How to Make the Healthiest Mafroukeh Dessert Recipe

A dessert with just 5 mg cholesterol and 3 gr fat?  Sure do! Get ready to rock your palate without feeling guilty!

The term Mafroukeh derives from the Arab verb faraka, which means “to rub” or “to knead”.

It translates into “has been rubbed” or “kneaded”, which is how the semolina dough of this pastry is made; rubbed continuously with butter until it gains texture and consistence.

The dough turns creamy yet softly granulated. A thick layer of Ashta Cream is spread all over it. Almonds and Pistachios are not meant just for garnishing. They are part of the delicious taste of this pastry, and the palate’s pleasure of creamy texture and crunchiness. Their layer comes rich and generous.

40 min
Serves 15
Medium

Ingredients

2 cups Shredded Thin Filo Pastry
1 cup water
1 cup Sugar-Syrup
1 tbsp Rose Water
1 tbsp Orange-Blossom Water
2 cups Ashta Cream

FOR 1 CUP SYRUP
1 cup Sugar
1/2 cup water
2 tsps Lemon Juice
2 tbsps Orange-Blossom Water

FOR TOPPING
1/2 cup Almond
1/4 cup Pistachio Nuts
Flower Jam

Steps

1 PREPARING THE ASHTA CREAM

Follow the instructions of my Ashta Cream recipe at: How to Make Ashta Cream for Lebanese Desserts:. Remember to refrigerate it.

2 PREPARING THE SYRUP

1- Mix sugar and water, and bring to a boil.
2- Add lemon juice.
3- Remove from heat, and stir in the orange blossom water.
4- Set aside.

3  PREPARING THE MAFROUKEH MIXTURE

1- Blend well the Shredded Filo Dough until you get a dough of very tiny grains.
2- Stir the dough in a non-stick casserole, over medium heat, until yellowing, then Increase the heat, stirring continuously.
3- When the dough starts darkening, add the liquid ingredients (water, orange blossom and rosewater), and 1/2 the cup of sugar syrup.
4- Keep stirring for the dough to absorb all the liquid, and homogenize.
5- When the mixture turns into a dark golden brown color, remove from heat.

4 LAYERING THE MAFROUKEH

1- Pour the mixture into the glass serving pan, and spread it well, dabbing it with the dampened palm of your hand. Allow it to cool for 10 minutes.
2- Pour the Ashta cream all over the Mafroukeh mixture.
3- With a spoon, spread it well all over, then press gently for an equal level. Wet the spoon with fresh cold water and smooth a little the surface.

5 GARNISH AND COOL IT

Sprinkle the pistachio nuts all over the Ashta layer then follow it with a rich layer of almonds.
Place the serving plate in the fridge to cool.

6 SERVING: OPTION 1 : FOR LESS INTAKE OF SUGAR

1- Pour the remaining 1/2 cup of syrup in a serving bowl.
2- Cut the Mafroukeh into 15 equal pieces.
If you have opted for the flower jam, use a tsp to place a small dose on each piece.

This recipe is intended to be healthier, hence the extra syrup is to be used at the convenience of the guests should they wish a sweeter Mafroukeh.

7 SERVING OPTION 2

Mafroukeh could be served on a round serving plate by laying the mixture first then the ashta (without pressing) and followed by the pistachios and almonds, and the optional garnish of flower jam.

8 SERVING OPTION 3: FOR A FANCIER PRESENTATION: MAFROUKEH CROWNS

1- With a film of plastic wrap, cover the inside of small cake molds, extending it out over the borders.
2- Divide the Mafroukeh dough Into the cake molds and press firmly.
3- Divide the Ashta cream into the Mafroukeh molds, press firmly, and refrigerate for about 20 minutes. This will allow the content to adhere well together.
4- One by one, turn the molds upside-down on a serving plate, and remove gently the mold and the plastic wrap.
5- Sprinkle on the Pistachio nuts and top them with the almonds.
6- Gently top it with 2 or 3 pieces of flower jam

You now have a gorgeous presentation of Mafroukeh crowns, suitable for a reception!

How to make Ashta Cream for Lebanese desserts

Ashta is the Lebanese pronunciation of the Arabic written term “Kashta”;  a clotted Fresh Cream used in many of our ethnic desserts.

From the Layeli Loubnan to the Kanafeh bil Ashta, passing by the Mafroukeh, Aysh El-Saraya and more, you will need this Ashta recipe to complete them.

20 minutes | Serves 2 | Easy
From Easy Lebanese Recipes

Ingredients

6 pieces American Bread
1 cup Powder Milk
2 tbsps Corn Flour
1 tbsp Orange-Blossom Water
1 tbsp Rose Water
2 tbsps Sugar
2 cups water

Steps

1 With a knife, remove the sides of the toast bread and cut the remaining (the softer part) in small cubes.

2 In a non-stick casserole, blend the powder milk with the 2 cups of cold water, the corn flour and the sugar.
Mix in the breads and leave it to rest in the fridge for about 1 hour.

3 Place the casserole on medium heat, stir continuously until the mixture thickens.
Turn off the heat, mix in the rosewater and blossom water.
Leave it to cool at room temperature, then place it in the fridge until the cream thickens well.

4 NOTE/TIP
In case your cream is not thickening enough during the cooking process, you may go ahead and add 1 tbsp of diluted cornstarch.
Use just enough cold water or milk to liquidize it.

Pecan, Cinnamon and Raisin Umm Ali Recipe

The soft gooey bottom of this dish is hidden underneath an gorgeously crisp and golden topping with chewy raisins and crunchy pecan nuts.

Prep Time: 30 MIN
Total Time: 2 HR 35 MIN

Servings: 10

Ingredients

Umm Ali
1 box (500g) Betty Crocker™ Super Moist™ Vanilla Cake Mix
80ml vegetable oil
230ml water
2 medium eggs
150g pecans, chopped
100g raisins
1 can (397g) sweetened condensed milk
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
400ml water
1 sachet (35g) Betty Crocker™ Homestyle Whipping Cream Mix
115ml cold milk
1/2 teaspoon powdered sugar

Garnish

15g pistachios, chopped

Utensils

23cm round loose-based cake pan or spring form pan at least 7cm deep
Large bowl
Spoons
Toothpick
Cooling rack
Small pan
Medium bowl

Directions

1. Preheat oven to 180ºC. Grease 23cm round loose-based cake pan or spring form pan at least 7cm deep with butter; sprinkle lightly with flour.

2. Beat cake mix, oil, water and eggs in a large bowl with electric mixer on low speed until moistened. Beat on medium speed for 2 minutes. Pour into cake pan.

3. Bake 40 to 45 minutes or until a toothpick inserted in center of cake comes out clean. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from the pan to cooling rack. Cool completely.

4. Place sweetened condensed milk, vanilla, cinnamon and water in medium saucepan. Bring to a simmer. Cook over low heat 10 minutes, stirring occasionally. Remove from heat.

5. Beat whipping cream mix and cold milk in medium bowl as directed on package.

6. Break the cake into pieces and place into a buttered 2 liter baking dish. Sprinkle with the pecans and raisins. Pour the cinnamon mixture over the cake. Spread whipping cream evenly over top.

7. Bake 12 to 15 minutes, uncovered, or until the cream begins to turn golden brown. Serve warm, dusted with powdered sugar.

Tips
Use whatever combination of nuts and fruits you prefer. Serve topped with additional whipped cream and fresh fruit of your choice.

Arabic Date and Honey Cake Recipe

This cake is incredibly quick and easy to make, but the results are quite impressive. It’s rather thin, but it works well for this dessert (breakfast?) because the topping is poured on halfway through baking so it spreads out and caramelizes on the top.

The dates and almonds add texture as well as depth of flavor. It smells so heavenly while it is cooking, you’ll hardly be able to wait to let it cool!

Yields 8

10 min Prep Time
25 min Cook Time
35 min Total Time

Ingredients

For the cake:
1/3 c. salted butter, plus more for greasing the pan
3 eggs
1/4 c. brown sugar
1/4 c. white sugar
1/2 tsp. vanilla extract
1/2 tsp. baking powder
1/2 c. all-purpose flour

For the topping:
1/2 c. butter
1/4 c. white sugar
1/4 c. brown sugar
1/3 c. honey
1/2 c. slivered almonds
1/2 tsp. cinnamon
8-10 whole, pitted dates

Instructions

1. Preheat your oven to 400 degrees Fahrenheit.

2. Grease a 10-inch spring form pan with butter.

3. Beat together the eggs, sugars and vanilla until it the mixture whitens in color. Drizzle in the melted butter and continue to mix well. Sift together the flour and baking powder, then add to the batter while stirring gently.

4. Pour the batter into the spring-form pan and bake 10-12 minutes.

5. While it is in the oven, get to work on preparing the topping. Melt the butter in a small saucepan over medium heat. Add the sugars, honey, almonds, and cinnamon. Bring to a boil, stirring constantly. Pour the topping gently on the cake and return it to the oven for another 15 minutes. Let the cake cool, then release it from the spring-form pan and plate on a cake stand or server platter. Line the edge of the cake with the dates. Serve with coffee.

Source: The Wanderlust Kitchen

Egyptian Sweet Pastry Dessert (Umm Ali) Recipe

This Egyptian Sweet Pastry Dessert is totally delicious, easy, and made from really common ingredients.

It’s made with regular old puff pastry, milk and cream, coconut chips, sugar, almonds, and raisins. I buy my coconut chips at Trader Joe’s, but if you can’t find any you can substitute shredded coconut.

Just bake the puff pastry according to package directions, then let it rest until it’s cool enough to handle. Use your hands to tear it up into small pieces into a 9 x 9 baking dish.

Sprinkle on the raisins, coconut chips, and almonds, then drench the whole thing with milk and cream and add a generous dose of sugar. Bake it until it bubbles, then grab a spoon and dig in!

This recipe is really similar to a bread pudding, just without the eggs. The puff pastry turns into a croissant-like consistency while it bakes and it comes up just warm and gooey and delicious.

Yields 6

10 min Prep Time
15 min Cook Time
25 min Total Time

Ingredients

1 sheet puff pastry, baked according to package directions and cooled to room temperature
1/4 cup sliced amonds
1/4 cup raisins
1/4 cup coconut chips
1/8 cup granulated sugar
1 cup whole milk
1 cup half-and-half

Instructions

- Preheat oven to 425 degrees Fahrenheit. Tear the cooled puff pastry sheet into bite-sized pieces and lay in a 9" x 9" baking dish.
- Sprinkle the almonds, raisins, coconut chips, and sugar over the pastry.
- Pour the milk and half-and-half over the top, ensuring it is evenly coating the pastry pieces.
- Bake 15 minutes, until toasty and bubbly.

Source: The Wanderlust Kitchen

Rose and pistachio Turkish delight recipe

Serves 18 
4 hrs 05 mins to prepare and 1 hr to cook 
177 calories / serving

Treat your Valentine to some delicately floral and nutty Turkish delight. These colourful sweets make a wonderful homemade gift for friends, family and loved ones.

Ingredients

385g (12 1/2oz) caster sugar
2 tsp lemon juice
50g (2oz) cornflour
1 tsp cream of tartar
100g (3 1/2oz) pistachios
2 tbsp rosewater
1/4 tsp pink food colouring
To serve
180g (6oz) icing sugar
20g (3/4oz) cornflour

Directions

Place the sugar, lemon juice and 160ml (5 1/2fl oz) of water in a pan over a medium heat and stir until the sugar dissolves then cook for 10 minutes or until it reaches 105°C on a sugar thermometer.

Meanwhile, place 50g (2oz) of the cornflour, cream of tartar and 180ml (6fl oz) of water into another saucepan and stir over a medium heat until the mixture thickens to the consistency of glue.

Gradually stir the sugar syrup into the cornflour mixture. Cook over a low heat for 1 hour, stirring occasionally until the mixture reaches a light golden colour. (It should reach the “soft ball” – 112–115°C – stage on a sugar thermometer.)

Meanwhile, blanch the pistachios for 2 minutes in boiling water and drain. Put them on a teatowel and rub them for a minute or two to remove the outer skin. This will leave you with a lovely green pistachio.

Remove the Turkish delight mixture from the heat and stir in the rosewater, food colouring and pistachios until well combined.

Pour into a greased loaf pan lined with a double layer of cling film. Place in the fridge for 4 hours or until firm.

Mix the icing sugar and 20g (3/4oz) of the cornflour together and dust the chopping board liberally with the mixture. Turn the Turkish delight out onto the board and cut into 18 evenly sized squares using an oiled knife.

Toss the cubes in the remaining icing sugar until it is well covered.