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servings
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Ingredients
The Cheese
- 16 oz shredded mozzarella cheese
- 1 1/2 cup semolina fine smeed
- 2 cup sugar
- 2 cup water
- 1 teaspoon blossom water
Syrup
- 4 cups sugar
- 3 cups water
- 1 tablespoon bottled lemon juice
- 1 teaspoon blossom water
Ashta
- 1 quart half n half
- 2 cups heavy whipping cream
- 8 slices American white bread cut into 1/2 inch pieces, edges off
- 1/3 cup corn starch
Ingredients
The Cheese
Syrup
Ashta
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Instructions
Cheese
- In a pot, dissolve the sugar in water over medium heat
- Before it starts to boil, add the cheese. Stir cheese constantly until it combines with the water and becomes one piece
- When it starts to boil, set to low heat and add the smeed. Stir constantly for a few minutes until well blended.
- Thoroughly clean space on a long table. With a rolling pin, spread a half cup of syrup to cover the working area of the table
- Immediately add the cheese over the syrup and use the rolling pin to flatten and spread it out
- After 20 minutes, pick off pieces of the cheese, one by one, and spread out on plate to cool
Syrup
- Over medium heat, mix the sugar until it dissolves in water
- When boil starts, switch to low heat and add lemon juice
- Let simmer for 25 minutes
- Turn off heat and stir in blossom water
Ashta
- Mix all ingredients together over medium heat
- When boil starts, set to low heat and stir for two minutes
- Set aside
- Stir every 20 minutes until cooled
- When cool, set in fridge and stir after an hour, again after 2 & 3 hours (or else an undesirable thick layer will form at the top)
- To serve: Plate the jibne, add ashta in the center, garnish with ground pistachio & serve with syrup
Recipe Notes
- Serve jibne with ashta and syrup
- Ashta and syrup can be prepared a day in advance
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