Mafroukeh
Mafroukeh is the great specialty of Tripoli: coarse semolina toasted golden in butter, pressed into a dense, crumbly base, then smothered with ashta cream and drizzled with rose water syrup. Rustic, rich, intensely satisfying.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 2 cups coarse semolina
- 150 g unsalted butter
- 0.5 cup sugar
- 1 cup sugar (for syrup)
- 0.75 cup water (for syrup)
- 2 tbsp rose water
- 2 cups ashta cream
- 0.25 cup crushed pistachios
Instructions
- Make the syrup: boil sugar and water 5 minutes. Add rose water. Cool completely.
- Melt butter in a wide, heavy pan over medium-low heat. Add coarse semolina and sugar.
- Stir and toast continuously for 20–25 minutes. The semolina should turn a deep golden color and smell nutty and caramelized.
- Press the toasted semolina mixture firmly into a greased 9-inch round serving dish, forming an even layer about 1.5 cm thick.
- Drizzle 3–4 tablespoons of cooled syrup over the semolina base and press again.
- Cover generously with ashta cream.
- Drizzle remaining syrup across the ashta.
- Scatter crushed pistachios across the surface. Serve warm or at room temperature.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Mafroukeh?
Mafroukeh is the great specialty of Tripoli: coarse semolina toasted golden in butter, pressed into a dense, crumbly base, then smothered with ashta cream and drizzled with rose water syrup. Rustic, rich, intensely satisfying.
Where is Mafroukeh from?
Mafroukeh comes from Lebanese Coastal. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Mafroukeh vegetarian?
As written, Mafroukeh contains no meat or fish, so it is suitable for vegetarians. It does include dairy or other animal-derived ingredients, so it is not vegan. Check the full ingredient list against your own dietary needs.
What can I use instead of coarse semolina in Mafroukeh?
The coarse semolina called for here is part of the traditional recipe and gives Mafroukeh its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Mafroukeh?
In a Lebanese desserts spread, Mafroukeh is served at the end of a meal or with afternoon coffee or tea. A little extra syrup or nuts on top is traditional where the recipe calls for them.
Can I make Mafroukeh ahead, and how do I store leftovers?
Most components can be prepared ahead. Store leftovers covered in the refrigerator and bring to room temperature before serving for the best texture; syrups and nut toppings are best added or refreshed close to serving.