A traditional Levantine dessert that is both very popular and really delicious.
In this dessert, pistachio is the star but as in most Arabic desserts semolina is a very traditional flour to use instead of the more modern wheat-based white flour used everywhere these days. Also as all traditional Arabic sweets are they are drenched with sugar syrup and therefore very sweet. I have adapted the recipe here with less sugar syrup than traditionally is used, and I even use raw honey to make this at times. Try it, you will love it.
Note that I have also included for you a video on how to make this dessert in a healthier version (omitting all possible allergens: gluten-free, dairy-free, sugar-free and diabetic friendly) and also how to plate it in a more modern way. In the video, which I made for Hia Magazine, I produce another take on the classic dessert, one which works better for our new lifestyle and modern day requirements. Changing a little bit in the recipe of course produces different results than the classic dessert, however keeping this recipe available for those who suffer from intolerances and allergies. If you are a purist, and prefer the more familiar mafrookeh, then go for the classic recipe below and its modern variations as described.