Luxury Maamoul with Walnuts and Dates

Ingredients

• The dough:
• 4 cups fine chicken flour
• 1 cup coarse semolina
• 1 cup flour
• 450 g animal ghee (vegetable ghee makes maamoul hard)
• 1 cup liquid milk
• 1 teaspoon instant yeast
• 1 cup powdered sugar
• 1 tablespoon ground mahlab
• 1/4 cup orange blossom water or rose water, as desired
• Important note:
• The semolina and flour may not need all of the liquid milk, so add the milk slowly and gradually as needed by the dough.
• Date filling:
• 1 kilo pitted dates
• 1 tablespoon ghee
• 1 medium teaspoon ground cinnamon
• 1 medium teaspoon ground anise or cardamom
• Knead the mixture well to obtain a date dough, then shape it into medium balls according to the size of the maamoul piece.
• Walnut filling:
• 1/2 kilo walnuts, broken or coarsely ground, as desired
• 3 tablespoons powdered sugar
• 1/4 cup thick syrup or sugar syrup
• Recipe and method for making luxury maamoul from a friend and cook on the Shou Tabkhin Today site:
• Fatima Souli Mousa
• Click on Fatima's name to visit her profile page on the site
• To make crisp maamoul on Fatima's method, click this link: How to Make Crisp Maamoul
• To make knafeh, here is the link: How to Make Cheese Knafeh
• Also from Fatima, here is how to Knafeh Shredding

Method

1. Place the semolina, 'tahin al-farkha' flour, and all-purpose flour in a bowl and spread the ghee on top of the mixture
2. Mix the flour, semolina, and ghee well by hand until the semolina and flour absorb the fats
3. Cover the mixture and leave it for two full days.
4. After the required time has passed, add the mahleb, powdered sugar, and milk
5. Also dissolve the yeast in warm milk with 1 tablespoon sugar, then add it...
6. Also add orange blossom water and rose water and mix the mixture well, taking care not to overwork the dough.
7. Important note:
8. The semolina and flour may not take all the liquid milk, so add the milk slowly and gradually according to the dough's needs..
9. Then begin shaping the maamoul and placing the filling you want..
10. Date filling:
11. 1 kilogram pitted dates
12. 1 tablespoon ghee
13. 1 medium spoon ground cinnamon
14. 1 medium spoon ground anise or ground cardamom
15. Knead the mixture well to obtain a date paste and shape it into medium-sized balls according to the size of the maamoul
16. Walnut filling:
17. 1/2 kilogram coarsely broken or roughly ground walnuts, according to preference
18. 3 tablespoons powdered sugar
19. 1 medium spoon ground cinnamon
20. 1/4 cup qater (thick syrup) or thick simple syrup
21. Mix the walnuts with the syrup, sugar, and cinnamon
22. You can roll the walnut mixture into balls or leave it and shape it with a spoon
23. After filling the maamoul, arrange them on nonstick trays in a preheated oven on the middle rack and bake from the top first to preserve the maamoul shape
24. Then bake the luxury maamoul from the bottom after the tops have browned.
25. Remove the maamoul from the oven and dust powdered sugar only on the walnut and pistachio maamoul while hot... do not dust powdered sugar on the date maamoul...
26. The luxury maamoul recipe and method are from our friend and chef on the 'Sho Tabkhin Al-Youm' website:
27. Fatima Souli Mousa
28. Click Fatima's name to visit her page on the site
29. To make the crispy macaron Fatima's way, click this link: How to make crispy macarons
30. To make knafeh, here's the link: How to make cheese knafeh
31. Also from Fatima, here's how to prepare (rub) the knafeh
32. #recipes #recipe #sweets #Sho_Tabkhin_AlYoum
33. #maamoul #maamoul #luxury_maamoul
34. #maamoul_with_dates #date_maamoul