Pistachio Maamoul
Zutaten
Grieß2 cup
Mehl2 cup- Butter or Ghee1 cup
Rosenwasser0.3 cup
Orangenblütenwasser0.3 cup
Hefe1 teaspoon- Crushed Pistachios1 cup
Zucker0.5 cup- Rosenwasser2 tablespoon
Puderzucker1 cup
Schritte
- 1
Place the semolina and flour in a bowl, and mix with the butter or ghee. Cover the bowl and let it sit for 6 hours or more for the dough to rise.
360 MinBenötigte Werkzeuge:
Rührschüssel - 2
After the rising time, add the rose water, orange blossom water, and yeast to the semolina and flour mixture. Knead the ingredients well until you get a cohesive and soft dough.
10 MinBenötigte Werkzeuge:Rührschüssel - 3
To prepare the filling, mix all the filling ingredients in a bowl.
5 MinBenötigte Werkzeuge:Rührschüssel - 4
Take a piece of dough the size of a walnut, flatten it in your palm, and place a tablespoon of filling on top. Then fold the edges of the dough over the filling and roll it in your hand to form a small ball.
5 Min - 5
Place the filled dough ball in the maamoul mold and press it well inside to take the shape of the mold. Then tap the edge of the mold to release the maamoul piece and place it on the baking tray. Repeat the process until all the dough is used.
10 MinBenötigte Werkzeuge:🍳Maamoul Mold - 6
When the baking tray is full, place it in the oven at medium heat and bake for 15 to 20 minutes until the maamoul pieces are well baked and their bottoms are golden.
20 MinBenötigte Werkzeuge:
Ofen - 7
Remove the maamoul pieces from the oven and let them cool. When serving, sprinkle with powdered sugar.
10 Min
Nährwertangaben
Grießpro 100gMehlpro 100gRosenwasserpro 100gOrangenblütenwasserpro 100gHefepro 100gZuckerpro 100gRosenwasserpro 100gPuderzuckerpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.