Maamoul with Dates

Name: Maamoul with Dates
Total time: 1800 s
Yield: Serves 8 servings
Ingredients: 2 cups sifted all-purpose flour (about 250 grams); 1 cup very fine semolina (about 160 grams); 1 cup softened butter (not melted) or use 3/4 cup butter and 1/4 cup ghee; 1/4 cup powdered sugar (about 30 grams); 1/4 cup milk (add more or less as needed for the dough); 1/2 teaspoon mahlab; 1/2 teaspoon ground mastic; 1/4 teaspoon baking powder; Pinch salt; Vanilla; 2 tablespoons powdered milk; link

Doaa @dody_woody

Maamoul with Dates

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Ingredients

30 minutes

Serves 8 servings

2 cupssifted all-purpose flour (about 250 grams)
1 cupvery fine semolina (about 160 grams)
1 cupsoftened butter (not melted) or use 3/4 cup butter and 1/4 cup ghee
1/4 cuppowdered sugar (about 30 grams)
1/4 cupmilk (add more or less as needed for the dough)
1/2 teaspoonmahlab
1/2 teaspoonground mastic
1/4 teaspoonbaking powder
Pinchsalt
Vanilla
2 tablespoonspowdered milk
Filling ingredients
link
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Steps

30 minutes

1

First, prepare the filling (see the link) and grind the mahlab.
2

In a bowl, cream together the butter and powdered sugar until light and fluffy.
3

Add the flour, semolina, mahlab, baking powder, ground mastic, salt, and vanilla. Mix well, but do not knead. Rub the mixture together gently, then let the dough rest for 1-2 hours or even overnight if you prefer.
4

Gradually add the milk until the dough comes together and is very soft but not sticky.
5

Cover the dough and let it rest for another 30 minutes.
6

Shape the dough into balls the same size as the date filling balls. Stuff each dough ball with a date ball, seal well, and shape using maamoul molds or a press.
7

Arrange on a nonstick baking sheet and bake at 340°F (170°C) on the middle rack until the bottoms are lightly golden. Turn on the broiler briefly to lightly brown the tops, then let them cool so they don’t crack or break. Enjoy!