The cheese dough for halawet el jibn is quite extraordinary, containing both melted cheese and being used while it is still warm from cooking on the stove. Bring water and sugar to a boil, then add semolina while whisking. Add shredded mozzarella cheese and keep stirring until everything is completely melted, the dough comes together, and all liquid is gone from the pot. The dough will still be quite warm, so use gloves for kneading it on the table on top of simple syrup.