Halewet el-jeben

In a saucepan, combine together the sugar, water. Heat over medium heat till sugar dissolved. Bring it to a boil and reduce the heat to low and simmer for 10 minutes

Stir in orange blossom and rose water. Set aside to cool.

Add in the mozzarella cheese and keep stirring it. It will start to melt quite fast. Keep breaking it and mixing with the liquid.

Once it is quite smooth add in the semolina flour.

Once semolina is added it will quickly start to come together. Stir it for about 30 seconds till it starts forming a soft lump and separates from the pan.

Transfer the dough to a surface drizzled with prepared warm sugar syrup. Sugar syrup will not let the dough stick to the counter. Divide the dough into two equal pieces. Take one half of the dough to work with and cover the other half of the dough.

Roll it out quite thin into a 9X13 inch rectangle with a rolling pin. Drizzle sugar syrup over the dough too to smoothen it out. Cut the uneven edges of the dough into a straight line.
Fill piping bag with mascarpone and cut about 2 cm off the edge.
Pipe onto the dough on the long side facing you leaving an inch border.

Roll the dough over the cheese until the mascarpone is covered completely. Using a sharp knife, cut it off the rest of the dough. Now you will have a thin log. Again with a sharp knife cut out 4cm pieces from this log.
Repeat the same process with the rest of the dough.
Place in a serving plate and drizzle with pistachios.
Pour simple syrup before serving