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1
Make the Orange Blossom Syrup
10 Mins
Boiling, 100°C (212°F)
Put 200g sugar and 180ml water in a small pan with the lemon juice. Stir over medium heat until the sugar dissolves, then boil gently for 5 minutes until slightly thick. Take off the heat and stir in 10ml orange blossom water and the rose water. Set aside to cool.
Do not stir once it boils, or the syrup can turn cloudy.
Done when: A clear syrup that coats the back of a spoon.
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2
Cook the Ashta Cream
12 Mins
Gentle simmer, ~85°C (185°F)
Pour the milk and cream into a pan, add 15g sugar and the cornstarch slurry, and whisk over medium heat. Keep whisking as it thickens — about 8 minutes — until it holds soft ribbons on the whisk. Stir in 5ml orange blossom water, pour into a bowl, cover the surface with cling film and chill for at least 30 minutes.
Whisk without stopping so the base cannot catch and turn lumpy.
Done when: A thick, smooth cream that mounds softly when spooned.
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3
Cook the Semolina-Cheese Dough
8 Mins
Medium heat, ~90°C (195°F)
Put 120ml water, 200g of the semolina and a spoonful of the cooled syrup in a wide pan. Cook, stirring constantly, until the semolina swells and pulls away from the sides, about 4 minutes. Add the shredded mozzarella a handful at a time, stirring until each melts in, and keep stirring until the dough is smooth, stretchy and glossy.
Work fast once the cheese goes in — the dough stiffens as it cools.
Done when: A smooth, elastic dough that stretches without tearing.
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4
Roll the Dough Thin
8 Mins
Warm, ~40°C (105°F)
Lay a sheet of cling film on the bench and brush it lightly with a little syrup. Scoop half the warm dough onto it, cover with a second sheet, and roll to about 5 mm thick in a rectangle roughly 30 cm by 20 cm. Trim the edges straight with a knife. Repeat with the second half.
If the dough resists, warm it for 20 seconds in the microwave to soften it again.
Done when: Two even, smooth rectangles about 5 mm thick.
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5
Fill and Roll
10 Mins
Room temperature, ~20°C (68°F)
Pipe or spoon a thick line of cold ashta along one long edge of each rectangle, leaving a 2 cm border. Lift the edge with the cling film and roll the dough over the cream into a firm log, sealing the join underneath. Chill the logs for 20 minutes so they slice cleanly.
Do not overfill — too much cream squeezes out when you roll.
Done when: Two firm, even logs with the cream hidden inside.
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6
Slice, Garnish and Serve
5 Mins
Room temperature, ~20°C (68°F)
Cut each log into 6 neat rolls with a sharp, damp knife. Arrange on a plate, spoon the cooled syrup over each roll, and scatter the chopped pistachios on top. Serve at once, with the rest of the syrup in a small jug.
Wipe the knife between cuts so the edges stay clean.
Done when: Neat rolls with a swirl of white cream showing at each cut end.
auto_awesome Finishing Touches & Plating
Serve the rolls cool or at room temperature, never hot — warmth melts the ashta out of the roll. Spoon extra syrup over each piece at the table so the dough stays glossy, not soggy.
Lebanon
25m
