Mafroukeh with cream

Name: Mafroukeh with cream
Total time: 45 min
Yield: 8
Cuisine: Levantine
Ingredients: 2 cups fine semolina; 3 tablespoons ghee; 1.5 cups syrup; 1 tablespoon orange blossom water; 3 cups thick cream; 1/2 cup ground pistachios

Semolina rubbed with syrup and ghee forms a bed for a generous layer of pistachio cream — a cold, oven-free luxury.

Vegetarian

Cooking time: 45 min
Hands-on time: 45 min
Difficulty: Medium
Cuisine: Levantine
Calories: 570
Contains: Nuts, Gluten, Dairy

Mafroukeh takes its name from the rubbing: semolina is toasted and rubbed with syrup into a sweet crumb that holds together, then spread out and topped with a generous layer of qishta cream. A Lebanese dessert made a day ahead, which only makes it firmer and better.

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

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

For the topping

3 cups thick cream — Full-fat and refrigerated until ready to use
1/2 cup ground pistachios — gently toasted

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 in it with constant stirring until it smells nutty.
Wide serving dish — The semolina is pressed into an even layer before the cream.

Method

Toast the semolina in ghee over low heat until it smells fragrant and its color changes slightly.
12 min
You’ll know it’s ready when
Light golden color and a distinct nutty aroma.
Tip: Low heat and patience: semolina toasted too fast burns and turns bitter.
Add the water gradually while stirring until the semolina absorbs it.
8 min
You’ll know it’s ready when
The grains swelled and no free water remained in the pot.
Add the syrup gradually and continue stirring until the mixture thickens and becomes shiny.
12 min
You’ll know it’s ready when
A shiny, cohesive mass leaves the sides of the pot.
Tip: Add it in batches and taste the sweetness before the last batch.
Add the orange blossom water and stir for two minutes.
3 min
You’ll know it’s ready when
The aroma has spread through the mixture.
Spread it out in a wide dish and smooth the surface.
5 min
You’ll know it’s ready when
A smooth, flat surface.
Cover it with cream and pistachios and serve it warm.
5 min
You’ll know it’s ready when
Warm, with the cream cold on top — that contrast is the point of the dish.
Tip: Serve the mafroukeh warm: cold, it sets and loses its softness.