Maamoul Recipe Semolina

The semolina will resemble wet sand. Add the milk and finally the necessary amount of orange blossom water and or rose water to collect and have a homogeneous non-sticky ball of dough.

Semolina Ma Amoul Stuffed Cookies With Dates And Nuts Arabic Dessert Middle Eastern Desserts Desserts

In this recipe I made two version of maamoul cookies.

Maamoul recipe semolina. Measure the oil and set aside. Gather the dough together and then divide the dough into 20 equally-sized balls. Melt the Crisco and then measure.

The first stuffing i. Add the orange blossom water. Take one ball of dough flatten it in the palm of your hand and pinch it into a bowl shape.

Mix 6 pounds of ground dates with 1 stick of unsalted butter 1 teaspoon of rosewater and 1 teaspoon blossom water. Mix together the semolina flour and melted butter. Maamoul cookies are semolina cookies that are usually stuffed with dates or nuts.

To obtain this melting effect so specific to the maamoul recipe the composition of the dough should be balanced between the flour semolina butter on one side and liquid on the other side. Beat again until the mixture is thick and creamy another 3 minutes. It is called Maamoul.

Mix well and cover for 5 hours Add rose water blossom water mahleb and yeast to the dough mix again very well best with hands For the Dates filling. It is very important for the ghee or butter to be melted not softened and hot Rub the butter and oil into the semolina until they are completely absorbed by it. Add the sugar egg orange blossom water and rose water.

Step 1 The day before you plan on making the Maamoul prepare the semolina and oil mixture. In another bowl mix together semolina ghee butter and vegetable oil. Leave this to sit for 10 minutes.

Different wooden moulds. Maamoul Recipe Maamoul cookiesingredients 500g Semolina 150g of Melted Butter 12 Cup of Oil 14 Cup Lukewarm Water 1 Tsp Yeast 1 12 flour 12 c. Pulse until the mixture has the texture of fine sand.

Work clarified butter into the dry ingredients with your fingertips until thoroughly incorporated. In a bowl mix the flour semolina salt sugar yeast and ghee keep mixing with the fingertips until all the ghee is incorporated. Its almost like shortbread cookies.

Mix semolina flour all-purpose flour mahlab and salt together in a large bowl. Place a teaspoon of filling in the center of the dough and bring up the sides and pinch together to seal the filling in. Hello everyone so today I am sharing one of the most famous Easter cookies in the Middle East.

Assembling the Maamoul. Put the yeast 1 tbsp of sugar and ¼ cup of water in a small bowl and mix. Maureen Abood for Taste of Home.

Allow it to come to room temperature. In a stand mixer or using a hand-held mixer beat the butter in a large bowl until its creamy and light about 3 minutes. Chef Kamal demonstrates how to prepare semolina date cookies date walnut and almond a delicious Lebanese cookie recipe featured in his cookbook Classic.

Add the melted butter and mix again very well. Mix the semolina and cream of wheat farina and sugar to obtain a homogenous mixture. If you find the dough is too hard and flakes add a.

Add the milk orange blossom water rose water. Firstly start by making the Maamoul dough. In a bowl place the semolina and add the butterghee and oil to it start with 14 cup of oil with the butter and ghee.

Add the warm water and knead for 2 minutes until you can form a ball. In a large container put the flour very fine semolina icing sugar soft butter yeast mix and sand the dough well. Mix well and leave to rest for a few hours or overnight.

Cover the dough and let it rest for 1 hour at room temperature. To make the dough melt the butter and pour into a food processor with the semolina flour yeast sugar salt.

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