Eid Maamoul with Ghee

Ingredients

• Half a kilo coarse semolina
• Half a kilo fine semolina
• 1 cup flour
• Half a kilo ghee
• 1 tsp mahlab
• Half a tsp yeast
• 2 tbsp syrup
• 1 1/2 cups orange blossom water mixed with rose water
• Walnut filling:
• Half a kilo walnuts, coarsely chopped
• 2 tbsp thick syrup
• 2 tbsp powdered sugar
• 1/4 cup rose water and orange blossom water
• Note: You can add two pieces of hareeseh, that is namoura, or one piece of mafroukeh (without cream) to the filling for a better flavor and to keep it soft no matter how long the maamoul is stored.
• Date filling:
• Half a kilo ground dates
• 1 tbsp ghee
• 2 tbsp rose water
• 2 tbsp orange blossom water
• Note: Knead the date filling ingredients well and shape them into balls slightly smaller than the maamoul dough balls, then set aside.

Method

1. Rub the semolina and flour with the ghee and gently work it in without kneading at all.
2. Leave the semolina soaked in the ghee for at least 6 hours, preferably overnight.
   Timers: 360 min
3. The next day, add the mahlab. Dissolve the yeast in a little rose water and add it to the dough. Also dissolve 2 tablespoons of the syrup in a little rose water or orange blossom water and add it to the dough.
4. Mix the ingredients together, then begin adding the rose water and orange blossom water gradually in stages, with gentle mixing and without heavy kneading.
5. Add more rose water and orange blossom water as needed depending on the semolina type; the dough should be somewhat soft.
6. Let the dough rest for about half an hour to an hour, depending on the weather.
7. Shape the dough into balls of the desired size, depending on the molds available. Flatten a ball, fill it, and close it, then shape it in the special maamoul mold and place it on a baking tray. As for date maamoul, as mentioned in the ingredients, make date balls smaller than the dough balls so they fit inside. Close the dough over the date filling, then shape the cookie with the special mold.
8. Note: If the dough seems dry and does not come together, add a little rose water or orange blossom water and knead. Do not add milk or water to maamoul dough.
9. Arrange the maamoul as soon as it is shaped on the baking tray. When the tray is full, bake in a 180°C oven on the middle rack, top and bottom heat. Maamoul needs 10 minutes maximum in the oven and should not take on a dark color.
   Timers: 10 min
10. As soon as the tray comes out of the oven, sprinkle powdered sugar on top and wait until they cool before removing them from the trays.
11. Store the maamoul in an airtight container or wrap each piece in special maamoul paper.
12. Eid maamoul with ghee from our friend and cook, Sho Tabkhin Today
13. Ruwida Al-Haj Rifai
14. Click on Ruwida's name to discover all her wonderful recipes on our website.
15. Here are more from Ruwida: Shuaibiyat with Walnuts and Ashta
16. For more wonderful sweets for Eid hospitality, try Chocolate Chip Cookies