The Middle Eastern Cuisine

Instructions

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Step 1

In a large saucepan over medium-high heat, cook the water and sugar together, stirring occasionally until the sugar dissolves. Bring to a boil then add the fine semolina, stirring constantly with a spatula until it is well mixed and slightly thickened (about 30 seconds). Reduce the heat then add the cheese and rose water, and mix well over low to medium heat until the cheese has melted and the mixture forms a soft and homogeneous dough

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Step 2

Allow to cool until the mixture is warm enough to handle. Divide the dough into 2 equal parts. Take one first half of the dough and reserve the other half in a cloth. Place the dough on a sheet of parchment paper and cover with another sheet. Using a rolling pin, roll the dough between the 2 sheets into a rectangle of about 9 x 13 inches (23 x 33 cm). Remove the top sheet.

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Step 3

Using a sharp knife or pizza cutter, cut the uneven sides of the dough to obtain a neat rectangle. You can use a ruler or the edge of an object to help you get straight sides. Add the ashta into a piping bag and cut about 1 inch (2 cm) from the tip. Spread the ashta on the long side closest to you, about 1 inch (2 cm) from the side.

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Step 4

Using the edge of the parchment paper under the dough, lift the dough and wrap it over the cream, until the cream is completely covered. The sealed dough looks like a thin log. Using a sharp knife, make a cut along the log to cut it from the rest of the dough. Repeat this procedure to create 2 additional logs.

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Step 5

For cleaner cuts, place the logs in the freezer for about 20 minutes to firm them up a bit. Then, using a sharp knife, divide the logs into 2-inch (5 cm) pieces, to obtain about 30 pieces. Repeat the exact same procedure with the second piece of dough reserved in the cloth.

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