Pistachio Mafroukeh Cake

Name: Pistachio Mafroukeh Cake
Prep time: 45 min
Yield: 8-10
Cuisine: Middle Eastern

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roubashahin.com.au

Desserts

Semolina, pistachio, and creamy ashta—this is mafroukeh the traditional way, and the only way I make it now.

PREP TIME

45 minutes

COOK TIME

Chill Time

Overnight

SERVES

8-10

About this recipe

This pistachio mafroukeh cake is a traditional Lebanese dessert made with semolina, real pistachios, and a silky ashta cream filling. It’s chilled overnight and sliced into beautiful portions—no baking and no food colouring needed.

This recipe is close to my heart because it comes from my friend Hana—my go-to person when it comes to Arabic sweets. She’s one of those amazing home cooks who always has a trick or two to share, and I’ve learned so much from her over the years. This is one of those sweets I now make with confidence, and I hope it becomes a favourite for you too.

I’ve tested mafroukeh recipes made with kataifi, but in my opinion, semolina gives the best result. It’s smoother, more traditional, and much easier to work with. The texture is just right, and there’s no need for the extra steps kataifi requires.

And if you love pistachio-based sweets as much as I do, be sure to try my Pistachio and Ricotta Bites—a soft and chewy treat with a hint of rose, my Almond Pistachio Cookies—floral, crisp and perfect for Eid, or my Pistachio and Ashta Crumble—a chilled, layered dessert with cranberries, coarse pistachio, and the silkiest ashta (links to come).

Ingredients

Sugar Syrup (Attir)

1 cup sugar
¾ cup water
Small squeeze of lemon juice
Dash of rose water

Ashta Filling

1 ½ cups full cream milk (375ml)
450ml thickened cream
3 tablespoons plain flour
3 tablespoons cornflour
¼ cup sugar
1 tablespoon rose water
1 tablespoon orange blossom water

Mafroukeh Dough

30g unsalted butter
1 ½ cups coarse semolina
up to ¾ cup sugar syrup (from above, added gradually)
1 ½ cups finely ground pistachio kernels
1 tablespoon each of rose and orange blossom water

Notes from Rouba

Don’t brown the semolina—keep it pale for the best texture.
Work with the mafroukeh dough while it’s still warm; it’s much easier to shape.
If your pistachios aren’t green enough, try the tip below.

The mould I used is the Nordic Ware USA Charlotte Cast Aluminium Cake Pan in gold (22 x 22 x 6 cm). It’s just stunning—and I’ve been waiting for the right dessert to use it. You’ll find it here if you want to check it out for yourself.

Method

Step 1. Make the Sugar Syrup

Combine the sugar and water in a small saucepan and bring to a gentle simmer. Add a small squeeze of lemon juice and let it bubble for 5–7 minutes until slightly thickened. Stir in a dash of rose water and set aside to cool.

Step 2. Prepare the Ashta Filling

Whisk together the milk, thickened cream, flour, cornflour, and sugar in a saucepan. Cook over medium heat, stirring constantly, until thick and smooth. Remove from heat, stir in the rose water and orange blossom water, then transfer to a bowl. Cover the surface with plastic wrap to prevent a skin forming and refrigerate until needed.

Step 3. Make the Mafroukeh Dough

Melt the butter in a large pan and stir through the semolina. Cook over low heat until it’s evenly coated, smells fragrant, and stays light in colour—do not let it brown. Slowly add the cooled sugar syrup, stirring until a soft, cohesive dough forms. Add in the pistachios, rose water, and orange blossom water. If the dough is crumbly, add a touch more syrup or floral water until it holds together.

Step 4. Assemble and Chill

Line a 20cm cake tin (I use a Nordicware Charlotte pan, but any tin works) with plastic wrap, leaving extra overhang to help lift it out later. While the dough is still warm and pliable, press about three-quarters into the base and up the sides of the tin.

Give the ashta a quick whisk and pour it in, being careful not to fill all the way to the top.

Roll out the remaining mafroukeh dough onto a sheet of baking paper and gently place it over the filling. Press the edges to seal, fold over the plastic wrap, and chill overnight.

Step 5. Unmould and Garnish

The next day, flip the cake onto a serving plate and remove the plastic. Garnish with finely ground pistachios and rose petals for a traditional finish.

A Few Things You’ll Want to Know

How do I get a vibrant green colour from pistachios?
Soak raw pistachios for 1–2 hours in warm water. Peel the skins, dry them thoroughly, and roast at 180°C for 5–7 minutes. Cool completely before grinding. The colour really pops.

The dough doesn’t look like much—should I double it?
Don’t worry, it’s the right amount. You’ll use about three-quarters to press into the base and up the sides, and the rest is rolled or pressed out for the top. Wet your hands (not soaking, just lightly damp) to help you spread it evenly—it makes a big difference. Just trust the process. The pistachio dough isn’t meant to be thick—it’s balanced with the ashta, not meant to overpower it.

What kind of tin should I use?
A 20cm cake tin or moulded tin like a Charlotte pan works beautifully. If your tin is quite deep, you don’t need to press the mixture all the way up the sides—halfway is fine. In fact, it’s best to avoid anything too deep so you can still unmould it cleanly. Lining it with plastic wrap helps lift it out cleanly.

Can I make it ahead of time?
Yes! It needs to chill anyway, and you can make it up to 2 days in advance.

What’s the best way to serve this?
Slice it straight from the fridge using a hot knife for clean edges. It’s perfect as is or with a tiny drizzle of extra syrup if you like it sweeter.

What if I’m using a regular cake tin?
That’s totally fine. Expect the pistachio layer to come up only halfway. Mine was quite shallow, and it will still work beautifully. You don’t need it to go all the way up the sides.