Maamoul with Walnuts and Dates

Sami TrabelsiChef

Ingredients

• 3 kilograms semolina
  3 kilogram
• 1 kilogram butter
  1 kilogram
• 1 cup corn oil
  1 cup
• 1 tablespoon yeast
  1 tablespoon
• 1/2 teaspoon mahleb
  0.5 teaspoon
• 1/2 teaspoon mastic, ground
  0.5 teaspoon
• 3 cups rose water, and flower water for the dough
  3 cup
• 1 kilogram walnuts, chopped
  1 kilogram
• 1/2 cup sugar, or honey
  0.5 cup
• 1/4 cup rose water, and flower water
  0.3 cup
• Ground cinnamon powder
  0
• 1 kilogram dates, pitted
  1 kilogram
• 1/2 cup corn oil
  0.5 cup
• 1 teaspoon ground cinnamon
  1 teaspoon
• 1/2 teaspoon nutmeg powder
  0.5 teaspoon

Steps

1. 1

   Mix the semolina with the butter and oil in a bowl, cover, and leave it until the next day.

   Required Tools:

   Mixing Bowl

   1440 min
2. 2

   The next day, start working on the dough by adding the yeast, mastic, and mahleb to the semolina mixture and stir.

3. 3

   Knead the mixture with warm rose water and flower water, let the dough rest for a quarter of an hour, then start working with it.

   15 min
4. 4

   Cut a portion of the dough into small pieces about the size of an egg.

5. 5

   Knead each piece by hand a little, make a hole in the dough with your finger and place the filling inside, shaping it into a pointed ball (for walnut filling) or a round cake with a hole in the center (for date filling), and you can make the center hole using a thin cylindrical wooden spoon.

6. 6

   Place the cakes on trays and after an hour, bake in a medium oven for about 20 minutes or until the cakes are golden brown.

   Required Tools:

   Oven

   Baking Sheet

   20 min
7. 7

   Once cooled, sprinkle with powdered sugar for decoration and serve.

Nutrition Facts

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

Dietary Features & Tags