Recipes » Sweets

“ Walnut Maamoul “


The filling:

-         4 cups walnut, crushed

-          ½ cup sugar

-          large spoon cinnamon

-          4 tbs. rose water

-          ½ cup sugar syrup

Maamoul dough

-         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


Maamoul dough

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.


Walnut filling:

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.