Date Maamoul

ريم فقوسةCozinheiro

Ingredientes

• 9 cups of flour
  9 cup
• 3 cups of ghee
  3 cup
• 5 tablespoons of powdered milk
  5 tablespoon
• 2 tablespoons of sesame, unroasted
  2 tablespoon
• 2 teaspoons of ground anise
  2 teaspoon
• 2 teaspoons of fennel (dill)
  2 teaspoon
• 1 teaspoon of mahleb
  1 teaspoon
• 1 teaspoon of mastic
  1 teaspoon
• 1 teaspoon of yeast
  1 teaspoon
• 2 cups of water, for kneading
  2 cup
• 1 small cup of rose water
  1 cup
• 1/2 cup of sugar
  0.5 cup
• 3 teaspoons of black seed
  3 teaspoon
• 1 kilogram of dates, ground
  1 kilogram
• 1/2 cup of ghee, small
  0.5 cup

Passos

1. 1

   In a bowl, rub the flour and ghee by hand slightly.

   Utensílios necessários:

   Tigela de mistura

   5 minutos
2. 2

   Add the remaining dry ingredients: sugar, milk, sesame, fennel, anise, mahleb, mastic, and black seed. Add the yeast and water with rose water and mix with fingers only until a crumbly and dry dough forms. Let it rest to rise for 25 minutes.

   Utensílios necessários:

   Tigela de mistura

   25 minutos
3. 3

   Mix the date paste with ghee well.

   5 minutos
4. 4

   Take a small piece of dough and place date paste inside it, shaping it into the desired form, either circles or fingers.

   5 minutos
5. 5

   Place the maamoul circles or fingers on an ungreased tray in a preheated oven at 205 degrees for 9 minutes, then remove and let cool before serving.

   Utensílios necessários:

   Forno

   9 minutos

Fatos nutricionais

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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