Mafroukeh Dessert – Recipe and Preparation Method
Mafroukeh is a traditional dessert that originates from the Levant, especially from Lebanese cuisine. It is one of the most delightful sweets often prepared for holidays, celebrations, and joyful occasions.
From the Levant, this dessert spread to neighboring Arab countries and Turkey, where each region added its own unique touch—transforming the recipe into multiple variations, yet all retaining its original charm.
Mafroukeh is not only delicious but also energy-rich. Every 300 g serving contains about 389 calories, 8.4 g protein, 50 g carbohydrates, and 18 g fat, making it both satisfying and nutritious.
Ingredients (Serves 4)
For the syrup (Qater):
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200 g sugar
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150 ml water
For the dough:
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370 g ghee
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1 kg semolina
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395 g sweetened condensed milk
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Rose water
For the cream filling:
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395 g sweetened condensed milk
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3 cups water
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100 g cornstarch
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180 g roasted mixed nuts (for garnish)
Preparation Method
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Prepare the syrup: Combine sugar and water in a saucepan, place over medium heat, and bring to a boil until slightly thickened. Set aside.
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Prepare the dough: Melt the ghee in a deep pan over low heat. Add the semolina and stir until golden. Mix in the sweetened condensed milk and syrup, stirring until the mixture becomes soft and pliable.
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Prepare the cream: In another pot, combine water, sweetened condensed milk, cornstarch, and a splash of rose water. Cook over medium heat until the mixture thickens, then set aside to cool.
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Assemble the dessert: Spread the semolina dough evenly on a large flat tray. Pour the cream over the surface, then garnish generously with roasted nuts.
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Cut into portions and serve to guests, who will enjoy the unforgettable taste of this traditional sweet.
Mafroukeh combines the richness of semolina, the smoothness of cream, and the crunch of nuts, making it a true celebration dessert that carries the warmth and heritage of Levantine cuisine.
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