Ingredients with Measurements:
- 2 cups fine semolina
- 1/2 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup rosewater
- 1/4 cup milk
- 1/2 tsp active dry yeast
- 1/2 tsp ground cardamom
- 1/4 tsp salt
- 1/4 cup chopped pistachios
- 1/4 cup chopped walnuts
- Powdered sugar, for dusting
Special equipment needed:
- Maamoul mold
Step-by-step instructions:
1. In a large bowl, mix together the semolina, flour, powdered sugar, yeast, cardamom, and salt.
2. Add the melted butter and mix well.
3. In a separate bowl, mix together the rosewater and milk.
4. Gradually add the rosewater mixture to the semolina mixture, stirring until a dough forms.
5. Knead the dough for 5-10 minutes until it becomes smooth and elastic.
6. Cover the dough with a damp cloth and let it rest for 30 minutes.
7. Preheat the oven to 350°F (180°C).
8. Divide the dough into small balls, about the size of a golf ball.
9. Flatten each ball with your fingers and place a small amount of the nut mixture in the center.
10. Close the dough around the filling and press it into a maamoul mold to shape it.
11. Place the maamoul on a baking sheet lined with parchment paper.
12. Bake for 15-20 minutes, or until lightly golden.
13. Remove from the oven and let cool for a few minutes before dusting with powdered sugar.
Time:
Preparation time: 45 minutes
Cooking time: 15-20 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 20-25 maamoul
Nutritional information:
Calories per serving: 120
Fat: 6g
Carbohydrates: 14g
Protein: 2g
Sodium: 25mg
Sugar: 4g
Substitutions for ingredients:
- You can use ghee instead of butter for a richer flavor.
- You can use almond or hazelnut flour instead of semolina for a gluten-free version.
- You can use honey or agave nectar instead of powdered sugar for a healthier option.
Variations:
- You can add a pinch of cinnamon or nutmeg to the dough for extra flavor.
- You can use different types of nuts, such as almonds or cashews, for the filling.
- You can add a teaspoon of orange blossom water to the rosewater mixture for a different aroma.
Tips and tricks:
- Make sure the dough is well-kneaded to ensure a smooth texture.
- If the dough is too dry, add a little more rosewater or milk.
- If the dough is too wet, add a little more semolina or flour.
- Dust the maamoul mold with flour to prevent sticking.
- Store the maamoul in an airtight container at room temperature for up to a week.
Storage instructions:
Store the maamoul in an airtight container at room temperature for up to a week.
Reheating instructions:
To reheat, place the maamoul in a preheated oven at 350°F (180°C) for 5-10 minutes, or until heated through.
Presentation ideas:
Arrange the maamoul on a platter and dust with powdered sugar. Serve with a cup of tea or coffee.
Garnishes:
Sprinkle chopped pistachios or walnuts on top of the maamoul for a decorative touch.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
These maamoul can be served as a dessert or snack on their own.
Troubleshooting advice:
- If the maamoul cracks while shaping, the dough may be too dry. Add a little more rosewater or milk to the dough.
- If the maamoul sticks to the mold, dust the mold with flour before shaping the dough.
- If the maamoul is too dry after baking, brush it with a little melted butter or honey.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils before preparing the recipe.
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 delicate sweetness from the rosewater and powdered sugar, with a nutty crunch from the pistachios and walnuts.
Serving suggestions:
Serve the maamoul as a dessert or snack with a cup of hot tea or coffee.
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Region: Lebanese