📝 About This Recipe
Mafroukeh is a crown jewel of Lebanese confectionery, a decadent fusion of toasted semolina, aromatic sugar syrup, and rich clotted cream known as Ashta. This emerald-hued delicacy is prized for its velvety texture and the intoxicating scent of orange blossom and rose water that perfumes every bite. Traditionally served at celebrations, it offers a sophisticated balance between the earthy crunch of roasted nuts and the silky smoothness of the cream filling.
🥗 Ingredients
The Semolina Dough
- 2 cups Fine Semolina (ensure it is fine, not coarse)
- 1/2 cup Unsalted Butter (melted)
- 1 cup Powdered Sugar (sifted)
- 2 tablespoons Rose Water (high quality)
- 2 tablespoons Orange Blossom Water (high quality)
The Aromatic Syrup
- 1 cup Granulated Sugar
- 1/2 cup Water
- 1 teaspoon Lemon Juice (freshly squeezed)
Cream Filling and Toppings
- 2 cups Ashta (Lebanese Clotted Cream) (can use ricotta mixed with heavy cream as a substitute)
- 1/2 cup Raw Pistachios (peeled and slivered)
- 1/4 cup Pine Nuts (lightly toasted)
- 1/4 cup Almonds (blanched and slivered)
- 5-6 pieces Candied Lemon or Orange Blossoms (for traditional decoration)
👨🍳 Instructions
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1
Start by preparing the simple syrup: In a small saucepan, combine 1 cup granulated sugar and 1/2 cup water. Bring to a boil over medium heat, then add the lemon juice and simmer for 5-7 minutes until slightly thickened. Stir in 1 tablespoon each of rose and orange blossom water, then set aside to cool completely.
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2
In a heavy-bottomed wide skillet or pot, add the fine semolina. Toast the semolina over medium-low heat, stirring constantly with a wooden spoon. This is the most crucial step; you want the semolina to turn a deep golden-brown without burning. This should take 15-20 minutes.
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3
Once the semolina is aromatic and golden, add the melted butter. Stir vigorously to ensure every grain of semolina is coated in the fat. The mixture will resemble wet sand.
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4
Lower the heat to the minimum and gradually add the powdered sugar. Stir well until the sugar begins to melt and integrate into the semolina.
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5
Slowly pour in the cooled simple syrup while stirring. The semolina will begin to absorb the liquid and transform into a soft, pliable dough. Continue to cook for 3-5 minutes until the dough pulls away from the sides of the pan.
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6
Remove from heat and add the remaining rose water and orange blossom water. This 'cold' addition at the end preserves the floral fragrance.
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7
Transfer the semolina dough to a flat plate or tray. While it is still warm (but handleable), knead it briefly to ensure a smooth, uniform texture. If it feels too dry, add a teaspoon of warm water or syrup.
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8
To assemble, you can either press the dough into a large serving platter to form a 1-inch thick base, or use small tart molds for individual portions. Use your fingers or the back of a spoon to smooth the surface.
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9
Allow the semolina base to cool to room temperature. Once cooled, spread a generous, thick layer of Ashta (clotted cream) over the top, leaving a small border around the edges.
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10
In a small pan, lightly toast the pine nuts and almonds until golden. Let them cool before using.
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11
Generously sprinkle the slivered pistachios over the Ashta, followed by the toasted pine nuts and almonds. The green of the pistachios is the signature look of Mafroukeh.
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12
Garnish with candied lemon or orange blossoms in the center for a professional, authentic finish.
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13
Chill the Mafroukeh in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the cream to set.
💡 Chef's Tips
Be patient when toasting the semolina; if the heat is too high, it will taste bitter rather than nutty. If you cannot find fresh Ashta, make a shortcut version by thickening whole milk and heavy cream with cornstarch and mixing it with fresh ricotta. Always use fresh nuts; stale nuts will ruin the delicate floral profile of the dessert. The dough should be soft and pliable—if it becomes too hard after cooling, you likely overcooked it after adding the syrup. For a vibrant green color, some chefs pulse a handful of pistachios into a fine powder and mix it directly into the semolina dough.
🍽️ Serving Suggestions
Serve chilled with a small glass of Lebanese white coffee (hot water with orange blossom water). Pairs beautifully with a side of fresh seasonal fruits like figs or apricots. Offer extra simple syrup on the side for those who prefer a sweeter dessert. Cut into small diamonds or squares if served on a large platter for a buffet style. Enjoy as a mid-afternoon treat with a cup of strong, cardamom-scented Arabic coffee.