Lebanese Mafroukeh – Semolina With ashta

Authorksalman
RatingDifficultyIntermediate

Mafroukeh is a traditional Lebanese dessert made of a layer of semolina topped with ashta cream, sweetened with orange blossom water sugar syrup and topped with roasted nuts.

Yields5 Servings
Prep Time25 minsCook Time45 minsTotal Time1 hr 10 mins
 2 cups semolina
 1/2 cup butter
 1 cup powdered sugar
 1/4 cup pistachios, ground
 1/4 cup raw cashew or pine nuts, roasted
 1/4 cup almonds, roasted, and peeled
 1 tbsp rose water
 1/4 cup sugar syrup
For ashta:
 2 cups powdered milk
 2 tbsp corn flour
 2 tbsp sugar
 4 cups water
 1 tbsp orange blossom water
For Syrup:
 1/2 cup water
 1 cup sugar
 1/2 tsp lemon juice
 1 tsp orange blossom water
1

To prepare the syrup: Stir the sugar and water in a pot over medium heat.

2

When it starts to boil, add lemon juice and leave until it thickens. Then add orange blossom water and stir. Turn off the heat and set aside to cool.

3

To prepare the ashta stuffing: dissolve the powdered milk in water, and heat 2.5 cups of dissolved milk in a saucepan.

4

Stir the corn flour and sugar into the rest of the dissolved milk and add them to the saucepan over medium heat.

5

Stir the mixture over medium heat continuously. When it thickens, add orange blossom water and put aside.

6

To prepare the mafroukeh: Roast the semolina in a pan over medium heat for 5 about minutes.

7

Cut the butter into cubes and add it to semolina, stir well until the butter melts and gets absorbed by the semolina.

8

Add the powdered sugar over the mixture and stir until the semolina turns dark brown. Pour the syrup and the rosewater over the mixture.

9

Stir the mixture for 5 minutes until you have a soft firm dough then turn off the heat and set aside to cool.

10

To serve, spread the mafroukeh dough in a serving plate, spread the kashta stuffing over it and sprinkle with roasted almonds, cashew or pine nuts and pistachios.

11

Serve cold. Enjoy 🙂

Category,

Ingredients

 2 cups semolina
 1/2 cup butter
 1 cup powdered sugar
 1/4 cup pistachios, ground
 1/4 cup raw cashew or pine nuts, roasted
 1/4 cup almonds, roasted, and peeled
 1 tbsp rose water
 1/4 cup sugar syrup
For ashta:
 2 cups powdered milk
 2 tbsp corn flour
 2 tbsp sugar
 4 cups water
 1 tbsp orange blossom water
For Syrup:
 1/2 cup water
 1 cup sugar
 1/2 tsp lemon juice
 1 tsp orange blossom water

Directions

1

To prepare the syrup: Stir the sugar and water in a pot over medium heat.

2

When it starts to boil, add lemon juice and leave until it thickens. Then add orange blossom water and stir. Turn off the heat and set aside to cool.

3

To prepare the ashta stuffing: dissolve the powdered milk in water, and heat 2.5 cups of dissolved milk in a saucepan.

4

Stir the corn flour and sugar into the rest of the dissolved milk and add them to the saucepan over medium heat.

5

Stir the mixture over medium heat continuously. When it thickens, add orange blossom water and put aside.

6

To prepare the mafroukeh: Roast the semolina in a pan over medium heat for 5 about minutes.

7

Cut the butter into cubes and add it to semolina, stir well until the butter melts and gets absorbed by the semolina.

8

Add the powdered sugar over the mixture and stir until the semolina turns dark brown. Pour the syrup and the rosewater over the mixture.

9

Stir the mixture for 5 minutes until you have a soft firm dough then turn off the heat and set aside to cool.

10

To serve, spread the mafroukeh dough in a serving plate, spread the kashta stuffing over it and sprinkle with roasted almonds, cashew or pine nuts and pistachios.

11

Serve cold. Enjoy 🙂

Lebanese Mafroukeh – Semolina With ashta
Previous
Next

Leave a Reply

Your email address will not be published.