Ingredients:

250 g fine semolina

250 g all-purpose flour

100 g butter

100 g ghee

1/2 cup sugar

1 tablespoon yeast

pinch of baking soda

pinch of ground mahlab

rose water and orange blossom water to knead the dough

Preparation:

It’s best to rub the fine semolina and flour with the butter and ghee the night before making Maamoul Mad so the fats are well absorbed.

Knead the ingredients well with orange blossom water and rose water until you obtain a smooth dough.

Let the dough rest for two hours, then spread a layer of dough in a baking pan, place the cream or qarishah on top, and then a second layer of dough.

Bake the Maamoul at 180°C for about 20 minutes or until the Maamoul is cooked, depending on your oven’s strength.

Recipe and method for Maamoul Mad from a friend and the Shou Tabkheen Alyoum site:

Click Batoul’s name to visit her page on our site

#recipes #recipe #maamoul #semolina_maamoul #shou_tabkheen_today

Recipe and method for Maamoul Mad from a friend and the Shou Tabkheen Alyoum site:

Click Batoul’s name to visit her page on our site

#recipes #recipe #maamoul #semolina_maamoul #shou_tabkheen_today

Semolina Maamoul with Cream Filling

Prep checklist