Recipes Tagged ‘pistachio’

halawa

Tuesday, January 18th, 2011 | 5 Comments

I am almost sure that most of the Lebanese have a halawa box in their cupboards. When you are craving for sweet, nothing is better than halawa with Lebanese pita. Thanks to Karim El-Khazen iPhone’s app, I knew that this recipe can be easily done at home!

preparation: 15min | refrigerate: 24 hours | difficulty:

© 2011 Tony El Batal

serving portion: 40 to 50 pieces

ingredients

  • 1 1/2 cup tahini

  • 1/2 cup unsalted pistachio nuts, toasted

  • 1 cup sugar

  • 1/2 cup water

  • 2 Tbsp sugar

directions

  1. Beat the tahini in a bowl until smooth; set aside.

  2. In the meantime, combine the sugar and water in a pan and bring to a boil. Continue boiling until the mixture reaches 125°C, then add the pistachio and stir to combine.

  3. Take the pan off the heat and gradually beat the syrup mixture into the tahini, whisking constantly. Continue beating until the mixture begins to set then press the mixture into the base of an oiled cake tin lined with greaseproof paper; Place in the refrigerator and leave to set for 24 hours.

  4. Remove from the refrigerator, take out of the tin and cut into small squares of approx. 2 cm width with a sharp knife whilst still cold.

reference

maamoul

Saturday, April 3rd, 2010 | No Comments

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


© 2010 Tony El Batal

serving portion:  6 dozens (72 pieces)

ingredients

maamoul dough

  • 1kg coarse semolina

  • 1kg fine semolina (firkha flour)

  • 400 gr butter

  • 1 Tbsp yeast

  • 200gr sugar

  • 1 pinch salt

  • 1 cup rose water

  • 1 cup orange blossom water

walnut filling

  • 1/2 kg walnut kernels

  • 1 cup sugar

  • 3 Tbsp all purpose flour

  • 50 ml rose water

  • 50 ml orange blossom water

pistachio filling

  • 1/2 kg pistachio kernels

  • 1 cup sugar

  • 3 Tbsp all purpose flour

  • 50 ml rose water

  • 50 ml orange blossom water

dates filling

  • 1 kg pitted soft date paste

  • 200 gr butter

prepare walnut filling

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

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

prepare pistachio filling

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

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

prepare date filling

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

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

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.

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

  3. Roll the dough into 3 cm sized balls.

illustrations

balls preparation

maamoul preparation

baking the maamoul

  1. Preheat the oven on 140°C.

  2. Bake every tray for 10 min.

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

reference

  • Ibtissam Tohmé (mamina)