare the fine semolina.
3. In the pot over the heat, gradually add the fine semolina while stirring quickly and continuously so that no lumps form.
4. In the pot over the heat, continue stirring until the semolina absorbs the water and the mixture begins to thicken and dry out.
5. In a small pot or at the side of the heat, melt the ghee, then add it to the semolina and cheese mixture as needed.
6. In the pot over very low heat, add the halloumi cheese in batches. Do not add it all at once, so it melts without clumping.
7. In the pot over the heat, continue stirring quickly after each addition of cheese until the mixture becomes smooth and uniform.
8. In the pot over the heat, turn off the heat once the cheese has fully melted and the mixture has reached a smooth consistency.
9. On a plate or work surface, add 1 drop of concentrated orange blossom water to the mixture, as stated in the recipe.
10. On the work surface, roll out the mixture while hot between two sheets of plastic wrap greased with ghee so it does not stick.
11. On the work surface, grease your hands with ghee, then first flatten the dough with your hands.
12. On the work surface, use a rolling pin to roll the dough into a thin layer.
13. On the work surface, place the Hama-style ashta over the rolled-out dough.
14. On the work surface, roll the dough into a roll or cylinder around the ashta.
15. In the refrigerator or freezer, chill the roll until firm, then slice it.
16. On a serving plate, serve the pieces with simple syrup and orange blossom water, as indicated by the chef.