- 4 cups walnut, crushed
- ½ cup sugar
- large spoon cinnamon
- 4 tbs. rose water
- ½ cup sugar syrup
- 1 kg ALREEF ghee
- 1 kg flour
- 5 cups fine semolina
- ¼ cup sugar
- 2 tsp. Mahlab, smooth
- 1 ½ cup warm water
- 1 tbs. yeast, rough
- 1 tbs. sugar
- ½ cup rose water
1- In a saucepan, heat ALREEF ghee on a medium heat.
2- In a mixer, sift flour and semolina. Add sugar and mahlab. Mix on slow speed for 1 minute. Add ghee; keep mixing for 3 minutes on slow speed.
3- Cover the bowl and leave for 6 hours.
4- In a large cup, mix water, sugar and yeast. Cover the cup and leave until yeast is ready to use. Add rose water
5- Add yeast mixture over semolina. Mix for 5 minutes. Cover the dough and leave for 30 minutes.
1- In a deep bowl, add walnut, sugar, rose water and cinnamon. Add sugar syrup gradually until you get a smooth and sticky mixture. Set aside.
To make maamoul:
1- Prepare oven tray.
2- Shape maamoul dough into rounded circles. Fill with the filling. Then put maamoul in template, press gently; take out and put the pieces in the tray. Leave for an hour.
3- Heat oven to 180 degrees and place oven rack to middle position.
4- Bake Maamoul for 20 minutes or until golden. Cool and sprinkle sugar.