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Maamoul
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A picture of Maamoul.

Maamoul

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

# Global cuisine Lebanese Maamoul
11/7/18
Ma'amoul is an ancient Arab dessert filled pastry or cookie made with dates, pistachios or nuts ... Maamoul is usually made a few days before Eid, then stored to be served with Arabic coffee and chocolate.
Main ingredients: Semolina, dates, pistachios or walnuts
Region or state: Jordan, Lebanon, Palestine, Syria and throughout the Arab world

# Global cuisine Lebanese Maamoul
11/7/18
Ma'amoul is an ancient Arab dessert filled pastry or cookie made with dates, pistachios or nuts ... Maamoul is usually made a few days before Eid, then stored to be served with Arabic coffee and chocolate.
Main ingredients: Semolina, dates, pistachios or walnuts
Region or state: Jordan, Lebanon, Palestine, Syria and throughout the Arab world

Read more

Maamoul

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

# Global cuisine Lebanese Maamoul
11/7/18
Ma'amoul is an ancient Arab dessert filled pastry or cookie made with dates, pistachios or nuts ... Maamoul is usually made a few days before Eid, then stored to be served with Arabic coffee and chocolate.
Main ingredients: Semolina, dates, pistachios or walnuts
Region or state: Jordan, Lebanon, Palestine, Syria and throughout the Arab world

# Global cuisine Lebanese Maamoul
11/7/18
Ma'amoul is an ancient Arab dessert filled pastry or cookie made with dates, pistachios or nuts ... Maamoul is usually made a few days before Eid, then stored to be served with Arabic coffee and chocolate.
Main ingredients: Semolina, dates, pistachios or walnuts
Region or state: Jordan, Lebanon, Palestine, Syria and throughout the Arab world

Read more
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Ingredients

  • 250 gramsemolina
  • 75 gmbutter
  • 1/4 cupoil
  • 3/4 cupflour
  • 1/4 cupmilk powder
  • 1/2 cuppowdered sugar
  • Nutmeg or mahlab
  • 1/2 teaspoonbaking powder
  • Pinchsalt
  • 1/4 cupMilk
  • 1 teaspoonsugar
  • 1/4 glasswater
  • Few drops of Vanilla essence
  • 1/4 cuprose water
  • 1 tablespoonyeast
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Steps

  1. 1

    250 gram semolina
    75 gm butter
    1/4 cup oil
    Mix the above and leave it overnight. Semolina will swell up

    A picture of step 1 of Maamoul.
  2. 2

    Next day add 3/4 cup flour
    1/4 cup milk powder
    1/2 cup powdered sugar
    Nutmeg or mahlab
    1/2 teaspoon baking powder
    Pinch of salt
    Milk 1/4cup
    Vanilla essence

    A picture of step 2 of Maamoul.
  3. 3

    In a bowl put
    Sugar 1 teaspoon
    Add 1/4 glass water
    Yeast 1 tablespoon wait till its fluffy
    1/4 cup rose water
    Mix all and cover and leave for one hour

  4. 4

    In a mixture make 250 grams dates paste add 1 tablespoon oil and knead
    Make 125 grams of pistachio balls with 3 tablespoon sugar n 2 tablespoon water
    Make 100 grams walnut balls with 3 tablespoon sugar, 1 teaspoon cinnamon and 2 tablespoon water
    Make balls of dough, date paste, pistachio and walnut

    A picture of step 4 of Maamoul.
  5. 5

    A picture of step 5 of Maamoul.
  6. 6

    Take a ball and tape it in your palm and insert filling ball and press it in the mould. Repeat for all.

    A picture of step 6 of Maamoul.
  7. 7

    A picture of step 7 of Maamoul.
  8. 8

    A picture of step 8 of Maamoul.
  9. 9

    Preheat oven at 180 degrees and bake Maamaul for 12 to 15 minutes or until golden brown.

    A picture of step 9 of Maamoul.
  10. 10

    A picture of step 10 of Maamoul.
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Rekha Bapodra
Rekha Bapodra @rekhascooking
on July 11, 2018 14:47
Wilby, England, United Kingdom
Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.
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Comments (2)

Umluqs
Umluqs @umluqs
May 01, 2022 09:06
MashaAllah the cooking method (the way you organised and wrote it and the pic demo)and ingredients I really appreciate .thnx 4 sharing sounds great wud lov to try esp for ramadhaan or eid and maybe plate sharing too alhamdulillah!!!
May I ask please ..is this texture similar to short crust pastry..
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