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Maamoul of Easter Cooka Beirut13Semolina-based cookies that are stuffed with a mixture of crushed walnuts, then shaped and decorated either by hand or using a special wooden mold. Maamoul is usually served during religious festivities. A tantalizing smell while baking in the oven!5140 135300semolina2 cupsfine semolina1 cupdried yeast1 teaspoonbutter1 cuporange blossom water2 tablespoonsrose water2 tablespoonswalnuts1 1/2 cupssugar1/2 cuporange blossom water1 tablespoonpowdered sugar1 cupTrue1. In a bowl, mix the semolina and ferkha flour with the butter. Cover with a kitchen cloth and leave overnight. 2.
Add the orange blossom water, rose water and dissolved yeast to the flour and butter mixture. Knead until you get a soft dough. 3.
To prepare the stuffing: mix all the ingredients together. 4.
Divide the dough into walnut-sized balls. Place the dough ball in the palm of your hand and with your finger make a hole in it. Fill it with 1 to 2 teaspoons of the stuffing, close the dough and roll into a ball. 5.
Place the ball into the maamoul mold and pack it well inside it for the dough to take the shape of the mold. To unmold, flip the mold and tap it on the table. The cookie will fall out. 6.
Place the maamoul in an oven tray and bake at high temperature for about 15 to 20 min or until they are blushed. 7.
Leave aside to cool then sprinkle with powdered sugar and serve.
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Maamoul of Easter
Semolina-based cookies that are stuffed with a mixture of crushed walnuts, then shaped and decorated either by hand or using a special wooden mold. Maamoul is usually served during religious festivities. A tantalizing smell while baking in the oven!
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ingredients |
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2
cups
semolina
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1
cup
fine semolina,
ferkha flour
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1
teaspoon
dried yeast,
dissolved in 2 tablespoons warm water
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1
cup
butter,
melted
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2
tablespoons
orange blossom water
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2
tablespoons
rose water
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For the stuffing:
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1 1/2
cups
walnuts,
coarsely ground
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1/2
cup
sugar
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1
tablespoon
orange blossom water
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For garnishing:
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1
cup
powdered sugar
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1. In a bowl, mix the semolina and ferkha flour with the butter. Cover with a kitchen cloth and leave overnight. 2.
Add the orange blossom water, rose water and dissolved yeast to the flour and butter mixture. Knead until you get a soft dough. 3.
To prepare the stuffing: mix all the ingredients together. 4.
Divide the dough into walnut-sized balls. Place the dough ball in the palm of your hand and with your finger make a hole in it. Fill it with 1 to 2 teaspoons of the stuffing, close the dough and roll into a ball. 5.
Place the ball into the maamoul mold and pack it well inside it for the dough to take the shape of the mold. To unmold, flip the mold and tap it on the table. The cookie will fall out. 6.
Place the maamoul in an oven tray and bake at high temperature for about 15 to 20 min or until they are blushed. 7.
Leave aside to cool then sprinkle with powdered sugar and serve.
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This recipes makes around 1 kilo of maamoul and to keep them well preserved, store in a plastic container with the lid on. Enjoy!
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Date
21/04/2010 10:32:48
I love Maamoul, i usually prefer wallnut maamoul , and as I remember mom adds more sugar on the top ... but still looks tastyyyy :)
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Number of servings:
40
Amount per serving
Calories:
135
Total fat (g):
8
Saturated fat (g):
3
Cholesterol (mg):
12
Carbohydrates (g):
15
Protein (g):
3
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