Mafroukeh is a beloved traditional Lebanese dessert featuring a rich semolina base infused with aromatic orange blossom and mastic, topped with a creamy homemade ashta layer and a generous garnish of toasted nuts. Delicately sweet and luxuriously textured, this dish is often served during holidays, special occasions, and festive gatherings.
Why You’ll Love This Recipe
This classic Middle Eastern dessert offers a delightful contrast of textures and flavors in each bite. Here’s why it’s worth making:
- Naturally aromatic with floral notes and a hint of spice
- Creamy and nutty with a lightly sweet, grainy base
- Customizable with a variety of nuts and toppings
- Elegant enough for special events yet comforting for casual gatherings
- A make-ahead dessert that chills beautifully
- Perfect for Ramadan, Eid, or celebratory feasts
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Semolina Base:
- Farek knafeh or fine farina
- Water
- Sugar
- Orange blossom water
- Mastic gum, crushed with a pinch of sugar
- Unsalted butter
- Sunflower oil
Ashta Cream Layer:
- Whole milk
- Heavy cream
- Cornstarch
Toppings:
- Almonds
- Cashew nuts
- Pine nuts
- Orange blossom jam
- Optional: ground pistachios
directions
- In a saucepan, melt the butter with the sunflower oil over medium heat. Add the farina and cook, stirring frequently, until deeply golden and fragrant (about 10 minutes).
- In a separate pot, combine the sugar and water. Bring to a boil, then stir in the orange blossom water and crushed mastic. Let simmer for 2–3 minutes.
- Slowly pour the hot syrup into the toasted farina mixture, stirring continuously until it forms a thick, cohesive paste. Spread the mixture into a serving dish and allow to cool slightly.
- For the ashta cream, whisk together the milk, cream, and cornstarch in a saucepan. Cook over medium heat, stirring constantly, until thickened to a pudding-like consistency. Remove from heat and let it cool slightly.
- Once both layers have cooled to a warm temperature, spread the ashta evenly over the mafroukeh base.
- In a small dry skillet, toast the almonds, cashews, and pine nuts until golden and aromatic. Allow to cool.
- Garnish the top of the dessert with the toasted nuts, small spoonfuls of orange blossom jam, and a light sprinkling of ground pistachios if using.
- Chill the dish in the refrigerator for 1–2 hours before serving to set the layers and meld the flavors.
Servings and timing
- Servings: 8 portions
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours (including chilling)
- Calories: ~310 kcal per serving
Variations
- Rose Water Flavoring: Replace half of the orange blossom water with rose water for a more floral profile.
- Nut-Free Version: Omit the nuts and top with dried fruit like figs or dates for a different texture.
- Coconut Twist: Stir in a tablespoon of desiccated coconut into the semolina base for added depth.
- Spiced Ashta: Add a pinch of cardamom or cinnamon to the cream layer for aromatic warmth.
- Individual Servings: Layer into small ramekins or cups for elegant individual portions.
storage/reheating
Store covered in the refrigerator for up to 3 days. Mafroukeh is best served cold or at room temperature. It does not require reheating and is not suitable for freezing, as the texture of the ashta and semolina base may be affected.
FAQs
What is mafroukeh?
Mafroukeh is a Lebanese semolina-based dessert layered with ashta (clotted cream) and topped with nuts and jam, known for its fragrant and creamy profile.
Can I use coarse semolina?
Fine farina or farek knafeh is preferred for a smooth, cohesive base. Coarse semolina may result in a grittier texture.
What is mastic gum and can I skip it?
Mastic gum adds a distinct piney, aromatic flavor. It can be omitted, but it lends authenticity and depth.
Can I make the ashta in advance?
Yes, the cream layer can be made up to a day ahead and stored chilled, then spread over the base just before serving.
Is this dessert overly sweet?
The sweetness is balanced and gentle. You can reduce the sugar slightly if desired.
Can I add fruit toppings?
Yes, fresh berries or sliced dates make a delicious addition to the nut topping.
Is it gluten-free?
No, semolina (farina) contains gluten. A gluten-free semolina substitute would be needed for a gluten-free version.
Can I use ghee instead of butter?
Yes, ghee adds a nutty depth and works well in this recipe.
How do I toast the nuts evenly?
Toast them in a dry skillet over medium heat, stirring often, and remove from heat as soon as they’re golden and fragrant.
Can I serve it warm?
It’s best served chilled to allow the flavors and layers to settle, but it can also be enjoyed slightly warm if freshly made.
Conclusion
Mafroukeh with Ashta and Toasted Nuts is a refined, aromatic dessert that brings together the heart of traditional Lebanese flavors in a beautifully layered presentation. With its creamy richness, warm floral notes, and crunchy garnishes, it offers a sophisticated yet comforting finish to any meal. Whether prepared for holidays, festive gatherings, or special family dinners, this dish will leave a lasting impression on any table.
PrintMafroukeh with Ashta and Toasted Nuts
A traditional Lebanese dessert made from deeply toasted semolina blended with fragrant orange blossom syrup, topped with luscious homemade ashta cream and an assortment of golden roasted nuts — finished with floral jam and a hint of pistachio for a rich and festive treat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours (including chilling)
- Yield: 8 portions 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
- Semolina Base:
- 1 cup farek knafeh or fine farina
- 1 cup water
- 1 cup sugar
- 2 tbsp orange blossom water
- 1/4 tsp mastic gum, crushed with a pinch of sugar
- 100 g unsalted butter (approx. 7 tbsp)
- 4 tbsp sunflower oil
- Ashta Cream Layer:
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 heaped tbsp cornstarch
- Toppings:
- 1/4 cup almonds
- 1/4 cup cashew nuts
- 1/4 cup pine nuts
- 1 tbsp orange blossom jam
- Optional: ground pistachios for garnish
Instructions
- In a saucepan, melt butter with oil, then add farina. Stir over medium heat until deeply golden and fragrant (about 10 minutes).
- In a separate pot, bring sugar and water to a boil, then stir in orange blossom water and crushed mastic. Simmer for 2–3 minutes.
- Slowly pour the syrup into the toasted farina, stirring constantly to combine into a thick paste. Spread this into a serving dish and set aside to cool slightly.
- For the ashta, whisk milk, cream, and cornstarch in a saucepan. Cook over medium heat, stirring constantly until thickened. Remove from heat and let cool slightly.
- Spread the ashta evenly over the mafroukeh base once both have cooled to warm.
- In a small pan, toast almonds, cashews, and pine nuts until golden. Let cool.
- Garnish the top of the dish with roasted nuts, small spoonfuls of orange blossom jam, and a sprinkle of ground pistachios if desired.
- Chill in the refrigerator for 1–2 hours before serving.
Notes
- Use fine farina or knafeh semolina for best texture and consistency.
- Stir continuously while toasting farina to avoid burning and achieve even color.
- Chilling helps firm up the dessert and allows flavors to meld.
- Roasted nuts can be prepared ahead of time and stored in an airtight container.
Nutrition
- Serving Size: 1 portion
- Calories: 310 kcal
- Sugar: 22 g
- Sodium: 45 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg