Halawet el Jibn (Sweet Cheese Rolls with Ashta)

Bring the caster sugar, water and lemon juice to the boil in a saucepan, then simmer for 5 minutes until you have a light syrup.

Ladle out and set aside a third of the syrup for drizzling later, then stir the rosewater into the reserved portion.

Stir the mozzarella and fine semolina into the syrup remaining in the pan and cook over a low heat, stirring constantly, until the mixture melts together into a smooth, stretchy dough that pulls away from the sides of the pan, about 8 minutes.

Tip the hot dough onto a work surface dusted with cornflour and knead briefly with lightly oiled hands until smooth and no longer sticky.

While still warm, roll the dough out between two sheets of baking paper dusted with cornflour into a large, thin rectangle.

Cut the rolled dough into rectangles about 8cm by 10cm.

Spoon a line of ashta along the short edge of each rectangle and roll up into a neat log, sealing the edge.

Arrange the rolls on a large platter, drizzle with the reserved rosewater syrup and scatter with the chopped pistachios to serve.