Ingredients
Flour4 cups- Vegetable butter (margarine), melted200 grams
- Mahlab, ground1 teaspoon
- Fennel (dill), ground1 teaspoon
- Anise, ground1 teaspoon
Ground Cardamom1 teaspoon
Clove0.5 teaspoon
Baking Powder1 tablespoon
Liquid milk1 cup
Sugar2 tablespoons- Vegetable butter (margarine)1 tablespoon
Sharbat0.3 cup
Orange blossom water1 tablespoon
Rose Water1 tablespoon- Pistachios, finely chopped500 grams
Steps
- 1
Mix the flour with the ground mahlab, cardamom, anise, and fennel well.
5 minRequired Tools:
Mixing Bowl - 2
Add the melted butter to the flour mixture and mix with a wooden spoon until well combined.
5 minRequired Tools:
Wooden Spoon - 3
Dissolve the sugar and baking powder in the milk well, then add to the flour and do not over-knead. Cover the dough with a plastic bag and place it in a warm place to rest for a full hour.
60 min - 4
To prepare the filling, in a deep bowl, place the pistachios, then add the syrup, rose water, orange blossom water, and melted butter. Mix well and set aside.
5 minRequired Tools:🍳Deep Bowl - 5
Form the dough into balls the size of walnuts, make a hole in the center of each ball, add the pistachio filling using a teaspoon, close it, and place it inside the maamoul mold. Repeat the process.
10 min - 6
In a non-stick baking sheet, place the maamoul balls in a preheated oven and leave them to bake until they are cooked and browned from the bottom, then brown from the top until they turn golden.
10 minRequired Tools:
Baking Sheet
Oven - 7
Place on a serving plate, sprinkle with powdered sugar, and serve.
5 min
Nutrition Facts
Flourper 100gGround Cardamomper 100gCloveper 100gBaking Powderper 100gLiquid milkper 100gSugarper 100gSharbatper 100gOrange blossom waterper 100gRose Waterper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.