Halawa Preparation:

• In a Saucepan, add semolina, water, sugar and mozzarella over medium-high heat and keep stirring till you have thick and sticky dough.
• Leave the dough to cool a bit. Spread the dough over a plastic wrap layer and roll it out between 2 layers of plastic wrap (Cling film) because the dough is too sticky to roll, then remove the above plastic wrap and cut the edges making a big rectangle.
• Put the mascarpone in a piping bag (or a simple plastic bag) and make a round opening and pipe the mascarpone over the long border of the rectangle.
• Roll the dough using the plastic wrap over the mascarpone filling , till you cover the filling completely , then cut the dough along the long border of the rectangle
• Repeat the process once again with the rest of the dough and mascarpone , now you will have 2 rolls.
• Put the Dough roll in the fridge for 1 hour to rest and cool, then remove the plastic wrap and cut each roll carefully into 10-12 pieces ( you have to use a sharp knife and clean the knife after each cut for clean ends)
• Place the Halawa pieces in a plate and pour the sugar syrup over them and sprinkle some Pistachios or any other nuts .

Sugar Syrup Preparation:

• In a medium saucepan, combine Sugar and water, bring to boil, keep stirring till Sugar has completely dissolved. Add the Vanilla and Lemon and leave cooking for 3 minutes than leave to cool.
• If you want light Syrup, don't add Lemon and remove away for heat after Sugar dissolves.
• If you want thick Syrup, add Lemon and keep boiling for nearly 5 minutes then turn off the heat and leave to cool.)