1-Ingredients:
- 750g fine semolina
- 500g coarse semolina
- 500g ghee
- 3/4 cup of rose water
- 3/4 cup of blossom water
- 3/4 cup of sugar
- 1 teaspoon of yeast
To garnish:
- icing sugar: quantity as desired.
Directions:
In a wide pot, add semolina with ghee, work it with hands till all ghee is mixed with semolina.
Leave semolina aside for 4 hours in a cold area or for whole night.
Later, add yeast, sugar, rose and orange water knead all together well into a paste.
Make from dough small balls as walnut size, line and cover to avoid drought.
3- nuts fillings:
- 1/2 kg nuts.
- 2 tablespoons of sugar.
- 2 tablespoons of Arab /sugar syrup(Ater)
- 1 tablespoon of rose water
- 1 tablespoon of blossom water.
Preparation:
Grind roughly the nuts, add sugar, syrup, flavours, mix well together, cover the pot in a cooled area for half hour.
You may form small balls from the dough to make fillings easier.
4-pistachio filling:
- 1/2 kg of grinded pistachio
- 2 tablespoon of sugar
- 2 tablespoon of sugar syrup(Ater)
- 1 tablespoon of rose water
- 1 tablespoon of blossom water
Preparation:
Prepare the pistachio filling same way as walnuts filling.
5-dates filling:
-1/2 kg of pitted dates(smashed)
- 2 tablespoon of butter
Preparation:
Melt the butter without heating, and mix with smashed dates then form small balls ,smaller than the dough balls.
6- maamoul Directions:
Place a piece of dough in the palm of the hand and flatted, then add around 1 tablespoon of filling to the center, close it then bring the edges together and close the dough on the fillings.
Place the dough in the wooden maamoul mold, press it gently with your fingers until it becomes even with the mold surface.
Slam the wooden mold's edges on a non sticky surface, until the moles maamoul drop out.
To avoid dough being stuck in the mold cover the mold with cling wrap.
Put the mammoul cookies on a tray and bake it in an already heated oven on 180° for 1/4 hour until goldiah color.
Keep the maamoul cool, then using a strainer sprinkle the icing sugar above the maamoul with walnuts and pistachio fillings.
Finally, fold the maamoul using special papers or keep them in a closed container and consumed when desired.
- 750g fine semolina
- 500g coarse semolina
- 500g ghee
- 3/4 cup of rose water
- 3/4 cup of blossom water
- 3/4 cup of sugar
- 1 teaspoon of yeast
To garnish:
- icing sugar: quantity as desired.
Directions:
In a wide pot, add semolina with ghee, work it with hands till all ghee is mixed with semolina.
Leave semolina aside for 4 hours in a cold area or for whole night.
Later, add yeast, sugar, rose and orange water knead all together well into a paste.
Make from dough small balls as walnut size, line and cover to avoid drought.
3- nuts fillings:
- 1/2 kg nuts.
- 2 tablespoons of sugar.
- 2 tablespoons of Arab /sugar syrup(Ater)
- 1 tablespoon of rose water
- 1 tablespoon of blossom water.
Preparation:
Grind roughly the nuts, add sugar, syrup, flavours, mix well together, cover the pot in a cooled area for half hour.
You may form small balls from the dough to make fillings easier.
4-pistachio filling:
- 1/2 kg of grinded pistachio
- 2 tablespoon of sugar
- 2 tablespoon of sugar syrup(Ater)
- 1 tablespoon of rose water
- 1 tablespoon of blossom water
Preparation:
Prepare the pistachio filling same way as walnuts filling.
5-dates filling:
-1/2 kg of pitted dates(smashed)
- 2 tablespoon of butter
Preparation:
Melt the butter without heating, and mix with smashed dates then form small balls ,smaller than the dough balls.
6- maamoul Directions:
Place a piece of dough in the palm of the hand and flatted, then add around 1 tablespoon of filling to the center, close it then bring the edges together and close the dough on the fillings.
Place the dough in the wooden maamoul mold, press it gently with your fingers until it becomes even with the mold surface.
Slam the wooden mold's edges on a non sticky surface, until the moles maamoul drop out.
To avoid dough being stuck in the mold cover the mold with cling wrap.
Put the mammoul cookies on a tray and bake it in an already heated oven on 180° for 1/4 hour until goldiah color.
Keep the maamoul cool, then using a strainer sprinkle the icing sugar above the maamoul with walnuts and pistachio fillings.
Finally, fold the maamoul using special papers or keep them in a closed container and consumed when desired.