Authentic Lebanese Mafroukeh Dessert Recipe


  • 1 cup of semolina
  • 1 1/2 cups of sugar
  • 1/2 cup of water
  • 2 cups of clotted cream (ashta)
  • 1/2 cup of butter
  • 1/2 cup of pistachios, for garnishing
  • 1 tablespoon of rose water
  • 1 tablespoon of orange blossom water
  • Powdered sugar for dusting

Steps and instructions

  1. In a pan, melt the butter over medium heat. Add the semolina to the melted butter and stir constantly for about 10-15 minutes, or until the semolina is golden brown.
  2. In a separate saucepan, combine the sugar and water. Bring the mixture to a boil over medium heat, stirring until the sugar is fully dissolved.
  3. Slowly pour the sugar syrup into the pan with the semolina, stirring continuously. Reduce the heat to low and continue to stir until the mixture thickens.
  4. Add the rose water and orange blossom water to the semolina mixture and stir well. Remove the pan from the heat and let the mixture cool slightly.
  5. Spread half of the semolina mixture onto a serving plate. Spread the clotted cream over the semolina, then top with the remaining semolina mixture.
  6. Dust the top layer of semolina with powdered sugar, then garnish with pistachios.
  7. Allow the Mafroukeh to cool fully before serving.

Tools for making

  • Pan - A pan to melt the butter and cook the semolina
  • Saucepan - A saucepan to make the sugar syrup
  • Serving Plate - A plate to assemble and serve the Mafroukeh
  • Stirring Spoon - A spoon to stir the semolina and sugar syrup
  • Spatula - A spatula to spread the semolina mixture and clotted cream
  • Powdered Sugar Shaker - A shaker to dust powdered sugar on top of the Mafroukeh

Recipe variations

  • Use almond flour or coconut flour instead of semolina for a gluten-free version.
  • Add crushed nuts, such as almonds or walnuts, to the semolina mixture for added texture and flavor.
  • Replace the clotted cream with whipped cream or a mixture of mascarpone and heavy cream for a lighter alternative.
  • Add a layer of fruit preserves, such as strawberry or apricot, between the semolina and clotted cream layers for added sweetness.
  • Experiment with different flavors of syrup, such as lemon or cinnamon, to infuse the semolina with different tastes.
  • Create a chocolate version by adding cocoa powder to the semolina mixture and using chocolate ganache instead of clotted cream.
  • Make a vegan version by substituting the clotted cream with coconut cream or a dairy-free alternative, and using vegan butter or coconut oil.
  • For a nut-free option, skip the pistachio garnish and replace it with toasted coconut flakes or grated chocolate.
  • Add a hint of cardamom or cinnamon to the semolina mixture for a warm and aromatic twist.
  • Experiment with different garnishes such as edible flowers or sliced fresh fruits for a visually appealing presentation.

Recipe overview

Mafroukeh is a delightful Middle Eastern dessert that's rich in flavor and yet delightfully simple to make. This sweet treat is primarily constituted of semolina, sugar, butter, and clotted cream, also known as ashta. The dessert is flavored with rose and orange blossom water, giving it an aromatic and refreshing essence. Making Mafroukeh involves browning the semolina in butter, making a simple sugar syrup and combining the two. The mixture is then layered with clotted cream and garnished with pistachios and powdered sugar. The result is a beautifully layered, creamy dessert with a slight crunch from the pistachios. This recipe is straightforward and enjoyable to make, and the result is a beautiful dessert that's perfect for sharing. Whether you're familiar with Middle Eastern desserts or are trying something new, Mafroukeh is a delicious treat you'll love returning to time and again.

Common questions

  1. Can I use fine semolina instead of medium semolina? Yes, you can use fine semolina instead of medium semolina. However, the texture of the final dish may be slightly different.
  2. Can I substitute clotted cream with another type of cream? Clotted cream is traditional for this recipe, but if you can't find it, you can use thickened cream or a combination of heavy cream and mascarpone cheese as a substitute.
  3. Can I omit the pistachios? Yes, you can omit the pistachios if you have any allergies or simply prefer not to use them. The dish will still be delicious without them.
  4. Can I use a different type of nut for garnishing? Absolutely! If you prefer a different type of nut, such as almonds or walnuts, you can use them as a garnish instead of pistachios.
  5. Can I make the sugar syrup ahead of time? Yes, you can prepare the sugar syrup ahead of time and store it in the refrigerator until you are ready to use it in the recipe.
  6. Can I serve Mafroukeh warm? Mafroukeh is traditionally served at room temperature or chilled, but if you prefer it warm, you can enjoy it that way as well.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for mixing the semolina and butter.
  • Pan - A saucepan for melting the butter and cooking the semolina.
  • Serving Plate - A plate for presenting and serving the Mafroukeh.
  • Spoon - A spoon for stirring the semolina and sugar syrup.
  • Knife - A knife for garnishing the Mafroukeh with pistachios.

Origin stories

Mafroukeh is a rich and creamy dessert that hails from the vibrant country of Lebanon, known for its divine traditional sweets. Its name, intriguingly, is derived from the Arabic word "farkah," meaning "crumbs," alluding to the crumbled texture of the semolina in this dessert. It's said that this dessert was often served during happy occasions and celebrations, as its golden hue represented prosperity and joy. In the old days, Lebanese mothers used to prepare Mafroukeh from scratch, carefully roasting semolina until it turned a beautiful golden color, and the scent wafted through the house, heralding the arrival of a feast. Today, Mafroukeh still holds a special place in Lebanese hearts, reminding them of the warmth of their mother's kitchen and the joy of shared celebrations.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.