A semolina treat from Lebanese tea gatherings, mafroukeh is made by toasting whole wheat semolina in butter, pressing it into a pan, and topping it with sugar syrup. With no nuts in the recipe, it is cut into pieces and served plain.
Boil the sugar with the water and lemon juice for 5 minutes, stir in the rose water, and let cool to room temperature.
Melt the butter in a pan, add the whole wheat semolina, and toast for 12 minutes, stirring constantly, until golden.
Press the toasted semolina evenly into a parchment-lined tin and bake in an oven preheated to 180°C for 18 minutes until lightly coloured on top.
As soon as it comes out of the oven, slowly pour the cold syrup over the hot dessert, and once fully cooled, cut into pieces.
Keep the syrup cold and the dessert hot; if both are at the same temperature, the syrup pools on top instead of soaking in. Allergens: contains gluten (whole wheat semolina) and milk and dairy (butter).
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