Desserts
ChefDalida Zaiter
Maamoul Mad with Ashta Filling
Maamoul Mad with ashta filling made with a reliable homemade recipe! We recommend making it and enjoying it with family and guests. Maamoul Mad with ashta is one of the most delicious Arabic desserts. Give it a try!
Maamoul Mad with ashta... a homemade recipe that’s simply the best
Ingredients
Start here, then move straight into the method.
- 2 cups coarse semolina
- 1/2 cup sugar
- 1 cup ghee for desserts or butter
- 2 tablespoons rose water or orange blossom water
- 1/2 teaspoon yeast
- 1 teaspoon mahlab
- 1/4 cup liquid milk or 3 tablespoons powdered milk
- A pinch of salt
- 1/2 teaspoon baking powder
- Ashta
- 1 liter liquid milk or 4 cups
- 2 slices of white toast or brioche, crusts removed
- 5 tablespoons starch
- 1 box cream cheese or ready-made qashta cream
- Orange blossom water
- Also from Dalida, here is how to make fereek knafeh
Method
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- Mix all the ingredients together until you get a soft dough... if the dough seems too firm, add a little water by the spoonful. If it is too loose, add 2 more tablespoons of semolina or as needed
- Let the dough rest for about 30 minutes to 1 hourTimers: 30 min, 60 min
- Start preparing the ashta... place the white center of the toast, without the crusts, with the milk and soak them for 30 minutesTimers: 30 min
- Stir the mixture after the time has passed... add the starch and stir while cold, then place it on the stove and stir until it thickens
- Add the orange blossom water, stir, and turn off the heat
- Divide the maamoul dough into two parts... grease the tray with a little ghee or butter and spread the first part of the dough evenly
- Spread the cooked ashta after it cools over the dough and smooth the surface
- On parchment paper or plastic wrap, place the second part of the dough and roll it out to fit the tray and match the size of the first layer, then place it on top and press lightly
- Cut the Maamoul Mad into squares with a knife before putting it in the oven
- Bake in a preheated oven at 250°C until cooked and golden on the bottom and top
- Pour cold syrup over the top as soon as the maamoul comes out of the oven
- Let it cool at room temperature for about 2 hours before servingTimers: 120 min
Recipe tags
DessertsLevantVegetarianGluten freeNut freeEgg freeBakedDessert
Notes and serving ideas
- Knafeh the traditional way
- fereek knafeh
