Maamoul Cookies With Walnuts

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Authorbaidoone
RatingDifficultyAdvanced

Learn how to make delicious Middle Eastern Maamoul cookies wih walnuts like a pro. Serve during religious holidays such as Eid, Easter or Christmas.

Yields30 Servings
Prep Time1 hrCook Time15 minsTotal Time1 hr 15 mins

For the filling:
 11 oz (300 grams) walnut, finely chopped
 1/2 cup powdered sugar
 3 tbsp rose water
For the dough:
 3.3 lbs (1.5 kg) fine semolina
 3 cups flour
 1.1 lb (500 grams) ghee, melted
 1/2 cup blossom water
 1/2 cup rose water
 1/2 cup powdered sugar
 2 tbsp yeast
 1/2 cup warm water
 1 cup water (normal)
 1 tsp mahlab
To Serve:
 Powdered sugar

1

In a large bowl, mix semolina, sugar, flour and mahalab.

2

Add the ghee to the mixture and rub the semolina with ghee between the hands.

3

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.

4

Melt the yeast with warm water and leave it for 15 minutes, then sprinkle the water and yeast on the semolina mixture.

5

Add water, rub the mixture with the palm for 10 minutes, and leave it covered for another hour.

6

Mix the mixture, then cut the dough into balls according to the size of the mold.

7

Mix the nuts with rose water and sugar in a dish.

8

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.

9

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.

10

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

For the filling:
 11 oz (300 grams) walnut, finely chopped
 1/2 cup powdered sugar
 3 tbsp rose water
For the dough:
 3.3 lbs (1.5 kg) fine semolina
 3 cups flour
 1.1 lb (500 grams) ghee, melted
 1/2 cup blossom water
 1/2 cup rose water
 1/2 cup powdered sugar
 2 tbsp yeast
 1/2 cup warm water
 1 cup water (normal)
 1 tsp mahlab
To Serve:
 Powdered sugar

Directions

1

In a large bowl, mix semolina, sugar, flour and mahalab.

2

Add the ghee to the mixture and rub the semolina with ghee between the hands.

3

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.

4

Melt the yeast with warm water and leave it for 15 minutes, then sprinkle the water and yeast on the semolina mixture.

5

Add water, rub the mixture with the palm for 10 minutes, and leave it covered for another hour.

6

Mix the mixture, then cut the dough into balls according to the size of the mold.

7

Mix the nuts with rose water and sugar in a dish.

8

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.

9

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.

10

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.

Maamoul Cookies With Walnuts

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