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Dessert Vegetarian

Food Flavour DNA

Nutritional Values

🔥670kcal
💪13gProtein
🌾76gCarbs
🥑36gFat
🌿4gFibre
⚖️220 gServing

* Per serving · 220 g. May vary.

Allergens

🌾 Gluten 🥛 Dairy 🥜 Nuts

Mafroukeh

How to order / say it
Say it مفروكة طرابلسية — [mah-FROO-keh]
Order I’d like one serving of Tripoli mafroukeh.
Locally أريد حصة مفروكة طرابلسية، من فضلك.
Say locally

Toasted semolina and pistachio base layered with fragrant rose cream.

Why try it?

Mafroukeh is a hallmark of Tripoli’s pastry tradition, where pastry shops turn semolina, cream, and nuts into an elegant layered sweet. Sharing a tray signals hospitality and connects modern cafés with the city’s old confectioners.

How it tastes

It combines buttery toasted semolina with cool, silky cream and a pronounced pistachio crunch. Orange blossom and rose water give it a floral aroma, while syrup adds restrained sweetness.

Origin & History — first documented: 1900

Tripoli confectioners refined mafroukeh in the late nineteenth and early twentieth centuries as Ottoman-era sweetmaking techniques met local dairy and nut traditions. The dessert became especially associated with the city’s historic souks and family pastry businesses. Its layered presentation helped establish it as a festive dessert for weddings, Ramadan, and visiting guests.

Recipe

Ingredients

  • 🌾 180 g fine semolina
  • 🥛 80 g butter
  • 🍯 120 g sugar
  • 🥜 100 g pistachios
  • 🥛 300 g clotted cream
  • 🥛 250 ml milk
  • 🌾 25 g cornstarch
  • 🍋 15 ml orange blossom water
  • 🍋 10 ml rose water
  • 🍋 10 ml lemon juice

Method

  1. 1 Toast the semolina in butter until golden and nutty, then cool slightly.
  2. 2 Cook milk, sugar, and cornstarch into a thick cream and scent it with floral waters.
  3. 3 Press the semolina mixture into a serving dish and cover with cream.
  4. 4 Garnish with pistachios, chill, and cut into portions.

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All Asia recipes — Lebanon — Tripoli — Mafroukeh
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