Caramelised Semolina With Clotted Cream (Mafroukeh) Recipe

Posted on

“This is a traditional Lebanese sweet that can be found in sweet shops all over Lebanon,” says Rabih of Al Afrah Sweets.

Serves: 8 | Preparation: 15min | Cooking: 45min | Skill level: Mid


315 g unsalted butter
1 kg fine semolina
250 ml (1 cup) milk
110 g (½ cup) caster sugar
250 g ashta (Lebanese clotted cream, see Note), regular clotted cream or double cream
slivered almonds, ground pistachios and crystallised flower petals (see Note), to serve


220 g (1 cup) caster sugar
1 tsp rosewater

Cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cooling time 25 minutes

Preheat panggangan to 220°C. Melt 190 g butter, then combine with semolina, milk and sugar in a bowl until mixture comes together. Spread out in a greased, shallow ovenproof dish. Bake for 20 minutes or until starting to brown. Using a fork, break up mixture into large pieces, then return to panggangan and bake for a further 20 minutes or until golden brown. Cool slightly.

Meanwhile, to make syrup, place 250 ml water and sugar in a small saucepan over low heat, stirring until sugar dissolves. Increase heat to high and bring to the boil. Cook for 1 minute or until slightly reduced. Stir in rosewater, then set aside to cool for 10 minutes.

Melt remaining 125 g butter. Process the semolina mixture in a food processor to a fine powder. With the motor running, add melted butter and syrup, processing to a paste. Cool.

Spread the semolina mixture onto a large serving platter or plate, top with ashta and serve scattered with almonds, pistachios and crystallised flower petals.

• Ashta is from Lebanese sweet shops.

• Crystallised flower petals are available from specialist cake shops.

Adopted from Feast magazine
By Rabih Saker

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *