Ingrédients
Farine4 cups- Vegetable butter (margarine), melted200 grams
- Mahlab, ground1 teaspoon
- Fennel (dill), ground1 teaspoon
- Anise, ground1 teaspoon
Cardamome moulue1 teaspoon
Clou de girofle0.5 teaspoon
Poudre à lever1 tablespoon
Lait liquide1 cup
Sucre2 tablespoons- Vegetable butter (margarine)1 tablespoon
Syrup0.3 cup
Eau de fleur d'oranger1 tablespoon
Eau de rose1 tablespoon- Pistachios, finely chopped500 grams
Mesures
- 1
Mix the flour with the ground mahlab, cardamom, anise, and fennel well.
5 minutesMatériel requis:
Bol de mélange - 2
Add the melted butter to the flour mixture and mix with a wooden spoon until well combined.
5 minutesMatériel requis:
Cuillère en bois - 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 minutes - 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 minutesMatériel requis:🍳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 minutes - 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 minutesMatériel requis:
Plaque de cuisson
Four - 7
Place on a serving plate, sprinkle with powdered sugar, and serve.
5 minutes
Faits nutritionnels
Farinepour 100gCardamome mouluepour 100gClou de giroflepour 100gPoudre à leverpour 100gLait liquidepour 100gSucrepour 100gSyruppour 100gEau de fleur d'orangerpour 100gEau de rosepour 100g* 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.