Coconut almond mefroukeh (labenese dessert). Mafroukeh which is a Lebanese dessert is made of semolina, pistachios, sugar and butter infused with sugar syrup, and rose water. It is filled with a cream called ashta (I have replaced it with mascorpone cheese). Here I have made truffles out of it.

It takes just few minutes to whip up this. A very popular dessert throughout the Middle East, this Lebanese Semolina Pudding (Layali Lubnan) includes sweet-tart cranberries, thick coconut cream, ground pistachios, and a. The Best Lebanese Desserts Recipes on Yummly You can have Coconut almond mefroukeh (labenese dessert) using 16 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Coconut almond mefroukeh (labenese dessert)

It's For of For coconut crust -.
It's 1 cup of desiccated coconut powder.
You need 2 tsp of custard powder / cornflour.
You need 1 tbsp of clarified butter.
Prepare 1/4 cup of almond powder.
It's For of sugar syrup -.
It's 1 tbsp of sugar.
You need 1/2 cup of water.
It's 1 tsp of cardamom powder.
Prepare For of For cream stuffing -.
It's 1 tbsp of cooking cream.
It's 3-4 of brown bread slices cut into small pieces.
Prepare 1 tsp of clarified butter.
It's 1 tsp of rose water.
You need 1/4 cup of full fat milk.
It's some of chopped almond for garnishing.

Mouhalabieh (lebanese Milk Flan), Lebanese Semolina Cookies, Lebanese Coffee Dessert Jars (tiramisu Made W/ Yogurt!) Popular Almond Desserts From World Cuisines. The almond is a widely cultivated nut, which is one reason why so many different countries and Traditional Lebanese slivered almond cake uses semolina flour (also called durum wheat flour). This rich Lebanese dessert is traditionally made using clotted cream, while some cooks use whipped ricotta sweetened with sugar and flavoured with orange blossom water. Lebanese rice pudding is hit or miss for most people.

Coconut almond mefroukeh (labenese dessert) step by step

First, for sugar syrup - In a pot add water, then add sugar and cardamom powder. Cool it until sugar dissolves. Turn off the burner..
In a bowl take custard powder, add 2 tsp cold milk. Mix both ingredients well, keep this aside..
Now for coconut crust - in a pan add clarified butter, then add desiccated coconut powder and roast it until it becomes light golden brown in color..
Now add custard powder mix and sugar syrup to the roasted coconut powder. Then add almond powder. Mix all ingredients well. Stir it continuously, cook it until it becomes like sticky consistency..
Now take pie mould grease it with butter/ghee. Put coconut mixture on it and press it with hands. Keep it aside for set..
Now for cream stuffing - In a pan add 1 tsp clarified butter then add brown bread pieces and cooking cream. Now add milk and rose water. Cook until mixture leaves the sides of the pan. Turn off the burner. Cream stuffing is ready..
Now put this cream stuffing on the center of coconut crust into pie mould.garnish with some chopped almonds. Demould it and serve. Coconut almond mefroukeh is ready..

My uncle loves it, but my mom thinks it tastes like perfume. I say you should try it at least once to form your own opinion. It's topped with almonds and is incredibly easy to make. Lebanese cuisine, a very rich and varied cuisine, has the distinction of often featuring recipes that are simple to make yet full of flavor. However, the maamoul recipe is not the easiest.