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    Home » Food Type » Dessert

    Apr 22, 2021 · Modified: Jun 4, 2021 by Samara · This post may contain affiliate links.

    Mafroukeh Pistachio Dessert With Cream

    Jump to Recipe·Print Recipe
    mafroukeh pistachio dessert

    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.

    simple syrup for fried stuffed pancakes

    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. 

    • toasting the coarse semolina in a pan

    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. 

    • blending the semolina and pistachios together
    • the semolina and pistachios blended together

    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.

    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.

    Middle Eastern Desserts

    • Honey Pistachio Baklava
    • Date Filled Cookie Bracelets - Ka'ak Asawer
    • Homemade Turkish Delight (Raha)
    • How To Make Baklava Rolls
    • Basbousa Semolina Cake
    • Riz Bi Haleeb - Rose Water Rice Pudding
    • Namoura Syrup-Soaked Semolina Cake
    • Aish El Saraya - Ashta With Sweetened Bread

    In The Mood For More?

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    Print
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    mafroukeh on a plate

    Mafroukeh - Pistachio Dessert With Cream


    ★★★★★

    5 from 2 reviews

    • Author: Samara
    • Total Time: 50 minutes
    • Yield: 8 slices 1x
    • Diet: Vegetarian
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    Description

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


    Ingredients

    Units Scale

    For the simple syrup:

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

    For the semolina dough:

    • ½ cup shelled, raw pistachios
    • ½ cup coarse semolina
    • 2 tbsp 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

    1. 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.
    2. To make the ashta, whisk together all the ingredients in a small pot (except the orange blossom water) until the dry ingredients have dissolved. 
    3. 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. 
    4. To make the semolina base, start by grinding the sugar and pistachios in your food processor and set aside. 
    5. 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. 
    6. 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. 
    7. 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. 
    8. 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. 
    • Prep Time: 20 minutes
    • Cook Time: 30 minutes
    • Category: Dessert
    • Method: Stovetop
    • Cuisine: Middle Eastern

    Nutrition

    • Serving Size: 1 slice
    • Calories: 273 calories
    • Sugar: 30 g
    • Sodium: 143 mg
    • Fat: 7.4 g
    • Saturated Fat: 3.6 g
    • Unsaturated Fat: 3.8 g
    • Trans Fat: 0 g
    • Carbohydrates: 41.9 g
    • Fiber: 0.9 g
    • Protein: 10.5 g
    • Cholesterol: 22 mg

    Keywords: mafroukeh, mafrookeh, pistachio cream dessert, middle eastern dessert, pistachio dessert, homemade cream, ashta, eshta, clotted cream, orange blossom water simple syrup

    Did you make this recipe?

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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

    1. Pat says

      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 says

        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
    2. Alyssa says

      December 05, 2021 at 3:14 pm

      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 says

        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
    3. Sarah says

      June 21, 2021 at 10:00 am

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

      ★★★★★

      Reply
      • Lily says

        June 28, 2021 at 8:09 am

        Glad you liked the recipe!

        Reply

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    Hi, I'm Lily!

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    I've been cooking things up ever since I was a kid. I'm a Lebanese American from Texas. My kitchen, or "matbakh", is a hodgepodge of delicious cultural recipes from the US and Mediterranean regions.

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