Halawet el Jibn (Sweet Cheese Rolls)

Steps

1. Shred the mozzarella curds by hand directly into a large skillet.
2. Melt the cheese over medium-low heat, stirring occasionally, until it releases liquid and is about 90% melted.
3. Sprinkle in the semolina flour gradually, mixing well to avoid clumps.
4. After adding about half the semolina, pour in the attar syrup and continue mixing. Add the orange blossom water.
5. Continue adding the remaining semolina gradually, mixing until the mixture thickens into a smooth dough that pulls away from the pan sides.
6. Line a work surface with parchment paper and drizzle a little attar syrup on it.
7. Transfer the hot dough onto the parchment, cover with another sheet, and roll into a thin rectangle about 1/2 cm thick.
8. Trim the edges with a pizza cutter to form a clean rectangle.
9. Spread or pipe a thin line of ricotta cheese across the dough, then roll it up like a cinnamon roll.
10. Cut the roll into small pieces with a serrated knife, or cut the dough into 4x4 inch squares, fill with ricotta, and fold for larger pieces.
11. Arrange on a serving plate, top with crushed pistachios, and drizzle with more attar syrup before serving.