Maamoul
Ingredients
Dough
- 3 cups fine semolina
- 200 g melted ghee
- 1 tsp dry yeast + 1 tsp sugar + 2 tbsp warm water
- 1/3 cup sugar
- pinch of salt
- 1 tsp cardamom
- 1/4 tsp ground nutmeg
- 1/4 tsp Gum Arabic
- 1/4 cup orange blossom water
- 1 tbsp rose water
- 1-4 tbsp milk if required
Date filling
- 400 g date paste
- 2 tbsp vegetable oil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp Gum Arabic
Instructions
Prepare the dough
- Mix melted ghee & semolina until sand-like. Rest overnight (or for at least 6 hours).
- Activate Yeast: Combine yeast, sugar, & warm water. Let it bubble for 10 mins.
- Form Dough: Add yeast mixture and remaining ingredients. Knead for 10 mins until smooth. Rest for 30-50 mins.
Prepare the filling
- Combine all the ingredients together and they're ready to use.
Forming the Maamoul
- Portion your date filling and dough into balls depending on your mould size. I work with 10g date sized balls and 17g dough balls which is the right portion size for my mould size
- Flatten the dough balls and wrap it around the date ball. Form into a ball.
- For wooden moulds, I place cellophane between the mould and the maamoul, press, then lift it out easily. You can skip the cellophane and tap the mould to release it, but that can be tedious and may affect the design.
Bake
- Preheat the oven to 230 degrees (450F).
- Bake on the centre rack for approximately 10mins, or until golden brown.
Serve
- Once baked, sieve powdered sugar on top and decorate with rose petals.