Maamoul - المعمول

Maamoul dough

The first day :

• Pour 2 cups coarse semolina

• Pour 2 cups fine semolina (Farkha)

• Pour 2 tablespoons caster sugar

•Mix all the dry ingredients together

• Melt 200g Plein Soleil butter

• Add the butter over the dry materials

• We rub the ingredients thouroughly.

• Cover the dough with sticky paper and leave it in the fridge to rest for 24 hours

The second day :

• Pour 1 teaspoon mahlab on the dough

• Pour ½ teaspoon ground mastika on the dough

• Pour 2 tablespoons of powdered milk on the dough

• Mix it well For kneading

• Dissolve instant yeast in tepid water & pour it on the dough

• Pour ¼ cup blossom water

• Pour ¼ cup rose water

• Knead well until you get a soft and cohesive dough

• Leave the dough to rest for half an hour Baking

• Place the maamoul kernels on a tray

• Preheat oven to° 180 C then bake for 15 minutes

• Sprinkle the fine sugar on it while it is hot and leave it to cool

Dates filling :

• Date without seeds

• 2 teaspoons rose water

• 1 teaspoon ground anise

• 1 teaspoon ground cinnamon

• mix all the ingredients until you get a cohesive mixture

Walnut filling :

• 200 g chopped walnuts

• 80 g caster sugar

• 1 tablespoon soft cinnamon

• 1 tablespoon orange blossom water

• Mix all ingredients

Pistachio filling :

• 200 g chopped pistachios

• 80 g caster sugar

• 1 tablespoon orange blossom water

• Mix all ingredients