Pistachio Mafroukeh: A Simple Twist on Lebanese Luxury
Description
Pistachio Mafroukeh, traditionally a flat-served delight made from a pistachio dough, topped with clotted cream and nuts, holds a special place in the world of Lebanese sweets. It's all about the rich, nutty flavour of pistachios blended perfectly with the creaminess of clotted cream, brought to life with hints of rose and orange blossom waters. But today, I'm excited to share a new way to enjoy this classic: by serving it in a dome shape, stuffed with delicious cream.
This twist on the traditional Pistachio Mafroukeh not only adds an element of surprise but also transforms the dish into a more elegant and festive dessert, perfect for any occasion. What's great about this version is how simple it is to make, despite looking like you've pulled off a culinary masterpiece. It's the kind of dessert that makes everyone think you've spent hours in the kitchen, when in reality, it's quite straightforward.
Here's how you can make this reimagined Lebanese luxury at home, with ingredients you probably already have in your pantry. Trust me, it's a game changer for any gathering, turning a simple dish into a memorable masterpiece.
Why Pistachio Mafroukeh Is An Amazing Sweet:
- Aesthetic Appeal: Its vibrant green colour and dome-shaped presentation make it a visually stunning addition to any dining table.
- Flavour Profile: The combination of pistachio with the aromatic waters and the creamy clotted cream offers a taste that is both luxurious and comforting.
- Texture Contrast: The crunchiness of the pistachio against the smooth creaminess of Ashta provides a delightful sensory experience.
- Simplicity: Despite its sophisticated appearance and taste, Pistachio Mafroukeh is surprisingly easy to make, requiring just a few simple steps and readily available ingredients.
Ingredients
Instructions
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Syrup Base:
Start by dissolving the sugar in water over medium heat. Once dissolved, add ghee and the aromatic waters (rose and orange blossom), reducing the heat to low.
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Semolina and Pistachios:
Slowly mix in the semolina, stirring constantly until thickened. Remove from heat, then add the ground pistachio and food colouring, mixing until you achieve a uniform, vibrant green colour.
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Shaping the Mafroukeh:
With your hands wet with rose water (to prevent sticking), shape the dough into a dome using a semi-sphere mold lined with cling wrap. I added few pistachio kernels to the mold before I shaped the dough, but this is totally optional.
This modern twist turns the traditional flat presentation into an elegant, dome-shaped dessert.
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The Creamy Center:
Fill the centre of your dome with rich, clotted cream, then chill until it's firm and ready to wow your guests. Alternatively, you can go the traditional route, spreading it flat and topping it with cream and nuts.
I used store bought clotted cream, but you can make a cheats version, find the recipe here.
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Ready to Serve:
Unmold your Pistachio Mafroukeh dome onto a plate, and it's ready to be served. This new serving method not only preserves the beloved flavours of the traditional recipe but also adds a touch of sophistication to your presentation.
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Garnish (optional):
Garnish the plate with some dried rose petals and crushed pistachio.
Note
For this recipe, I went with coarse semolina, but feel free to mix it up with half coarse, half fine semolina.
Don't have a sphere mold? No problem at all. You can easily spread the dough into individual serving plates or a large serving platter. Once you've spread out the dough, top it with a generous layer of clotted cream, fry some almonds and pine nuts and sprinkle them over the clotted cream. And for that final flourish, don't forget to garnish with some orange blossom jam or a scattering of dried rose petals. These little touches not only add to the visual appeal but also enhance the flavours, making each bite a delightful experience.
