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Ingredient
Eid Ma’amoul
Introduce
Ingredient
2 kg
extra fine semolina
2 kg
fine semolina
2 kg
animal ghee
1 cup
rose water
1 1/2 cup
blossom water
1 1/2 cup
sugar
1 cup
powder milk
Cooking instructions
* Step 1
In a big bowl mix the semolina with the sugar and the milk so they are well combined
* Step 2
Add the ghee while rubbing the mixture with fingers
* Step 3
Leave the semolina for 4hrs or overnight to rest
* Step 4
In the second day add the blossom, rose water and the dissolved yeast with water and rube them very well so we have a cohesive dough, then leave it to rest for an hour
* Step 5
Form small balls,with the size of a walnut, out of the dough and cover them so they don’t get dry
* Step 6
✍️ for walnut stuffing
* Step 7
✍️for date stuffing
500g pitted dater and mashed
2tbsps of butter
2tbsps rose water
a cup of grated walnut(optional)
Melt the butter on low heat (make sure that it doesn’t get hot) add the dates and the rose water and mix very well
Add the walnut if used and mix for a bit
Form balls out of the date smaller than the dough balls
* Step 8
✍️formation of ma’amoul
* Step 9
Take one ball of dough, make a whole with the size of stuffing ball that prepared before
* Step 10
Put the stuffing inside then pinch the dough so it is completely sealed
* Step 11
Put the dough ball in a wooden mould special for ma’amoul (dip the mould in the semolina so the dough doesn’t stick inside)
* Step 12
Place the ma’amoul in the baking trays and bake for 15min in a preheated oven at 180°C or when they turn gold in colour
* Step 13
Leave them so they cool down
* Step 14
Using a sieve dust some icing sugar on top of the walnut stuffed ma’amoul so it is well covered
* Step 15
Wrap the ma’amoul with special paper, or store in a well sealed container
Note: if there is a photo you can click to enlarge it
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