Lebanese Cheese and Syrup Rolls

Ingredients

• 2 cups granulated sugar
• 1.5 cups water
• 2 tablespoons fresh lemon juice
• 1 tablespoon rose water
• 1 pound akawi cheese or mozzarella cheese, chilled
• ¼ cup all-purpose flour
• ¼ cup cornstarch
• 2 cups vegetable oil, for frying
• ¾ cup roasted unsalted pistachios, coarsely chopped
• 8 whole maraschino cherries or candied cherries

Instructions

1. 1

   Combine 2 cups of granulated sugar, 1.5 cups of water, and 2 tablespoons of fresh lemon juice in a medium saucepan over medium-high heat. Stir until the sugar dissolves completely—you should see no crystals when you run a spoon along the bottom. Once it reaches a simmer, reduce heat to low and let it bubble gently for 8–10 minutes without stirring. The syrup will thicken slightly.

2. 2

   Remove the pan from heat and stir in 1 tablespoon of rose water. Set the syrup aside to cool to room temperature—this is critical because if the syrup is hot when you pour it over warm cheese rolls, they'll become soggy instead of staying stretchy. Pour the cooled syrup into a shallow bowl and set it near your work station.

3. 3

   Remove 1 pound of chilled akawi or mozzarella cheese from the refrigerator. Cut it into a block roughly 3 inches wide by 1 inch thick by the length of your cheese—you want one long piece, not chunks. Pat it completely dry with paper towels; any surface moisture will cause splashing when frying.

4. 4

   Mix together 0.25 cup of all-purpose flour and 0.25 cup of cornstarch in a shallow dish. The cornstarch creates a crispier exterior and helps the cheese stay contained during frying.

5. 5

   Pour 2 cups of vegetable oil into a deep, heavy-bottomed saucepan or Dutch oven. Set it over medium-high heat and preheat until the oil reaches 350°F on an instant-read thermometer—the oil should shimmer and move easily, but not smoke. If you don't have a thermometer, test by dropping a small piece of bread into the oil; it should sizzle and turn golden brown in about 60 seconds.

6. 6

   Working quickly, roll your cheese block in the flour-cornstarch mixture until all sides are evenly coated—this coating prevents the cheese from sticking together. Using tongs or a slotted spoon, carefully place the coated cheese into the hot oil. It will immediately begin to puff and expand. Fry for 2–3 minutes, turning occasionally with tongs, until the coating turns a deep golden brown on all sides. You should hear a steady, gentle sizzle throughout; if it's crackling too aggressively, lower the heat slightly.

7. 7

   Using tongs, carefully remove the fried cheese from the oil and transfer it directly to the bowl of cooled syrup. Let it sit in the syrup for 30 seconds, then flip it gently so both sides absorb the syrup evenly. The cheese will be soft and stretchy inside; handle it with care to avoid breaking the golden crust.

8. 8

   Using a sharp knife, cut the syrup-soaked cheese roll into 2-inch-wide pieces—you should have 8 pieces total. Arrange them on a serving platter. Sprinkle 0.75 cup of coarsely chopped roasted pistachios generously over the top and crown each piece with a single maraschino or candied cherry. Serve immediately while still warm—the contrast between the warm, stretchy cheese interior and crispy golden exterior is what makes this dessert unforgettable.

Tools you’ll need

• medium saucepan
• instant-read thermometer
• shallow bowl
• sharp knife
• shallow dish
• deep heavy-bottomed saucepan or Dutch oven
• tongs
• slotted spoon
• cutting board
• paper towels

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