Maamoul Tart

Ingredients

• 300 g coarse semolina
• 200 g fine semolina
• 250 g unsalted butter at room temperature
• 1/4 tsp active yeast dissolved in a little warm water
• 1/4 cup sugar
• 1/2 tsp mahleb (mahleb spice)
• A splash of rosewater
• A splash of orange blossom water
• Qishta (clotted cream), nuts and syrup (qatir/shira) for filling the tart
• Recipe — Maamoul Tart by a cook and friend on Shou Tabkhin Today:
• Um Taha Al-Hamwi
• Click Um Taha’s name to visit her profile on our site and enjoy her recipes.
• For more lovely sweet recipes from Um Taha see: Eid Cookies
• To make clotted cream (qishta) at home see: How to Make Qishta (Video)

Method

1. Combine the two types of semolina with the sugar and mahleb, then make a small well in the center.
2. Place the yeast dissolved in lukewarm water into the well, then mix it with the semolina.
3. Add the butter and rub it in until the semolina absorbs all the butter.
4. Cover the bowl and let the dough rest for about four hours or longer.
5. After the resting time, add a little rose water and orange blossom water and knead them well into the dough.
6. Divide the maamoul dough into tart molds and press so it takes the desired shape.
7. Place the maamoul tart molds into a preheated oven at 200°C until they brown.
8. When the maamoul tarts have cooled to room temperature, put them in the refrigerator for about one hour to firm up.
9. Spoon the qishta (clotted cream) and nuts into each maamoul tart, then drizzle with syrup and serve.
10. Umm Taha Al-Hamawi
11. For more of Umm Taha's lovely sweets recipes, here's this link: Eid al-Adha Cookies
12. To make qishta (qaimar) at home, see this recipe: How to prepare qishta (qaimar) — video