Combine sugar and water in a saucepan and bring to a boil. Add lemon juice and simmer until slightly thickened (about 10 mins). Remove from heat, stir in rosewater and orange blossom water, and let cool. Set aside.

If using Akkawi, soak it in water for a few hours to remove salt, changing the water a couple times.

Drain and place in a saucepan with water. Stir over medium heat until cheese begins to melt.

Once cheese is melted, add semolina and sugar. Stir continuously. It will come together quickly into a stretchy, sticky dough.

Transfer the dough to a lightly greased surface or lay it between two sheets of parchment paper. While it's still warm, roll it out thin—about ¼ inch thick.

Let it cool slightly so it’s firm but still pliable.

Cut the dough into rectangles (about 3x5 inches). Add a line of clotted cream or ricotta down one edge and gently roll it up like a jelly roll.

Repeat with the rest. You should get 6–8 pieces depending on size.

Refrigerate for 30 minutes to set. Serve chilled or room temp, topped with cooled syrup and a sprinkle of pistachios and rose petals if you’re feelin’ fancy.