Halawet el Jibn

Instructions

1. Cut 100 g of akkawi cheese into 1 cm slices and soak in a bowl of cold water for 2 hours, changing the water three times, to draw out the salt. Taste a corner: it should be barely salty. Drain well, pat dry and coarsely grate.
2. Make the attar: bring 50 g of sugar and 40 ml of water to the boil in a small pan, simmer 5 minutes without stirring, then take off the heat and add 0.5 tsp of lemon juice and 0.5 tsp of rose water. Leave to cool completely, the syrup must be cold when it meets the hot dough.
3. In a small nonstick pan over low heat, dissolve 30 g of caster sugar in 60 ml of water. Rain in 30 g of fine semolina and stir constantly with a silicone spatula for 3 minutes until it thickens to a smooth paste with no dry grains.