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Mafroukeh – Pistachio Semolina Dessert with Cream and Orange Blossom Syrup Recipe

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4.3 from 8 reviews

Mafroukeh is a delightful Middle Eastern pistachio dessert featuring a golden, nutty semolina base topped with rich, creamy ashta cream and drizzled with aromatic orange blossom simple syrup. This elegant treat combines textures and flavors beautifully, making it a perfect festive or special occasion dessert.

Ingredients

Simple Syrup

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

Ashta (Cream Filling)

  • 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

Semolina Base

  • ½ cup shelled (raw) pistachios
  • ½ cup coarse semolina
  • 2 tbsp ghee or butter

Instructions

  1. Make the Simple Syrup: In a saucepan on the stove, combine sugar and water and bring to a boil. Add fresh lemon juice and stir until the syrup thickens slightly. Remove from heat, stir in orange blossom water, and set aside to cool.
  2. Prepare the Ashta (Cream Filling): In a small pot, whisk together sugar, water, milk, whipping cream, all-purpose flour, and cornstarch until the dry ingredients dissolve completely. Place the pot over medium-high heat and whisk continuously until the mixture begins to boil and thickens substantially. Once very thick, remove from heat, stir in orange blossom water, transfer to a bowl, cover with plastic wrap, and let cool.
  3. Prepare the Semolina Base: Using a food processor, grind the sugar and pistachios together until finely combined; set aside. Melt the ghee or butter in a pan over the stove and toast the semolina until golden and fragrant. Add water and cook, stirring continuously, until the mixture thickens significantly.
  4. Combine Semolina and Pistachios: Let the semolina mixture cool slightly, then transfer it to the food processor containing the pistachio-sugar blend and pulse until fully incorporated and a cohesive dough forms.
  5. Assemble the Dessert: Press the semolina dough firmly into a 9-inch springform pan to create an even base layer. Pour the cooled ashta cream filling over the base and smooth evenly. Garnish with additional crushed pistachios if desired. Refrigerate for several hours to allow the dessert to set nicely.
  6. Serve: Before serving, drizzle the cooled simple syrup over the dessert to add moisture and enhance the floral aroma. Cut into slices and enjoy this luscious pistachio treat.

Notes

  • Use raw, unsalted shelled pistachios for the best nutty flavor.
  • Ghee can be substituted with unsalted butter if preferred.
  • For a more intense aroma, ensure you use fresh orange blossom water.
  • The dessert needs to chill for several hours or overnight for the best texture.
  • Can be served chilled as a refreshing dessert.

Find it online: https://cozyplatter.com/mafroukeh-pistachio-semolina-dessert-with-cream-and-orange-blossom-syrup-recipe/