Signature Aleppo Pistachio Mafroukeh

Ingredients

• 1 cup Aleppo pistachios
• 1 cup fine semolina
• 1 cup water
• 3/4 cup sugar
• 1 tablespoon butter
• 1 teaspoon rose water
• 1 teaspoon orange blossom water
• For the cream:
• 1 liter milk
• A very small cup of lemon juice, or 1/4 cup
• 1 tablespoon yogurt
• 1 ready-made container of kaymak cream or 1 container of mascarpone cheese
• Cashews or any kind of fried nuts, for serving
• Sugar syrup, for serving
• Method for the cream:

Method

1. In a frying pan, melt the butter with the semolina and stir over low heat until the semolina grains turn golden
2. Add the sugar and water and continue stirring for just a few minutes
3. Add the very finely ground pistachios, rose water, and orange blossom water, mix well, and turn off the heat
4. Let the mafroukeh mixture cool completely so it can be shaped and before using the cream
5. It can be spread into plates as desired, then topped with cream and garnished with fried, toasted cashews, or rolled out like jibneh dessert, filled with cream, and cut into small rolls
6. Serve the Aleppo pistachio mafroukeh with syrup
7. Place the milk in a pot over the heat
8. When it is warm, add the lemon juice and yogurt and stir
9. Let it simmer for a short while over low heat until the milk separates and curds form
10. Strain the milk to collect the curds and leave them in the strainer long enough to drain all the liquid
11. Mix the curds you obtained well with the container of kaymak cream or mascarpone
12. Leave the cream in the fridge to chill well before use
13. Signature Aleppo pistachio mafroukeh from our friend at Who’s Cooking Today