To prepare the syrup, stir the sugar and water in a pot over heat.

When it starts to boil, add lemon juice and leave until it thickens. Then add orange blossom water and rose water, remove syrup from heat and set aside to cool.

Cut the akkawi cheese and braided cheese and soak them in water. It is preferable to change the water several times or leave them under running water for around two hours in order to remove the salt completely. Then strain the cheeses.

In a pot over heat, mix the sugar, semolina and ferkha flour with water; stir well using a wooden spoon.

Add the strained cheese pieces to the mixture and pour the orange blossom water and rose water over them. Stir until the cheese melts and the mixture becomes sticky dough.

Brush 2 nylon sheets with water. Place one of them on a flat surface, spread the dough over it and cover it with the other nylon sheet. Then use a rolling pin to spread the dough so it becomes relatively thin.

Remove the nylon sheets from both sides of the dough, and cut it into 10 x 8 cm strips. Place one strip vertically, put 1 tablespoon of cream on the bottom part and close the edges around it then roll the strip up. Repeat process for all the dough strips.

Arrange the filled rolls in a serving dish and decorate with cream and pistachio. Serve with the syrup.