Make the rose scented honey syrup by adding the honey and water to a small pot. Bring gently to a boil and leave to simmer for one minute. Take off the heat and add the rose water. Cool completely.
Make the casing by adding the water and sugar to a wide, thick bottomed pot. Place over medium/high heat until the sugar has completely dissolved, stirring regularly.
For this next part, work quickly. Add the semolina, stirring constantly until slightly thickened. This takes just a few seconds. Turn the heat down to low, then immediately add the mozzarella and rose water. Stir vigorously until the cheese is melted and you have a homogenous mass. Take off the heat and leave to cool for a few minutes, until the casing has reached a temperature you’re comfortable working with (it should still be warm).
Place a large piece of cling film (plastic wrap) on your kitchen counter. Place the casing dough on the cling film, then add another layer of cling film on top. Using a rolling pin, roll the casing to 1 rectangle of approximately 35 x 25 cm (13¾ in x 10 in).
Mix the kaymak or clotted cream with the icing sugar. Add to a piping bag and make a c. 2 cm (⅘ in) diameter opening at the end. (If you don’t have a piping bag, you can always just use a spoon to put the filling on the dough. A little messier, but it also works.)
Remove the top layer of cling film from the casing. Add a generous amount of filling approximately 2 cm (⅘ in) from the edge. Grab the bottom layer of cling film and wrap the casing around the filling as tightly as you can. Cut the casing exactly where it goes full circle. Use your hands to gently press the seams together until you have a nicely sealed roll. Repeat until you've used up all the casing or filling.
Cover the rolls and leave in the fridge for at least one hour. This helps the dessert firm up.
Once ready to serve, cut into bite size pieces. Top with the rose scented honey syrup, chopped pistachios and fresh mint.
Tips & notes
I strongly advise using weight measurements when making this dish. Volume measures are simply too inaccurate, often leading to disappointing results for anyone not already experienced in making it.
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