Mafroukeh is a traditional Lebanese dessert that hails from the north of Lebanon. It’s made of a toasted semolina cooked in a caramel sauce then spread out and layered with Ashta cream and topped with lots of nuts (either fresh or toasted). this recipe gave me a little run for my money but because it’s a favorite I had to get it right. With this recipe you can either make
one large platter to serve or individual servings as desired. after making the semolina base, leave it to cool on counter and serve at room temperature. It also keeps well overnight in the fridge so it’s a dessert that can be prepared ahead if needed.
Mafrouke
Mafroukeh is a traditional Lebanese dessert that hails from the north of Lebanon. It's made of a toasted semolina cooked in a caramel sauce then spread out and layered with ashta cream and topped with lots of nuts (either fresh or toasted).
Ingredients
Semolina mixture
- ½ cup sugar
- 1 & ¼ cup water
- ½ cup semolina #2
- ¼ cup butter
- 1 Tbsp rose water
- 2 Tbsp blossom water
Toppings
- ½ cup Ashta cream – or to your taste
- ½ cup blanched almonds- halved
- ¼ pine nuts
- ½ cup roughly chopped pistachio
Instructions
- In a clean saucepan add sugar with a 1/4 cup of water and place on medium- high heat; keep an eye on sugar until it starts to change color around the edges. Gently swirl the pot over heat until the sugar is evenly amber-colored and caramelized. that's 348 F or has a sweet slightly bitter smell.
- Remover caramelized sugar from the heat and using a long wooden spoon; slowly and carefully mix in one cup of water. Mix in rose water and blossom water.Tip: if sugar begins to clump up return to low heat and allow crystals to dissolve.
- Set aside and move on to toasting semolina.
- In a pan on medium-high heat begin to toast semolina; continuously string until it develops a tan color and starts to smell nutty.
- Once desire color is reached add butter and allow to dissolve and coat all semolina.
- carefully pour caramelized sugar over semolina and stir over medium heat for approximately 5 minutes. The mixture will absorb liquid and come together but stay a little loose.
- transfer to serving dish and leave to cool and set.
- once ready to serve spread kashta cream over semolina mixture and sprinkle with nuts; either toasted or raw. Serve with Atyr syrup on the side