Desserts
Maamoul Mad with Walnuts
Maamoul Mad with walnuts. Here you’ll find the proper maamoul mad dough, which also works beautifully with date or ashta fillings. Of course, you’ll also find the recipe for the delicious walnut filling. Make it for Eid—Eid Mubarak to everyone.
Maamoul Mad with walnuts... but the dough works for any other filling you prefer. Here is an extra maamoul mad recipe to add to the maamoul collection on the “What Are We Cooking Today?” site.
Ingredients
Start here, then move straight into the method.
- Dough
- 300 g coarse semolina
- 200 g fine semolina
- 250 g unsalted butter, at room temperature
- 1/4 teaspoon yeast, dissolved in a little warm water
- 1/4 cup sugar
- A little rose water and orange blossom water
- A pinch of mahlab
- Walnut filling
- 500 g chopped walnuts
- 3/4 cup syrup
- 1 tablespoon powdered milk
- A pinch of rose water and orange blossom water
- 1 tablespoon cinnamon
- For the ashta version of maamoul mad, here is the recipe at the following link: Maamoul Mad with Ashta
- To make maamoul mad with dates, click on the link: Maamoul Mad with Dates
Method
Follow the cooking sequence without leaving the page.
- Mix the two types of semolina with the sugar and mahlab, then make a small well in the center and add the yeast dissolved in warm water.
- Mix everything together, then add the butter and rub it in until the semolina absorbs the butter. Gather the dough without kneading to get a cohesive dough.
- Cover the dough and let it rest for about 4 hours or more.Timers: 240 min
- After the resting time, add a splash of rose water and a splash of orange blossom water and rub them in so the dough absorbs them.
- Divide the maamoul mad dough into two portions.
- Line a 30 cm round pan with parchment paper.
- Roll out half the dough in the pan, then spread the walnut filling over it.
- Roll out the second portion between two sheets of plastic wrap or on a sheet of parchment paper, then carefully place it over the filling.
- Cut the maamoul as desired with a knife dipped in water so the dough doesn’t stick.
- Bake in a hot oven on the middle rack at 180°C until cooked through and golden on the bottom, then turn on the top heat for a few minutes until the dough is done.
- Serve the walnut maamoul mad once it has cooled.
- Note: You can use the same dough and prepare a date or ashta filling instead of walnuts.
Recipe tags
DessertsLevantGluten freeEgg free
Notes and serving ideas
- Maamoul Mad with Ashta
- Maamoul Mad with Dates
