Mafroukeh with Pistachios and Orange Blossom Syrup

Ingredients

• 2 cups (240g) ground pistachios 2 cups (240g) ground pistachios
• 1 cup (200g) fine semolina 1 cup (200g) fine semolina
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1/2 cup (120g) unsalted butter, melted 1/2 cup (120g) unsalted butter, melted
• 1/4 cup (60ml) orange blossom water 1/4 cup (60ml) orange blossom water
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1 tablespoon rose water 1 tablespoon rose water
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• Pistachios, crushed, for garnish Pistachios, crushed, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 30g, 15g
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the ground pistachios, semolina, sugar, melted butter, orange blossom water, water, rose water, cinnamon, and cardamom. Mix well until the ingredients are fully incorporated.
2. 2.
   Transfer the mixture to a greased baking dish and press it down firmly to create an even layer.
3. 3.
   Using a sharp knife, score the surface of the mixture into diamond or square shapes.
4. 4.
   Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until the top turns golden brown.
5. 5.
   Remove from the oven and let it cool completely.
6. 6.
   Once cooled, drizzle the orange blossom syrup over the mafroukeh and garnish with crushed pistachios.
7. 7.
   Allow the syrup to soak into the dessert for at least 1 hour before serving.
8. 8.
   Cut along the scored lines and serve the mafroukeh in individual diamond or square-shaped pieces.

Treat your ingredients with care...

• Pistachios — Make sure to use finely ground pistachios for the best texture in the mafroukeh.

Tips & Tricks

• For a more pronounced citrus flavor, add a teaspoon of grated orange zest to the mafroukeh mixture.
• If you prefer a sweeter dessert, increase the amount of sugar in the recipe.
• Serve mafroukeh with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
• Store leftover mafroukeh in an airtight container at room temperature for up to 3 days.
• Mafroukeh can be made in advance and refrigerated. Allow it to come to room temperature before serving.

Serving advice

Serve mafroukeh as a dessert after a delicious Lebanese meal. It pairs well with a cup of hot Arabic coffee or a refreshing glass of mint tea.

Presentation advice

To enhance the presentation, dust the top of the mafroukeh with a sprinkle of ground cinnamon or edible rose petals before serving. Place each piece on a decorative dessert plate for an elegant touch.