Halawet Ahmad - Lebanese Sweet Cheese Rolls

Ingredients

• 2 cups (250g) mozzarella cheese, shredded 2 cups (250g) mozzarella cheese, shredded
• 1 cup (120g) semolina 1 cup (120g) semolina
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1/4 cup (60g) unsalted butter 1/4 cup (60g) unsalted butter
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 tablespoon rose water 1 tablespoon rose water
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• Pistachios, crushed (for garnish) Pistachios, crushed (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 35g, 20g
• Protein: 8g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a saucepan, combine the shredded mozzarella cheese, semolina, milk, sugar, and butter. Cook over medium heat, stirring constantly, until the cheese melts and the mixture thickens.
2. 2.
   Remove the mixture from heat and let it cool slightly. Then, knead it with your hands until it becomes smooth and pliable.
3. 3.
   Divide the dough into small portions and roll each portion into a thin rectangular sheet.
4. 4.
   In a separate bowl, whip the heavy cream until it thickens. Add the rose water and mix well.
5. 5.
   Spread a thin layer of the whipped cream mixture onto each dough sheet, leaving a small border around the edges.
6. 6.
   Roll up the dough tightly, enclosing the cream filling. Repeat with the remaining dough and filling.
7. 7.
   In a saucepan, combine the sugar and water. Bring to a boil, stirring until the sugar dissolves. Simmer for a few minutes until the syrup thickens slightly. Remove from heat and let it cool.
8. 8.
   Drizzle the cooled syrup over the cheese rolls, allowing it to soak in.
9. 9.
   Garnish with crushed pistachios.
10. 10.
    Serve the Halawet Ahmad rolls at room temperature and enjoy!

Treat your ingredients with care...

• Mozzarella cheese — Make sure to use a high-quality mozzarella cheese that melts well and has a mild flavor.
• Semolina — Fine semolina works best for this recipe, as it creates a smooth texture in the cheese rolls.
• Rose water — Use a good-quality rose water to ensure a fragrant and authentic taste in the syrup.

Tips & Tricks

• To achieve the perfect stretchy texture in the cheese rolls, make sure to knead the dough well.
• If the dough becomes too sticky, you can lightly dust it with semolina while rolling it out.
• For a variation, you can add a sprinkle of ground cinnamon to the cream filling for a hint of warmth and spice.
• Serve the Halawet Ahmad with a cup of aromatic Lebanese coffee for a complete culinary experience.
• Leftover Halawet Ahmad can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Halawet Ahmad rolls on a platter, garnished with crushed pistachios. They can be enjoyed as a delightful dessert after a Lebanese feast or as a sweet treat on their own.

Presentation advice

Arrange the Halawet Ahmad rolls in a neat row on the platter, with the pistachio garnish sprinkled over them. Drizzle some extra rose water syrup on top for an elegant touch. The vibrant green of the pistachios against the creamy white rolls will create a visually appealing presentation.