The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Dessert Recipes) invites you to try Pistachio Maamoul Recipe. Enjoy Tasty Middle Eastern sweets and learn how to make Pistachio Maamoul. This type of desserts is served in special occasions in the Middle East (Eid and Christmas).
Preparation time : 4 hours
Cooking time : 20 minutes
Ingredients
For the dough:
9 cups semolina or 1500 g
1½ cups butter or 300 g, melted
1½ cups ghee or 300 g, melted
1 cup caster sugar or 200 g
1 teaspoon ground nutmeg
1 teaspoon ground mahlab
1 teaspoon yeast
9 cups semolina or 1500 g
1½ cups butter or 300 g, melted
1½ cups ghee or 300 g, melted
1 cup caster sugar or 200 g
1 teaspoon ground nutmeg
1 teaspoon ground mahlab
1 teaspoon yeast
¾ cup rose water or 190 ml
¼ cup blossom water or 60 ml
For the filling:
3½ cups pistachio nuts or 500 g
1 tablespoon blossom water
2 tablespoons rose water
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
½ cup caster sugar or 100 g
3½ cups pistachio nuts or 500 g
1 tablespoon blossom water
2 tablespoons rose water
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
½ cup caster sugar or 100 g
Preparation
In a bowl, combine semolina, butter, ghee, sugar, nutmeg, mahlab, and yeast. Mix the ingredients well then cover and set aside for at least 4 hours.
Pin an electric mixer, blend the pistachio until they are completely crushed. Remove and place in a bowl.
Mix blossom water, rose water and NESTLÉ® Sweetened Condensed Milk until all ingredients are well combined. Cover and place in fridge for 1 hour.
Add rose water and blossom water to the dried mixture, knead by hands until the dough starts to hold together or forms a paste. If necessary, add a small amount of rose water.
Remove a small piece of dough and flatten it with your hands and place a teaspoonful of the filling. Close carefully to form a ball.
Press the stuffed dough into a wooden maamoul mold to form a pattern on the upper side of the dough.
Tap out onto an cookie sheet that is not greased and bake in a 185c for 15-20 minutes or until lightly colored but not browned.
Cooking tips :
In a bowl, combine semolina, butter, ghee, sugar, nutmeg, mahlab, and yeast. Mix the ingredients well then cover and set aside for at least 4 hours.
Pin an electric mixer, blend the pistachio until they are completely crushed. Remove and place in a bowl.
Mix blossom water, rose water and NESTLÉ® Sweetened Condensed Milk until all ingredients are well combined. Cover and place in fridge for 1 hour.
Add rose water and blossom water to the dried mixture, knead by hands until the dough starts to hold together or forms a paste. If necessary, add a small amount of rose water.
Remove a small piece of dough and flatten it with your hands and place a teaspoonful of the filling. Close carefully to form a ball.
Press the stuffed dough into a wooden maamoul mold to form a pattern on the upper side of the dough.
Tap out onto an cookie sheet that is not greased and bake in a 185c for 15-20 minutes or until lightly colored but not browned.
Cooking tips :
- Carefully kneed the dough by hand until it starts to stick, then make sure you do not work the dough a lot. This will give you crunchy maamoul.
- The best texture of maamoul is neither very soft nor very hard.
Other tips :
Mahlab is a spice made from dried, ground, black cherry pits used in the Middle East. Mahlab has a strong fragrant and a bittersweet taste.
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