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

Mafroukeh Festou (Lebanese Semolina Pistachio Truffle)
Recipe Courtesy of
Asian Food Network

Mafroukeh Festou (Lebanese Semolina Pistachio Truffle)

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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.
  • Easy
  • 20 min
  • 20 min
  • 10 min
  • 2 steps
  • 7 Ingredients
  • Easy
  • 2 steps
  • 7 Ingredients
  • 20 min
  • 20 min
  • 10 min

Instructions

  1. 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.
    Mix dough ingredients together


  2. Fill balls with ashta (clotted cream)

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


Plate and Serve!

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

Plate and Serve!
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    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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