🇱🇧 Lebanon
Mafroukeh
The tray that silences a Lebanese Eid gathering: ground pistachio worked with syrup into green velvet, ashta piped on top like a promise.
🔪 Prep: 30 min🔥 Cook: 15 min📈 Difficulty: Medium
Cooking for
10 people
✨ What makes it special
True pistachio mafroukeh — no semolina shortcut — kneaded with syrup and rose water, roofed with ashta and whole pistachios.
Ingredients
- 400 graw pistachios, finely ground
- 100 gfine semolina
- 60 gbutter
- 250 mlsyrup
- 1 tbsprose water
- 500 gashta cream
- 40 gwhole pistachios
Method
- 1
Toast the semolina in butter until fragrant, then stir in the ground pistachio off the heat.
- 2
Work in the syrup and rose water, rubbing — farek — until a soft green paste forms.
- 3
Press evenly into a serving tray and cool.
- 4
Pipe or spread the ashta over and stud with whole pistachios; serve cold with extra syrup.
🍽 On your table
How this dish looks served for 10