Eid Maamoul

Omar Al-ZaabiKok

Ingredienser

• 3 cups fine semolina
  3 cup
• 1/2 cup flour
  0.5 cup
• 1 cup soft butter
  1 cup
• 2 tablespoons powdered milk
  2 tablespoon
• 2/3 cup lukewarm water
  0.7 cup
• 1 teaspoon yeast
  1 teaspoon
• 2 teaspoons ground mahleb
  2 teaspoon
• 1 tablespoon sugar
  1 tablespoon
• A pinch of salt
  1 pinch
• 1/2 kilogram ground dates
  0.5 kilogram
• 3 tablespoons ghee
  3 tablespoon
• 1 tablespoon finely ground cardamom
  1 tablespoon
• 1 tablespoon ground cinnamon
  1 tablespoon
• Ristet sesam
  1
• 1/2 kilogram crushed walnuts or pistachios
  0.5 kilogram
• 1 tablespoon rose water
  1 tablespoon
• Syrup
  1
• Powdered sugar for decoration
  1

Trin

1. 1

   To prepare the dough, mix all the ingredients except for the water, try to rub or knead the semolina with the butter and let it rest for 6 hours.

   Nødvendigt udstyr:

   Blandeskål

   Si

   360 min
2. 2

   Then add the water, knead the dough until it is soft and does not stick to your hands, and form medium-sized balls.

   5 min
3. 3

   To prepare the date filling, heat the ghee over the fire just to melt it, add the remaining filling ingredients and mix them together to form small balls.

   5 min
4. 4

   For the nut filling, mix all the ingredients together, gradually add the syrup, not too much at once, until the filling holds together.

   5 min
5. 5

   To fill, stuff the dough balls with dates or nuts, place them in the mold and press, then remove and arrange the maamoul on an ungreased tray.

   5 min
6. 6

   Bake them in the oven at 180°C for 10 minutes, until the maamoul is golden on the bottom, remove from the oven, let cool slightly on a wire rack, and dust the top with powdered sugar.

   Nødvendigt udstyr:

   Ovn

   10 min

Ernæringsfakta

Ingrediensers næringsindhold (pr. 100g)

Ristet sesampr. 100g

Energi573 kcal

Protein17 g

Total fedt49 g

Kulhydrat23 g

Kostfibre11 g

Sukkerarter i alt0.3 g

Syruppr. 100g

Energi150 kcal

Kulhydrat38 g

Sukkerarter i alt35 g

* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.

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