A Lebanese tea-time semolina dessert, mafroukeh is made by toasting whole-wheat semolina in butter, pressing it into a pan, and finishing it with sweet syrup. This nut-free dessert is cut into slices and served as a simple treat.
Bring the granulated sugar, water, and lemon juice to a boil. Boil for 5 minutes, stir in the rose water, and let the syrup cool to room temperature.
Melt the butter in a skillet and add the whole-wheat semolina. Toast, stirring constantly, for 12 minutes, until golden.
Press the toasted semolina evenly into a parchment-lined pan. Bake in an oven preheated to 180°C / 355°F for 18 minutes, until lightly colored on top.
As soon as the dessert comes out of the oven, slowly pour the cold syrup over the hot dessert. Once completely cool, cut it into slices.
Keep the syrup cold and the dessert hot; if they are at the same temperature, the syrup will pool on top instead of soaking in. Allergens: contains gluten (whole-wheat semolina) and dairy (butter).
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