Desserts
How to Make Eid Maamoul with Semolina
Eid isn't complete without a classic tray of maamoul! Here is a wonderful recipe we tried in the Shou Tabkhin El Youm kitchen, and it's sure to be a hit.
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How to make Eid maamoul with semolina using an easy, tried-and-tested recipe with guaranteed results! There are dozens of different recipes for making maamoul; choose the one that suits you best on the Shou Tabkhin El Youm website.
Eid maamoul ingredients:
3 cups coarse semolina
1 cup flour or very fine semolina
1/2 cup sugar
1 1/2 cups ghee
1 cup water
1 tablespoon orange blossom water
1 tablespoon rose water
For the filling:
1 cup pistachios
1 teaspoon ghee
Granulated sugar and powdered sugar, to taste
A splash of rose water
A splash of orange blossom water
How to make Eid maamoul:
Put the coarse semolina in a large bowl with the sugar. Mix well without adding the cup of flour or fine semolina yet. Add the ghee and rub it into the semolina well until all the melted ghee is absorbed.
Cover the bowl with a cloth or plastic wrap and let the dough rest overnight, about 12 hours.
After the dough has rested, add the flour and mix lightly. Then add the cup of water along with the orange blossom water and rose water. Knead well by hand. Place the dough in the refrigerator and let it rest for another 4 to 6 hours.
After the time has passed, shape the dough into small balls, fill each ball with a little of the filling and close it, then press it into the wooden maamoul mold to take on the mold's shape.
Bake the semolina maamoul in a medium oven until cooked through.
Serve the maamoul once it has cooled.
This special semolina maamoul recipe comes to you from the Shou Tabkhin El Youm kitchen.
Try making maamoul with dates in a wonderful, foolproof recipe... click the link: How to Make Maamoul with Dates
To learn how to make ka'ak, here is the following link: How to make the best ka'ak _video
Ingredients
- 3 cups coarse semolina
- 1 cup very fine semolina (semolina flour)
- 1/2 cup sugar
- 1 1/2 cups ghee (vegetable ghee or store-bought samna)
- 1 cup water
- 1 tablespoon orange blossom water
- 1 tablespoon rose water
- For the filling: 1 cup shelled pistachios
- 1 teaspoon ghee for the filling
- Granulated sugar or powdered sugar for the filling, to taste
- A dash of rose water for the filling
- A dash of orange blossom water for the filling
Method
- In a deep bowl, mix the coarse semolina with the sugar well.
- Add the melted ghee and rub the semolina between your fingers until it absorbs all the fat and the mixture becomes crumbly and well-coated.
- Cover the bowl with a cloth or plastic and let the dough rest overnight (about 12 hours).Timers: 720 min
- To make the filling, grind or finely chop the pistachios, then mix them with 1 teaspoon ghee and sugar to taste; add a dash of rose water and a dash of orange blossom water and adjust the texture until the filling is cohesive.
- After the dough has rested, add the fine semolina (semolina flour) and mix briefly, then add 1 cup water with 1 tablespoon orange blossom water and 1 tablespoon rose water and knead by hand until you have a dough that can be shaped.
- Refrigerate the dough and let it rest for an additional 4 to 6 hours.Timers: 360 min
- Take small pieces of dough and roll them into balls; make a hollow in each ball and fill it with a suitable amount of filling, then close and reshape so they are sealed.
- Press each ball into a wooden maamoul mold to give it the characteristic shape, then arrange the pieces on a baking tray lined with parchment paper.
- Bake the maamoul in a preheated oven at medium heat until cooked through (it takes on a light color), then let it cool completely.
- Before serving, dust with powdered sugar as desired.
Notes and serving ideas
- How to Make Maamoul with Dates
- How to make the best ka'ak _video
