Mafroukeh Cups

Ingredients

Mafroukeh base:

• 2 cups osmaliya (kunafa) dough

• 1 cup pistachios

• ¾ cup powdered sugar

• 4–5 tbsp Zejd Extra Virgin Olive Oil

• 2 drops green food coloring

• 3 tbsp orange blossom water

• 1 tbsp rose water

Ashta filling:

• 2.5 L milk

• 5 tbsp white vinegar

• 0.5 L milk

• 3 tbsp cornstarch

• 1 tsp rose water

For topping:

• Crushed pistachios

• Dried rose petals (optional)

Instructions

1. Place the kunafa (osmalieh) dough in a dry pan over medium heat. Stir continuously until it dries out and becomes lightly crisp. Do not brown it deeply — just remove excess moisture. Let cool completely.

2. Transfer the cooled kunafa to a food processor. Add roasted pistachios and powdered sugar. Pulse until finely ground.

3. With the processor running, slowly add Zejd Extra Virgin Olive Oil, rose water, and orange blossom water. Blend until the mixture becomes soft and slightly paste-like, holding together when pressed.

4. Press the mixture firmly into small cups or molds to form a base and sides. Chill for 30 minutes to set.

5. Prepare the ashta: dissolve cornstarch in a little milk. Heat remaining milk with sugar, add the cornstarch mixture, and stir until thick and creamy. Finish with orange blossom water. Let cool slightly.

6. Fill each cup with ashta and garnish with crushed pistachios and rose petals. Refrigerate for at least 1 hour before serving.