Print Options:

Pistachio Maamoul (Maamoul Bi Fistok)

Yields10 ServingsPrep Time1 hrCook Time15 minsTotal Time1 hr 15 mins

Pistachio maamoul is a Middle Eastern cookie served during many occasions including Eid, christmas and easter holidays.

 4 1/2 cups semolina
 3/4 cup melted butter
 3/4 cup melted vegetable ghee
 1/2 cup powdered sugar
 1/2 tsp nutmeg
 1/2 tsp mahlab
 1/2 tsp active dry yeast
 3 tbsp rose water
 3 tbsp blossom water
To prepare the filling:
 0.5 lbs (250 grams) ground pistachio
 1 tsp blossom water
 1 tbsp rose water
 7 oz sweetened condensed milk
To serve:
 1.8 oz (50 grams) powdered sugar
1

Mix semolina, butter, ghee, nutmeg, mahlab and yeast.

2

Knead the ingredients well with your hands until all are infused together.

3

Cover the dough and set aside for about 5 hours.

4

To prepare the filling, mix the rose water and blossom water in a bowl with sweetened condensed milk and ground pistachios. Place the mixture in the refrigerator for an hour.

5

Add blossom water and rose water to the dough mixture and knead the ingredients with your hands until you have a soft dough.

6

Divide the dough into equal small balls roughly to the size of an apricot. 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.

7

Press the stuffed dough into a wooden maamoul mold to form a pattern on the upper side of the dough. Gently tap the mold on a counter top, converting it and the maamoul will come out.

8

Lightly grease a cookie sheet or line it with parchment paper.

9

Place maamoul on the cookie sheet and keep the maamoul about 1 inch apart.

10

Bake at 355 F (180 ° C) for about 15 minutes or until a golden color but not browned.

11

Remove from the oven and let it cool down.

12

Dust the maamoul with powdered sugar. Absolutely amazing. Serve.

Nutrition Facts

Servings 10