Ingredients:

1 1/2 cups coarse semolina 2 3/4 cups fine semolina 2 cups ghee or butter (to taste and as available) 1 teaspoon yeast 1 teaspoon mahlab 1/2 teaspoon baking soda 1/4 cup powdered milk 3/4 cup sugar

Preparation: Mix the two types of semolina with the fat and rub them together until just combined, not kneaded. Then mix in the sugar well, then add the powdered milk, mahlab, baking soda, the yeast, then orange blossom water, rose water, and half a cup of water, and keep mixing...

Cream filling:

4 cups milk 7 tablespoons cornstarch 1/4 cup sugar

Stir the ingredients cold, then on the stove until thickened, and add ground mastic and let them cool...

Note: It’s best to prepare the cream filling in advance and set it aside until needed.

We lay a layer of semolina, wet the hand with water to smooth it, then a layer of cream and a sprinkle of shelled pistachios, then with the hands form semolina discs and place them on top as a second layer, smoothing with water-wet hands.

Score the maamoul tray with a fork to make decorative patterns on the surface and bake in a preheated oven at 200°C for about 20 minutes. Remove, let cool, then cut into squares and garnish with pistachio.

#BonAppetit #Recipes #WhatAreYouCookingToday #Maamoul #Dessert

Shukr to Amal Mahmoud, friend of Shu Tabkhin Today, for the recipe and clear, easy-to-follow instructions:

@Amal Mahmoud

To prepare Eid Maamoul with semolina, click the link: How to Make Eid Maamoul with Semolina

Cream-Filled Maamoul

Prep checklist

Cooking notes