Halawet El Jibn (Sweet Cheese Rolls)

Make the qishta: whisk the milk, cornstarch, semolina and sugar in a pot over medium heat until thick, then stir in the qishta and orange blossom water and let it cool.

For the dough, bring the water and sugar to a boil to make a light syrup.

Lower the heat and stir in the mozzarella and fine semolina, mixing until a smooth stretchy dough forms, then add the orange blossom water.

Spread the warm dough thinly, spread the qishta along one edge and roll it up.

Cut into pieces, garnish with crushed pistachios and a little syrup or rose jam, and serve.