Ingredients:
Fresh cheese
1 tsp. regular Cream of Wheat
10 to 12 unsalted raw pistachios, chopped
For the syrup:
1 cup sugar
4 cups water
Method:
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. You can Sprinkle with rosewater and decorate with any remaining pistachios.
) nal 
