Cheese Dessert with Pistachio Farkha

Today’s cheese dessert looks and tastes amazing... try it this way with the addition of pistachio farkha!

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4 servingsBack to recipeDesserts

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Half a kilo of mozzarella cheese or sweetened Akkawi cheese1 cup fine semolina (fine farina) or the equivalent of 200 gramsHalf a cup of syrup3 tablespoons rose water3 tablespoons orange blossom waterGround masticHalf a cup of water

Syrup

2 cups sugar1 cup water1 teaspoon lemon juiceRose petal jam or crushed pistachios for garnish

How to make the syrup

How to prepare the cheese dessert

In a pot over a double boiler, place the cheese over medium heat. Using a wooden spoon, stir the cheese until the water separates from it and the mixture becomes very soft. Add the water and semolina and keep stirring until the cheese absorbs the semolina and a soft dough forms.

Semolina and pistachio dough

2 cups pistachios1/4 cup powdered sugar2 tablespoons butter1 and 1/4 cups fine semolina3/4 cup regular sugar (for the syrup)1/3 cup water (for the syrup)1 teaspoon lemon juice (for the syrup)1 and 1/2 tablespoons rose water1 and 1/2 tablespoons orange blossom water

How to prepare the pistachio dough

Clotted cream

Ingredients

Liquid milk or 10 tablespoons powdered milk dissolved in 1 liter of water -Sour lemon juice - half a lemonVinegar - 1 tablespoon

How to prepare the clotted cream

Step 1

Place the sugar, water, and lemon juice in a pot over the heat and let it boil for 10 minutes. Then add the rose water and orange blossom water and let it boil for 2 more minutes, then turn off the heat and set it aside to cool.

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Cheese Dessert with Pistachio Farkha cook mode | Zesta