Description
Mafroukeh aux pistaches is a delightful Middle Eastern dessert made from toasted semolina combined with a sweet sugar syrup, infused with aromatic vanilla, and enriched with chopped pistachios. This traditional treat offers a perfect balance of nutty flavors and a soft, melt-in-the-mouth texture, ideal for sharing at family gatherings or festive occasions.
Ingredients
Scale
Ingredients
- 1 cup semolina
- 1 cup sugar
- 1 cup water
- 1/2 cup pistachios, chopped
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Prepare the sugar syrup: In a saucepan, combine the water and sugar, then bring the mixture to a boil, stirring to dissolve the sugar completely and create a clear syrup.
- Toast the semolina: In a separate pan, melt the unsalted butter over medium heat. Once melted, add the semolina and stir continuously until it turns a rich golden brown color, releasing a nutty aroma. This should take about 5-7 minutes to ensure even toasting without burning.
- Combine syrup and semolina: Gradually pour the hot sugar syrup into the toasted semolina mixture, stirring constantly to prevent lumps and to achieve a smooth, thick batter.
- Add flavorings: Mix in the chopped pistachios and the vanilla extract thoroughly to evenly distribute the flavor and nuts throughout the mixture.
- Set and cool: Pour the combined mixture into a greased baking dish, spreading it evenly. Let it cool completely at room temperature until it firms up, approximately 30 minutes.
- Serve: Once cooled and set, cut the dessert into squares and arrange on a serving platter. Serve at room temperature for the best texture and flavor.
Notes
- For a richer flavor, you may lightly toast the pistachios before adding them.
- Ensure to stir continuously while toasting semolina to avoid burning.
- The dessert is best served fresh but can be stored in an airtight container at room temperature for up to 2 days.
- For a dairy-free version, substitute butter with a plant-based alternative.
- Adjust sugar quantity according to your preferred sweetness level.
