Preparation time:10 minutes
Cooking Time:30 minutes
INGREDIENTS
2 cups Semolina
1/2 cup Butter
1 cup Powdered Sugar
1/4 cup Syrup
1 tablespoon Rose Water
1/4 cup Almonds, peeled and roasted
1/4 cup Pine Nuts, roasted
250g Puck thick Cream, قيمر
METHOD
to prepare Mafroukeh, roast the semolina in a pan over medium heat for five minutes.
Cut the butter into cubes and add it to semolina, stir well until the butter melts and gets absorbed by the semolina.
Add the powdered sugar over the mixture and stir until the semolina turns dark brown. Pour the syrup and rose water over the mixture.
Stir the mixture for five minutes until you have soft firm dough then turn off the heat and set aside to cool.
It is important that the syrup and semolina be completely cool when combined, or the semolina layer will set rock hard.
SYRUP
1 cup of Sugar
1/2 cup of Water
1 teaspoon Orange Blossom Water
1 teaspoon Rose Water
1/2 teaspoon Lemon Juice
to prepare the syrup, stir the sugar and water in a pot over medium-high heat. When it starts to boil, turn the heat to lower, add the lemon juice and leave until the mixture is clear and thicker, around 3 to 5 minutes then turn off the heat.
Add orange blossom water and rose water, set aside to cool
To serve, spread the Mafroukeh dough in a serving dish. Top with a spread of Puck thick Cream قيمر over. Sprinkle with the roasted almonds and pine nuts.
