Walnut stuffed cookies - maamoul bi joz

Name: Walnut stuffed cookies - maamoul bi joz
Total time: 3600 s
Yield: 60 pieces
Cuisine: American
Ingredients: 2 cups semolina; 1 cup fine semolina, ferkha flour; 1 teaspoon dried yeast, dissolved in 2 tablespoons warm water; 1 cup butter, melted; 2 tablespoons orange blossom water; 2 tablespoons rose water; - For the stuffing:; 1 1/2 cups walnuts, coarsely ground; 1/2 cup sugar; 1 tablespoon orange blossom water; For garnishing:; 1 cup powdered sugar

Cook Lebanese @cook_lebanese_en

Beirut, Lebanon

Semolina-based cookies that are stuffed with a mixture of crushed walnuts, then shaped and decorated either by hand or using a special wooden mold. Maamoul is usually served during religious festivities. A tantalizing smell while baking in the oven!

Cook Lebanese @cook_lebanese_en

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Ingredients

1 hour

60 pieces

2 cupssemolina
1 cupfine semolina, ferkha flour
1 teaspoondried yeast, dissolved in 2 tablespoons warm water
1 cupbutter, melted
2 tablespoonsorange blossom water
2 tablespoonsrose water
- For the stuffing:
1 1/2 cupswalnuts, coarsely ground
1/2 cupsugar
1 tablespoonorange blossom water
For garnishing:
1 cuppowdered sugar

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Steps

1 hour

1

In a bowl, mix the semolina and ferkha flour with the butter. Cover with a kitchen cloth and leave overnight.
2

Add the orange blossom water, rose water and dissolved yeast to the flour and butter mixture. Knead until you get a soft dough.
3

To prepare the stuffing: mix all the ingredients together.
4

Divide the dough into walnut-sized balls. Place the dough ball in the palm of your hand and with your finger make a hole in it. Fill it with 1 to 2 teaspoons of the stuffing, close the dough and roll into a ball.
5

Place the ball into the maamoul mold and pack it well inside it for the dough to take the shape of the mold. To unmold, flip the mold and tap it on the table. The cookie will fall out.
6

Place the maamoul in an oven tray and bake at high temperature for about 15 to 20 min or until they are blushed.
7

Leave aside to cool then sprinkle with powdered sugar and serve.
8

Note: These cookies have a long shelf-life. They can be stored in an airtight container

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Cook Lebanese @cook_lebanese_en

on March 07, 2018 07:04

Beirut, Lebanon

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