Rolled Mafroukeh Stuffed with Ashta

Mafroukeh in a "new look" — rolled and filled with fresh ashta. It’s the familiar mafroukeh recipe, but presented in a more distinctive and unconventional way. Here are all the details.

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8 servingsBack to recipeDesserts

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Prep checklist

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2 cups coarse semolina2 cups sugar2 cups water100 g butter1/4 cup orange blossom and rose waternuts, as desired

Ashta

ashta skimmed from the top of fresh boiled milk (bring fresh liquid milk to a boil for just a few minutes, then leave it in the pot until a layer of cream forms on top; remove it and collect it in the fridge) — 500 g

Cooked ashta

2 cups liquid milk2 tablespoons flour2 tablespoons cornstarch1 tablespoon fine semolina1 tablespoon sugar

Step 1

Start by making the cooked ashta. Mix all the ingredients cold, then place them in a saucepan over the heat and stir until the ashta thickens.

Cooking notes

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