Bring the sugar and water to a boil. Turn down the heat and simmer 5 minutes, until the sugar melts and the syrup thickens slightly.
⚙ SimmeringStove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
2
Add the lemon juice and rose water.
💡The lemon keeps the sugar from crystallizing again.
To assemble
3
Mix the semolina with the melted butter and the boiling water, and let stand for 10 minutes.
Bowl
4
Preheat the oven to 180°C (355°F) and grease a round pan.
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
5
Put half the semolina in the pan and press into an even layer.
Round pan
6
Spread the cheese filling on top and cover with a second layer of semolina.
7
Bake 25–30 minutes, until the top of the pastry turns golden.
⚙ BakingOvenRound pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8
Pour the hot syrup over the hot pastry, straight from the oven, and serve warm.
401calories
12 gprotein
50 gcarbs
17 gfat
● protein 11%● carbs 50%● fat 39%
Per serving (135 g), of 8 servings
For the Sugar Syrup · To assemble ·
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Round pan· Also works: Springform pan (None) · Square pan (None)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
