-
1
Make the Flower-Water Syrup
10 Mins
Medium heat, then cool to room temperature
Put 150 g of the sugar and the water in a small saucepan with the lemon juice. Bring to a boil over medium heat, stirring until the sugar dissolves, then simmer for 7 to 8 minutes until slightly syrupy. Take off the heat, cool completely, then stir in the rose water and orange blossom water.
Do not stir the syrup while it simmers: stirring after the sugar dissolves encourages crystals.
Done when: Syrup coats the back of a spoon and flows in a thin thread; fully cool before use.
-
2
Cook the Ashta Cream
15 Mins
Medium heat, then chill at 4°C (40°F)
Whisk the milk, heavy cream, cornstarch and the remaining 30 g of sugar in a saucepan until no lumps remain. Cook over medium heat, stirring constantly, for 8 to 10 minutes until thick like custard. Pour into a bowl, press cling film onto the surface, and chill for at least 30 minutes until set and cold.
Stir the whole time and scrape the corners: scorched milk at the bottom of the pan will flavour the whole batch.
Done when: Thick, smooth cream that holds its shape on a spoon and is cold to the touch.
-
3
Toast the Semolina and Pistachio Base
12 Mins
Low to medium heat
Melt the butter in a wide pan over low to medium heat. Add the fine semolina and the 80 g of finely ground pistachios and stir constantly for 8 to 10 minutes until golden and smelling nutty. Take off the heat and pour in about two-thirds of the cooled syrup, stirring until the mixture comes together into a soft, pliable dough.
Keep the heat low and keep stirring: semolina scorches in seconds once it starts to colour.
Done when: Golden, fragrant dough that holds together when pressed and is soft, not crumbly.
-
4
Mould the Domes
10 Mins
Room temperature
Press half of the warm semolina dough into the lined bowls to form a shell about 1 cm (1/2 in) thick, pushing it up the sides. Spoon the cold ashta into the middle of each dome, then cover with the remaining dough and press the edges to seal. Chill for 20 minutes so the domes hold their shape.
Wet your fingers lightly: the warm dough is sticky, and damp hands press it smooth without tearing.
Done when: Neat domes with sealed edges and no cream leaking out.
-
5
Unmould, Top and Serve
8 Mins
Serve cool, below 21°C (70°F)
Turn each dome out onto a plate and peel off the cling film. Scatter the 40 g of crushed pistachios over the top and drizzle with the remaining syrup. Serve cool at once, with Arabic coffee or mint tea.
Drizzle the syrup at the last minute so the pistachio topping stays crunchy.
Done when: Cool domes, green pistachio on top, syrup glistening, cream showing when cut.
auto_awesome Finishing Touches & Plating
Serve the mafroukeh cool, the pistachio bright green on top and the syrup just drizzled, so the first spoonful gives soft semolina, cold cream and crunch all at once.
Lebanon
25m
