Desserts
Ma'amoul with Flour
Ma'amoul made with regular flour, filled with dates or walnuts. You can also make plain flour ma'amoul discs. Dust walnut ma'amoul with powdered sugar for extra sweetness.
Ma'amoul made with regular flour (no semolina) — here’s the method
Ingredients
Start here, then move straight into the method.
- 3 cups all-purpose flour
- 1 cup powdered sugar
- 282 g butter (about 1 1/4 cups)
- 1 small coffee cup of oil
- 1 small coffee cup rosewater or orange blossom water
- 1 tsp baking powder
- A pinch of mahleb
- Fillings
- Date ma'amoul: ground dates + 1 tbsp butter + 1 tbsp orange blossom water or rosewater
- Walnut ma'amoul: finely chopped walnuts + sugar + 1 tbsp rosewater or orange blossom water
- To try the awama (fried dough) recipe by Rasmieh as well click: How to Make Awama
- How to Make Zeinab Fingers (Makrout) or Macarons
Method
Follow the cooking sequence without leaving the page.
- Begin by creaming the butter; add the sugar gradually, then add the oil and continue beating.
- Add the flour, mahleb and baking powder gradually, add half the rosewater, then the remaining flour and bring the dough together until you have a soft, tender dough.
- If it is dry, add the remaining rosewater and knead it together again.
- Let the dough rest for only a quarter of an hour while you prepare the fillings.
- Form the dough into balls, make a hollow in each, fill as desired and seal, then place each on the wooden ma'amoul mold so it takes the required shape.
- Line the bottom of a baking tray with parchment paper and arrange the ma'amoul discs.
- Place the tray in a hot oven at 180°C until the bottoms brown, then brown the tops until they are golden.
- Dust powdered sugar over the walnut ma'amoul once cooled.
- How to make Zainab's fingers dessert or the macaroon
Recipe tags
DessertsLevant
Notes and serving ideas
- How to Make Awama
- How to Make Zeinab Fingers (Makrout) or Macarons
