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
- Add walnut, sugar, flour, rose water and orange blossom water in a food processor and coarsely ground.
- Roll the walnut paste into 2.5 cm sized balls.
prepare pistachio filling
- Add pistachio, sugar, flour, rose water and orange blossom water in a food processor and coarsely ground.
- Roll the pistachio paste into 2.5 cm sized balls.
prepare date filling
- Bain marie the date paste and the butter until well combined and soften; let it cool.
- Roll the date paste into 2.5 cm sized balls.
prepare maamoul dough
- 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.
- The second day add the Tbsp of yeast and let sit for another 2 hours.
- Roll the dough into 3 cm sized balls.
illustrations
balls preparation
maamoul preparation
baking the maamoul
- Preheat the oven on 140°C.
- Bake every tray for 10 min.
- Sieve icing sugar over the pistachio and walnut maamoul.
reference
- Ibtissam Tohmé (mamina)
-
