Mafroukeh, a traditional Middle Eastern dessert, is a rich, decadent treat made with semolina and pistachios, and often filled with ashta (clotted cream). This dessert is a perfect balance of textures and flavors, combining the nutty crunch of pistachios with the soft, creamy filling. If you’re looking to try your hand at making a unique and luxurious dessert, Pistachio Mafroukeh is a must.
Mafroukeh originated in Lebanon and is part of the Levantine dessert tradition. It’s typically enjoyed during festive occasions and celebrations, but its delicious taste makes it suitable for any time of the year. The main ingredient in Mafroukeh is semolina, which is cooked with butter or ghee to create a rich dough. This base is often sweetened with sugar syrup and flavored with orange blossom water or rose water, giving it a fragrant and floral touch.
Once prepared, the dough is shaped, filled with ashta, and coated with finely ground pistachios, making for a visually stunning and flavorful dessert.
How to Make Pistachio Mafroukeh Step-by-Step Guide
Ingredients
To make Pistachio Mafroukeh, you’ll need:
- Semolina Dough:
- Semolina: 85 grams
- Butter: 55 grams (normal temperature)
- Sugar: 100 grams
- Crush Pistachio: 1 cup
- Water: 250 ml
- Orange flavor: 2 drops
- Salt: 1 pinch
- Syrup:
- Sugar: 90 grams
- Orange Juice: 200 ml
- Honey: 30 grams
- Orange jests: 5 grams
- Saffron: 1 pinch
- Filling Ashta Cream:
- Havey cream- 250 ml
- Liquid milk – 250 ml
- Orange jests – 5 grams for flavor(optional)
- Sugar- 50 grams
- Flour- 15 grams
- Corn flour- 10 grams
- Soft butter- 30 grams
- orange blossom water: few drops(optional)
- For Garnishing:
- Whole or chopped pistachios
- Edible rose petals (optional)
Prepare Method
1.Orange blossom Syrup:
Start by preparing the sugar syrup, also called “atar” in Arabic, as it needs to cool down before use.
- In a saucepan, combine the sugar and orange juice over medium heat.
- Stir until the sugar dissolves and the mixture comes to a boil.
- Add honey and orange jets let it simmer for 5-7 minutes until the syrup thickens slightly.
- Remove from heat and add the saffron.
- Set the syrup aside to cool completely.
2.Prepare the Ashta Filling:
- prepare the Ashta cream filling.
- Let it cool down
- Take the Astha (cream) into a piping bag and shape it in drop-shaped portions.
- Then, using a little water on your fingers, shape them into small round balls.
- Let them set in the deep freezer for half an hour.
3.Make the Semolina Dough:
- In a large pan, melt the butter over medium heat.
- Add the semolina to the melted butter and stir continuously, toasting it until the semolina turns a good fragrant (about 5-7 minutes) in low heat. semolina doesn’t be golden brown.
- Add the crush pistachios, well mix then added the water stir continuously, mix well until the pistachios are evenly incorporated.
- The texture will be thick add the sugar and mix well, add orange flavors.
- When the texture comes out of the pan remove from heat and let it cool slightly so that the mixture can be shaped.
4.Assemble the Pistachio Mafroukeh:
- Once the semolina has cooled, it needs to be formed into a dough
- And shaped into small round balls.
- Create a small hole in the center of each ball, and fill it with some Astha cream filling.
- Then shape it back into a ball. Finally, coat the ball in pistachio crush.
- This process does it early. Otherwise, the cream will melt.
- Allow the Pistachio Mafroukeh to set in the fridge for at least 1 hour before serving. This allows the flavors to meld and the dessert to firm up.
5.Garnish and Serve:
- Garnish the top with whole or chopped pistachios and drizzle orange blossom syrup.
- Optionally, decorate with edible rose petals for an elegant presentation.
- Pistachio Mafroukeh Slice into middle serve in individual portions.
Tips:
- Texture: The key to a perfect mafroukeh is the balance of textures—slightly crumbly from the semolina, creamy from the optional ashta, and crunchy from the pistachios.
- Flavor Adjustments: Adjust the amount of rose water or orange blossom water to suit your taste. If you prefer a more subtle floral flavor, you can reduce the quantity.
- Make Ahead: Pistachio Mafroukeh can be made ahead of time and stored in the fridge for 2-3 days. Just make sure to keep it covered to prevent it from drying out.
Why You'll Love Pistachio Mafroukeh
Pistachio Mafroukeh is a dessert that captivates the senses. The nutty aroma of pistachios, the soft and buttery texture of the semolina dough, and the luxurious creaminess of the ashta filling all come together to create a treat that’s both satisfying and indulgent. The subtle hint of floral notes from the rose and orange blossom water adds a unique complexity to the flavor.
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Whether you’re hosting a special gathering or simply treating yourself to something sweet, Mafroukeh is a perfect choice. It’s not just a dessert—it’s an experience that transports you to the heart of Middle Eastern culinary traditions.
Conclusion
Pistachio Mafroukeh may seem like a sophisticated dessert, but it’s surprisingly easy to make once you get the hang of it. The combination of semolina, pistachios, and ashta cream is a match made in heaven, offering a delightful balance of flavors and textures. Give this recipe a try, and enjoy a little taste of the Middle East in every bite!
Ready to give it a try? With this guide, you can bring a slice of Middle Eastern royalty into your home!
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