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10–12 servings

for the syrup:

200 g of sugar

150 ml of water

150 ml of rose water

for the manfuka:

370 g of butter

1 kg of packaged Makfa semolina

1 can (395 g) of condensed milk with sugar

for the cream:

600 ml of water

1 can (395 g) of condensed milk with sugar

100 g of cornmeal

100 g of roasted nuts (almonds and pistachios)

40 minutes


Additional properties For kids


1. Prepare the syrup. Mix the rose water and the sugar with water and boil on medium heat for 10-12 minutes until the syrup slightly thickens.

2. For the mafruka, dissolve the butter in a deep stewpot, add the semolina and fry on low heat, stirring occasionally, for 4-5 minutes until golden.

3. Add the condensed milk and the syrup. Cook for 10 minutes, stirring occasionally, until the mixture becomes homogeneous.

4. For the cream, combine the water, the condensed milk, the cornmeal and the rose water in another stewpot. Mix with a wire whisk, and cook on low heat for 10 minutes, stirring occasionally, until the cream thickens. Remove from heat and let cool.

5. Place the mafruka on a large platter, baste with cream, decorate with nuts and serve.

Cuisine Middle East cuisine
Dish type Desserts and Baking