Dessert
A favorite on the streets of Damascus, this dessert is made by cooking semolina and melted cheese with syrup into an elastic dough, then wrapping it around a cream filling. Carefully steaming the dough in a pressure cooker helps it stay flexible without breaking.
Bring the sugar, water, and rose water to a boil and cook for 3 minutes, until slightly thickened.
Put the semolina and grated cheese in a pressure cooker with the syrup and close the lid. Steam over low heat for 8 minutes, until an elastic dough forms.
Wet your hands and spread the hot dough into a thin layer. Spread the whipped cream over it, roll it up tightly, and slice. Sprinkle with coarsely chopped pistachios and serve.
Keep your hands wet while rolling the dough so it does not stick to your fingers and tear. Contains wheat (gluten from semolina), dairy, and pistachios.
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