#maamoul #tamr #dates #pistachio #walnuts #معمول #معمول_العيد
500 g coarse semolina
500 g fine semolina
450 g ghee “samni” ( or 225 g butter + 225g ghee)
1/2 cup powdered sugar
1 tsp yeast ( dissolved in water)
1 tsp mahlab ( ground cherry seeds)
1/4 tsp nutmeg
1/4 to 1/2 cup Rose water
1/4 to 1/2 Orange blossom water
Note: i used 1/4 cup rose water and 1/4 cup orange blossom water ( it depends on the semoline type we are using)
If the mixture need to be more solid we can add a pinch of fine semolina.
For the filling:
330 g pistachios or walnuts or dates
2 tbsp powdered sugar
2 tbsp orange blossom water
500 جرام سميد خشن
500 جرام سميد ناعم
450 غ سمن سمنى (أو 225 جم زبدة + 225 جم سمن)
1/2 كوب سكر بودرة
1 ملعقة صغيرة خميرة (مذابة في الماء)
1 ملعقة صغيرة محلب (بذور كرز مطحونة)
1/4 ملعقة صغيرة جوزة الطيب
1/4 إلى 1/2 كوب ماء ورد
1/4 إلى 1/2 ماء زهر البرتقال

In a preheated oven, on 190 degree celcius for 10-12 minutes.
Sprinkle powdered sugar on top of it before cooling down.

Step 1: mix the semolina with melted butter and ghee together and rub the mixture for 15 minutes until the semolina absorbs all the butter.
After 2 hours rub it again for 2 minutes.
Cover with a foil for at least 12 hours ( i left it over night)
Step 2: rub the mixture and add mahlab( ground cherry seeds) nutmeg, sugar, yeast( dissolved in 2 tbps of water)
Knead all together and start to add gradually the liquids( rose water, orange blossom water)
It depends on the semolina type how much liquid it needs to become a malleable dough easy to handle. Mine took 1/4 cup rose water and 1/4 cup orange blossom water.
Note:
sometimes it might look that the dough is very soft and sticky, in this case we can add a sprinkle of fine semolina And when you keep mixing it in, the liquid gets absorbed.

Let the dough rest for a half-hour ( covered with cling film), and prepare the filling.
Step 3: Filling: i needed 330 g pistachios ,2tbsp powdered sugar and 2tbsp rose water.

Step 4: make small ball, mass it with your finger and roll it until it becomes thin.
Fill in with pistachios and close it. Put it aside.

press the cookie dough into a traditional maamoul mold and gently press to get the pattern on the cookie. Invert and tap the front edge of the mold onto a hard surface.

Note: Sometimes I find that this method may not work out too well for all. As it may be difficult to release the cookie dough out of the mold. Sprinkling a little bit of semolina into the mold prior to using it may help release the cookie better. Or laying a piece of plastic wrap into the mold.or putting a bit of oil in the mold.

Put the cookies in the pan and keep shaping until all dough is done then start to bake.
On a preheat oven, bake it on 190 degree celcius for 10-12 minutes.

Finally sprinkle powdered sugar on top of the maamoul, ( better before cooling down)

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