Hey everyone, it is me again, Bethany, welcome to our recipe website. Today, I will show you a way to make a distinctive dish, mafroukeh. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
This Mafroukeh on the other hand, will make other pistachio-kissed desserts, literally green with envy. It is the mother of all pistachio sweets and a true depiction of the nut's beauty. Mafroukeh is a traditional Lebanese dessert that combines semolina dough and ashta—clotted cream that is often flavored with orange blossom and rose water.
Mafroukeh is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Mafroukeh is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook mafroukeh using 19 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Mafroukeh:
- Get 2 cups semolina, or knafeh mafroykeh
- Take 1/2 cup butter
- Make ready 1 cup powdered sugar
- Make ready 1/4 cup pistachios, ground
- Get 1/4 cup almonds, roasted, and peeled
- Make ready 1/4 cup raw pine nuts, roasted
- Get 1/4 cup syrup
- Get 1 tablespoon rose water
- Make ready kashta:
- Prepare 2 cups powdered milk
- Get 2 tablespoons corn flour
- Prepare 2 tablespoons sugar
- Make ready 1 tablespoon orange blossom water
- Take 4 cups water
- Prepare Syrup:
- Take 1 cup sugar
- Make ready 1/2 cup water
- Make ready 1 teaspoon orange blossom water
- Take 1/2 teaspoon lemon juice
Mafroukeh ist eine köstliche libanesische Nachspeise. Dabei handelt es sich um Ashta (Sahne) auf Hartweizengrieß, mit Nüssen dekoriert. Allerdings wird die Mafroukeh kalt serviert. 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.
Steps to make Mafroukeh:
- To prepare the syrup, stir the sugar and water in a pot over heat.
- When it starts to boil, add lemon juice and leave until it thickens. Then add orange blossom water, turn off the heat and set aside to cool.
- To prepare the kashta stuffing, dissolve the powdered milk in water, and heat 2.5 cups of dissolved milk in a pot.
- Stir the corn flour and sugar into the rest of the dissolved milk and add them to the pot over heat.
- Stir the mixture over heat continuously. When it thickens, add orange blossom water and move the stuffing aside.
- To prepare the mafroukeh, roast the semolina in a pan over medium heat for 5 minutes.
- Cut the butter into cubes and add it to semolina, stir well until the butter melts and gets absorbed by the semolina.
- Add the powdered sugar over the mixture and stir until the semolina turns dark brown. Pour the syrup and the rosewater over the mixture.
- Stir the mixture for 5 minutes until u have a soft firm dough then turn off the heat and set aside to cool.
- To serve, spread the mafroukeh dough in a serving plate, spread the kashta stuffing over it and sprinkle with roasted almonds, pine nuts and pistachios.
- Serve cold.
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So that is going to wrap this up for this exceptional food mafroukeh recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this webpage in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading, I hope My site becomes “the place to be” when it comes to mafroukeh cooking. Go on get cooking!
