How to Make Maamoul

Ingredients

• 1 kilo of semolina
• Half a kilo plain (all-purpose) flour — fine semolina
• 1 cup confectioners' sugar (powdered sugar)
• 750 grams butter
• How to Make Maamoul — 1 teaspoon yeast
• 1/2 cup orange blossom water
• 1/2 cup rose water
• 1/2 cup Aleppo (Antep) pistachios
• Dates, amount as desired, for the filling.
• Then add orange blossom water and rose water as needed, a little at a time, until the dough becomes slightly soft. Let the dough rest for another hour, then knead it with the remaining butter.
• Start by shaping the dough into small balls and make a hollow in the center with your finger. Fill them to taste with date filling or with pistachio filling, press them into a maamoul mold to take the desired shape, then arrange them on baking trays and put them into a preheated oven on low heat to brown slightly.
• After that, remove the maamoul from the oven, let them cool slightly, and sprinkle powdered sugar only on the pistachio-filled ones.
• Pistachio filling:
• Coarsely crushed Aleppo pistachios.
• 1 tablespoon sugar
• 1 tablespoon butter
• Orange blossom water
• Date filling:
• Finely mashed dates
• 1 tablespoon butter
• A pinch of finely ground cinnamon.
• How to Make Maamoul: A recipe and method for making maamoul from a friend and cook at the "What's Cooking Today" website:
• By Najwa Awad
• Click Najwa's name to visit her personal page on our site.
• How to Make Maamoul — Recipes, Recipe, Maamoul, Eid Maamoul, What's Cooking Today
• To make Eid maamoul with semolina, click the link: How to Make Eid Maamoul with Semolina

Method

1. First, mix the dry ingredients. Combine the semolina with cake flour and the sugar and yeast, then add half of the butter at room temperature... You may add up to 100 g more butter or ghee as needed.
2. Knead the mixture well by hand until the semolina absorbs the butter, and let them rest for at least 6 hours. It is best to prepare them the night before.
   Timers: 360 min
3. ..Afterwards, gradually add orange blossom water and rose water as needed to form a slightly soft dough. Let the dough rest for another hour, then work it with the remaining butter...
4. We begin shaping or rolling the dough into small balls, create a hollow in the center with a finger, and fill to taste with date filling or pistachio filling. Place them on the Maamoul mold to take the desired shape, then arrange on baking sheets and bake in a preheated oven over low heat until they brown a little...
5. Then remove the Maamoul from the oven, let them cool slightly, and dust with powdered sugar only on the pistachio-filled Maamoul..