Maamoul
Maamoul is a great desert, you can have it all year round. It is also an Easter tradition.
Beyond chocolate eggs, hens, or rabbits, maamoul is my favorite Easter sweet.
The recipe is very easy, it takes time to knead and to make every single piece of sweet.
In my family we prepare the dough in holy Tuesday, we let it rest until following day and then we make maamoul on holy Wednesday, cook it on holy Thursday after the service and it is absolutely forbidden to take any sweet until Saturday late night after Easter midnight vigile.
My favorite recipe is the following, this is to prepare 16 small sweets
100g of unsalted butter, instead of butter I prefer to use a butter equivalent spread known as rich in Omega 3.
200g of medium semolina
100g of flour
1 table spoon of caster sugar
Soften the butter add semolina, flour and sugar, mix with a wooden spoon, then knead by hands until you have a nice and soft dough. Put into a salad bowl, cover with a transparent film and leave in your fridge overnight.
Next day, take out of the fridge, and leave it to rest for another hour until it gets to room temperature. Add a table spoon of orange blossom water and knead again the dough.
Prepare the stuffing as follows
150g of pistachio nuts
50g f cristal sugar
1 table spoon of orange blossom water
mix until pieces of pistachio nuts are less than 2mm large. Pistachio could be replaced by walnut of almonds.
Another option is to use dates paste as a filling.
Make small balls with the dough, fill with stuffing, you can leave them round of make them in large finger shape, put on your tray and leave it to rest for one hour. You can also decorate with a fork or a knife.
There are also wooden Maamoul shaper sold in some Middle-Easterns shops.
Heat oven at 200°C, and cook for 35 minutes or until lightly brown.
Spread some caster sugar if you want, and when cold you can store in a jar for at least 2 weeks.
Sa7tein
Beyond chocolate eggs, hens, or rabbits, maamoul is my favorite Easter sweet.
The recipe is very easy, it takes time to knead and to make every single piece of sweet.
In my family we prepare the dough in holy Tuesday, we let it rest until following day and then we make maamoul on holy Wednesday, cook it on holy Thursday after the service and it is absolutely forbidden to take any sweet until Saturday late night after Easter midnight vigile.
My favorite recipe is the following, this is to prepare 16 small sweets
100g of unsalted butter, instead of butter I prefer to use a butter equivalent spread known as rich in Omega 3.
200g of medium semolina
100g of flour
1 table spoon of caster sugar
Soften the butter add semolina, flour and sugar, mix with a wooden spoon, then knead by hands until you have a nice and soft dough. Put into a salad bowl, cover with a transparent film and leave in your fridge overnight.
Next day, take out of the fridge, and leave it to rest for another hour until it gets to room temperature. Add a table spoon of orange blossom water and knead again the dough.
Prepare the stuffing as follows
150g of pistachio nuts
50g f cristal sugar
1 table spoon of orange blossom water
mix until pieces of pistachio nuts are less than 2mm large. Pistachio could be replaced by walnut of almonds.
Another option is to use dates paste as a filling.
Make small balls with the dough, fill with stuffing, you can leave them round of make them in large finger shape, put on your tray and leave it to rest for one hour. You can also decorate with a fork or a knife.
There are also wooden Maamoul shaper sold in some Middle-Easterns shops.
Heat oven at 200°C, and cook for 35 minutes or until lightly brown.
Spread some caster sugar if you want, and when cold you can store in a jar for at least 2 weeks.
Sa7tein
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