1 1/2 cups fine semolina
you may use animal cookies,digestive,gram crackers
1stick unsalted butter(melted)
1/8th cup rose water
Filling:
2 cups milk or heavy cream
1/4 cup cornstarch
1 tablespoon fine semolina
1/4 cup fresh mozzarella
1 teaspoon orange blossom water
1 teaspoon rose water
How2:
Filling:
In a pot add milk and cornstarch whisk to dissolve. place on med-low heat.
once it begins to heat up add in the 1 tablespoon of semolina. Bring to a light simmer the mixture will begin to thicken.be sure to stir it so it does not stick to the pot and burn this step you cant walk away from the pot.
Once its thick turn heat off and set aside it should thicken as it sits.
In a bowl mix cookies with butter and semolina.
In a baking dish place 1/2 of the cookies on the bottom(1 cup) and press firmly like you would with a cheese cake crust.
Place mozzarella cheese on this layer.
Pour the filling over the pressed cookie semolina crust and cheese.
top with remaining topping.
.
Allow it to cool slightly.
Preheat the oven to 350df
Place the baking dish on a cookie sheet and place in the oven for about 20mins or until the filling looks like its going to bubble and the cookie crust and topping are golden.
Allow it to rest before serving because it could crumble easily.
Serve with Atir Arabic Sweet Syrup
ENJOY!
Note: I made this and decided to mix the two parts of me Lebanese and Irish American. My aunt would call this kunafeh kazabi (lying kunafeh) and top it with a light cookie dusting to the top and very little amount on the bottom. But No worries I will get you her recipe for that soon!! I hope you enjoy this I love it cold to be honest it tastes like an arabic cheesecake.
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