Mafroukeh

Name: Mafroukeh
Prep time: 30 min
Cook time: 1 h 50 min
Total time: 2 h 20 min
Cuisine: Middle Eastern
Ingredients: 230 g (1 cup) caster sugar; 125 ml (½ cup) water; 2 tbsp lemon juice; 1 tbsp rosewater; 250 g (2 cups) fine semolina; 125 g (1 cup) icing sugar, sifted; 1 tsp ground cardamom; 100 g unsalted butter, melted and cooled; 280 g (2 cups) mixed roasted unsalted nuts (such as cashews, almonds and pistachios), coarsely chopped; 1 x 395g can condensed milk; 80 g (⅓ cup) caster sugar; 625 ml (2½ cups) water; 80 g (⅔ cup) cornflour; 2½ tbsp rosewater

Instructions

Prep:30minCook:1h 50min

This rich Lebanese dessert is traditionally made using clotted cream, while some cooks use whipped ricotta sweetened with sugar and flavoured with orange blossom water. Needless to say, versions abound, but the condensed milk cream in this recipe works super-well. This dessert isn’t particularly hard to make (don’t be put off by the long roasting time for the semolina) but it is important that the syrup and semolina be completely cool when combined, or the semolina layer will set rock hard.

Updated at: Thu, 21 Mar 2024 08:21:28 GMT