Rasgouli Homemade Cheese Patties in Sweet Syrup

Rasgouli Homemade Cheese Patties in Sweet Syrup begins by making fresh cheese from milk, yogurt, and lemon juice, then kneading it with semolina until smooth.

The cheese is shaped into small balls and simmered gently in a maple-syrup mixture scented with rose water. Keeping the balls covered with syrup as they cook helps them absorb sweetness evenly.

After simmering, the rasgouli is chilled for at least 30 minutes and can rest overnight for a deeper syrup flavor. The source also gives a traditional white-sugar syrup alternative.

Ingredients

• 6 1/2 cups whole milk
• 1 cup plain yogurt
• 3 tablespoons lemon juice
• 1 1/2 tablespoons semolina flour
• 1 1/2 cups maple syrup
• 1/4 teaspoon cream of tartar
• 1 1/2 cups water
• 1/2 teaspoon rose water
• Traditional syrup option: 3 cups white sugar in place of maple syrup, with an additional 1 1/2 cups water

Method

Bring the milk to a boil in a large pot, remove it from the heat, and stir in the yogurt and lemon juice until curds separate. Strain through cheesecloth, cool for about 10 minutes, then squeeze out the whey. Knead the cheese for 2–3 minutes, then add the semolina gradually, about 1/2 teaspoon at a time, and knead for another 8–10 minutes until firm and smooth. For the syrup, boil the maple syrup, cream of tartar, and 1 1/2 cups water for about 5 minutes. Remove from the heat, add the rose water, reserve 1 cup of syrup, and keep the remaining syrup on the lowest heat. Shape tablespoon portions of cheese into small balls and add them to the hot syrup. Simmer for about 30 minutes, stirring occasionally and adding reserved syrup as needed so the balls remain covered. Remove from the heat and refrigerate for at least 30 minutes or overnight. Serve warm or cool with syrup. Makes 6 servings.