Mamoul Maad with Ashta

Ingredients

• Ingredients for the dough:
• Mamoul Maad with Ashta: 1 cup coarse semolina
• 1 cup fine semolina (very fine semolina flour, locally called "tahīn farkha")
• 1 cup ghee (clarified butter)
• Mamoul Maad with Ashta — Ingredients: 1/2 cup sugar.
• 1 teaspoon ground mahlab
• Mamoul Maad with Ashta — Ingredients: 1 teaspoon yeast
• 1 teaspoon baking soda
• 2 tablespoons powdered milk
• 3 tablespoons orange blossom water
• Mamoul Maad with Ashta: 3 tablespoons rose water
• A very small amount of water (a splash) — if the semolina needs it.
• Ingredients for the filling:
• 3 cups of water
• Mamoul Maad with Ashta: 400 grams of sweetened condensed milk
• 3/4 cup flour or cornstarch (starch)
• 2 tablespoons orange blossom water
• Peel away the layer of paper from the dough, carefully flip the dough over the filling and press gently.
• If there is excess dough around the edges, trim it away.
• Mamoul Maad with Ashta — This recipe for Mamoul Maad with Ashta is from the lady.
• Note: The longer you let the dough rest, the better. Ideally, let the mamoul dough rest well for about 4 hours before rolling it out in the pan and baking it, because it will stretch better that way.
• To prepare Eid maamoul with semolina, click the link: "How to Make Eid Maamoul with Semolina".

Method

1. Place the coarse and fine semolina in a deep bowl. Add the ghee, mahlab, yeast, and orange blossom water... Mix the ingredients well... Cover the dough and set it aside for at least one hour.
2. After the required time, place half of the dough in a round baking pan (28 cm)... Spread the dough evenly over the pan...
3. Prepare the filling earlier while waiting for the dough to rise. Mix the water, milk, and cornstarch, then place the mixture in a saucepan over the heat, stirring constantly... When the mixture thickens and becomes dense, add the orange blossom water and continue stirring.
4. Let the filling cool completely to room temperature before using it... Spread it evenly over the dough in the pan...
5. Place the remaining dough between two sheets of plastic wrap, with one sheet underneath and one on top, and the dough in the middle. Roll it out with a rolling pin or your hands until you have a layer the same size as the pan.
6. Remove one layer of the plastic wrap from the dough, then carefully turn the dough over the filling and press gently.
7. If there is extra dough around the edges, it can be removed.
8. Place the pan in a preheated oven at 200 degrees for 25 to 30 minutes, until golden brown (watch it closely, as the timing depends on the strength of the oven).
   Timers: 30 min
9. Let the mamoul maad cool to room temperature before slicing and serving.
10. This recipe for mamoul maad with ashta is from Mrs.
11. Rana Bazzi
12. Note: The longer the dough rests, the better. Ideally, let the mamoul dough rest for a good 4 hours before spreading it in the pan and baking, as it will spread better this way.
    Timers: 240 min
13. For maamoul made with semolina, click the link: How to Make Eid Maamoul with Semolina