🍮 Mafroukeh
Mafroukeh is a Lebanese dessert of semolina toasted in butter and cooked with sugar syrup into a soft, grainy paste. It is pressed into a tray, topped with a layer of ashta cream and scattered with chopped pistachios, and the syrup is often scented with orange blossom water. It is rich, buttery and sweet, served cold in squares.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g fine semolina
- 100 g butter
- 200 ml sugar syrup
- 1 tbsp orange blossom water
- 300 g ashta cream
- 40 g pistachios, chopped
Method
- Melt the butter and toast the semolina in it, stirring, until golden.
- Add the syrup and orange blossom water and stir over low heat until it forms a soft paste.
- Spread it in a tray and let it cool slightly.
- Cover with the ashta cream and sprinkle with pistachios; chill before cutting.
How to make it lighter
- Cut small squares of about 60 g as a single serving.
- Reduce the syrup by a quarter; the ashta keeps it sweet enough.
- Use pistachios as a light garnish rather than a thick layer.
History
Mafroukeh, from the Arabic for 'rubbed', is a sweet of Lebanon and Syria sold by traditional sweet shops, especially in Beirut and Tripoli. It is popular during Ramadan and at celebrations.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →