Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup semolina flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 tsp active dry yeast
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup chopped walnuts (optional)
- Powdered sugar for dusting
Special equipment needed:
- Maamoul mold (available at Middle Eastern grocery stores or online)
Step-by-step instructions:
1. In a small bowl, dissolve the yeast in the milk and let it sit for 5 minutes until frothy.
2. In a large mixing bowl, combine the all-purpose flour, semolina flour, powdered sugar, ground cinnamon, and salt.
3. Add the melted butter, vegetable oil, and yeast mixture to the dry ingredients. Mix until a dough forms.
4. Knead the dough 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.
7. Take a small piece of dough and roll it into a ball. Flatten the ball with your fingers to make a small disc.
8. Place a teaspoon of chopped walnuts (if using) in the center of the disc.
9. Fold the edges of the dough over the filling and pinch them together to seal.
10. Press the filled dough ball into the maamoul mold and tap it gently to release it.
11. Place the maamoul on a baking sheet lined with parchment paper.
12. Bake for 15-20 minutes until the maamoul are lightly golden.
13. Let the maamoul cool for 5 minutes before dusting them with powdered sugar.
Time:
Preparation time: 45 minutes
Cooking time: 15-20 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
Makes 20-24 maamoul.
Nutritional information:
Calories per serving: 120
Total fat: 7g
Saturated fat: 3g
Cholesterol: 10mg
Sodium: 30mg
Total carbohydrates: 12g
Dietary fiber: 1g
Total sugars: 3g
Protein: 2g
Substitutions for ingredients:
- You can use ghee instead of unsalted butter.
- You can use almond flour instead of semolina flour.
- You can use almond milk instead of regular milk.
Variations:
- You can use different fillings such as dates, pistachios, or almonds.
- You can add orange blossom water or rose water to the dough for a fragrant flavor.
Tips and tricks:
- Make sure the dough is well-kneaded to ensure a smooth texture.
- Don't overfill the maamoul or they may burst open during baking.
- Dust the maamoul with powdered sugar while they are still warm for a better coating.
Storage instructions:
Store the maamoul in an airtight container at room temperature for up to a week.
Reheating instructions:
Warm the maamoul in the oven at 350°F for 5 minutes before serving.
Presentation ideas:
Arrange the maamoul on a platter and sprinkle them with chopped pistachios or almonds.
Garnishes:
Sprinkle the maamoul with powdered sugar or drizzle them with honey.
Pairings:
Serve the maamoul with a cup of Arabic coffee or tea.
Suggested side dishes:
Serve the maamoul with fresh fruit or a side of yogurt.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it becomes smooth.
- If the maamoul are cracking during baking, brush them with a little bit of milk before baking.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the dough and filling.
Food history:
Maamoul is a traditional Middle Eastern pastry that is usually served during religious holidays such as Eid al-Fitr and Easter.
Flavor profiles:
The cinnamon maamoul has a sweet and spicy flavor with a nutty crunch from the walnuts.
Serving suggestions:
Serve the maamoul as a dessert or a sweet snack.
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Region: Lebanese