Green Mafroukeh Dessert

Ingredients

• 200 g ashtmaliyya dough
• 2 tablespoons or 25 g melted ghee
• 2 cups pistachios, 300 g
• 1 cup sugar, 220 g
• 1 tablespoon rose water
• A little water, to moisten the mafroukeh
• Homemade Ashta:
• First stage:
• Half a liter milk
• 1/4 cup fine semolina
• 1/4 cup cornstarch, dissolved in a little milk
• Heat the milk, then add the semolina gradually, stirring continuously until combined.
• Second stage:
• In a pot over the heat, add 4 cups milk.
• Final stage:
• How to make green mafroukeh dessert by a cook and friend of the Shou Tabkhin Today website:
• Um Taha Al-Hamwi
• Click on Um Taha's name to visit her profile on our website and enjoy her recipes.
• To prepare chocolate cookies the Um Taha way, click this link: How to Make Delicious and Easy Chocolate Cookies
• For more desserts from Um Taha, here is the link: Maamoul Tart

Method

1. Add the cornstarch slowly and gradually to the milk until everything is well combined and the mixture thickens.
2. Pour into a tray and cover the surface of the mixture with plastic wrap so it does not dry out.
3. When the milk starts to boil, add the vinegar, about 1/4 cup, then you will see the curds rise to the surface of the pot.
4. Pour the mixture into a strainer, then transfer it to an electric blender and blend until the mixture becomes slightly smooth.
5. Mix the mixture that was placed in the blender with the milk and starch mixture.
6. You can add half a container of ready-made cream.
7. Add orange blossom water and rose water, then mix the ashta well by hand. Place it in an airtight container in the refrigerator (keeps for one week).
8. Cut the kataifi pastry strands into pieces, add the ghee, and rub them together until well combined.
9. Spread the pistachios in a tray and place the tray in the oven for about 5 minutes, without changing color, just to dry a little, then let them cool completely.
   Timers: 5 min
10. Then, using a food processor or a meat grinder, grind the kataifi until it becomes like breadcrumbs.
11. Place them in a pan and toast them, stirring constantly without changing color, for about 7 minutes. Let them cool, then grind again twice so they become very fine.
    Timers: 7 min
12. Place the fine mixture we obtained in a bowl and add the sugar and rose water.
13. Start kneading the ingredients until you get a sticky, tacky dough. If you notice the dough is not soft, add a few drops of water, about 1 tablespoon.
14. Shape the mafroukeh dough as desired, fill it with ashta, and decorate it to taste or as shown in the accompanying picture.