Madlouka

Name: Madlouka
Prep time: 38 min
Cook time: 20 min
Total time: 58 min
Yield: 8
Cuisine: Levantine
Ingredients: 1.5 cups fine semolina; 3 tablespoons ghee; 2 cups syrup; 1/2 cup water; 1 tablespoon orange blossom water; 3 cups cream; 2/3 cup crushed pistachios; 1 tablespoon extra syrup

A layer of semolina dripping under a blanket of cream and pistachios on top — poured out with a spoon and eaten without regret.

Vegetarian

Cooking time: 58 min
Hands-on time: 38 min
Free time: 20 min
Difficulty: Medium
Cuisine: Levantine
Calories: 570
Contains: Nuts, Gluten, Dairy

The newest and fastest-growing of Levantine desserts: fine semolina cooked in syrup, spread warm, topped with cold cream and pistachios. Its name comes from the way it's served—it's spooned directly onto the surface, not cut into pieces.

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

8people

Amounts follow the number of people

For the semolina layer

1.5 cups fine semolina — Sifted, then spooned lightly into the cup
3 tablespoons ghee — At room temperature
2 cups syrup — warm
1/2 cup water — Add gradually until the texture is right
1 tablespoon orange blossom water — Add gradually until the texture is right

For the topping

3 cups cream — Full-fat and refrigerated until ready to use
2/3 cup crushed pistachios — gently toasted
1 tablespoon extra syrup — For serving

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

Equipment

Heavy-based pot — The semolina is toasted, then drinks the syrup with stirring over low heat.
Wide serving dish — Spread in it and cooled to room temperature before the cream.

Method

Cook the semolina with water and ghee over low heat, stirring constantly.
15 min
You’ll know it’s ready when
A mass forms, leaving the sides of the pot, and the smell of raw semolina is gone.
Tip: Stir continuously: the semolina sticks to the bottom within seconds.
Add the syrup gradually while stirring until the mixture absorbs it.
10 min
You’ll know it’s ready when
The mixture is shiny and smooth, flows slowly, and no free syrup remains in the pot.
Tip: In batches: all at once makes the mixture runny and it won't set.
Add the orange blossom water and continue stirring for two minutes.
3 min
You’ll know it’s ready when
The aroma has spread and the mixture is smooth and shiny.
Spread it in an even layer on a serving plate and smooth the surface with a wet spoon.
5 min
You’ll know it’s ready when
A smooth, even surface that does not stick to the spoon.
Spread the cream on top and scatter the pistachios.
5 min
You’ll know it’s ready when
An even layer of cream covering the entire surface.
Serve it warm or cold as desired after it has settled a little.
20 minYou can walk away
You’ll know it’s ready when
It settled and can be scooped out with a spoon while retaining its shape.