Cheese Dessert

Another much-used ingredient for desserts is thin, soft vermicelli dough. In the West, it’s only available in good supermarkets or suppliers of Middle Eastern food. The other key ingredient here is sheep’s cheese, which is easier to find. I have also successfully experimented using fresh and well-drained mozzarella or fior di latte. You can also use preserved sheep’s cheese, but you will need to soak it overnight, changing the water at least twice, to desalinate.