Lebanese Maamoul

Raneem Al-MansouriCuisinier

Ingrédients

• 4 cups semolina
  4 cup
• 2 cups flour
  2 cup
• 3/4 cup sugar
  0.8 cup
• 1 tablespoon yeast
  1 tablespoon
• 2 teaspoons mahleb
  2 teaspoon
• 2 cups ghee or butter
  2 cup
• 1/2 cup orange blossom water
  0.5 cup
• 1/2 cup rose water
  0.5 cup
• 400 grams pistachios or walnuts
  400 gram
• 1/4 cup rose water
  0.3 cup
• 1/2 cup powdered sugar
  0.5 cup

Mesures

1. 1

   Mix the dry ingredients in a bowl and melt the ghee until warm. Add the ghee over the dry ingredients and rub with your hands. Add the rose and orange blossom water and knead until combined and soft.

   Matériel requis:

   Bol de mélange

   10 minutes
2. 2

   Let the dough rest for 2 to 3 hours to rise.

   180 minutes
3. 3

   To prepare the filling, add sugar to the crushed pistachios and knead with rose water.

   5 minutes
4. 4

   Shape the dough into balls and flatten in the palm of your hand. Place a tablespoon of filling inside and seal. Place in the maamoul mold and arrange on a tray.

   Matériel requis:

   🍳

   Maamoul Mold

   10 minutes
5. 5

   Once the quantity is finished, place in a preheated oven at 180 degrees for 15 to 20 minutes.

   Matériel requis:

   Four

   20 minutes

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