Maamoul Tart — an inventive and delicious recipe

Ingredients:

300 g coarse semolina 200 g fine semolina 250 g unsalted butter at room temperature 1/4 tsp active yeast dissolved in a little warm water 1/4 cup sugar 1/2 tsp mahleb (mahleb spice) A splash of rosewater A splash of orange blossom water Qishta (clotted cream), nuts and syrup (qatir/shira) for filling the tart

Method:

Mix the two types of semolina with the sugar and mahleb, then make a small well in the center.
Pour the dissolved yeast into the well and mix it with the semolina.
Add the butter and rub it in until the semolina has absorbed all the butter.
Cover the bowl and let the dough rest for about four hours or longer.
After resting, add a little rosewater and orange blossom water and knead well.
Press the maamoul dough into tart molds and shape as required.
Bake the tart molds in a preheated oven at 200°C (390°F) until lightly golden.
When the tarts have cooled to room temperature, chill them in the refrigerator for about an hour to set.
Fill the maamoul tarts with qishta (clotted cream) and nuts, drizzle with syrup, and serve.

Recipe — Maamoul Tart by a cook and friend on Shou Tabkhin Today:

Um Taha Al-Hamwi

Click Um Taha’s name to visit her profile on our site and enjoy her recipes.

For more lovely sweet recipes from Um Taha see: Eid Cookies

To make clotted cream (qishta) at home see: How to Make Qishta (Video)

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Maamoul Tart

Prep checklist

Cooking notes