Luxury Maamoul

Mariam Al-MansouriCuisinier

Ingrédients

• 1 kilogram fine semolina
  1 kilogram
• 2 cups melted ghee
  2 cup
• 2 tablespoons sugar
  2 tablespoon
• 1 tablespoon yeast
  1 tablespoon
• 2 teaspoons liquid vanilla
  2 teaspoon
• A pinch of salt
  0
• 1/2 teaspoon mahleb
  0.5 teaspoon
• 1/2 teaspoon nutmeg
  0.5 teaspoon
• 1/4 cup warm water, to activate the yeast
  0.3 cup
• Yogurt for kneading the dough according to the type of semolina
  0
• Nuts I used walnut, pistachio, and date fillings
  0

Mesures

1. 1

   Rub the semolina with the ghee well a day before.

   Matériel requis:

   Bol de mélange

   1440 minutes
2. 2

   The next day, add the spices and vanilla to the semolina and mix.

   Matériel requis:

   Bol de mélange
3. 3

   In a cup, place the warm water with sugar and yeast, cover, and let it sit for five to ten minutes to activate, then add it to the semolina and mix.

   Matériel requis:

   Tasse

   10 minutes
4. 4

   Gradually add the yogurt (one or two tablespoons at a time) and knead until you get a smooth and soft dough that does not stick to your hands and is easy to shape.

5. 5

   Date filling: For each kilogram of date paste, mix it with four tablespoons of vegetable oil or butter and two teaspoons of ground cardamom, and shape it into circles smaller than the mold size.

6. 6

   Pistachio filling: For every 200 grams of pistachios, add two tablespoons of rose water and three tablespoons of sugar.

7. 7

   Walnut filling: For every 500 grams of crushed walnuts, add one tablespoon of rose water, one or two tablespoons of sugar, and 1/2 teaspoon of cinnamon.

8. 8

   Arrange the maamoul in trays lined with parchment paper and place in the preheated oven at 350°F.

   Matériel requis:

   🍳

   Trays

   Four
9. 9

   Let it cool completely, then store in containers lined with plastic bags.

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques