Serves 4 people
200 g knefeh mafroukeh (semolina flour)
300 g pistachio
50 g butter
200 g sugar powder
75 g blossom water
30 g lemon blossom
ashta (clotted cream) - to taste

Mafroukeh Festou (Lebanese Semolina Pistachio Truffle)

Recipe Courtesy of
Asian Food Network

Mafroukeh Festou (Lebanese Semolina Pistachio Truffle)

There’s chocolate truffle... and then there’s this Lebanese specialty. These luscious balls are made from a combination of Knefeh Mafroukeh (semolina flour), butter and pistachio before they are filled with ashta-clotted cream prepared usually with rose water and orange blossom water. The creaminess of ashta helps cut through the nutty taste of pistachios. If you’re a fan of pistachios, this dessert is definitely one for you.

Difficulty: Easy

Preparation: 20 min
Cook: 20 min
Clean up: 10 min

Steps: 2 steps
7 Ingredients

Difficulty: Easy
Steps: 2 steps
7 Ingredients

Preparation: 20 min
Cook: 20 min
Clean up: 10 min

Instructions

Mix dough ingredients together
- Put the Knefeh Mafroukeh in the blender.
- Add the pistachio and mix.
- Add the butter, the powdered sugar and mix.
- Add the blossom water and mix.
- Make balls from the paste.

Fill balls with ashta (clotted cream)
- Make a hole in each ball and fill it with ashta (clotted cream)

Plate and Serve!

Serve the balls on a plate and decorate using the ashta and lemon blossom.

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Nammoura (Lebanese Semolina Cake)

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Layali Lebnen (Semolina Pudding)

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Name: Mafroukeh Festou (Lebanese Semolina Pistachio Truffle)
Prep time: P0Y0M0D0H20M0S
Cook time: P0Y0M0D0H20M0S
Total time: P0Y0M0D0H40M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 200 g knefeh mafroukeh (semolina flour); 300 g pistachio; 50 g butter; 200 g sugar powder; 75 g blossom water; 30 g lemon blossom; ashta (clotted cream) - to taste

Ingredients

Serves 4 people
200 g knefeh mafroukeh (semolina flour)
300 g pistachio
50 g butter
200 g sugar powder
75 g blossom water
30 g lemon blossom
ashta (clotted cream) - to taste

Nutrition

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