Semolina Maamoul

Name: Semolina Maamoul
Ingredients: 1.1 lbs (500 grams) medium semolina; 1 cup (250 grams) ghee or clarified butter; 1/2 cup powdered milk; Pinch mahlab spice; 1/4 cup simple syrup; 1/2 cup granulated sugar; 1/4 teaspoon yeast; 1/2 cup mixture of orange blossom water and rose water; Date filling; 1/2 block (about 7 oz/200 grams) pitted dates, ground; Pinch cardamom; 1 tablespoon ghee or clarified butter; Simple syrup flavored with orange blossom water; Pistachio filling; 1 cup (250 grams) shelled pistachios; Simple syrup; 2 tablespoons powdered sugar; 1 tablespoon ghee or clarified butter

حنان الشامي الحمصي @cook_4123546

لبنانية

Semolina Maamoul

حنان الشامي الحمصي @cook_4123546

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Ingredients

1.1 lbs (500 grams)medium semolina
1 cup (250 grams)ghee or clarified butter
1/2 cuppowdered milk
Pinchmahlab spice
1/4 cupsimple syrup
1/2 cupgranulated sugar
1/4 teaspoonyeast
1/2 cupmixture of orange blossom water and rose water
Date filling
1/2 block(about 7 oz/200 grams) pitted dates, ground
Pinchcardamom
1 tablespoonghee or clarified butter
Simple syrup flavored with orange blossom water
Pistachio filling
1 cup (250 grams)shelled pistachios
Simple syrup
2 tablespoonspowdered sugar
1 tablespoonghee or clarified butter

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Steps

1

Remove 3/4 cup of the medium semolina and replace it with 3/4 cup fine semolina. Add the sugar, powdered milk, and mahlab. Heat the ghee and pour it over the semolina mixture. Let the mixture rest overnight.
2

The next day, dissolve 1/4 teaspoon yeast in the orange blossom and rose water mixture. Gradually add this and the simple syrup to the semolina mixture, mixing to form a dough. Let the dough absorb the liquids for 30 minutes. When filling the maamoul, roll the dough thin and use plenty of filling, as thick dough will absorb moisture and make the maamoul hard.
3

For the date filling, mix the ground dates with ghee, cardamom, and simple syrup to form a soft paste.
4

For the pistachio filling, grind the pistachios and mix with simple syrup flavored with orange blossom water. Knead to form a pistachio paste, add the ghee, and shape into small balls.
5

Bake the maamoul in the oven at 400°F (200°C), first with heat from the bottom, then from the top. Dust the pistachio maamoul with powdered sugar after baking.