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Maamoul Madd with Ashta (Cream)
Total time70 min
Prep30 min
Cook40 min
Yield8 servings
DifficultyExpert
ReviewsNo ratings yet
Desserts

ChefAlisar Rajab

Maamoul Madd with Ashta (Cream)

Maamoul Madd with ashta is one of the most delicious Arabic sweets loved by kids and adults alike. Try it and leave your comments. This recipe also includes a link to a lemon-blossom substitute for decoration.

Maamoul Madd with Ashta — one of the most delicious Arabic sweets

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8 servings

Ingredients

Start here, then move straight into the method.

  • 1 1/2 cups coarse semolina
  • 1 1/2 cups fine semolina
  • 1 1/2 cups ghee (or 1 cup ghee + 1/2 cup butter)
  • 3/4 cup sugar
  • 1 medium tablespoon yeast
  • 1 teaspoon baking soda
  • 3 tablespoons powdered milk
  • 4 tablespoons rose water
  • 4 tablespoons orange blossom water
  • Ashta (Cream)
  • 7 cups water
  • 3 cups powdered milk
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 cup sugar
  • 2 tablespoons orange blossom water
  • From the Arab kitchen, try the best kunafa at the link: Kunafa with Mozzarella Cheese
  • To make the lemon-blossom substitute Alisar uses to decorate the maamoul madd with ashta, see the link: Lemon blossom substitute for decorating Arabic sweets

Method

Follow the cooking sequence without leaving the page.

  1. Mix the dry ingredients. Add the ghee and rub well, then add the orange blossom water and rose water and knead into a dough.
  2. Let the dough rest for about two hours so the semolina absorbs the ghee.
  3. After that time divide the dough into two equal parts. Line a Pyrex dish with plastic wrap and spread the first half of the dough over it.
  4. Lift the dough from the Pyrex using the plastic wrap and set it aside.
  5. Spread the second half of the dough on the Pyrex (or the same dish used for the first layer).
  6. Evenly spread the ashta over this layer and leave it a little so the surface dries and forms a thin crust — this makes it easier to roll the top dough layer over it.
  7. Flip the dough you set aside (with the plastic wrap) over the ashta, pressing lightly to level the surface.
  8. Remove the plastic wrap carefully, then place the Pyrex or dish in a hot oven so the bottom of the dough turns golden. Turn on the top heating as well so the top colors.
  9. Let the maamoul madd with ashta cool completely before slicing.
  10. Decorate the maamoul madd with lemon blossom or the substitute and serve.
  11. Mix all the ingredients except the orange blossom water while cold, then put the pot on the stove and stir continuously.
  12. After it comes to a boil let the cream thicken, then add the orange blossom water, stir, and remove from the heat.

Recipe tags

DessertsLevantVegetarianGluten freeNut freeEgg freeExpertLong cookBakedDessert

Notes and serving ideas

  • Kunafa with Mozzarella Cheese
  • Lemon blossom substitute for decorating Arabic sweets

Chef

Alisar Rajab

They say necessity is the mother of invention! While living in an African country for a time, Alisar learned to make all the family-favorite dishes that aren’t available in shops, mastering those recipes in her own kitchen. She always gifts every visitor a homemade plate — a present from the heart, not just a duty.

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