Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, mafroukeh. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really 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 popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Mafroukeh is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook mafroukeh using 19 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Mafroukeh:
- Prepare 2 cups semolina, or knafeh mafroykeh
- Get 1/2 cup butter
- Get 1 cup powdered sugar
- Make ready 1/4 cup pistachios, ground
- Prepare 1/4 cup almonds, roasted, and peeled
- Make ready 1/4 cup raw pine nuts, roasted
- Prepare 1/4 cup syrup
- Prepare 1 tablespoon rose water
- Take kashta:
- Prepare 2 cups powdered milk
- Make ready 2 tablespoons corn flour
- Prepare 2 tablespoons sugar
- Make ready 1 tablespoon orange blossom water
- Get 4 cups water
- Get Syrup:
- Get 1 cup sugar
- Make ready 1/2 cup water
- Make ready 1 teaspoon orange blossom water
- Get 1/2 teaspoon lemon juice
Pistachio Mafroukeh with Nestle Country Corn Flakes.. A traditional Middle Eastern delicacy for you and your family! The Kashta & Nuts Mafroukeh is one of Tripoli's most famous desserts, made with roasted semolina and sugar syrup, and topped with a layer of fresh Kashta cream and fried nuts. Mafroukeh ist eine köstliche libanesische Nachspeise.
Instructions 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.
Dabei handelt es sich um Ashta (Sahne) auf Hartweizengrieß, mit Nüssen dekoriert. Allerdings wird die Mafroukeh kalt serviert. This dessert is based on what is called here mafroukeh; it is simply semolina flour that is rubbed with a little butter and cooked over the stove in a sugar syrup with rose and orange blossom water. Mafroukeh- Mannagrynskaka med ashta - ZEINAS KITCHEN. Den görs på karamelliserad socker, mannagryn och ashta.
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