Maamoul Mad bi Ashta (Semolina Cream Dessert)

Maamoul mad b ashta has to be the queen of the Lebanese cream desserts. When I first tried it in Lebanon I became addicted.

A thick cream filling encased in what is essentially a biscuity semolina cake, topped with pistachios and drizzled with an orange blossom syrup.

How thick do I make the ashta?

The ashta is a textured clotted cream and making it involves two parts - first making an areesha (curds) and adding that to a pastry cream base.

You can also just choose to make a pastry cream out of cornflour and milk but the traditional ashta is lighter.

I turn off the heat a few seconds after it starts to thicken and have the semolina dough mix already prepared ready to go.

Fine or coarse semolina?

I used to think that fine semolina was better and would make for a nicer texture, but actually after trying both, I can now confirm that coarse semolina is superior for this recipe.

Coarse semolina will give a crumblier cake and can be found in most supermarkets easily these days.

How do I assemble the maamoul mad?

Once you make the semolina dough mix, it should be a little sticky and not to crumbly, just enough so you can roll it out.

Take half the dough mixture and press it down in the pan and up on the sides. Pour in the ready made ashta and sprinkle on a layer of crushed pistachios.

You will need cling film or baking parchment to roll the second layer and flip it on top of the ashta cream.

This is a bit tricky and it's fine if you don't get it perfect first time as this will form the bottom of the cake when turned out.

If you can't do it in one go, do it in big sections and patch it together as much as you can. The more you practise the better you will get at it.

What pan should I bake it in?

Many people like to make these Middle Eastern desserts in aluminium pans. They provide a good heat distribution and are inexpensive.

However I prefer to use my non stick pans that are just as good in distributing heat and turn out the maamoul mad perfectly every time.

Use whatever large baking pan you have and adjust the recipe slightly if you have to.

What if i don't have orange blossom water?

The orange blossom is supposed to add a fragrant touch. You could replace it with a tiny bit of rose water but don't over do it.

You could also use other flavour enhancers such as vanilla though I haven't tried it myself.

Orange blossom water is available in most Middle Eastern food stores and is useful to have if you like making these type of Arab desserts.

It also fills the house with the most soul warming smell when used in baked goods.

Do I have to make the orange blossom syrup?

So here's the thing. Traditionally it is laced with syrup at the end but I quite like it without the syrup.

Sometimes I add an extra spoon of sugar to the cream if I have no intention of making the syrup.

I don't like overly sweet desserts in general but still need to taste a little sugar which is the whole point after all.

How should I serve maamoul mad bi ashta

After letting the maamoul mad completely cool. Cut it into squares with a sharp knife.

Add a little crushed pistachio to each square and drizzle on some syrup to the pieces you want to serve.

I enjoy maamoul mad most when it has cooled in the fridge for a few hours.

I love to eat these little squares of heaven with my morning coffee and it goes perfectly with tea too.

📖 Recipe

5 from 6 votes

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Maamoul Mad bi ashta (Semolina cream Cake)

Baked semolina cake filled with clotted cream topped with pistachios and an orange blossom syrup

Course Dessert

Cuisine Lebanese

Keyword Baking, Sweet, Treat

Prep Time 20 minutes

Cook Time 35 minutes

Servings 8 people

Ingredients

• ½ cup crushed pistachios + ¼ cup for sprinkling at end

For the semolina dough

• 2 cups coarse semolina
• ½ cup sugar
• ⅔ cups of butter melted
• ¾ teaspoon baking powder
• ¼ teaspoon bicarbonate of soda
• ⅛ teaspoon salt tiny sprinkle
• 4 tablespoon plain yoghurt

For the clotted cream ashta

• 6 cups full fat milk
• 3 tablespoon white vinegar
• a squeeze of lemon juice
• ⅓ cup of cornstarch (cornflour)
• ⅓ cup whipping or single cream
• 2 tablespoon sugar
• ½ teaspoon orange blossom water

For the orange blossom syrup

• 1.5 cup of sugar
• ¾ cup of water
• 1 tablespoon lemon juice
• tiny sprinkle of salt
• 1 teaspoon orange blossom water

Instructions

To make the semolina dough

1. Combine the semolina, sugar, baking powder, bicarbonate of soda and salt in a mixing bowl and stir together
2. Add the melted butter, yoghurt and mix together until you have a sticky dough

To make the clotted cream ashta

1. In a pot, heat up 4.5 tablespoon of the milk on medium heat until small bubbles start to form around the edges (before it boils)

2. Then reduce the heat to the lowest, and add the vinegar and a squeeze of lemon juice to the milk so curds start to form

3. Turn off the heat and scoop out the curds (areesha), transfer to a strainer (sieve) to drain and set aside.

4. In another pot, add the cornstarch to 1.5 cups of milk and whisk by hand until combined, then add the sugar and cream, and stir on medium heat until it starts to thicken at which point you turn off the heat

5. Let the pastry cream cool for around 5-10 minutes before adding the areesha and orange blossom water, and combine together

6. Let the ashta cool for another 15 minutes before adding plastic wrap to the top to avoid a crust forming. Set aside

To make the orange blossom syrup

1. Combine the water, sugar, salt, lemon juice and orange blossom water into a separate pot and stir until the sugar is dissolved. Bring to the boil on a medium high heat, then add the orange blossom and reduce to a simmer for about five minutes.

To assemble the maamoul mad

1. Heat the oven to 180 °C (350 F)
2. Take half the semolina dough and line the bottom and sides of a medium baking pan by pressing down with your hands.
3. Add a layer of crushed pistachios then pour the ashta cream on and gently smooth out with a spatula. Add another layer of crushed pistachios on top of the cream.
4. On either parchment baking paper or cling film, roll out the rest of the dough according to the shape of your pan. Carefully flip it over the cream layer and peel off gently.
5. Smooth out the top layer if necessary and patch any areas you might have missed.
6. Bake for 35 minutes until golden. When done take out the pan and let it cool completely. Then turn it over onto a large platter and slice into squares.
7. Add a little crushed pistachio on each square and drizzle with a little orange blossom syrup
8. Serve either warm or cold. Store in an airtight container for up to 3 days.

Recipe Notes

To make ashta the tradtional way from scratch check out my recipe 'easy homemade ashta'

Cornstarch is known as cornflour in the UK and is used to thicken sauces

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