Maamoul Mad with Qashta

Ingredients

• 250 grams fine semolina or "farikha" flour
• 250 grams semolina
• 200 grams butter
• Half a cup sugar or sugar syrup (qatir/shira)
• Half a cup rose water + orange blossom water for kneading
• 1 tablespoon yeast
• 1 teaspoon mahlab (ground cherry pit)
• 2 tablespoons powdered milk — optional
• Pinch of salt
• Pinch of baking soda
• Sugar syrup (qatir/shira) for serving
• Qashta (clotted cream / qaymar) for the filling
• For more of Lina’s delicious sweet recipes, see: How to Make Atayef-Style Fingers
• To make qashta at home, see: Homemade Qashta (Qaymar)

Method

1. Rub the butter into the fine semolina (or farikha flour), then add the remaining ingredients and knead.
2. After kneading, let the dough rest for two hours.
3. After the resting time, divide the dough into two portions.
4. Roll out the first portion of dough to line the bottom of the pan, then roll the second portion out on parchment paper.
5. Spread the qashta over the first layer, then cover the filling with the second layer you rolled on the parchment.
6. Bake the Maamoul Mad with qashta in the oven for about 25–30 minutes at 180°C, placed on the top rack.
   Timers: 30 min
7. When the edges of the pan are golden, turn off the bottom heat and brown the top — you can brush the top with syrup to help it brown.
8. Let the maamoul cool to room temperature before serving. Serve extra syrup on the side if desired.
9. Note: It’s best to rub the butter into the semolina and farikha flour the night before; in the morning add the remaining ingredients for a better result