Prepare the Simple Syrup: Combine equal parts water and sugar in a small pot, heating until it boils. Stir in lemon juice and orange blossom water, then simmer for about 4 minutes. Let it cool completely.

Make the Ashta Filling: Heat full-fat milk in a saucepan over medium heat. Add vinegar and stir gently to separate curds. Strain through cheesecloth to create fresh ricotta. Mix with cornstarch, sugar, and floral waters, heating until thickened, then chill.

Prepare the Dough: Melt fresh mozzarella over low heat until gooey. Stir in fine semolina and cooled simple syrup, mixing until smooth and elastic. Add more orange blossom water for flavor.

Assemble Halawet el Jibn: Roll the dough into thin sheets, pipe the chilled ashta filling along one edge, roll it up, and cut into bite-sized pieces. Garnish with crushed pistachios and drizzle warm syrup over the top before serving.