Have you started making your Ma’amoul yet ✨
Eid is coming in 2 days and that how we celebrate by making these semolina buttery cookies that are filled with date paste, pistachio or walnut. Take your pick
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Ingredients:
3 cups semolina
2 cups farina
2 cups ghee
1 cup flour
1/2 cup powder milk
1/2 cup powder sugar
1/2 tsp. Mastic (ground)
1/2 tsp. Mahleb (ground)
2 tbs. Unsalted butter
1 cup milk (room temperature)
1/2 cup orange blossom water
2 tbs. Thick simple syrup
1/2 tsp. Yeast
Date filling:
Date paste
1 tsp. Anise ( ground)
1 tsp. Fennel (ground)
1/2 tsp. Cinnamon (ground)
2 tbs. Unsalted butter or ghee
Pistachio filling:
2 cups ground pistachio
2 tbs. Powder sugar
1 tbs. Unsalted butter
2 tbs. Rose water
2 tbs. Honey
Walnut filling:
2 cups ground walnuts
2 tbs. Powder sugar
2 tbs. Orange blossom water
1 tbs. Cinnamon ground
1 tbs. Unsalted butter
2 tbs. Honey
-Day 1️⃣ in a large bowl combine the semolina, farina, flour and mix well. Add the ghee and gently rub between your hands so the ghee gets every grain of the semolina farina mixture. Cover and let stand for 24 hours on your kitchen counter top.
Note: I like to check on the mixture about 3 times in between and rub again between my hand so there’s no lumps. That will insure a smooth cookie that won’t break
-Day 2️⃣ make your filling and set aside. Roll the date paste into 12 grams balls you will have a much smoother process especially if you’re working alone
-uncover the semolina farina mixture, add the flour, powder milk, powder sugar, mastic and mahleb. Work all the dry ingredients into the mixture before adding the wet ingredients
-to the milk add the yeast, orange blossom water, thick syrup and whisk. Now add to the semolina farina mixture
-start working the dough by gathering and gently folding. Don’t over work the dough! It will feel wet and sticky, cover and let rest for 1 hour before starting to work with it
-after one hour the liquid will be absorbed and you will have the best dough to work with
-roll the dough into 14 gram balls, start filling and shaping weather you’re using wooden molds (classic) or the new plastic ones or making your own impressions by using munkash. The main thing is to finish all your shaping before baking! Place the cookies on baking sheets making sure not to over crowd
-preheat oven to 400 F. Bake for 8-10 minutes on the bottom shelf to get a slight color then pop under the broiler for a golden glow
-let cool before sprinkling with powdered sugar. Enjoy!
Note :
If you’re using the Ma’amoul press roll the balls of Ma’amoul in semolina for easy release and no sticking.
you can freeze the Ma’amoul for up to 2 months in an airtight container just don’t sprinkle with sugar. To serve take out of the freezer, let it come to room temperature and warm slightly in the oven or microwave
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Негізгі бет Ma’amoul Al Eid ~ معمول العيد the best Ma’amoul you will ever taste
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