Mamoul Maad with Ashta

Mamoul Maad with ashta is one of the most delicious and beloved Eastern sweets... and who would think of buying ready-made mamoul maad when you have this original, tried-and-true recipe that is 100% successful?

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8 servingsBack to recipeDesserts

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Dough

Mamoul Maad with Ashta: 1 cup coarse semolina1 cup fine semolina (very fine semolina flour, locally called "tahīn farkha")1 cup ghee (clarified butter)

Mamoul Maad with Ashta — Ingredients: 1/2 cup sugar.

1 teaspoon ground mahlab

Mamoul Maad with Ashta — Ingredients: 1 teaspoon yeast

1 teaspoon baking soda2 tablespoons powdered milk3 tablespoons orange blossom waterMamoul Maad with Ashta: 3 tablespoons rose waterA very small amount of water (a splash) — if the semolina needs it.

Filling

3 cups of waterMamoul Maad with Ashta: 400 grams of sweetened condensed milk3/4 cup flour or cornstarch (starch)2 tablespoons orange blossom waterPeel away the layer of paper from the dough, carefully flip the dough over the filling and press gently.If there is excess dough around the edges, trim it away.Mamoul Maad with Ashta — This recipe for Mamoul Maad with Ashta is from the lady.Note: The longer you let the dough rest, the better. Ideally, let the mamoul dough rest well for about 4 hours before rolling it out in the pan and baking it, because it will stretch better that way.To prepare Eid maamoul with semolina, click the link: "How to Make Eid Maamoul with Semolina".

Step 1

Place the coarse and fine semolina in a deep bowl. Add the ghee, mahlab, yeast, and orange blossom water... Mix the ingredients well... Cover the dough and set it aside for at least one hour.

Cooking notes

How to Make Eid Maamoul with Semolina