How to Make Maamoul with Semolina and Butter

Eid is just around the corner... and so is maamoul! Here is a truly wonderful, detailed, traditional recipe for maamoul with semolina and butter. It also includes how to prepare different fillings. Enjoy!

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1 kg butter800 g fine semolina1200 g coarse semolina1 teaspoon mahleb2 teaspoons yeast, dissolved in warm water1/4 cup orange blossom water1/4 cup rose watera pinch of sugar

Walnut filling

400 g coarsely chopped walnuts2 tablespoons powdered milk1/2 cup sugar syrup (qatr)1 teaspoon cinnamon

Pistachio filling

Pistachios: 400 g coarsely ground pistachios2 tablespoons powdered milk1/2 cup sugar syrup (qatr)

Date filling

1 kg pitted dates2 tablespoons butter1 tablespoon powdered milk1 tablespoon daqqat al-ka'ak (cake spice) or mixed spices: 1/2 teaspoon cinnamon, 1/2 teaspoon fennel, 1/2 teaspoon anise, 1/4 teaspoon nutmeg.Grease the maamoul molds with oil, roll the dough into small balls, make a cavity in each ball, and fill them as desired.Seal the balls well and place them in the mold to take their final shape; it's preferable to assign a specific mold shape to each filling type.Umm Taha al-HamawiTo prepare Eid maamoul with semolina, click the link: How to prepare Eid maamoul with semolina

Step 1

Start by preparing the fillings... Mix the walnut filling ingredients well and set aside.

Cooking notes

How to Prepare Eid Maamoul with Semolina

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