حلاوة الجبن

We add sugar, water, fine semolina, and ground mastic to a pot.

We stir the mixture over heat until it forms a sticky dough.

We add melted Akkawi cheese and mozzarella cheese.

We continue stirring over heat until we have a dough.

We add one tablespoon of ghee to prevent the dough from sticking.

We roll out the dough while it's still slightly warm.

We spread baladi cream over the dough.

We roll the dough into a log.

We divide the log into equal pieces.

We garnish the sweet with Aleppo pistachios.

We serve it with thick syrup.