Mafroukeh (Lebanese semolina and cream dessert)
A buttery baked semolina base topped with thick cream, pistachios and a light rose and lemon syrup.
- Time1 hr 10
- LevelMedium
- Costabout £0.64 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line a 20cm square tin.
- 2
Mix the semolina, melted butter, 70g sugar and salt with your fingers until sandy. Add the milk and mix again until it holds together when squeezed.
- 3
Press the mixture firmly into the tin with the back of a spoon. Prick all over with a fork.
- 4
Bake for 25 to 30 minutes, until pale golden and firm. Cool in the tin for 30 minutes.
28 min 20 s - 5
Meanwhile, simmer the syrup sugar, water and lemon juice for 6 minutes, stir in 2 tsp rose water and cool.
6 min - 6
Beat the clotted cream with the icing sugar and 1 tsp rose water until smooth. Spread over the cold base, scatter with the pistachios and chill for 20 minutes.
- 7
Cut into squares and spoon over a little syrup just before serving.
20 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.