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MAFROUKEH BAIDA (Semolina Clotted Cream and Nut Dessert)


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Pasta | Rice






Mafroukeh BaidaHere is a Lebanese sweet, easy, quick to prepare, and excellent for a crowd.


Ingredients:  15 servings


800 g. bought mafroukeh

½ cup butter, room temperature

2 to 3 tablespoons orange blossom water

2 to 3 tablespoons rose water

1¼ cups icing sugar

¾ cup thinly sliced almonds

1/3 cup pine nuts

1/3 cup vegetable oil for deep frying (optional)

1/2 cup finely chopped pistachios (100 g.)

For decoration

2 tablespoons pistachios

1 tablespoon orange blossom jam (optional)

For kashta:  makes 1 kg. (see note below)

4 cups water

2 cups milk powder

3 tablespoons cornflour

8 slices Pain De Mie bread, crust removed, (120g.) cut to 1 cm. squares

1/3 cup sugar

1 tablespoon orange blossom water


1. Rub mafroukeh with the butter well, place in a oven proof dish and bake 10 minutes in a preheated 180 C° oven.

2. Remove mafroukeh from oven and mix gently with the fingers till particles are separated and fluffed, sprinkle with orange blossom water and rose water gradually, rubbing the mixture with the fingers.

3. Set aside 30 minutes allowing the particles to absorb the liquid and cool.  Sift ¾ cup of the icing sugar on top and mix gently.

4. Fry the sliced almond and pine nuts in oil till colored.  Drain. (Almonds and pine nuts may be grilled in a medium oven instead of frying).

5. Place ¾ mafroukeh in a 30 cm. diameter serving plate, sift with 2 tablespoons of the icing sugar.

6. Cover with kashta, and scatter the rest of the mafroukeh on top.  (Recipe may be prepared to this stage a day in advance). 

7. Sift 2 tablespoons icing sugar on top and scatter the chopped pistachios around the border and in the middle. 

8. Sprinkle top with the almonds and pine nuts and sift the remaining 2 tablespoons icing sugar. 

9. Garnish with the whole pistachios and orange blossom jam. Serve at room temperature or refrigerate till serving time.

To prepare kashta: 

Place all ingredients except orange blossom water in a small pan and bring to the boil stirring all the time.  Simmer for one minute or till the mixture thickens, add orange blossom water. Remove from heat and set aside till cooled.

N.B.:  Kashta may be bought from sweet chops but keeps for 2 days only in the refrigerator, while kashta prepared at home may be kept for 7 days.

© 2005 Cooking Courses Marlene Matar