Ingredients
To make caramel:
- 1.5 cups caster sugar
- 1.5 cups hot water
- 1 tablespoon orange blossom water
- 1 tablespoon rose water
Mafrouke:
- 1.5 cups fine semolina
- 130 g softened unsalted butter
- Toasted cashews & almonds to serve
- Ashta for topping & sugar syrup for drizzling
Sugar Syrup – This should be made in advance
- 2 cups caster sugar
- 1 cup water
- 1 tablespoon lemon juice
- 1 teaspoon rose water
Instructions
- First melt the sugar in a deep pot until caramelised, aim for a golden brown colour, careful not to over caramelise or it will turn bitter.
- Slowly add the hot water bit by bit. Be extra careful as this splatters. Mix until completely dissolved & melted. Turn off the heat, Add the orange blossom & rose water. Set aside.
- Start toasting off the semolina in a dry pan, once it starts smelling toasty add the softened butter & continue mixing until it resembles wet sand.
- While on low heat, add the caramel & mix into the semolina until the semolina absorbs it & starts thickening.
- Once it’s a soft dough consistency add it directly in the plate or plates you wish to serve it in. Let it cool in room temperature. To serve add ashta, nuts, pistachio & sugar syrup.
To make syrup
- Combine sugar, water & lemon juice. Bring it to a boil then simmer for 10min. Remove from heat & stir in rosewater. Syrup will thicken on standing.
