Luxury Maamoul

Mariam Al-MansouriKokk

Ingredienser

• 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

Trinn

1. 1

   Rub the semolina with the ghee well a day before.

   Nødvendig utstyr:

   Blandeskål

   1440 min
2. 2

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

   Nødvendig utstyr:

   Blandeskål
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.

   Nødvendig utstyr:

   Kopp

   10 min
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.

   Nødvendig utstyr:

   🍳

   Trays

   Ovn
9. 9

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

Ernæringsfakta

* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.

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