Whenever I want an ordinary day to feel a little more delicious, Pistachio Mafrookeh Bil Ashta is the sort of recipe I reach for. It feels festive enough for company and just as welcome on an ordinary afternoon. This is another beautiful reminder of how welcoming a Middle Eastern table can be. It is a recipe worth slowing down for, even if only long enough to enjoy the first bite.
Ingredients
- 150g knafeh/ kataifi, room temperature
- 2 tbs unsalted butter
- 200g pistachio, roasted unsalted before grinding
- 3 tbs powder sugar
- 2 tbs rose water
- 2 tbs orange blossom water
- 2 dots food coloring (optional)
- Golden fried cashews
- 1 recipe Ashta Baladi, full tutorial in highlights
Simple syrup
- 1 cup sugar
- 1 cup water
- 1 tbs lemon juice
Instructions
- Cut the knafeh with the scissor, melt the butter and cook the knafeh in the butter on low heat. The knafeh should be toasted without changing color, set aside.
- In a food processor grind the pistachio until fine, add the toasted knafeh and continue grinding to match the pistachio add the sugar.
- And 2 tbs each rose water and orange blossom water and process until it forms a dough. I added food coloring so it looks like what you would purchase but you can do without if you like.
- To assemble you can either spread in a plate top with Ashta Baladi, cashews, rose petals and simple syrup.
- Or you can use a coffee cup or a small bowl, line with plastic wrap to shape the Mafrookeh inside, fill with Ashta then cover with more Mafrookeh and press gently.