Maamoul Recipe

🧂 Ingredients

• 1 kg Semolina

  fine
• 1½ cups Ghee

  melted
• ½ cup Butter

  melted
• ¼ cup Vegetable Oil
• 1 cup Flour
• 1 cup Powdered Milk
• ¾ tsp Mastic

  ground
• 1 tsp Ginger

  ground
• 1 tsp Baking Powder
• ½ tbsp Yeast
• 1 tsp Sugar

  for yeast
• ¼ cup Water
• ½ cup Sugar
• ½ cup Orange Blossom Water
• ½ cup Rosewater
• 1 kg Date Paste
• 1 tbsp Cinnamon
• ½ tsp Cardamom

Instructions

• 1 In a small bowl mix the yeast, 1 tsp sugar, and ¼ cup water. Set aside.
• 2 In a bowl mix the semolina, ghee, butter, and vegetable oil. Let sit for ten
  minutes.
• 3 Mix the flour, powdered milk, mastic, ginger, and baking powder into the
  semolina mixture.
• 4 Add the yeast mixture, the ½ cup sugar, orange blossom water, and rosewater.
• 5 Knead until a dough forms.
• 6 Cover and place in the refrigerator for 50 minutes.
• 7 Mix the date paste with the cinnamon and cardamom. Add a little hot water if
  necessary to make the date mixture more pliable.
• 8 Preheat oven to 450°F (230°C).
• 9 Make roughly 40 balls out of the dough, and 40 smaller balls of the date
  mixture.
• 10 Press the date mixture into the dough and cover the bottom so the date does not
  show.
• 11 Press dough and date filling into a maamoul mold. (If you do not have one,
  flatten the dough and filling until it resembles a filled cookie.) Place on a
  baking sheet.
• 12 Bake Maamoul until edges are browned, five to ten minutes. 
• 13 Remove from oven when done and cool on the tray before moving the Maamoul to a
  cooling tray.

Nutrition Info