Maamoul Mad with Walnuts

Ingredients

• The dough:
• 300 g coarse semolina
• 200 g fine semolina
• 250 g unsalted butter, at room temperature
• 1/4 teaspoon yeast, dissolved in a little warm water
• 1/4 cup sugar
• A little rose water and orange blossom water
• A pinch of mahlab
• Walnut filling:
• 500 g chopped walnuts
• 3/4 cup syrup
• 1 tablespoon powdered milk
• A pinch of rose water and orange blossom water
• 1 tablespoon cinnamon
• A proper walnut maamoul mad recipe from a friend and cook on the “What Are We Cooking Today?” site:
• Um Taha Hamwi
• Click on Um Taha’s name to visit her profile on our site and enjoy her recipes.
• For the ashta version of maamoul mad, here is the recipe at the following link: Maamoul Mad with Ashta
• To make maamoul mad with dates, click on the link: Maamoul Mad with Dates

Method

1. Mix the two types of semolina with the sugar and mahlab, then make a small well in the center and add the yeast dissolved in warm water.
2. Mix everything together, then add the butter and rub it in until the semolina absorbs the butter. Gather the dough without kneading to get a cohesive dough.
3. Cover the dough and let it rest for about 4 hours or more.
   Timers: 240 min
4. After the resting time, add a splash of rose water and a splash of orange blossom water and rub them in so the dough absorbs them.
5. Divide the maamoul mad dough into two portions.
6. Line a 30 cm round pan with parchment paper.
7. Roll out half the dough in the pan, then spread the walnut filling over it.
8. Roll out the second portion between two sheets of plastic wrap or on a sheet of parchment paper, then carefully place it over the filling.
9. Cut the maamoul as desired with a knife dipped in water so the dough doesn’t stick.
10. Bake in a hot oven on the middle rack at 180°C until cooked through and golden on the bottom, then turn on the top heat for a few minutes until the dough is done.
11. Serve the walnut maamoul mad once it has cooled.
12. Note: You can use the same dough and prepare a date or ashta filling instead of walnuts.