Mafroukeh is a traditional Lebanese dessert that hails from the north of Lebanon. It’s made of a toasted semolina cooked in a caramel sauce then spread out and layered with kashta cream and topped with lots of nuts (either fresh or toasted). this recipe gave me a little run for my money but because it’s a favorite I had to get it right. With this recipe you can either make one large platter to serve or individual servings as desired. after making the semolina base, leave it to cool on counter and serve at room temperature.  It also keeps well overnight in the fridge so it’s a dessert that can be prepared ahead if needed.

Cook time: 20 minutes


Semolina mixture:

1/2 cup sugar
1 1/4 cup water
1/2 cup semolina #2
1/4 cup butter
1 tbsp rose water
2 tbsp blossom water

1.5 cup kashta cream – or to your taste
1/2 cup blanched almonds- halved
1/4 pine nuts
1/2 cup roughly chopped pistachio


  1. In a clean sauce pan add sugar with 1/4 cup of water and place on medium/ high heat; keep an eye on sugar until it starts to change color around the edges. Gently swirl pot over heat until the sugar is evenly amber colored and caramelized. that’s 348 F or has a sweet slightly bitter smell.
  2. remover caramelized sugar from heat and using a long wooden spoon; slowly and carefully mix in one cup of water. Mix in rose water and blossom water.
    Tip: if sugar begins to clump up return to low heat and allow crystals to dissolve.
  3. Set aside and move on to toasting semolina.
  4. In a pan on medium high heat  begin to toast semolina; continuously string until it develops a tan color and starts to smell nutty.
  5. Once desire color is reached add butter and allow to dissolve and coat all semolina.
  6. carefully pour caramelized sugar over semolina and stir over medium heat for approximately 5 minutes. mixture will absorb liquid and come together but stay a little loose.
  7. transfer to serving dish and leave to cool and set.
  8. once ready to serve spread kashta cream over semolina mixture and sprinkle with nuts; either toasted or raw. Serve with Atyr syrup on the side.

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4 ashtaicecream dessert - lebanese dessert - the taboulibowl blog

I few years back I stumbled upon a wonderfully simple recipe, by Gemma Stafford of Bigger Bolder Baking, for making ice cream without an ice cream machine. My boys and I had a lot of fun creating custom flavours Continue reading “Maamoul with Kashta Ice Cream {معمول و بوظة بالقشطة}”

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Maamoul Med with Kashta {معمول مد بالقشطة}

Maamoul mad bi ashta - lebanese dessert recipe

The one dessert we always begged our dad to bring back with him when he visited Lebanon was Maamoul med B kashta. If you didn’t get your share Continue reading “Maamoul Med with Kashta {معمول مد بالقشطة}”

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1 knefe - lebanese kunafa dessert-lebanese recipes by the tabouli bowl

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Continue reading “Lebanese Knefe- Cheese {كنافة}”

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Rice pudding has been a favorite pudding of mine ever since I had my first taste as a child. Rice pudding is an international pudding but differs from region to region. The Lebanese pudding Continue reading “Lebanese rice pudding {رز بالحليب }”

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Our all time favourite pattern is the Arabic zellige – when we saw this mould from With A Spin, we knew it would be a perfect pairing with a traditional Lebanese dessert.

Sfouf is a tumeric flavoured sweet cake, Continue reading “Arabesque Mini Lebanese Sfouf Cakes”