Mamoul Maad with Ashta

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.

After the required time, place half of the dough in a round baking pan (28 cm)... Spread the dough evenly over the pan...

Prepare the filling earlier while waiting for the dough to rise. Mix the water, milk, and cornstarch, then place the mixture in a saucepan over the heat, stirring constantly... When the mixture thickens and becomes dense, add the orange blossom water and continue stirring.

Let the filling cool completely to room temperature before using it... Spread it evenly over the dough in the pan...

Place the remaining dough between two sheets of plastic wrap, with one sheet underneath and one on top, and the dough in the middle. Roll it out with a rolling pin or your hands until you have a layer the same size as the pan.

Remove one layer of the plastic wrap from the dough, then carefully turn the dough over the filling and press gently.

If there is extra dough around the edges, it can be removed.

Place the pan in a preheated oven at 200 degrees for 25 to 30 minutes, until golden brown (watch it closely, as the timing depends on the strength of the oven).

Let the mamoul maad cool to room temperature before slicing and serving.

This recipe for mamoul maad with ashta is from Mrs.

Rana Bazzi

Note: The longer the dough rests, the better. Ideally, let the mamoul dough rest for a good 4 hours before spreading it in the pan and baking, as it will spread better this way.

For maamoul made with semolina, click the link: How to Make Eid Maamoul with Semolina