Mafroukeh Pistachio Dessert With Cream

Mafroukeh is one of those simple, no-bake desserts that you can whip up when you’re in a hurry but still want to make something impressive. The combination of the thick, homemade cream with the unique texture of the semolina-pistachio base is to die for when it’s all topped off with orange blossom water-infused sugar syrup. And guess what? It's all done on the stove and takes about 20 minutes to put together.

What I Love About This Recipe

Mafroukeh is so versatile, you can make it in a round pan, a square pan, or even in individual cups. It might be simple, but you'll definitely be adding it to your list of favorites.

Ingredient Notes

• Pistachios: You'll need shelled raw pistachios for this recipe. Some people like to peel them, which you can do by soaking them in hot water for a few minutes then rubbing off the skin. But I find that it doesn't really make a difference if you peel them or not.
• Semolina: Use coarse semolina. Fine semolina absorbs liquid differently so you won't get the right texture, and you'll end up with a soupy mess.
• Sugar: Use regular white sugar.
• Ghee or Butter: I personally like the flavor ghee gives this dessert, but butter works perfectly fine.
• Milk: For the homemade ashta (cream). You can use any milk you like (skimmed, whole, half and half, etc.)
• Whipping Cream: The secret to making the perfect creamy ashta.
• Flour: You'll only need a couple of tablespoons of all-purpose flour which is what will thicken the ashta.
• Cornstarch: Also to thicken the creamy ashta.
• Orange Blossom Water: A tablespoon goes a long way, but you'll be adding some to your ashta as well as your simple syrup to make the perfect flower-infused mafroukeh.
• Lemon Juice: My aunt taught me to add a tiny bit of lemon juice to my simple syrup to intensify its flavors and thicken it up faster.

How To Make Mafroukeh

Start by making the simple syrup: dissolve the sugar and water in a saucepan on the stove. Bring to a boil and add the lemon juice, stirring until it thickens, then add in the orange blossom water and set aside to cool.

Make the Homemade Cream (Ashta)

Mix the flour, milk, and cornstarch in a medium-sized pot. Make sure they dissolve. On medium-high heat, start whisking the mixture until it starts bubbling. Keep whisking continuously until it starts to thicken.

Once it thickens, take it off the heat, and add the orange blossom water, mix and transfer to a bowl immediately. Cover with plastic wrap, making sure the plastic wrap touches the surface of the cream (so it doesn't form a film on the surface as it cools).

Make The Semolina Pistachio Base

Start by grinding the sugar and pistachios in your food processor and set them aside. Melt the ghee in a pan on the stove and fry the semolina in it until golden, then add the water and mix consistently until it thickens significantly. 

Let it cool for a couple of minutes, then place the semolina mixture into the food processor with the pistachios and pulse until fully incorporated. 

Press the semolina dough into a 9-inch springform pan, then top with your cooled ashta and garnish with chopped pistachios. Let it set in the fridge for a few hours. Pour some simple syrup on top as desired when ready to serve. 

Tips and Tricks

• Don't over-process your pistachios. Over-processing your pistachios can turn them into pistachio butter, so only blend them up until they're a powder-like texture.
• Make the simple syrup first, then the cream.
• Toast the semolina until golden. Some people like to just slightly heat up the semolina before adding water, but I personally like to toast it until golden. Toasted semolina really adds a special flavor that you're going to love.
• Let the mafroukeh set. I know it can be tempting to slice right into it, but you really want to let the mafroukeh set in the fridge for at least an hour, preferably more. This way you'll really be able to cut it into clean slices.
• Get creative with the presentation. I usually like to serve it in a springform pan (so you can see all the layers) and sprinkle the top with chopped pistachios. You can serve it in cupcake molds, in a square pan, cut into squares, etc. You can also top it with mixed nuts, dried rose petals, or chopped dried fruit.

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Mafroukeh - Pistachio Dessert With Cream

Author: Samara

Course: Dessert

Cuisine: Middle Eastern

Prep: 20 mins

Cook: 30 mins

Total: 50 mins

5 from 3 votes

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Servings 8 slices

Mafroukeh is a mouthwatering dessert made of layered pistachio semolina dough, homemade cream, and topped with an orange blossom sugar syrup. 

Ingredients

 

US Customary - Metric

For the simple syrup:

• ⅔ cup sugar
• ⅔ cup water
• 1 tablespoon orange blossom water
• 1 tablespoon fresh lemon juice

For the semolina dough:

• ½ cup shelled raw pistachios
• ½ cup coarse semolina
• 2 tablespoon ghee or butter
• ¼ cup sugar
• 1 cup water

For the ashta:

• 1 cup milk
• ½ cup whipping cream
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 1 tablespoon orange blossom water

Instructions

Make the Simple Syrup

• Dissolve the sugar and water in a saucepan on the stove. Bring to a boil and add the lemon juice, stirring until it thickens, then add in the orange blossom water and set aside to cool.

Make the Ashta

• Whisk together all the ingredients in a small pot (except the orange blossom water) until the dry ingredients have dissolved. 
• Set the mixture on medium-high heat on the stove and whisk consistently until it starts to boil, and keep whisking until it starts to thicken. As soon as it starts to get very thick, add the orange blossom water, give it a mix, and transfer to a bowl to cool. Cover with plastic wrap. 

Make the Semolina Base

• Start by grinding the sugar and pistachios in your food processor and set aside. 
• Melt the ghee in a pan on the stove and fry the semolina in it until golden, then add the water and mix consistently until it thickens significantly. 
• Let it cool for a couple of minutes, then place the semolina mixture into the food processor with the pistachios and pulse until fully incorporated. 

Assemble

• Press the semolina dough into a 9-inch springform pan, then top with your cooled ashta and garnish. Let it set in the fridge for a few hours. 
• Pour some simple syrup on top as desired when ready to serve. 

Notes

• You can use store-bought ashta if you wish (you'll find it at most Middle Eastern pastry shops)
• You can skip the syrup. I like to serve it on the side so each person can control how sweet they want their portion to be. 

Nutrition

Serving: 1slice | Calories: 273kcal | Carbohydrates: 41.9g | Protein: 10.5g | Fat: 7.4g | Saturated Fat: 3.6g | Polyunsaturated Fat: 3.8g | Trans Fat: 0g | Cholesterol: 22mg | Sodium: 143mg | Fiber: 0.9g | Sugar: 30g