preparation: 2 hrs | baking: 10 min per tray | difficulty: ★★★★★

© 2010 Tony El Batal

serving portion:  6 dozens (72 pieces)

ingredients

maamoul dough

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• 1kg coarse semolina

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• 1kg fine semolina (firkha flour)

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• 400 gr butter

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• 1 Tbsp yeast

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• 200gr sugar

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• 1 pinch salt

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• 1 cup rose water

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• 1 cup orange blossom water

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walnut filling

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• 1/2 kg walnut kernels

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• 1 cup sugar

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• 3 Tbsp all purpose flour

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• 50 ml rose water

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• 50 ml orange blossom water

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pistachio filling

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• 1/2 kg pistachio kernels

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• 1 cup sugar

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• 3 Tbsp all purpose flour

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• 50 ml rose water

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• 50 ml orange blossom water

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dates filling

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• 1 kg pitted soft date paste

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• 200 gr butter

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prepare walnut filling

1. Add walnut, sugar, flour, rose water and orange blossom water in a food processor and coarsely ground.

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2. Roll the walnut paste into 2.5 cm sized balls.

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prepare pistachio filling

1. Add pistachio, sugar, flour, rose water and orange blossom water in a food processor and coarsely ground.

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2. Roll the pistachio paste into 2.5 cm sized balls.

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prepare date filling

1. Bain marie the date paste and the butter until well combined and soften; let it cool.

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2. Roll the date paste into 2.5 cm sized balls.

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prepare maamoul dough

1. In a large bowl add both coarse and fine semolina, sugar, salt, rose water and orange blossom water; Mix well all the ingredients and let sit overnight.

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2. The second day add the Tbsp of yeast and let sit for another 2 hours.

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3. Roll the dough into 3 cm sized balls.

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illustrations

balls preparation

maamoul preparation

baking the maamoul

1. Preheat the oven on 140°C.

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2. Bake every tray for 10 min.

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3. Sieve icing sugar over the pistachio and walnut maamoul.

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reference

• Ibtissam Tohmé (mamina)

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