Mafroukeh is a beloved Lebanese dessert that transforms simple semolina into an elegant, aromatic treat. This traditional Middle Eastern sweet features layers of tender semolina cake soaked in fragrant sugar syrup infused with rose water and orange blossom water. The result is a moist, perfumed dessert with a delicate crumb and irresistible floral notes that capture the essence of Lebanese hospitality. This recipe serves 8-10 people and requires about 2 hours from start to finish, including soaking time.
The Heritage of Mafroukeh
This classic dessert has graced Lebanese tables for generations, particularly during special occasions and family gatherings. The name “mafroukeh” comes from the Arabic word meaning “rubbed” or “crumbled,” referring to the traditional method of rubbing butter into semolina to create the dessert’s characteristic texture. What makes mafroukeh special is its ability to absorb the aromatic syrup while maintaining its structure, creating a dessert that’s both rich and refreshing.
Essential Ingredients
To create authentic mafroukeh, you’ll need these carefully selected ingredients:
For the semolina base:
- 2 cups fine semolina
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, melted
- 1 cup whole milk
- 1/2 cup plain yogurt
- 3 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the aromatic syrup:
- 2 cups granulated sugar
- 1 1/2 cups water
- 2 tablespoons fresh lemon juice
- 2 tablespoons rose water
- 1 tablespoon orange blossom water
- 1 cinnamon stick
For garnish:
- 1/2 cup blanched almonds, sliced
- 2 tablespoons pistachios, chopped
- Dried rose petals (optional)
Preparing the Semolina Mixture
Begin by preheating your oven to 350°F (175°C) and greasing a 9×13 inch baking dish. In a large mixing bowl, combine the semolina, flour, sugar, and salt, whisking them together until evenly distributed. This dry mixture forms the foundation of your mafroukeh.
In a separate bowl, whisk together the melted butter, milk, yogurt, eggs, and vanilla extract until smooth and well combined. The mixture should be creamy without any lumps of yogurt remaining. Gradually pour this wet mixture into the dry ingredients, stirring gently with a wooden spoon until just combined. Don’t overmix, as this can make the dessert tough.
Add the baking powder and fold it in with just a few strokes. The batter should be thick but pourable, similar to a dense cake batter. If it seems too thick, add a tablespoon or two of milk.
Creating the Perfect Texture
Pour the batter into your prepared baking dish and spread it evenly with a spatula. The surface should be smooth and level. Sprinkle the sliced almonds evenly over the top, pressing them gently into the surface so they don’t fall off after baking.
Place the dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs. The surface should spring back lightly when touched. Don’t overbake, as the dessert will continue cooking slightly from residual heat.
Making the Aromatic Syrup
While the mafroukeh bakes, prepare the signature syrup that gives this dessert its distinctive flavor and moisture. In a medium saucepan, combine the sugar, water, lemon juice, and cinnamon stick. Bring the mixture to a boil over medium-high heat, stirring until the sugar completely dissolves.
Reduce the heat to medium-low and let the syrup simmer for 10-12 minutes until it slightly thickens and coats the back of a spoon. Remove from heat and discard the cinnamon stick. Stir in the rose water and orange blossom water. The syrup should have a beautiful floral aroma that’s balanced and not overwhelming.
The Soaking Process
This step is crucial for achieving the perfect mafroukeh texture. As soon as the dessert comes out of the oven, use a skewer or thin knife to poke holes all over the surface, spacing them about an inch apart. These holes allow the syrup to penetrate evenly throughout the dessert.
Immediately pour the warm syrup evenly over the hot mafroukeh. You’ll hear it sizzle as it hits the surface. The dessert will absorb most of the syrup within the first few minutes. Don’t worry if it seems like too much liquid initially – the semolina will absorb it all, creating the characteristic moist texture.
Cooling and Final Touches
Allow the mafroukeh to cool completely at room temperature, which takes about 1-2 hours. During this time, the syrup will fully absorb, and the flavors will meld together beautifully. The dessert should feel firm but moist to the touch.
Once cooled, sprinkle the chopped pistachios over the surface and add dried rose petals if using. These garnishes add color and reinforce the Middle Eastern flavor profile. Cut into diamond or square shapes using a sharp knife, wiping the blade clean between cuts for neat edges.
Serving and Storage
Mafroukeh is best served at room temperature, allowing its full flavor profile to shine through. Each piece should be moist, fragrant, and tender with a slightly dense texture that’s characteristic of semolina desserts. The floral notes from the rose water and orange blossom water should be present but subtle, complementing rather than overpowering the sweet semolina base.
This dessert actually improves after sitting for several hours or overnight, as the flavors continue to develop and meld. Store covered at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerated, let it come to room temperature before serving for the best texture and flavor.
Tips for Success
Use high-quality rose water and orange blossom water, as these provide the authentic Middle Eastern flavor. Start with the amounts specified and adjust to taste in future batches, as different brands vary in strength.
The syrup should be warm but not boiling hot when poured over the dessert. If it’s too hot, it may cause the cake to become soggy rather than properly absorbed.
For extra richness, some families add a tablespoon of tahini to the batter, which adds a subtle nutty flavor and helps create an even more tender texture.
Mafroukeh is traditionally served during Ramadan, Eid celebrations, and other special occasions, making it a wonderful addition to your collection of authentic Middle Eastern desserts.
