u003cmeta charset=u0022utf-8u0022/u003eMade from a hard type of wheat called durum wheat, semolina is basically just a coarser flour. It’s usually used in pasta, bread, as well as baked goods, but it’s super well known for being used in u003ca href=u0022https://thematbakh.com/semolina-pudding-syrian-mamouniyeh/u0022u003esemolina porridgeu003c/au003e. This is because it absorbs liquid really well. You'll usually find it at your local supermarket in the flour section.

Mafroukeh Pistachio Dessert With Cream

Name: Mafroukeh - Pistachio Dessert With Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: ⅔ cup white sugar; ⅔ cup water; 1 tbsp orange blossom water; 1 tbsp fresh lemon juice; ½ cup shelled (raw pistachios); ½ cup coarse semolina; 2 tbsp ghee or butter; ¼ cup white sugar; 1 cup water; 1 cup milk (any kind); ½ cup whipping cream; 2 tablespoons all-purpose flour; 2 tablespoons cornstarch; 1 tablespoon orange blossom water

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Mafroukeh is a simple, no-bake traditional Middle Eastern dessert made with a semolina crust, ashta cream layer, crushed pistachios, and drizzled with a simple syrup.

Mafroukeh

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.

This pistachio mafroukeh recipe is versatile- you can make it in a round pan, a square pan, or even in individual cups.

Ingredient Notes

Pistachios: Use 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 and 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 flour absorbs liquid differently, so you won't get the right texture, and you'll end up with a soupy mess.
Ghee or Butter: I personally like the flavor ghee gives this dessert, but butter works perfectly fine.
To make the homemade ashta (cream), use any milk you like (skimmed, whole, half and half, etc) and whipping cream. All-purpose flour and cornstarch are used to thicken it. Homemade ashta is also used in other Middle Eastern desserts like Aish El Saraya (ashta with sweetened bread).
Orange Blossom Water: This is a typical ingredient for Middle Eastern desserts with a flower-infused flavor. You can buy orange blossom water on Amazon or at a Middle Eastern grocery store.
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

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.

whisking easy homemade ashta ingredients in pot

Make the homemade cream. Mix the flour, milk, and cornstarch in a medium-sized pot. Make sure they dissolve before putting them on the stovetop heat. 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, 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 crust. Grind the sugar and pistachios in the food processor. 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.

blending the semolina and pistachios together

Let the semolina cool for a couple of minutes, then add it to the food processor with the crushed pistachios.

the semolina and pistachios blended together

Pulse until fully incorporated.

press the semolina and pistachios into the bottom of a pan

Press the semolina dough into a 9-inch springform pan.

Add a layer of the cooled thick cream (ashta).

Garnish with crushed pistachio. Let it set in the fridge for a few hours.

pour orange blossom simple syrup water on top

Pour the blossom water sugar syrup on top 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 have 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.

📋 Recipe

Mafroukeh - Pistachio Dessert With Cream

Author: Samara Alkhammach

Course: Dessert

Cuisine: Middle Eastern

Prep: 20

Cook: 30

Total: 50

4.94 from 16 votes

Print Pin Rate

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 white 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 white sugar
1 cup water

For the ashta:

1 cup milk any kind
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.

Equipment

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

FAQs

What is semolina?

Made from a hard type of wheat called durum wheat, semolina is basically just a coarser flour. It's usually used in pasta, bread, as well as baked goods, but it's super well known for being used in semolina porridge. This is because it absorbs liquid really well. You'll usually find it at your local supermarket in the flour section.

What are some recipes that use semolina?

In Syria and the rest of the Middle East, Semolina is very commonly used in numerous desserts and baked goods like basbousa and mamouniyeh and is what gives them their distinct grainy texture. Additionally, it's commonly served in savory dishes as couscous in the place of rice.