The executive chef from Aalia and Nour in Sydney shares his version of the Middle Eastern dessert.

Mafroukeh is extremely popular in the Levant region, and while this method is by far not the traditional way, my version is gluten free and can be dairy free with the emission of the cream. As it slowly cooks, the nuts release their oils and it binds together. You can make this into little discs or roll the mix into protein balls.

INGREDIENTS

• 300g caster sugar
• 160ml water
• 120g grapeseed oil
• 160g almond meal
• 230g ground pistachio
• a few drops of green food colouring (optional)
• 800g clotted cream
• 80g kishk*, toasted (optional)
• chopped pistachios, to serve

METHOD

1. Heat a large heavy-based pan over medium-high heat.
2. Add the sugar and water and begin to melt.
3. Once the sugar has dissolved and melted into a syrup, add the oil, mixing with a spatula, followed by the almond meal, then reduce the temperature.
4. Add the pistachios, then cook this slowly, stirring regularly, until the mixture thickens. The best way to check if it's ready is to spoon some mixture onto a small chilled plate – if it holds to the plate, it's ready
5. Remove from heat and mix in the food colouring, if using, then quickly transfer the mixture to a 22cm-round tin (it will thicken as it cools). Press the surface down to remove any air pockets, leave on the bench to set for 20 minutes, then refrigerate.
6. When cold to the touch, spread the clotted cream over the top.
7. Toast the kishk in a dry pan over high heat until golden and aromatic. Cool, then sprinkle the kishk and additional pistachios over the cream and slice to serve.

Serves 8

*Traditionally a fermented burghul and yoghurt product, kishk is available from some Middle Eastern and Lebanese grocers.

This recipe is from episode three of Good Food Kitchen season 2, screening on 9Now.