Desserts, Middle Eastern Recipes

Mafroukeh Truffles

Middle eastern dessert in a decorated plate with some syrup, dried roses, and pistachios on top

Mafroukeh Truffles recipe is a popular and delicious Middle Eastern dessert. This recipe is simple and easy to make; it requires little effort to make such a delicious bite. Best of all, they do not require any baking.

It is a traditional dessert made of a layer of semolina topped with Ashta, Middle Eastern Clotted Cream, sweetened with orange blossom water sugar syrup, and topped with roasted nuts.


Add Some Syrup to Make Them Shine!

Middle eastern dessert in a decorated plate with some syrup on top
Roll them to enjoy them.


Tell Me All About It!

Mafroukeh recipe is well known in the Middle Eastern region. It consists of small truffles filled with some delicious cream on the inside. It is both creamy and crunchy. You can add a sprinkle of pistachios on top of it in order to give an authentic Ramadan presentation. It takes the flavor from delicious to divine! 

In order to finish quickly, place the frozen Ashta, Middle Eastern Clotted Cream inside each indentation, gather the dough around it, roll into a nice and smooth ball. Although the mafroukeh is perfectly sweet on its own, but adding a drizzle of syrup makes the presentation better.


Tasty Mafroukeh!

Plate full of Mafroukeh with rose petals and pistachios on top
Add This Dessert to Your Menu.

Top It All Off With Some Toppings

You will need shelled raw pistachios for this mafroukeh recipe. Some people like to peel them, which you can do by soaking them in hot water for a few minutes and afterward rubbing off the skin. However, there is no difference if you peel them or not.

Also, using rose petals gives this dish an authentic presentation and decorates the whole plate.

Adding Qater (Sheera) on top is important for the final presentation. And it also gives a delicious and sweet taste.

In order to thicken the simple syrup, you must add a splash of lemon juice. It also intensifies the flavor.  


Sweet Mafroukeh With Filling

Open mafroukeh ball filled with ashta in a well designed plate
Fill it With Some Ashta!

Tips and Tricks

Make sure not to freeze the cream before stuffing it in order not to make a mess.

Adding corn starch makes the syrup thick.

Before preparing the cream, finish the simple syrup and let it aside.

You have to put the mafroukeh in the fridge for about an hour before eating it in order to be able to cut it into clean slices.

Do not forget to be creative in the presentation. Serve them in a spring form pan and sprinkle some pistachios on top. Or you can also serve them in cupcake molds and top them with mixed nuts, dried rose petals, or chopped dried fruit.


White and Creamy Dessert

Mafroukeh balls in a plate with some pistachios
The Best choice for a Tasty Sweet.

Frequently Asked Questions (FAQs)

How can I fill in the dough?

You can simply scoop out the dough after it has cooled, then make indentations with your finger for the ashta to sit in.

How can I make sure the dough mixture is done?

At fist, it starts to look very loose and soupy, so you have to continue cooking the mixture until it comes together in one mass and pulls cleanly from the sides of the pan. That should take about 3 minutes. The mixture must resemble mashed potatoes in consistency.

Do I have to bake the dough?

Actually, the dough comes together in a matter of minutes over the stovetop and it does not require baking.

Can I replace the dough recipe with another one?

You will be surprised to hear that it can be prepared with ground kunafa dough instead of semolina. However, semolina is the most successful and flop-proof.


Mafroukeh balls with rose petals to decorate them
Round Shaped Dessert

How do I Make the Filling?

In a medium-sized pot, you must mix the flour with some milk and cornstarch. You have to make sure they dissolve.

Once you place the pot on medium-high heat, start whisking the mixture until it starts bubbling. You have to keep whisking until it starts to thicken.

Once it is thick, take it off the heat, and add the orange blossom water then mix. Once done, transfer the mixture to a bowl immediately and cover it with plastic wrap. The plastic wrap must touch the surface of the cream to avoid forming a film on the surface as it cools.   


Traditional dessert  filled with ashta on the inside
Open it to Enjoy it!

Ingredients You Will Need

Good quality almond flour

Simple syrup (Qater)

Orange blossom water

For the Filling:

Ricotta (optional)


Mafroukeh Comes in Many Shapes!

Perfectly rolled mafroukeh balls with some rose petals and pistachios on top
Add some rose petals on top.

Steps to Prep

Syrup Preparation:

First, add the sugar and water to a pot and let it come to a boil on medium heat.

Next, stir to remove sugar buildup on the bottom of the pot.

Then, once it starts boiling, add the orange blossom and lemon.

Finally, let it boil for 15 minutes before removing it from the heat.

Mafroukeh Preparation:

Make Qater (Sheera) and set aside to cool.

Meanwhile, in a pot, add the cream and corn starch, sugar, and orange blossom.

Subsequently, make sure to whisk well so the corn starch dissolves.

Once done, mix before adding it to the stove on medium-low heat.

After that, set aside to cool completely in the fridge. It is best prepared ahead of time.

Then, place in the fridge to cool completely.

Once completely cooled, if you are using ricotta, add it now.

Later on, add the almond flour, powdered sugar, simple syrup, and orange blossom together until they form a thick play dough like consistency.

Once completed, form a ball about 1.5 inches in diameter and spread it.

Once formed, add the cooled qishta and close off.

Afterward, roll and set aside. You can also shape it with any mold you like (I used a moon cake shaper before).

Next, refrigerate before serving.

Additionally, add some qishta and simple syrup on top to serve (optional).


Other Must-Try recipes:

Qater (Sheera)

Layali Lubnan (Lebanese Nights Dessert)

Sahlab Dessert Recipe

Qatayef Asafiri (Middle Eastern Cream-Filled Pancakes)

Ashta, Middle Eastern Clotted Cream

Mushabak Halabi (Middle Eastern Churros)

Qatayef Recipe

No Bake Éclair Cake

Baklava Cheesecake Bars


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Traditional Mafroukeh dessert filled with ashta and topped with pistachios and dried roses.

Mafroukeh Truffles

Fatimah
Mafroukeh is a traditional Lebanese dessert that is simple and easy to make. The best of all is that it requires no baking!
5 from 2 votes
Prep Time 20 minutes
Course Dessert
Cuisine Middle Eastern

Ingredients
  

Mafroukeh Dough

  • 2 cups good quality almond flour sifted
  • ¼ cup powdered sugar sifted
  • ¼ cup simple syrup (Qater)
  • ¾ teaspoon orange blossom water

Filling

Instructions
 

  • Make syrup and set aside to cool.
  • In a pot, add the cream and corn starch, sugar, and orange blossom.
  • Make sure to whisk well so the cornstarch dissolves.
  • Mix before adding it to the stove on medium low heat.
  • Set aside to cool completely in the fridge. It is best prepared ahead of time.
  • Once completely cooled, if you are using ricotta, add it now.
  • Add the almond flour, powdered sugar, simple syrup and orange blossom together until they form a thick play dough like consistency.
  • Form a ball about 1.5 inches in diameter and spread it.
  • Add the cooled qishta and close off.
  • Roll and set aside. You can also shape it with any mold you like (I used a moon cake shaper before).
  • Refrigerate before serving.
  • Add some qishta and simple syrup on top to serve(optional).

Notes

  • Best served cold! 
  • Make sure not to freeze the cream before stuffing it in order not to make a mess.
  • Before preparing the cream, finish the simple syrup and let it aside.
  • Do not forget to be creative in the presentation. Serve them in a spring form pan and sprinkle some pistachios on top. Or you can also serve them in cupcake molds and top them with mixed nuts, dried rose petals, or chopped dried fruit.
Keyword mafroukeh dessert, Middle Eastern Dessert
Tried this recipe?Let us know how it was!

2 thoughts on “Mafroukeh Truffles

  1. Joanna Hadawar says:

    5 stars
    I want to first say how unbelievably well thought out and clear these recipes are to follow. I made this dessert not once – but 3 times – because they are that delicious. I have made a conscious effort to teach my children how to cook arabi food for when the time comes for them to cook for their families, others, and share the wonderful culture we have been born in to. The taste of these desserts are delicate and flavorful.
    The mafroukeh made with almond flour is a must. It provides a very subtle taste that works so well with the filling and syrup.
    Anyone reading this, please do yourself a favor – add the ricotta, it is so good. We used a mahmoul mold (because my daughter decided she wanted to be extra creative and who am I to say no) – which was a bit difficult- but end results were worth it.

  2. suzanne deeb says:

    A piece of art.

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