Desserts
ChefFatima Souli
Luxury Maamoul with Walnuts and Dates
Luxury maamoul with walnuts and dates, in a detailed, tried-and-tested recipe that will accompany your sweet occasions and add beauty to your special hospitality!
Ingredients
Start here, then move straight into the method.
- Dough
- 4 cups fine chicken flour
- 1 cup coarse semolina
- 1 cup flour
- 450 g animal ghee (vegetable ghee makes maamoul hard)
- 1 cup liquid milk
- 1 teaspoon instant yeast
- 1 cup powdered sugar
- 1 tablespoon ground mahlab
- 1/4 cup orange blossom water or rose water, as desired
- Important note
- The semolina and flour may not need all of the liquid milk, so add the milk slowly and gradually as needed by the dough.
- Date filling
- 1 kilo pitted dates
- 1 tablespoon ghee
- 1 medium teaspoon ground cinnamon
- 1 medium teaspoon ground anise or cardamom
- Knead the mixture well to obtain a date dough, then shape it into medium balls according to the size of the maamoul piece.
- Walnut filling
- 1/2 kilo walnuts, broken or coarsely ground, as desired
- 3 tablespoons powdered sugar
- 1/4 cup thick syrup or sugar syrup
- To make knafeh, here is the link: How to Make Cheese Knafeh
- Also from Fatima, here is how to Knafeh Shredding
Method
Follow the cooking sequence without leaving the page.
- Place the semolina, 'tahin al-farkha' flour, and all-purpose flour in a bowl and spread the ghee on top of the mixture
- Mix the flour, semolina, and ghee well by hand until the semolina and flour absorb the fats
- Cover the mixture and leave it for two full days.
- After the required time has passed, add the mahleb, powdered sugar, and milk
- Also dissolve the yeast in warm milk with 1 tablespoon sugar, then add it...
- Also add orange blossom water and rose water and mix the mixture well, taking care not to overwork the dough.
- Important note:
- The semolina and flour may not take all the liquid milk, so add the milk slowly and gradually according to the dough's needs..
- Then begin shaping the maamoul and placing the filling you want..
- Date filling:
- 1 kilogram pitted dates
- 1 tablespoon ghee
- 1 medium spoon ground cinnamon
- 1 medium spoon ground anise or ground cardamom
- Knead the mixture well to obtain a date paste and shape it into medium-sized balls according to the size of the maamoul
- Walnut filling:
- 1/2 kilogram coarsely broken or roughly ground walnuts, according to preference
- 3 tablespoons powdered sugar
- 1 medium spoon ground cinnamon
- 1/4 cup qater (thick syrup) or thick simple syrup
- Mix the walnuts with the syrup, sugar, and cinnamon
- You can roll the walnut mixture into balls or leave it and shape it with a spoon
- After filling the maamoul, arrange them on nonstick trays in a preheated oven on the middle rack and bake from the top first to preserve the maamoul shape
- Then bake the luxury maamoul from the bottom after the tops have browned.
- Remove the maamoul from the oven and dust powdered sugar only on the walnut and pistachio maamoul while hot... do not dust powdered sugar on the date maamoul...
- To make knafeh, here's the link: How to make cheese knafeh
- Also from Fatima, here's how to prepare (rub) the knafeh
Recipe tags
DessertsLevantVegetarianNut freeEgg freeBakedDessert
Notes and serving ideas
- How to Make Crisp Maamoul
- How to Make Cheese Knafeh
- Knafeh Shredding
