April 21, 2014 Lebanon Middle East

Maamoul Recipe Review

When I came across the recipe on NoGarlicNoOnions blog, I found it similar to my late mum's one. So I decided to merge both recipes and add my touch which is the clarified butter.
This is the recipe I followed:
For the dough
  • 5 cups semolina
  • 2 cups of ferkha
  • 450g of butter, melted and clarified
  • 1/2 cup orange blossom water
  • 1/2 cup rose water
  • 1/2 teaspoon instant yeast
  • 2 Tablespoons powdered sugar
  • 1/2 teaspoon mahlab
  • 3 maamoul molds (oval for pistachios, circle for walnuts and the one that resembles the sun for dates)
  • Powdered sugar for sprinkling
Walnut Filling
  • 200g walnuts (about 2 cups)
  • 80g of sugar (about 1/4 cup)
  • 1 tablespoon of orange blossom water
Pistachio Filling
  • 200g pistachios (about 2 cups)
  • 80g of sugar (about 1/4 cup)
  • 1 tablespoon of rose water
Date Filling
  • 250g dates paste
  • 1 tablespoon butter, melted
  • 1/2 tsp mahlab
  • Few miskeh grains, crushed
Mix semolina, ferkha and Mahlab. Add warm clarified butter, mix well. Let rest for several hours or overnight, mixing with the palm of your hands periodically.
Warm the rose and blossom water, add to the semolina mixture along with the yeast. Knead well by hand. Dough is now ready to fill and mold.
For easy de-molding, insert the mold in a clean nylon sock and secure without stretching. Easy and neat.
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