Mafroukeh

• Condiments

  • 4 tsp Lemon juice

• Baking & Spices

  • 2 cup Sugar

• Nuts & Seeds

  • 250 g Pistachios

• Dairy

  • 2 tbsp Butter
  • 2 cups Mascorpone cheese/ ricotta cheese/clotted cream

• Liquids

  • 1 1/2 tbsp Rose water
  • 3/4 cup Water
  • 1 3/4 tbsp Water, orange blossom

• Other

  • A little more than half cup of fine semolina flour

Found on savoryandsweetfood.com

Description

Ingredients

• 250 g of pistachios (about 2 cups)
• 2 tbsp of butter
• A little more than half cup of fine semolina flour
• 1 cup of sugar
• 1/3 cup of water
• 1 tsp of lemon juice
• 1 1/2 tbsp of orange blossom water
• 1 1/2 tbsp of rose water
• 2 cups of mascorpone cheese/ ricotta cheese/clotted cream
• 1 cup sugar
• 1/2 cup water
• 1 tbsp lemon juice
• 1 tsp orange blossom water

Directions

• Soak the pistachios in warm water for several hours and the peel off the skins. Set aside to dry the pistachios on a paper towel for half an hour or more. Process the pistachios with half a cup of sugar till chopped very fine. Place the remaining sugar, lemon juice and water in a saucepan and heat, stirring till dissolved. Simmer on low for 5 minutes. Heat butter in a pan and then add semolina and roast the semolina on low heat for 10 minutes. Pour in the sugar syrup and stir rapidly. Add half of this mixture to the bowl of a grinder and pulse it twice or thrice till it is all separated. Add in the pistachios and again pulse it twice or thrice till it is all combined and you can form a moist dough out of it. Sprinkle orange blossom water and rose water on top of the dough and combine. Cover and transfer to fridge for 2-3 hours. You can use the remaining semolina dough to make some other dessert or this one itself.
• Line whatever mould you are using with a plastic wrap. Scoop out a small ball of pistachio mafroukeh and tap gently to line the mould with it. Fill it with some mascorpone. Cover this with a smaller ball of mafroukeh. Fold the ends of the plastic wrap over the sweet to cover it and refrigerate it till it is time to serve.
• Combine the sugar, water and lemon juice in a sauce pan and heat it. Stir until dissolved. Simmer on low for 5 minutes till thick. Turn off the heat and pour in orange blossom water.