Maamoul

Ingredients

• Dough:
• 1 kilo coarse semolina
• 1 kilo fine semolina (farina)
• 3 cups flour
• 4 cups ghee
• 1 cup vegetable oil
• 1 tablespoon yeast
• 1 tablespoon mahlab
• 1/4 cup sugar syrup
• 1 cup rose water
• 1 cup orange blossom water
• Walnut filling:
• 1 kilo ground walnuts + 2 tablespoons syrup + 2 tablespoons powdered sugar + 1/4 cup orange blossom water + 1/4 cup rose water + 1 tablespoon ghee + 2 large pieces of namoura cake without coconut (to keep the filling soft and prevent it from drying out)
• Date filling:
• 1 kilo whole pitted dates (better than buying them ground) + a pinch of rose water + a pinch of orange blossom water + 1 tablespoon ghee + 1 tablespoon cinnamon + 1 tablespoon mahlab

Method

1. Rub the semolina and flour with the ghee and oil, meaning soak them and gently rub them together until the dry ingredients absorb the fats.
2. Leave them overnight. The next day, add the yeast, half the amount of rose water and orange blossom water, the mahlab, and the syrup, then bring the dough together until it absorbs the liquids we added. Then gradually add the remaining rose water and orange blossom water, bringing the dough together without kneading or working it hard.
3. When you get a soft dough (it should not be hard or tightly packed), stop adding rose water and orange blossom water, making sure the total amount added does not exceed the quantity listed in the ingredients.
4. Let the dough rest for 1 to 2 hours, depending on the temperature.
   Timers: 120 min
5. Prepare the fillings by mixing the walnut filling ingredients together and the date filling ingredients together.
6. Shape the dough into round balls, flatten each one in the palm of your hand, fill it, then roll it into a ball again and place it in the mold to take its shape.
7. Preheat the oven from both top and bottom to 150°C and arrange the maamoul on a baking tray.
8. Place the tray on the lowest rack, so it is not too close to the heat. It will need about 8 minutes.
   Timers: 8 min
9. Remove the maamoul from the oven and immediately dust it with powdered sugar.
10. Once it reaches room temperature, wrap it to preserve its fresh flavor.
11. A wonderful maamoul recipe with its secrets from a site friend
12. Ruwida Al-Hajj Al-Rifai
13. Click on Ruwida's name to discover all her delicious recipes on our site
14. Also, among the wonderful Arab sweets suitable for Eid hospitality, here is
15. Maamoul Mad with Dates without Semolina
16. Also, here is Madlouqa Dessert with a wonderful recipe