Ingredients with Measurements:
- 2 cups semolina flour
- 1 cup all-purpose flour
- 1 cup unsalted butter, melted
- 1/2 cup powdered sugar
- 1/4 cup milk
- 1/4 cup rose water
- 1 tablespoon active dry yeast
- 1 tablespoon ground cardamom
- 1/2 teaspoon salt
- 1/2 cup chopped pistachios (optional)
- Powdered sugar for dusting
Special Equipment Needed:
- Maamoul mold (can be found at Middle Eastern grocery stores)
- Baking sheet
Step-by-Step Instructions:
1. In a large mixing bowl, combine the semolina flour, all-purpose flour, powdered sugar, ground cardamom, and salt.
2. In a separate bowl, mix the active dry yeast with the milk and let it sit for 5 minutes until it becomes frothy.
3. Add the melted butter and rose water to the dry ingredients and mix until well combined.
4. Add the yeast mixture to the dough and knead for 5-7 minutes until it becomes smooth and elastic.
5. Cover the dough with a damp cloth and let it rest for 30 minutes.
6. Preheat the oven to 350°F (180°C).
7. Take a small piece of dough and roll it into a ball. Flatten it with your fingers and place a small amount of chopped pistachios (if using) in the center.
8. Pinch the edges of the dough together to enclose the filling and shape it into a ball.
9. Press the ball into the maamoul mold and tap it gently to release it onto a baking sheet.
10. Repeat the process with the remaining dough.
11. Bake the maamoul for 20-25 minutes until they are lightly golden.
12. Let them cool for 5 minutes before dusting them with powdered sugar.
Time:
Preparation time: 1 hour
Cooking time: 20-25 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 24 maamoul
Nutritional information:
Calories per serving: 160
Fat: 10g
Carbohydrates: 16g
Protein: 2g
Sodium: 50mg
Sugar: 4g
Substitutions for ingredients:
- You can use ghee instead of butter for a more traditional flavor.
- Instead of rose water, you can use orange blossom water or vanilla extract.
Variations:
- You can use different fillings such as dates, walnuts, or almonds.
- You can add a pinch of cinnamon or nutmeg to the dough for extra flavor.
Tips and Tricks:
- Make sure to use a maamoul mold to get the traditional shape.
- If the dough is too dry, add a little more milk.
- If the dough is too sticky, add a little more flour.
- You can freeze the maamoul for up to 3 months.
Storage Instructions:
Store the maamoul in an airtight container at room temperature for up to 1 week.
Reheating Instructions:
To reheat the maamoul, place them in a 350°F (180°C) oven for 5-7 minutes until they are warm.
Presentation Ideas:
Arrange the maamoul on a platter and sprinkle them with powdered sugar. You can also garnish them with chopped pistachios or edible flowers.
Garnishes:
Chopped pistachios, powdered sugar, edible flowers.
Pairings:
Cardamom tea, Turkish coffee, or hot chocolate.
Suggested Side Dishes:
Fresh fruit, baklava, or Turkish delight.
Troubleshooting Advice:
- If the maamoul dough is too dry, add a little more milk.
- If the maamoul dough is too sticky, add a little more flour.
- If the maamoul are cracking, make sure to press the dough firmly into the mold.
Food Safety Advice:
Make sure to wash your hands and all utensils before handling the dough. Store the maamoul in an airtight container to prevent contamination.
Food History:
Maamoul is a traditional Middle Eastern cookie that is typically served during religious holidays such as Eid al-Fitr and Easter.
Flavor Profiles:
The cardamom adds a warm and spicy flavor to the sweet and buttery dough.
Serving Suggestions:
Serve the maamoul with a cup of cardamom tea or Turkish coffee for a traditional Middle Eastern treat.
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Region: Lebanese