|
Ingredients
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Quantity
|
|
For the
dumplings:
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|
|
Fresh cheese
|
|
|
Regular cream of wheat
|
1 tsp
|
|
Unsalted raw pistachios – chopped
|
10 to 12
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|
For the
syrup:
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|
|
Sugar
|
1 cup
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|
Water
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4 cups
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|
Flavoring:
|
|
|
Rose water – optional
|
1 dashes
|
These milky-white ovals, floating in a clear sweet sauce, are
irresistible.
Make sure that the fresh cheese is well drained; too much moisture
may cause the dumplings to crack as they cook. Place the well drained and well
kneaded cheese on a board. Sprinkle Cream of Wheat evenly over the cheese and
knead again to uniformly incorporate it. Let rest a few minutes.
Prepare the dumplings: Pinch off portions of the dough and roll
into balls about 1 inch in diameter. Gently insert your little finger halfway
into each ball, place 1 or 2 pistachio bits in the indentation, and reshape
into a smooth ball that doesn`t show any cracks on the outside. Flatten into an
oval about 2 inches long and 3/4 inches thick. (Use any remaining pistachios for
garnish.)
Make the
syrup: Bring the
sugar and water to a boil in a deep pan about 10 inches in diameter. Boil for
10 minutes, then lower the heat. Place each ball on a spoon and gently lower
into the syrup. Simmer, covered, 1 hour.
Transfer cham-chams and any remaining syrup to a large bowl. Let
cool, then refrigerate for several hours or, for best results, up to 2 days.
Sprinkle with rosewater and decorate with any remaining pistachios.
