Ingredients:

2 cups coarse semolina

2 cups all-purpose flour

2 tablespoons granulated sugar

1 1/2 cups ghee

1 teaspoon ground mahlab

1 tablespoon powdered milk

2 tablespoons warm water

1 tablespoon rose water

1 tablespoon orange blossom water

Filling:

1 cup pistachios or walnuts or dates

How to make the dough:

Pour the coarse semolina into a large bowl and add the all-purpose flour and sugar; mix well...

Melt the ghee in a small pan, then add it to the semolina. Rub the semolina with the ghee until it soaks up all the melted fat and blends fully.

Cover the bowl with a cloth or plastic wrap and let the dough rest overnight.

After resting overnight, add the mahlab and powdered milk...

Gradually add the rose water and orange blossom water while kneading until the dough is cohesive and not sticky.

Shape the dough into small balls, fill each with a bit of filling, and press into the traditional maamoul mold to take its shape.

Place the maamoul on a baking sheet and bake in a preheated oven until lightly golden on top, then flip to finish evenly.

This distinctive semolina maamoul recipe comes from a friend and a chef on Shou Tabkhin Today:

Click on Rana to visit her profile on our site and see all her delightful recipes

#recipes #recipe #maamoul #maamoul_with_semolina #shou_tabkhine_today

For Eid or any special occasion, try these delicious date and walnut maamoul fingers.

How to Make Semolina Maamoul

Prep checklist