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)

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

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