Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup semolina
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup milk
- 1/4 cup rose water
- 1/2 tsp active dry yeast
- 1/4 tsp salt
- 1 cup ground almonds
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, melted
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
Special equipment needed:
- Maamoul mold (can be found at Middle Eastern grocery stores or online)
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, semolina, powdered sugar, yeast, and salt. Mix well.
2. Add the melted butter, milk, and rose water to the dry ingredients. Mix until a dough forms.
3. Knead the dough for 5-10 minutes until it becomes smooth and elastic.
4. Cover the dough and let it rest for 30 minutes.
5. In a separate bowl, mix together the ground almonds, powdered sugar, melted butter, cinnamon, and cardamom until well combined.
6. Preheat the oven to 350°F.
7. Take a small piece of dough and roll it into a ball. Flatten the ball in the palm of your hand and make an indentation in the center.
8. Fill the indentation with a small amount of the almond mixture.
9. Close the dough around the filling and roll it into a ball again.
10. Press the ball into the maamoul mold to shape it.
11. Tap the mold gently to release the maamoul onto a baking sheet lined with parchment paper.
12. Repeat steps 7-11 until all the dough and filling are used up.
13. Bake the maamoul for 20-25 minutes or until they are lightly golden brown.
14. Let the maamoul cool completely before serving.
Time:
Preparation time: 1 hour
Cooking time: 20-25 minutes
Temperature:
350°F
Serving size:
Makes about 20 maamoul
Nutritional information:
Calories per serving: 150
Total fat: 9g
Saturated fat: 4g
Cholesterol: 15mg
Sodium: 30mg
Total carbohydrates: 16g
Dietary fiber: 1g
Sugars: 5g
Protein: 2g
Substitutions for ingredients:
- You can use ghee instead of butter for a more traditional flavor.
- If you don't have rose water, you can use orange blossom water or vanilla extract instead.
- You can use any type of nut or seed filling instead of almonds.
Variations:
- You can add a pinch of nutmeg or cloves to the almond filling for extra flavor.
- You can use pistachios or walnuts instead of almonds for the filling.
- You can add a teaspoon of orange zest to the dough for a citrusy twist.
Tips and tricks:
- Make sure to knead the dough well to develop the gluten and create a smooth texture.
- Don't overfill the maamoul mold or the dough will crack.
- If the dough is too dry, add a little more milk. If it's too wet, add a little more flour.
- You can freeze the maamoul before baking for up to 3 months.
Storage instructions:
Store the maamoul in an airtight container at room temperature for up to 1 week.
Reheating instructions:
You can reheat the maamoul in a 350°F oven for 5-10 minutes or until warmed through.
Presentation ideas:
Arrange the maamoul on a platter and sprinkle with powdered sugar. Serve with a cup of tea or coffee.
Garnishes:
You can garnish the maamoul with chopped pistachios or almonds for a crunchy texture.
Pairings:
Serve the maamoul with a cup of hot tea or coffee.
Suggested side dishes:
The maamoul can be served as a dessert on its own.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the maamoul cracks when you try to remove it from the mold, press the dough together and try again.
Food safety advice:
Make sure to wash your hands and all utensils before handling the dough and filling.
Food history:
Maamoul is a traditional Middle Eastern pastry that is typically served during religious holidays such as Eid al-Fitr and Easter.
Flavor profiles:
The maamoul has a buttery, crumbly texture with a sweet and nutty filling. The rose water adds a floral aroma to the dough.
Serving suggestions:
Serve the maamoul as a dessert after a Middle Eastern meal.
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Region: Middle Eastern