Desserts
Green Mafroukeh Truffles
Green Mafroukeh truffles are one of the most delightful Eastern desserts. Their ingredients are easy to find, but the different stages require some precision in preparation. This is a great recipe to serve guests at holidays and special occasions!
Ingredients
Start here, then move straight into the method.
- 200 g atmalieh pastry dough
- 2 tablespoons melted ghee
- 300 g, or 2 cups, pistachios
- 220 g, or 1 cup, sugar
- 3 tablespoons rose water
- A little water to moisten the mafroukeh
- Homemade ashta
- First stage
- Half a liter of milk
- 1/4 cup fine semolina
- 1/4 cup cornstarch dissolved in a little milk
- Second stage
- In a pot over the heat, add 4 cups of milk.
- Final stage
- On a tray lined with parchment paper, place 1 tablespoon of ashta and shape it into a ball. Repeat until all the filling is used.
Method
Follow the cooking sequence without leaving the page.
- When it starts to boil, add about 1/4 cup vinegar. The curdle pieces will rise to the surface; strain them through a sieve, then use a food processor to blend them until smooth.
- Mix the two mixtures together. You can also add half a box of ready-made qaimar cream, then orange blossom water and rose water, and mix well.
- Store the ashta or qaimar mixture in an airtight container in the refrigerator (keeps for one week).
- Cut the shredded phyllo into pieces, add the ghee, and rub it all together until well combined.
- Place the pistachios on a tray and bake them for about 5 minutes, without letting them change color, just until they dry slightly. Then let them cool completely.Timers: 5 min
- Then, using a food processor, grind the phyllo until it becomes like breadcrumbs.
- Then place it in a pan and toast it, stirring constantly so it does not change color, for about 7 minutes. Let it cool.Timers: 7 min
- Then grind it again twice until fine, place it in a bowl, add the sugar and rose water, and begin kneading until you have a sticky, pliable dough.
- If you notice the dough is not soft, add a few sprinkles of water, about 1 tablespoon, then start shaping.
- Take a piece, flatten it, place the frozen ashta inside, shape it into a ball, and roll it in chopped pistachios.
- Repeat until all the mixture is used up, then refrigerate until serving.
- For chocolate cookies from Um Taha's recipes, click Chocolate Cookies
- For more desserts from Um Taha's page on our site, here is the link: Maamoul Tart
- Heat the milk, then add the semolina gradually, stirring constantly until combined. Next, add the cornstarch gradually to the milk and continue stirring until everything is well blended and the mixture thickens.
- Transfer it to a tray and cover the mixture with plastic wrap so the surface does not dry out and form a crust.
- Place them in the freezer for about 1 hour.Timers: 60 min
Recipe tags
DessertsInternationalEgg free
Notes and serving ideas
- Easy Spinach Omelet Recipe
- Chocolate Cookies
- How to Make Toast Knafeh in 5 Minutes
- Maamoul Tart
- Ashta Kunafa Fingers
