AuthorbaidooneLearn how to make delicious Middle Eastern Maamoul cookies wih walnuts like a pro. Serve during religious holidays such as Eid, Easter or Christmas.
In a large bowl, mix semolina, sugar, flour and mahalab.
Add the ghee to the mixture and rub the semolina with ghee between the hands.
Spread rose water and blossom on the semolina mixture and mix it with the tips of fingers without kneading, then cover the bowl and put aside for a full night.
Melt the yeast with warm water and leave it for 15 minutes, then sprinkle the water and yeast on the semolina mixture.
Add water, rub the mixture with the palm for 10 minutes, and leave it covered for another hour.
Mix the mixture, then cut the dough into balls according to the size of the mold.
Mix the nuts with rose water and sugar in a dish.
Place the dough in the palm of the hand. Use your finger to make a hole in the center of each ball, then place a teaspoonful of filling inside each hole. Close carefully to form a ball. Press the stuffed dough into a wooden maamoul mold to form a pattern on the upper side of the dough. Gently Slam the wooden mold's edge on a cutting board a couple of times until the molded maamoul drops out of it.
Lightly grease a cookie sheet or line it with parchment paper. Place maamoul on the cookie sheet and keep the maamoul about 1 inch apart. let it rest for an hour.
Bake at 355 F (180 ° C) in the preheated oven for 12-15 minutes or until light golden. Allow to cool and dust with powdered sugar, to serve.
Ingredients
Directions
In a large bowl, mix semolina, sugar, flour and mahalab.
Add the ghee to the mixture and rub the semolina with ghee between the hands.
Spread rose water and blossom on the semolina mixture and mix it with the tips of fingers without kneading, then cover the bowl and put aside for a full night.
Melt the yeast with warm water and leave it for 15 minutes, then sprinkle the water and yeast on the semolina mixture.
Add water, rub the mixture with the palm for 10 minutes, and leave it covered for another hour.
Mix the mixture, then cut the dough into balls according to the size of the mold.
Mix the nuts with rose water and sugar in a dish.
Place the dough in the palm of the hand. Use your finger to make a hole in the center of each ball, then place a teaspoonful of filling inside each hole. Close carefully to form a ball. Press the stuffed dough into a wooden maamoul mold to form a pattern on the upper side of the dough. Gently Slam the wooden mold's edge on a cutting board a couple of times until the molded maamoul drops out of it.
Lightly grease a cookie sheet or line it with parchment paper. Place maamoul on the cookie sheet and keep the maamoul about 1 inch apart. let it rest for an hour.
Bake at 355 F (180 ° C) in the preheated oven for 12-15 minutes or until light golden. Allow to cool and dust with powdered sugar, to serve.