Desserts
ChefSalam Shaeito
Mamoul Layered with Dates (No Semolina)
Mamoul layered with dates — a very tasty, practical recipe. This dough contains no semolina so it doesn’t need long resting time. Enjoy this easy, detailed recipe.
معمول مد بتمر بلا سميد... وصفة ناجحة شكلاً وطعماً جربوها
Ingredients
Start here, then move straight into the method.
- 1 egg
- 1 teaspoon vanilla
- 4 tablespoons powdered sugar
- 220 g soft butter
- 2 tablespoons orange blossom water
- 2 tablespoons rose water
- 1 teaspoon mahlab
- 1 medium spoon baking powder
- 2 and 3/4 cups flour
- 3 tablespoons powdered milk
- Filling
- 1 cup dates, ground, mixed with 2 tablespoons orange blossom water and 1 tablespoon rose water
Method
Follow the cooking sequence without leaving the page.
- Start the dough... whisk the egg with the sugar, vanilla, mahleb, milk, and soft butter
- Sift the flour with the baking powder and add it gradually to the egg mixture, kneading until combined
- Add the rose water and orange blossom water, form the dough, wrap and chill it in the refrigerator for only 15 minutesTimers: 15 min
- Divide into two portions... between sheets of plastic wrap roll out the first portion after dusting with a little flour and place it in a tart pan or nonstick pan about 25 cm in diameter greased with a little butter
- Spread the filling evenly over it
- Roll out the second portion between plastic the same way, peel off the top sheet, lay the dough over the pan, trim and smooth the edges, and make shallow surface slits with a knife without cutting through; you will cut them later in the same places
- Bake the layered date maamoul in a preheated oven at 150°C on the middle rack until the dough edges brown
- Turn off the bottom heat and brown slightly from the top
- Cut after it cools completely.. serve at room temperature
Recipe tags
DessertsLevant
Notes and serving ideas
- Easy Homemade Kunafa
