Rima’s Tagrid Ahmed Mamaghanooj Kitchen’s Mafrookeh

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Recipe's preparation

1. Measure all your ingredients before beginning the recipe and have them ready to go.
2. Go to the honeycomb recipe.. add the 300 g of brown sugar at step 4 in the recipe press next
3. it will ask to add 80g of water, be sure to add exactly 80g of water
4. next step it will ask to add 20g of honey or golden syrup.. add 20g of the water instead, again remember to add exactly 20g.. follow the next step no measuring cup, click next again..

It will say 22min on the screen and show the sugar mode icon... around 5min-7mins into cooking, the sugar and water will start to bubble add the remaining 200g of water and rose water and orange blossom water through the hole A LITTLE AT A TIME.. if you do it quickly, the Thermomix will recognise the sudden weight increase and stop the sugar mode! So add a little at a time, each time it bubbles up again add more water until it's all combined.. should take around 1-1.5mins max.. press on the dial to stop cooking and set the syrup aside
5. clean and dry the bowl
6. add your semolina to the bowl - 5mins, Varoma, reverse speed 1.5 measuring cup on to lightly toast the semolina
7. 6mins, varoma, reverse speed 1.5 with mc off, drop your butter into the semolina a bit at a time until it resembles a sand texture, then start pouring the syrup a quarter at a time and watch through the mc hole, when the semolina has absorbed the syrup and thickened into a dough.

place dough into serving platter, top with ashta, toasted nuts, blitz pistachio if you like and sugar syrup (optional) enjoy!