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    Home » Recipes » Dessert

    Mafroukeh Pistachio Dessert With Cream

    By Samara・Published: Apr 22, 2021・Updated: Jun 11, 2024・Post may have affiliate links.

    Jump to Recipe Print Recipe

    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

    basboosa simple syrup

    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.

    once the ashta has formed

    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.

    toasting the coarse semolina in a pan

    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.

    spread the ashta

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

    sprinkle with crushed pistachios

    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.

    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.

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    📋 Recipe

    mafroukeh on a plate

    Mafroukeh - Pistachio Dessert With Cream

    Author: Samara
    Course: Dessert
    Cuisine: Middle Eastern
    Prep: 20 minutes mins
    Cook: 30 minutes mins
    Total: 50 minutes mins
    4.84 from 6 votes
    Print Pin Rate Email
    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

    hand whisk.
    Hand Whisk
    saucepan.
    Saucepan
    food processor.
    Food Processor
    springform pan.
    Springform Pan

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

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    About Samara

    Hi! My name is Samara Alkhammach. I’m half Syrian, half Palestinian, with a few other nationalities in the mix. I was born and raised in Kuwait, and currently live in Cairo, Egypt. I have a deep love for yoga, art, the kitchen, and bringing people together through them all.

    Reader Interactions

    Comments

      4.84 from 6 votes (2 ratings without comment)

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      Recipe Rating




    1. Maria lazarou

      November 09, 2024 at 12:37 pm

      5 stars
      Hi how many days ahead can you make it ❤️

      Reply
      • Lily

        November 09, 2024 at 3:33 pm

        Hi Maria! I would keep the simple syrup separate until ready to serve. The dessert can last up to 4 or 5 days in the fridge total.

        Reply
    2. Ebi

      June 11, 2024 at 3:00 pm

      5 stars
      Easy and delicious! The pistachio semolina dough remind me of pistachio-infused knafeh dough

      Reply
    3. Pam

      November 20, 2023 at 2:31 pm

      Loved seeing some of your recipes especially the Mafroukeh! Any chance of gluten free adaption of recipe?
      No semolina/cornstarch/wheat/flour?

      Reply
      • Lily

        November 20, 2023 at 3:32 pm

        Hi Pam,
        Oh, that’s a hard one! I haven’t tried adapting the recipe to something gluten-free. I might have to experiment and get back to you!

        Reply
    4. Jane

      October 02, 2023 at 5:28 pm

      If I want to make this ahead, what would be your recommendation for the steps. I have a family gathering coming up and I need to get organised. Can the ashta be made days ahead?

      Reply
      • Lily

        October 10, 2023 at 2:05 pm

        Yes it can! Great question

        Reply
    5. Dianne

      September 28, 2023 at 1:03 am

      Could rose water be substituted for the orange water

      Reply
      • Lily

        September 28, 2023 at 6:56 am

        Hi Dianne, great question! Yes you can substitute rose water.

        Reply
    6. Zibiah

      September 04, 2023 at 10:01 am

      Will be making this for my Lebanese family today! Is it better to lightly toast/roast the nuts to bring out more flavor?

      Reply
      • Lily

        September 04, 2023 at 11:22 am

        You can slightly toast the nuts or buy them toasted- it’s up to you! Let us in know how it turns out!

        Reply
    7. Annie imasdounian

      August 13, 2022 at 3:46 pm

      Hello Lilly
      I have been searching for this recipe for a long time so glad I found it.
      I will make it this week end for my husband birthday. Just wondering can this be made ahead? Like a day or 2 before.
      Please let me know
      Thank you

      Reply
      • Lily

        August 13, 2022 at 4:08 pm

        Hi Annie! Good question. You can make this dessert ahead of time; just don't add the simple syrup (that's drizzled on top) until ready to serve.

        Reply
    8. Pat

      March 26, 2022 at 2:08 pm

      Hello Samara,
      Thank you for posting, I’m really looking forward to trying it! At the top you mention that both powder and regular white sugar are needed but I think I missed where the powder sugar is used. Thanks Pat

      Reply
      • Lily

        March 26, 2022 at 4:51 pm

        Hey Pat! Great catch, actually just use regular sugar for both places: the simple syrup and the pistachio semolina crust. I’m correcting the recipe now!

        Reply
    9. Alyssa

      December 05, 2021 at 3:14 pm

      5 stars
      Love your recipes! I noticed it says to prepare the syrup before starting the dough, because you will need the syrup for the dough. That being said, I did not see any instruction for how to incorporate the syrup into the dough. Lmk if I’m missing something, thank you! 🧿💕

      Reply
      • Lily

        December 06, 2021 at 7:48 am

        Thank you for the comment, and great question! The simple syrup is just used to top the Mafroukeh once the dessert is served and has firmed up in the fridge.

        Reply
    10. Sarah

      June 21, 2021 at 10:00 am

      5 stars
      The homemade ashta was delicious with the semolina pistachio crust. So quick too.

      Reply
      • Lily

        June 28, 2021 at 8:09 am

        Glad you liked the recipe!

        Reply

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    lily at the matbakh

    I'm Lily

    I'm an American Lebanese living in Texas. My kitchen, or matbakh, is a hodgepodge of recipes from the U.S. and Mediterranean region.

    ABOUT ME

    Mediterranean Desserts

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      Mafroukeh Pistachio Dessert With Cream

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      Pumpkin Olive Oil Cake with Cream Cheese Icing

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