Congo Mafroukeh is a popular dessert dish in Middle Eastern cuisine, particularly in Lebanon. It is made from semolina, butter, sugar, and almonds, and is typically served during special occasions such as weddings or religious celebrations. The dish is known for its unique texture and rich, nutty flavor.

Congo Mafroukeh is a traditional Lebanese dessert that has been enjoyed for generations. It is typically served during special occasions and celebrations, such as weddings, birthdays, and religious holidays.

The dish gets its name from the Arabic word "mafruka," which means "crumbled." This refers to the unique texture of the dish, which is achieved by crumbling the semolina and mixing it with butter, sugar, and chopped almonds.

One of the key ingredients in Congo Mafroukeh is semolina, which is a type of coarse flour made from durum wheat. Semolina has a slightly grainy texture, which gives Congo Mafroukeh its distinctive crumbly texture.

Another important ingredient in Congo Mafroukeh is butter, which gives the dish its rich, buttery flavor. The butter is melted and combined with fragrant orange blossom water, rose water, and a blend of warm spices, including cinnamon, nutmeg, and cardamom.

Toasting the almonds before adding them to the mixture adds an extra layer of flavor and crunch to the dish. You can also use other types of nuts, such as pistachios or cashews, to give the dish a different flavor profile.

Overall, Congo Mafroukeh is a delicious and indulgent dessert that is perfect for special occasions or for whenever you want to treat yourself. It's a dish that's sure to impress your friends and family with its unique texture and rich, nutty flavor.

Here is a step-by-step guide on how to make Congo Mafroukeh:


1- 2 cups semolina

2- 1 cup unsalted butter

3- 1 cup sugar

4- 1 cup blanched almonds

5- 1 tablespoon orange blossom water

6- 1 tablespoon rose water

7- 1 teaspoon ground cinnamon

8- 1/4 teaspoon ground nutmeg

9- 1/4 teaspoon ground cardamom

10- 1/4 teaspoon salt


1- Preheat your oven to 350°F (175°C).

2- Spread the almonds in a single layer on a baking sheet and toast them in the oven for 8-10 minutes until lightly golden.

3- Remove the almonds from the oven and allow them to cool before chopping them into small pieces.

4- In a large mixing bowl, combine the semolina, sugar, and salt.

5- In a small saucepan, melt the butter over medium heat, then add the orange blossom water, rose water, cinnamon, nutmeg, and cardamom. Stir until well combined.

6- Pour the melted butter mixture over the semolina mixture and stir until all of the ingredients are evenly distributed.

7- Add the chopped almonds to the mixture and stir again.

8- Grease a 9-inch (23 cm) baking dish with butter or cooking spray, then pour the mixture into the dish.

9- Use a spatula to smooth the top of the mixture, then use a knife to score the surface into diamond-shaped pieces.

10- Bake the Congo Mafroukeh for 25-30 minutes until golden brown.

11- Remove the baking dish from the oven and allow it to cool completely before serving.

Nutrition Facts:

Congo Mafroukeh is a high-calorie dessert due to its rich ingredients, with a serving of 100g containing approximately:

  • Calories: 475
  • Total fat: 28g
  • Saturated fat: 13g
  • Cholesterol: 50mg
  • Sodium: 70mg
  • Total carbohydrates: 52g
  • Dietary fiber: 3g
  • Sugars: 22g
  • Protein: 6g


1- Congo Mafroukeh is best served at room temperature, but can also be enjoyed cold or warm.

2- You can store Congo Mafroukeh in an airtight container at room temperature for up to 5 days or in the fridge for up to 1 week.

3- You can also experiment with different types of nuts such as pistachios or cashews to give the dish a unique flavor.


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