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Lebanese Ma'amoul
Created by: Howcan Team
Ingredients
- 3 cups of semolina
- 1 1/2 cups of unsalted butter, melted
- 1/2 cup of granulated sugar
- 1/4 cup of rose water
- 1/4 cup of orange blossom water
- 1/2 teaspoon of active dry yeast
- 1/4 cup of warm water
- 1 1/2 cups of pitted dates, finely chopped
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cloves
- 1/2 cup of chopped walnuts or pistachios (optional)
- Powdered sugar for dusting (optional)
Instructions
- In a large bowl, mix the semolina, melted butter, granulated sugar, rose water, and orange blossom water until well combined. Cover and let it rest at room temperature for 1 hour.
- In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until it becomes frothy. Then, add it to the semolina mixture and knead until the dough comes together.
- In another bowl, mix the chopped dates, cinnamon, nutmeg, and cloves until well combined. If using nuts, add them to the date mixture.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Take a small portion of the semolina dough and shape it into a ball. Make an indentation in the center and fill it with the date mixture. Close the dough around the filling and shape it into a smooth ball. Repeat with the remaining dough and filling.
- Place the filled dough balls on the prepared baking sheet and gently press the top of each ball with a fork to create a decorative pattern.
- Bake in the preheated oven for 15-20 minutes, or until the ma'amoul are golden brown on the bottom.
- Allow the ma'amoul to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- If desired, dust the cooled ma'amoul with powdered sugar before serving.
- Enjoy these delicious Lebanese ma'amoul pastries with a cup of tea or coffee!
Lebanese Ma'amoul is a traditional Middle Eastern pastry filled with dates, pistachios, or walnuts, and flavored with rose water and orange blossom water. This delectable treat has been a staple in Lebanese cuisine for centuries, with its origins dating back to the ancient Mesopotamians. The delicate dough is made from semolina or flour, butter, and sugar, and is often shaped using intricate wooden molds to create beautiful designs. Renowned Lebanese chefs like Kamal Mouzawak and Sanaa Abourezk have elevated Ma'amoul to new heights, while restaurants in Beirut, such as Tawlet and Em Sherif, are celebrated for their authentic renditions. The best Ma'amoul can be found in the bustling streets of Beirut, where the aroma of freshly baked pastries fills the air. The key to perfect Ma'amoul lies in achieving the ideal balance of sweet, nutty filling and buttery, crumbly dough, making it a beloved dessert for celebrations and gatherings. Whether enjoyed with a cup of Arabic coffee or as a sweet ending to a Lebanese feast, Ma'amoul continues to be a cherished symbol of Lebanese hospitality and culinary artistry.
80 min
24
150 per piece calories
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