Mafroukeh (pistachio semolina dessert with cream)

A Lebanese and Syrian dessert: semolina toasted in butter and simmered with syrup, topped with a cold, rose-scented cream (ashta) and plenty of pistachios. Made for holidays and guests.

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Method

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1. For the cream, mix the milk, cream, starch and sugar, and cook, stirring constantly, until thick; stir in the rose water and cool, covered with plastic wrap.
2. Boil the syrup ingredients for 5 minutes, then set aside. ⏱ Timer: 5 min
3. Melt the butter in a pan, sprinkle in the semolina, and toast over medium heat, stirring constantly, for 8-10 minutes until lightly golden and fragrant. ⏱ Timer: 8 min
4. Gradually pour in the warm syrup, stirring, and cook until the mixture pulls away from the sides of the pan (2-3 minutes). ⏱ Timer: 2 min
5. Spread into a flat dish about 22 cm across, and let cool to lukewarm.
6. Spread the cold cream evenly over the top.
7. Sprinkle with pistachios and almonds, and chill for at least 1 hour. Serve cold. ⏱ Timer: 1 h

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Toast the semolina slowly, as it burns quickly.
• Keeps 2 days in the fridge.

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