Prepare the syrup and set it aside
Divide the cheese into small pieces, soak it in a bowl and cover with water through the night. Change the water of the cheese every hour until no salt taste remains.
Drain the cheese from the water.
In a double-bottomed pot, fill the bottom half with water and place the pot on the fire until the water boils
Place the cheese in the upper part of the pot and stir the cheese with a wooden spoon until it is well heated
Dry the cheese from water that has dripped with a cloth and leave it over boiling water until the cheese begins to melt
Add the semolina to the cheese gradually while stirring the cheese over the fire
Add a half cup of syrup to the mixture of cheese and semolina and stir the mixture over boiling water on the fire until the semolina absorbs the amount of syrup and becomes a single mass.
Leave the sweet cheese over the double pot, and take each piece of cheese separately and leave it on a marble counter with a little syrup and rose water on it.
Roll out the sweet cheese to the thickness of thin cardboard and cut it into rectangles 11*12 cm using a knife.
Fill each rectangle with two tablespoons of cream, fold the two ends of the rectangle over the filling and roll it into a roll.
Arrange the Halawet el Jibn fingers on a large plate and garnish with red blossom jam and fine pistachios
Serve cold and pour the syrup over it