Description
A classic Lebanese dessert made with toasted semolina dough, creamy ashta, and fragrant floral waters, all topped with crunchy crushed pistachios.
Ingredients
Scale
- 1 cup semolina
- 3 tablespoons ghee
- 1/2 cup sugar
- 1 cup milk
- 1 tablespoon rose water
- 1 tablespoon orange blossom water
- 1 cup ashta cream
- 1/2 cup crushed pistachios
Instructions
- Set out your serving plates and chill the ashta if not already cold.
- In a saucepan, melt ghee over medium heat. Add semolina and toast until golden and aromatic.
- Add sugar and milk to the semolina. Stir continuously until thickened and the mixture pulls away from the sides. Mix in rose and orange blossom waters.
- Spoon the semolina base onto a serving plate and flatten gently. Let it cool slightly.
- Spread chilled ashta cream over the cooled semolina layer.
- Top generously with crushed pistachios.
- Serve immediately or chill briefly before serving with Arabic coffee or mint tea.
Notes
- Toast semolina slowly for a richer flavor.
- Use high-quality floral waters for the best aroma.
- Let the base cool before adding ashta to prevent melting.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 18g
- Sodium: 40mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
Keywords: mafroukeh, Lebanese dessert, ashta, semolina, pistachio, Middle Eastern sweets