Masfouf bin Narine (Couscous and Nut Dessert) is a traditional Tunisian recipe for a classic dessert of steamed couscous mixed with chopped nuts and lemon syrup that's oven baked, drizzled with more syrup, topped with nuts and served. The full recipe is presented here and I hope you enjoy this classic Tunisian version of: Couscous and Nut Dessert (Masfouf bin Narine).
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Ingredients:
30g butter
3 tbsp olive oil
750g coarse couscous
100g blanched almonds
100g blanched hazelnuts
100g pistachio nuts
100g pine nuts
juice of 1 lemon
100g sugar
2 tbsp orange flower water
sliced bananas, grapes, dates, prunes etc, to garnish
Method:
Separately toast the nuts in an oven or dry pan. Chop finely and set aside. Combine the sugar and the lemon juice in a small pan. Add 50ml water and heat gently to make a thick syrup.
Line a steamer basked with muslin or cheesecloth. Moisten the couscous with a little water and fluff with a fork. Place in the steamer then set over a pan of boiling water. Cook for 10 minutes then fluff once more and cook for a further 10 minutes.
Turn the couscous into a bowl and mix in the olive oil and butter. Stir in the chopped nuts then stir in half the syrup. Turn the couscous mixture into a soufflé (or similar) dish then place in an oven pre-heated to 180°C and bake for 15 minutes.
Drizzle over the remaining syrup and garnish with the nuts and fruit. Serve hot, accompanied by a glass of warm milk.
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