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| Photo: Maamoul Recipe |
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Maamoul Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Maamoul.
Ingredients – Crust
900 g coarse semolina
150 g fine semolina
550 g good quality butter at room temperature
125 ml rosewater
30 ml orange blossom water
1/2 cup milk (used on the second day)
Ingredients – Fillings
Fillings are tricky to give amounts with, because it depends on how many types you want to make. Use these ratios as a guideline, and make less/more depending on how much you want to make
2 cups dates and 1/2 cup butter combined in food processor
2 cups coarsely ground walnuts and 1/2 cup sugar with 2 tbsp rosewater and 1/2 tsp orange blossom water
2 cups coarsely ground pistachios and 1/2 cup sugar with 2 tbsp rosewater and 1/2 tsp orange blossom water
Try the combinations and adjust the sugar and aromatic waters as you like
Preparation:
Knead the coarse and fine semolina with the butter until incorporated
Gradually add the orange blossom water and the rosewater until all added
Knead for 30 minutes
Rest for 12 hours, kneading it around 3 times in between
Before you start using the dough, you must knead it one last time, this time you wet your hands with the 1/2 cup of milk and kneading until all the milk is used up
Now your dough is ready, create a little ball of dough and make a hole in it, making the sides even
Look at the picture that shows the stages of filling the maamoul. Fill with your desired filling. If you are using dates, they should be formed into individual balls to fill the dough
Close the dough so that the filling is totally covered by dough
Put in the maamoul mold and push firmly but not overly so, otherwise the dough will stick
Put a cutting board and cover with a kitchen towel
Strike the top tip of the mold on the kitchen towel to release the maamoul
Repeat and when you have a tray full, put into an oven that has been preheated to 220 degrees Celsius. It will take around 15 minutes to bake, but what you are after is the slightest coloring. You don’t want it to brown
Remove, cool down and eat when warm or cold
More from the Lebanese Recipes Kitchen:
Mamool, Mamoul, Maamoul, Mamool Cookies
Pistachio Maamoul
Maamool with Dates
Maamool with Walnuts
Kahk
Simple Eid Cookies (ka’ak)
Save and Share Maamoul Recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
|
| Photo: Maamoul Recipe |
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Maamoul Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Maamoul.
Ingredients – Crust
900 g coarse semolina
150 g fine semolina
550 g good quality butter at room temperature
125 ml rosewater
30 ml orange blossom water
1/2 cup milk (used on the second day)
Ingredients – Fillings
Fillings are tricky to give amounts with, because it depends on how many types you want to make. Use these ratios as a guideline, and make less/more depending on how much you want to make
2 cups dates and 1/2 cup butter combined in food processor
2 cups coarsely ground walnuts and 1/2 cup sugar with 2 tbsp rosewater and 1/2 tsp orange blossom water
2 cups coarsely ground pistachios and 1/2 cup sugar with 2 tbsp rosewater and 1/2 tsp orange blossom water
Try the combinations and adjust the sugar and aromatic waters as you like
Preparation:
Knead the coarse and fine semolina with the butter until incorporated
Gradually add the orange blossom water and the rosewater until all added
Knead for 30 minutes
Rest for 12 hours, kneading it around 3 times in between
Before you start using the dough, you must knead it one last time, this time you wet your hands with the 1/2 cup of milk and kneading until all the milk is used up
Now your dough is ready, create a little ball of dough and make a hole in it, making the sides even
Look at the picture that shows the stages of filling the maamoul. Fill with your desired filling. If you are using dates, they should be formed into individual balls to fill the dough
Close the dough so that the filling is totally covered by dough
Put in the maamoul mold and push firmly but not overly so, otherwise the dough will stick
Put a cutting board and cover with a kitchen towel
Strike the top tip of the mold on the kitchen towel to release the maamoul
Repeat and when you have a tray full, put into an oven that has been preheated to 220 degrees Celsius. It will take around 15 minutes to bake, but what you are after is the slightest coloring. You don’t want it to brown
Remove, cool down and eat when warm or cold
More from the Lebanese Recipes Kitchen:
Mamool, Mamoul, Maamoul, Mamool Cookies
Pistachio Maamoul
Maamool with Dates
Maamool with Walnuts
Kahk
Simple Eid Cookies (ka’ak)
Save and Share Maamoul Recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
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