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Syrup Cheese

Lebanese.Chef's picture
  Unsalted mature white lebanese cheese/Unsalted mozzarella cheese 1 Pound
  Boiling water 1 1⁄2 Cup (24 tbs)
  Semolina 1 1⁄2 Cup (24 tbs)
  Syrup 2 Cup (32 tbs)

Slice the cheese.
Place the water in a saucepan and bring it to the boil.
Gently stir in the sliced cheese until it melts (only a few seconds), then drain off all but 1 or 2 tablespoons of the water.
Return the cheese to the heat and stir with a wooden spoon, gradually adding the semolina, then gradually stir in 1/4 cup of hot syrup on a low heat for about 3 minutes making sure that you stir it vigorously to avoid sticking.
Lightly moisten a baking tray with about 2 tablespoons of the hot syrup.
Remove the hot cheese mixture (it will resemble dough) from the stove and quickly pour it onto the moistened tray.
Wearing rubber gloves to protect the hands from the heat, quickly flatten the cheese dough into a paper thin sheet over the bottom of the tray.
Sprinkle a little more syrup over the dough in the baking tray, fold the edges of the sheet into the centre and then again until it becomes a square lump.
Flatten out the lump back into a thin sheet, moistening with more syrup if necessary.
The dough should now resemble a piece of fine cloth.
Tear the "cloth" into strips and drop them into the remainder of the warm syrup.
Serve cool or chilled, plain or with Ushta.

Recipe Summary

Difficulty Level: 
Cook Time: 
30 Minutes

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