Mabroumeh with pistachio

Name: Mabroumeh with pistachio
Prep time: 48 min
Cook time: 45 min
Total time: 93 min
Yield: 10
Cuisine: Levantine
Ingredients: 500 grams Kunafa dough (vermicelli); 200 grams melted ghee; 2.5 cups pistachios; 3 tablespoons sugar; 1 cup cold syrup

Rolls of baklava vermicelli twisted around a generous pistachio filling, golden, dripping with syrup and gleaming.

Vegetarian

Cooking time: 1 hr 33 min
Hands-on time: 48 min
Free time: 30 min
Difficulty: Medium
Cuisine: Levantine
Calories: 550
Contains: Nuts, Gluten, Dairy

The aristocratic twist on baklava trays: twisted cylinders whose golden sheen reveals a generous pistachio filling. They are cut into short pieces that showcase their green stripes—and are the first to sell out from the assorted sweets box.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the fire or oven.
Heat and restingPrepare the ingredients precisely and allow the dessert time to cool or set before cutting.

Ingredients

10people

Amounts follow the number of people

To prepare mabroma with pistachios

500 grams Kunafa dough (vermicelli) — Measured and prepared before starting
200 grams melted ghee — At room temperature
2.5 cups pistachios — coarsely chopped
3 tablespoons sugar — fine white
1 cup cold syrup — Two cups

When doubling the quantity, use two molds of the same size instead of one deep mold, and maintain an even thickness for cooking.

Equipment

Small pot for the syrup — Completely cold, poured over the mabroma while hot.
Greased tray — The rolls sit tight against each other so they do not unwind.

Method

Rub the kunafa dough with melted ghee until it absorbs it.
10 min
You’ll know it’s ready when
No strand remains dry, and the threads are slightly shiny.
Spread out a wide bundle of strands and lay a line of pistachios along one edge.
10 min
You’ll know it’s ready when
A continuous pistachio line without gaps along the strand.
Roll the bundle around the filling into a cylinder, then twist it around a thin stick and slide it off so it crinkles.
20 min
You’ll know it’s ready when
A tightly shaped cylinder that is regularly wrinkled and does not come apart when lifted.
Tip: The twist is what gives mabroma its shape — pull gently so it doesn't tear.
Arrange the cylinders close together in the tray and brush the tops with ghee.
8 min
You’ll know it’s ready when
They sit tightly together, holding each other up, and their tops are fully brushed.
Bake at 180° until golden.
30 minYou can walk away
You’ll know it’s ready when
Evenly golden and crispy edges.
Pour the cold syrup over the hot pieces, then cut them after they have cooled down a little.
15 minYou can walk away
You’ll know it’s ready when
It absorbed the syrup and shone, and it cuts without falling apart.