Maamoul with Walnut, Date, and Pistachio Filling

اروي المنيفChef

Ingredients

• 2 2/3 kilograms semolina
  2.7 kilogram
• 1100 grams ghee, cow ghee can be used
  1100 gram
• 300 grams flour
  300 gram
• 2 tablespoons sugar
  2 tablespoon
• 1 tablespoon mahleb
  1 tablespoon
• 1/4 teaspoon dry yeast
  0.3 teaspoon
• Rose Water
  0
• Orange blossom water
  0
• 1 1/2 kilograms dates, pitted, equivalent to 3 packets
  1.5 kilogram
• 1/2 cup ground almonds
  0.5 cup
• 5 cups ground pistachios
  5 cup
• 5 cups ground walnuts
  5 cup
• 1 1/2 cups melted butter
  1.5 cup
• 3 1/2 cups sugar
  3.5 cup
• 2 1/2 cups orange blossom water
  2.5 cup
• 1 1/2 cups rose water
  1.5 cup

Steps

1. 1

   To prepare the dough, place the semolina, flour, sugar, and ghee in a bowl and rub them well between your palms, then let the dough soak until the next day.

   Required Tools:

   Mixing Bowl

   10 min
2. 2

   The next day, add the mahleb to the soaked semolina and rub the mixture well, then dissolve the yeast in half a cup of rose water and add it to the dough.

   10 min
3. 3

   Divide the soaked semolina into four portions and moisten with orange blossom and rose water as needed, meaning when no semolina remains on your hands when rubbing, and when this portion is finished, start with the second portion to prevent it from drying out.

   10 min
4. 4

   We have three types of filling, to prepare the first filling: thoroughly clean the ground dates and knead with the melted butter, then add the ground almonds as desired, then shape the filling into small balls according to the size of the maamoul disc, and set aside.

   10 min
5. 5

   To prepare the second filling, in a bowl mix the ground pistachios with 1.75 cups of sugar, 1.5 cups of orange blossom water, half a cup of rose water, and 1 tablespoon of soaked semolina, then set aside.

   10 min
6. 6

   To prepare the third filling, place the walnuts in a bowl, then add the remaining sugar, orange blossom water, and rose water along with 1 tablespoon of soaked semolina, then mix the ingredients well and set aside.

   10 min
7. 7

   To stuff the maamoul, take a portion of the dough the size of a small ball and flatten it in the palm of your hand to make it thin, place 1 tablespoon of any type of filling, and fold the dough from all sides to form a stuffed ball.

   10 min
8. 8

   Place each stuffed ball in the designated maamoul mold and press, then arrange the maamoul pieces on a tray and place them in the oven to bake for 12 to 15 minutes at 200 degrees Celsius.

   Required Tools:

   Oven

   30 min
9. 9

   Once baked, remove the tray from the oven, take out the maamoul pieces, and let them cool before dusting with powdered sugar.

   10 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Rose Waterper 100g

Water100 g

Orange blossom waterper 100g

Water100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags