Preparation / Directions:
These milky-white ovals, floating in a clear sweet sauce, are irresistible.
1. 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.
2. 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.)
3. 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.
4. 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.
Makes about 20 cham-chams.
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