Deluxe ma'amoul with semolina ... the Eid recipe we all need :)

5 cups fine semolina

2 cups coarse semolina

1 1/2 cups all-purpose flour

1 cup fine sugar (or powdered sugar)

3 cups samna (ghee/clarified butter)

1/4 cup orange blossom water

1/4 cup rose water

1 tsp mahlab (mahleb)

Anise (optional)

1 tsp yeast

1/4 cup fine semolina for dusting molds

Powdered sugar for dusting

Fillings:

Mashed dates + 1 tbsp butter

Chopped walnuts + 3 tbsp sugar + 2 tbsp orange blossom water + a pinch of cinnamon

Chopped pistachios + 3 tbsp sugar syrup (qatir) or as needed + 1 tbsp orange blossom water

Melt the ghee over low heat until fully liquid, taking care not to overheat it.
Mix the fine and coarse semolina well, add the warm liquid ghee, and rub or stir with a fork until the semolina has absorbed all the fat.
Leave the mixture for at least one full night, stirring occasionally.
The next day add the flour, mahlab and anise, and mix well. Then add the yeast and the rose and orange blossom waters, and mix with your fingertips until you have a soft, cohesive dough.
Let the dough rest for 10 minutes, then begin portioning it.
Make a hollow in the center of each portion and fill with the desired filling.
Place each filled portion into the ma'amoul mold after dusting the mold lightly with fine semolina so the dough doesn't stick.
Turn the molded cookies out onto a baking tray and put the tray on the lower rack of the oven at 200°C until you notice the edges beginning to brown.
Brown the tops.
Remove the ma'amoul from the oven and let them cool completely on the trays before dusting the walnut and pistachio cookies with powdered sugar.

Recipe by our friend and chef on Shou Tabkhin Today:

Click Rasmia's name to visit her page on our site and discover her lovely recipes.

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Deluxe Ma'amoul with Semolina

Prep checklist