mafrouki

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dessert recipes | serves 10
Rich, sensual and definitely an occasional treat, this dish is typically served with ashtar, a type of clotted cream, but it’s just as good with whipped cream, or Greek yoghurt stirred with honey (especially dark, rich chestnut honey). Mafrouki is usually made as individual portions, for which you’ll need your smallest frying pan, but you can make it in a bigger pan and slice it when cool.

1 To make the katr syrup, combine the sugar and 500ml water in saucepan and boil until the syrup coats the back of a wooden spoon. Add the rosewater and lemon slice and simmer for two more minutes. Allow to cool and remove the lemon slice.
2 Mix the semolina, butter, flour and 250ml katr together. Heat a non-stick pan and spread an even 1cm layer of the mixture all around. Cook for about 10 minutes on a low-medium flame until beautifully tanned. Turn once and cook other side. Allow to cool, then serve with a thick smear of cream, studded with almonds.

Recipe by Pâtisserie Douaihy, Lebanon, Photography by William Meppem
• from Jamie Magazine issue 3

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ingredients

• 250g ground semolina
• 115g melted butter
• 225g plain flour
• 250ml katr (see below)
• 250ml clotted cream, whipped cream or Greek yoghurt stirred with honey
• 75g peeled or slivered almonds, toasted until golden

katr syrup
• 400g sugar
• 2 tbsp rosewater
• 1 slice of fresh lemon

user comments

8 comments

1. En\'aam Sun 28 Feb 2010 @ 07:30 Hiii I'm so glad i just stumbled across this website searching for something sweet.
This looks so amazing!! I love mafrouki! I am lebanese and it's so refreshing to see this recipe posted here, it makes me proud to be leb. I am surprised to see it looks exactly like the original coming from a cook who is from a non-arab background, so very impressive. I am gutted right now i don't have eshta or semolina on hand to make it (this will not be the case tomorrow!). My mum owned a sweet shop long ago and this was one of those treats we ate on special occassions. Please try other ones like "zonood el sett". Translation: Ladies arms. Its a fabulous recipe consists of eshta rolled in filo pastry, topped with ground pistachio and drizzled with katr syrup. Would be great to see this recipe up here too!!! Thanks for posting!

2. Diana D. Sun 23 Aug 2009 @ 23:40 I'm Lebanese and I was very pleased to see a middle eastern dessert among your recipes. Thank you :) But the clotted cream is called "ashta" not "ashtar". And I suggest you try "knefeh" also everyone's favorite :)

3. RJ Wed 13 May 2009 @ 16:20 Hi Jamie, thanks for this recipe. It's a pleasant surprise to see a Middle Eastern recipe make its way here...Can I just ask though, your recipe does not seem to cover 2 things - the green powdery substance on top (is that pistachio?) and the red stuff (rose petals). The dish is not complete without those 2 yes?

4. Sue Tue 12 May 2009 @ 11:12 Hi there, I live in Dubai and constantly watch the old Naked Chef programmes they are brilliant, there was one recipe which I cannot find anywhere can you please help. The programme was when Jamie cooked a breakfast and then served in coffee cups chocolate, cream I think he mixed in two raw eggs and vanilla cannot remember the rest. Really would appreciate if you would kindly let me have this recipe. Thanking you in anticipation.

5. Melody Mon 11 May 2009 @ 11:26 I am from Lebanon and seriously, this is one of the best deserts ever! It is really tasty and we all like it here! It's not really hard to do!

6. Carole Wed 06 May 2009 @ 21:03 I was in Modica Sicily last weekend and there was a chocolate fair. I ate the most amazing chocolate arrancini with melted chocolate in the centre! would really love to have the recipe!!

7. robin sumption Fri 01 May 2009 @ 10:29 it looks like my breakfast

8. theodora Wed 29 Apr 2009 @ 20:43 all is delicious. but i want one recipe with avocanto for dessert.or creme caramel avocanto. thank you very much.