Maamoul

Name: Maamoul
Prep time: 60 min
Cook time: 20 min
Total time: 1 h 20 min
Yield: 24 servings
Cuisine: Lebanon
Ingredients: 300g fine semolina; 200g plain flour; 200g butter, softened; 2 tbsp orange blossom water; 2 tbsp rose water; 100g dates, pitted and blended; 100g walnuts, chopped with sugar; 100g pistachios, chopped with sugar

Lebanon

Made by every Lebanese family at Easter and Eid. Boxes are exchanged as gifts.

Lebanese filled shortbread — semolina and butter shortbread moulded around date, walnut or pistachio fillings in decorative moulds. Made at Easter and Eid in enormous quantities.

Photo: Cactus26

Prep

60 mins

Cook

20 mins

Difficulty

Medium

Calories

440 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

300gfine semolina

200gplain flour

200gbutter, softened

2 tbsporange blossom water

2 tbsprose water

100gdates, pitted and blended

100gwalnuts, chopped with sugar

100gpistachios, chopped with sugar

Method

Mix semolina, flour, butter and flower waters. Rest 1 hour.

Divide into balls. Press filling inside each. Mould in a wooden press or shape by hand.

Bake at 170°C for 18-20 minutes until just lightly coloured. Not golden.

Dust with icing sugar.

Chef's Tip

Remove from the oven while still pale — maamoul harden as they cool and golden means too hard.

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Maamoul

Ingredients

Method

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