Here is a dessert which I feel like encompasses some of the truly amazing flavours of the Middle East. Making fresh cheese is something that maybe unusual to us here in Canada, however it is made in many homes across the Middle East. Fresh cheese is relatively easy, and once you have mastered the technique there are so many things that you can make with it. I like to serve this with roasted figs or apricots because the flavours all really go well together. Be careful in using rose water because if you add too much it may taste like perfume, however the right amount makes the flavour unique and exotic. Bon Appetit!
Ingredients for the fresh cheese
Syrian delight: fresh cheese with rose water and pistachio nuts
• 4 cups milk
• 1/4 cup lemon juice
• 1-1/2 cups sugar
• 4-1/2 cups water
Ingredients for the syrup
• 3 cups of milk
• 2-1/2 tablespoons of sugar
• 2 tablespoons of rose water
• 1/8 teaspoons crushed
cardamom
• 1 tablespoon sliced almonds and pistachios to garnish
Method for the homemade cheese
1. Boil the milk in a heavy bottomed pan over medium-high heat, stirring frequently, and making sure milk does not burn on the bottom of the pan.
2. As the milk comes to a boil, add the lemon juice slowly and stir the milk gently. The curd will start separating from the whey. Turn off the heat.
3. Once the milk fat has separated from the whey, drain the whey using a strainer lined with cheesecloth or muslin cloth.
4. Wrap the curd in a muslin cloth, and squeeze well (Best to strain overnight).
5. Once the cheese is drained, place on a dry, clean surface and knead for 3–4 minutes until the cheese almost rolls into smooth soft dough.
To finish the dessert
1. Divide the dough into 12 equal parts and roll them into smooth balls.
2. To make the balls, apply some pressure at first and then release when forming the balls. Lightly press to make about 3/4-inch patty shape.
3. Mix the sugar, water and rose water in a medium size pan on medium high heat and bring to a boil.
4. Add the fresh cheese balls to the pan and cook on gentle heat for 20 minutes.
5. Take out the patties from the syrup, squeeze them lightly, and keep aside.
8. Boil the milk in a frying pan on medium heat until the milk reduces to about 2 cups.
9. Make sure to frequently stir the milk as it burns easily at the bottom of the pan.
10. Add the sugar and the fresh cheese balls to the milk. Let it cook for a few minutes.
11. Add the cardamom and mix in. Garnish with sliced almonds and pistachios.
12. Serve chilled with fresh figs or apricots.
Recipe by Chef Ben Kiely
