Maamoul

Ingredients

• 1½ kg mixed semolina (fine and coarse)
• ½ kg ghee
• 1 cup sugar (fine or coarse, whichever is available)
• 1 teaspoon mahleb
• 1 small cup orange blossom water
• 1 small cup rose water
• a light pinch of salt (optional)
• For the filling (optional): 200–250 g chopped pistachios mixed with a little sugar and rose water/orange blossom water, or 200–250 g chopped walnuts, or 200–250 g pitted dates, mashed
• Powdered sugar for dusting

Method

1. Mix the semolina with the ghee and sugar thoroughly until the semolina has fully absorbed the ghee.
2. Cover the mixture and leave it overnight (8–12 hours) so the ingredients bind and the semolina absorbs the fats.
   Timers: 720 min
3. In the morning add the orange blossom water, rose water and mahleb and knead gently until the dough comes together. If it seems dry, add one or two tablespoons of cold water only.
4. Form small balls from the dough — about the size of a ping-pong ball or smaller, depending on preference — then flatten each ball in your palm into a disc.
5. Place an appropriate amount of filling in the center of the disc (pistachio, date, or walnut), then close the dough over the filling and shape it into a ball or a disc.
6. Press each disc into a maamoul mold until it takes the decorative shape, then gently unmold it.
7. Arrange the maamoul discs on a baking tray lined with parchment paper, leaving a small space between them.
8. Preheat the oven to 170–180°C and place the tray inside. Bake the maamoul for only 10–15 minutes until the tops begin to take on a light golden color; do not let them brown too much.
   Timers: 15 min
9. Remove the tray and let the maamoul cool completely on a wire rack before dusting with powdered sugar.
10. Serve the maamoul with coffee and store in an airtight container to preserve freshness.