Maamoul with Ashta

Ingredients

• 1 1/2 cups semolina
• 1 1/2 cups fine semolina
• 3/4 cup flour
• 1 1/4 cups melted beef ghee
• 2/3 cup powdered sugar
• 1 small flat teaspoon yeast
• 1 small flat teaspoon mahlab
• 3/4 cup a mixture of rose water and authentic orange blossom water
• A very small amount of water (as needed)
• Ashta filling:
• 2 1/2 cups milk
• 8 tablespoons sugar
• 4 tablespoons cornstarch
• 2 tablespoons orange blossom water
• Maamoul recipe from a friend of the Shou Tabkhin El Yom website:
• Manal Khassouk
• To make Eid maamoul with semolina, click the link: Eid Maamoul with Semolina Recipe

Method

1. Mix the two types of semolina, the flour, and the sifted sugar with the melted ghee using your fingertips, and leave the mixture for about 24 hours.
   Timers: 1440 min
2. After the required time has passed, add the yeast, mahlab, rose water, and orange blossom water and mix without kneading. Add a little water, little by little, if needed, until the dough becomes workable.
3. Prepare the ashta or cream filling by putting the milk in a saucepan with all the ingredients mentioned above and stirring well until it comes to a boil. Then let the mixture cool completely.
4. Flatten a piece of maamoul dough in the palm of your hand and place 1 teaspoon of the milk and starch filling inside it. Close the dough carefully, shape it in the special maamoul mold, then press the mold so the maamoul releases gently into your hand.
5. Bake the maamoul in a preheated oven at 150 degrees until the pieces turn a slightly golden blond color.
6. You can sprinkle powdered sugar over the maamoul as decoration.