Maamoul of Easter

Name: Maamoul of Easter
Total time: 1200 s
Yield: 40 servings
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

Cooka Beirut @cook_5061717

Beirut، Lebanon

Semolina-based cookies stuffed with a crushed walnuts mixture and decorated using a special wooden mold.

Cooka Beirut @cook_5061717

Beirut، Lebanon

Semolina-based cookies stuffed with a crushed walnuts mixture and decorated using a special wooden mold.

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Ingredients

20 mins

40 servings

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

20 mins

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.

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Cooka Beirut @cook_5061717

on November 02, 2011 14:13

Beirut، Lebanon

Even though i lived and grew up in Lebanon, i really like Syrian food. This is the food i used to have at home since my mom is Syrian and she's a great cook. Many people think Syrian and Lebanese food are similar, they are not really.My mother cooks some traditional Syrian dishes that you only find in Syrian families. I got some of her recipes, and i really enjoy cooking them from time to time. It always get good reviews…My Moroccan sister-in-law has also taught me some of her recipes that I shared on shahiya; I think it is fun to exchange recipes with others and try new ones.Besides cooking I also enjoy eating :) and living in Beirut helps a lot in this! . Beirut restaurants are the best…. Favorite things to cook: Sayadieh and Lamb and Freeke