Easy to Make Lebanese Baklava Rolls Recipe

Baklava, aka Baklawa is a Middle-Eastern dessert whose origins may go as far back as B.C times to the Assyrian civilization.  Through the centuries, many neighboring countries adopted the delicacy and created their own versions.  Today there are dozens of types of “Baklava” grouped in Lebanese Cuisine under “Arabic Sweets”.  In its basic form, Baklava is made of fillo dough, nuts, and sugar syrup and in this post, we’re going to feature a simple recipe of walnut Baklava “fingers.”

Summary: Our Lebanese Baklava Rolls recipe is very easy to prepare at home and it yields delicious authentic Baklava fingers.

Baklava Rolls Ingredients (12 servings)

1 pack of Fillo Dough, thawed
1 cup of coarsely grinded walnuts*
1/3 cup of finely grinded pistachio
7 drops of Orange Blossom Essence**
1/3 lb of sweet/unsalted butter, melted
2 teaspoons of sugar
optional: A tiny hint of nutmeg powder, ground cloves and ground cardamom
* You can substitute walnuts with pine nuts, pistachio, cashew or your favorite nuts ** You can substitute Orange Blossom Essence with twice the quantity of Orange Blossom Water

Baklava Sugar Syrup Ingredients

1 cup of sugar
3/4 cup of water
1/2 teaspoon of lemon juice
1 teaspoon of  Orange Blossom Water
Brush Butter on Fillo Dough
Add Nuts to Fillo Dough
Roll Into a 3/4 Inch Thick Dough
Cut Into 2-inch Pieces and Place in Tray
Bake For 30 Minutes at 350F
Add Syrup and Decorate With Pistachio

Preparation Method

Baklava Stuffing: Mix the ground walnuts or your favorite nuts with 2 teaspoons of sugar and a few drops of Orange Blossom Essence. Alternatively, you could use 1 teaspoon of regular Orange Blossom Water.

Baklava Rolls: Place one sheet of thawed fillo dough on a cutting board then lightly brush it with melted butter. Repeat the process by placing 3 more fillo dough sheets on top of one another while buttering each sheet prior to placing the next one. Add 4-5 teaspoons of the Baklava Stuffing along the width of the dough. Roll tightly until the thickness of the roll is about 3/4th of an inch. Cut along the roll to separate it from the leftover fillo dough sheet, which could be used for another roll. Cut the Baklava roll into a few pieces, a couple of inches each then place in a buttered baking tray and brush rolls one last time with a bit of butter. Bake in oven at 350 degrees for about 30 minutes. The color of a perfectly cooked baklava dough should be light brown/golden, but not too dark as the taste can change.

Preparing the Simple Sugar Syrup: While the Baklava is baking, mix 1 cup of sugar with 3/4 cup of water, place in a pot on medium heat stirring occasionally. Once it starts to boil add the lemon juice then lower the heat to the min and let simmer for 10-15 minutes. Once done, add the Orange Blossom Water at the end and let it rest and cool down. In our case and since we like to avoid bleached products, we used brown sugar in preparing the syrup which yielded the dark brown color. However you can make it with white sugar which would yield a transparent syrup with a lighter flavor.

Soaking the Baklava: After the Baklava is baked and while it’s still hot, immediately pour a few tablespoons of simple sugar syrup all over the rolls and let the dough absorb it. Sprinkle a bit of pistachio on each piece for decoration and let rest for 45-60 minutes prior to serving. Baklava can be stored at room temperature (in an air-tight container) for 2-3 weeks.

Preparation time: 1 hour(s)
Cooking time: 30 minute(s)
Diet type: Vegetarian
Number of servings (yield): 12
Culinary tradition: Middle Eastern

Source: Mama’s Lebanese Kitchen

Filo pastries filled with spiced mince and pine nuts (znoud el-sit) recipe

“Lebanese pastries are a must at any banquet, and home cooks are not forgiven if at least one is not served,” says Norma. Znoud el-sit, meaning “ladies’ arms”, are traditionally sweet pastries, but in this recipe Norma has stuffed them with the popular savoury filling, hashwi.

Makes 15 | Preparation 30min | Cooking 35min | Skill level Easy

By
Norma Dakhoul

Ingredients

50 g (⅓ cup) pine nuts
80 ml (⅓ cup) olive oil, plus extra, to brush
2 onions, finely chopped
250 g minced lamb or beef
1 tbsp pomegranate molasses, plus extra, to serve
15 sheets filo pastry, fresh or thawed

Spice mixture

½ tsp allspice
¼ tsp black pepper
¼ tsp ground cinnamon
¼ tsp ground coriander
¼ tsp ground cumin
¼ tsp ground nutmeg

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Cooling time 20 minutes

To make spice mixture, combine all of the ingredients in a bowl and set aside.

Place pine nuts in a frying pan over medium heat. Cook, stirring, for 2 minutes or until browned, then remove from pan and set aside. Add oil to the pan with onion and cook, stirring, for 3 minutes or until softened. Add meat and cook, breaking up with a wooden spoon, for 6 minutes or until browned. Add 1 tsp of the spice mixture and ¾ tsp salt and cook for 2 minutes or until fragrant. Remove from heat and stir in toasted pine nuts and pomegranate molasses. Set aside to cool completely.

Preheat oven to 200°C. Line an oven tray with baking paper. Lay a sheet of filo pastry on a clean work surface or chopping board, with a long edge facing you. Brush the half closest to you with oil, then fold in half lengthwise. Turn filo so that the short edge is facing you and brush with oil. Shape a heaped tablespoonful of cooled filling along the short edge closest to you, leaving a 2.5 cm border on sides and bottom. Roll short edge over filling to enclose, then fold in the 2 longer sides and roll up to form a cigar shape. Place seam side-down on prepared oven tray and repeat with remaining filo pastry and filling to make 15 rolls.

Place in oven and bake for 20 minutes or until golden. Serve pastries with extra pomegranate molasses.

Photography Mark Roper
Styling Berni Smithies
Food Preparation Norma Dakhoul
Source: SBS

Date Fingers Recipe

Photo: Date Fingers Recipe

Duration : 10 Min

Ingredients

The Dough
3     Cups     Flour
1     Tablespoon     Instant Yeast
1     Tablespoon     Sugar
1     Teaspoon     Baking Powder
1/4     Teaspoon     Salt
1/4     Teaspoon     Cinnamon
1/2     Cup     Corn Oil
3/4     Cup     Warm Water

The Filling
500     Gram     Date Paste
1     Tablespoon     Butter Or Ghee
1     Teaspoon     Cinnamon

Topping
1     Large     Egg
1/4     Teaspoon     Vanilla Extract
1/4     Cup     Roasted Sesame
1/4     Cup     Sliced Almonds

Preparation

1. In a stand mixing bowl, put 2 ½ cups of the flour. Add the yeast, sugar, baking powder, salt, cinnamon, oil and water. Fit the dough hook. Beat on slow speed until dough forms. Add the rest of the flour if the dough is too soft. Beat on low speed for 5 minutes.
2. Shape the dough into a ball. Put in slightly oiled bowl. Cover the dough with a cling film. Put in a warm place until dough doubled in size.
3. The filling: mix the date, butter and cinnamon until well mixed. Shape into 20 inches rods.
4. To form the fingers: on a slightly floured surface, roll the dough into 20 inches square. Place one date rod near the edge of the dough. Roll the dough once or twice to cover the date rod. Using a pizza cutter, cut near the dough rod. Roll the rod with your palms to smooth. Using the pizza cutter or a knife cut the filled rod into 2 inches fingers.
5. Place the date fingers in cookie sheet leaving 1 inch between them. Put in a warm place for 10-15 minutes.
6. The topping: mix the egg and vanilla extract. Brush the fingers with the egg wash. Sprinkle the sesame and almonds.
7. Fit the middle rack in the oven. Preheat oven to 350 degrees. Bake date fingers for 10 -12 minutes until golden brown 

Save and share Date Fingers Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Ghorayeba"Shortbread Cookies" Recipe

Photo: Ghorayeba"Shortbread Cookies" Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Ghorayeba"Shortbread Cookies" Recipe. Enjoy the Middle Eastern cuisine and learn how to make Ghorayeba"Shortbread Cookies". 

Ingredients

1 cup soft butter
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking soda

Flavor Options
 2 teaspoons instant coffee OR
2 teaspoons strawberry or mint syrup

Garnish Options
 -Whole nuts, coarsely chopped pistachios, coffee beans, or chocolate chips, for topping
-Cocoa powder or ground cinnamon, for sprinkling
-Melted dark and/or white chocolate, for drizzling
-Date Paste, for filling

Method

-Preheat oven to 170˚C (350˚F).
-In bowl of electric mixer, cream butter with powdered sugar and vanilla on medium speed. Mix flour with baking soda and beat into butter mixture on low speed. Add coffee or syrup and beat until combined. (Or, divide dough and add different flavoring to each one.) Cover and refrigerate for 30 minutes.
-Shape dough into walnut-size balls and place, well apart, on a baking sheet. If topping with nuts, lightly press thumb into center of each ball and top with one whole nut.
-Bake for 15 minutes, until set but not browned.
-Let cool, then arrange on serving plate. If desired, sprinkle with cocoa powder or cinnamon, or drizzle with melted chocolate before serving.

Shaping variations
 
 -Roll dough into a cylinder. Cut diagonally into slices, then drag the tines of a fork over the top to decorate. Bake, let cool, then drizzle with chocolate.
-Shape dough into walnut-size balls. Press thumb into balls to make cups. Fill cups with smaller balls of date filling. Mold dough over filling, pressing seams to seal. Roll into date-shaped fingers. Roll in ground pistachios, then bake. 

By Chef Osama 

More Recipes from the Hummus Blog: 

Traditional arabic hot pudding with kiri
Colored Pudding
Broiled Filo Rounds
Date Bake    
Creamy Semolina Pudding  
Lebanese cream slice    

Save and share Ghorayeba"Shortbread Cookies" Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Best Baklava Recipe

Photo: Best Baklava Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Best Baklava recipe. Enjoy the Middle Eastern cuisine and learn how to make Best Baklava. 

Move over cakes and puddings, baklava is here! Baklava, an Arabic pastry, is packed with dry fruits and nuts between layers of phyllo pastry. You might find our baklava recipes a bit too sweet but its amazing flavours will hardly keep you complaining.

A single bite on this Arabic pastry and you will pop a few into your mouth without much ado. The buttery crust and the nuts like pistachios and walnuts add a nice crunch to the dessert while a hint of cinnamon creates magic with the dried fruits.

To cut down the dryness, baklava is often served with thick syrup made of honey, sugar and water which is much less sweet than the baklava itself but adds to its amazing flavours.

Every oriental culture claim their share of fame as the inventor of baklava but its original roots still remains a dispute. Most believe that it is of Turkish origin and was given its contemporary form by the royal cooks of topkapi palace.

Different Middle Eastern countries love to relish their baklava in their own way. While the Turkish prefer their baklava loaded with pistachios, the people of Iran love it dried with a trace of rosy flavour.

Introduce your kids with the Middle Eastern flavors through a baklava and amaze them with its delightful flavours. If you think that making baklava is a laborious process, follow this authentic baklava recipe and you will be cooking it like a professional.

Ingredients

16 oz phyllo dough
1 cup butter
1 lb chopped nuts (walnuts, pistachios, cashew nuts)
1 cup white sugar
½ cup honey
1 tsp vanilla extract
1 cup water

Method

1. Warm your oven to 350 degrees F. 2. Grease a fairly large baking dish with butter and keep aside.
3. Sprinkle cinnamon on top of chopped nuts and toss well to mix.
4. Roll out the phyllo dough and cut it into half.
5. Spread out two dough sheets in the dish and butter; continue the process until you get 8 layers of phyllo dough sheets in your dish.
6. Spoon in some of the spiced nuts and spread evenly throughout the sheets.
7. Cover them with 2 more sheets, coat it with butter and top the sheets with another layer of nut mixture.
8. Continue the layering and until you have covered 2/3 rd of the depth of baking dish.
9. Top the layers up with final 6 phyllo sheets.
10. Cut it out in small squares with a sharp knife.
11. Bake for 50 minutes until the crust turns crisp and golden.
12. Meanwhile, to make the sauce, melt sugar in water over heat.
13. Pour in honey and vanilla and let it simmer for half an hour.
14. When your baklava is done, take it out of the oven, smother it with the sauce and serve. 

More Recipes from the Hummus Blog: 

Open meat and tomato pies (Sfiha)
Stuffed Grape Leaves 
Stuffed tomatoes with lamb mince, dill & rice
Couscous-Stuffed Peppers with Basil Sauce
Stuffed Baby Zucchini with Tomato Sauce
Recipe for Hummus 

Save and Share Best Baklava Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Turkish delight truffles recipe

Photo: Turkish delight truffles recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Turkish delight truffles Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Turkish delight truffles. 

Makes 24

Ingredients

1/4 cup thickened cream
400g dark chocolate, chopped
2 x 55g chocolate-coated Turkish delight bars, finely chopped
50g white chocolate, chopped

Method

Combine cream and half the dark chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until smooth. Cool for 15 minutes. Stir in Turkish delight. Cover. Refrigerate for 3 to 4 hours or until firm.

Line a tray with baking paper. Roll heaped teaspoons of Turkish delight mixture into balls. Place on prepared tray. Refrigerate for 1 hour.

Place remaining dark chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%), stirring every minute with a metal spoon, for 2 to 3 minutes or until smooth. Using a fork, dip truffles in melted chocolate, shaking off excess. Return to tray. Refrigerate until firm.

Place white chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 1 minute, stirring after 30 seconds with a metal spoon, or until melted and smooth. Spoon chocolate into a snap-lock bag. Snip off one corner. Pipe chocolate over truffles. Refrigerate until set. Serve.

Source
Super Food Ideas - July 2008, Page 82
Recipe by Cathie Lonnie
 
More recipes from the hummus blog:  

Turkish Delight tarts 
Date Muffins  
Maakroun Recipe
Low Fat Mohallabiah 
Arabic fried macroons 
Balah Elsham 

Save and share Turkish delight truffles recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Maple and Pecan Baklava Recipe

Photo: Maple and Pecan Baklava Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Maple and Pecan Baklava Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Maple and Pecan Baklava.

Preparation time: 55 min
Cooking time: 40 min
Output: 28

Ingredients

500 ml (2 cups) maple syrup
250 ml (1 cup) sugar
250 ml (1 cup) corn syrup
250 ml (1 cup) water
1/2 box 250 g phyllo pastry, thawed
125 ml (1/2 cup) unsalted butter, melted
1.5 liters (6 cups) toasted pecans, chopped

Preparation

1. Preheat the oven to 180 °C (350 °F).
2. Butter a 33 x 23-cm (13 x 9-inch) baking dish.
3. In a saucepan, bring the maple syrup, sugar, corn syrup and water to a boil. Simmer until a candy thermometer reads 105 °C, about 30 minutes. Let the syrup cool.
4. Cut the phyllo sheets in half to make rectangles of the same size as the baking dish.
5. Place 5 sheets at the bottom of the pan, brushing with butter between each sheet. Sprinkle with about 250 ml (1 cup) of pecans. Cover with 3 more phyllo sheets brushed with butter. Sprinkle again with pecans. Continue to alternate layers of dough and pecans with the remaining ingredients.
6. Do not fill the pan more than three-quarters of its capacity.
7. Bake in the middle of the oven for about 35 minutes or until lightly browned. Right out of the oven, pour all the syrup over the baklava (for the sweet tooth), or about three quarters of the syrup if you want a slightly less sweet baklava. Let stand overnight before cutting into pieces.

Source: ricardocuisine.com

More recipes from the hummus blog:

Cranberry–Pistachio Baklava
Baklava with honey syrup
Baklava loaf
Baklava Recipe
Chocolate Baklava Recipe
Pistachio & Almond Baklava

Save and Share Maple and Pecan Baklava Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Cranberry–Pistachio Baklava Recipe

Photo: Cranberry–Pistachio Baklava Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Cranberry–Pistachio Baklava Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Cranberry–Pistachio Baklava Recipe.

Preparation time: 30 min
Cooking time: 45 min
Cooling: 6 h
Output: 30 pieces

Ingredients

Baklava

500 ml (2 cups) unsalted pistachios, coarsely chopped
250 ml (1 cup) blanched almonds, coarsely chopped
250 ml (1 cup) dried cranberries
2.5 ml (1/2 teaspoon) ground cinnamon
1 pinch ground nutmeg
454 g (1 lb) phyllo pastry, thawed
180 ml (3/4 cup) melted butter

Honey syrup

500 ml (2 cups) honey
250 ml (1 cup) sugar
180 ml (3/4 cup) water
Grated zest of 1 orange
Juice of 1 lemon

Preparation

Baklava

1. With the rack in the middle position, preheat the oven to 180°C (350°F). Butter a 23 x 33-cm (9 x 13-inch) Pyrex or aluminum baking dish.
2. In a bowl, combine the nuts, cranberries and spices. Set aside.
3. Slice the sheets of phyllo in half to obtain rectangles the same size as the baking dish.
4. Lay one third of the phyllo (about 13 sheets) in the baking dish, brushing each sheet with butter. Spread half the nut mixture over the dough. Repeat with another third of the phyllo and the remaining nut mixture. Cover with the remaining dough (also buttered).
5. Using a very sharp knife, cut into 15 squares. Cut each square diagonally into 2 triangles.
6. Bake for about 45 minutes.

Honey syrup

1. In a saucepan, bring all the ingredients to a boil, stirring until the sugar dissolves. Pour over the hot baklava. Let cool to room temperature.

Source: ricardocuisine.com

More recipes from the hummus blog:

Baklava with honey syrup
Baklava loaf
Baklava Recipe
Chocolate Baklava Recipe
Pistachio & Almond Baklava
Pistachio & cardamom baklava

Save and Share Cranberry–Pistachio Baklava Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Baklava with honey syrup recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Baklava with honey syrup Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Baklava with honey syrup.

Master the art of these delicate Middle Eastern delights - it's surprisingly simple.

Ingredients (serves 8)

3/4 cup sesame seeds
4 cups (400g) walnuts, finely chopped
1/4 cup ground cinnamon
8 sheets filo pastry
100g butter, melted
Honey syrup
1 small lemon
2 cups white sugar
1/2 cup honey
1 cinnamon stick
6 whole cloves

Method

Preheat oven to 200°C. Lightly grease a shallow baking tray.

Place sesame seeds in a small, non-stick frying pan over medium heat. Cook, shaking pan gently, for 3 to 5 minutes or until golden and toasted. Transfer to a bowl. Add walnuts and cinnamon. Mix well.

Brush 1 pastry sheet with butter. Fold in half crossways to form a rectangle.

Sprinkle 1/4 cup walnut mixture evenly over pastry. Starting from one long end, roll up into a log. Brush with butter. Place on baking tray. Repeat with remaining pastry, butter and walnut mixture. Bake baklava for 10 to 12 minutes or until golden. Allow to cool on baking tray.

Make honey syrup: Peel 1 large strip rind from lemon. Remove the pith. Juice half the lemon. Place lemon rind, lemon juice, sugar, honey, cinnamon stick, cloves and 2 cups water in a small saucepan over medium heat. Cook, stirring often, for 5 minutes or until sugar has dissolved. Increase heat to high and bring to the boil. Reduce heat to medium-low and simmer gently for 10 minutes or until honey syrup thickens slightly.

Pour hot honey syrup over cold baklava. Stand for 30 minutes or until baklava has absorbed syrup. Cut each baklava diagonally into 3 pieces. Serve.

Source
Super Food Ideas - November 2005, Page 46
Recipe by Yianni Sourris

More Dessert Recipes:

Baklava loaf
Baklava Recipe
Chocolate Baklava Recipe
Pistachio & Almond Baklava
Pistachio & cardamom baklava
Middle eastern rosewater cakes

Save and share Baklava with honey syrup recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Baklava Recipe - How to make Baklava

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Baklava Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Baklava.

Sink your teeth into this Middle Eastern syrup soaked pastry - our version is so easy to make!

Preparation Time 30 minutes
Cooking Time 40 minutes

Makes 18 pieces

Ingredients

375g (3 3/4 cups) walnuts
200g (1 1/4 cups) blanched whole almonds
75g (1/3 cup) caster sugar
3/4 tsp ground cinnamon
125g unsalted butter, melted
375g packet filo pastry (see Top tips)
Syrup
220g (1 cup) caster sugar
120g (1/3 cup) honey
60ml (1/4 cup) lemon juice
4 wide strips lemon zest
9 cloves

Mamool, Mamoul, Maamoul, Mamool Cookies

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Mamool, Mamoul, Maamoul, Mamool Cookies Recipes. Enjoy the Middle Eastern Cuisine and learn how to make Mamool, Mamoul, Maamoul, Mamool Cookies.

Simple Eid Cookies (ka’ak) Recipe

Ingredients

1 cup ghee (clarified butter)
½ cup warm milk
½ teaspoon rose water
2 1/2 cup flour
1 teaspoon baking powder
1 teaspoon sesame
1/8 teaspoon salt
¼ kg Turkish delight (lokum, malban)
Powdered sugar

Method

- shake ghee, milk and rose water until well combined.
- Sift flour and baking powder in a bowl, add sesame and salt.
- Add flour mixture to ghee mixture, knead until smooth.
- Preheat oven to (180 – 350) degrees.
- Form dough into walnut sized balls
- Shape Turkish delight into tiny balls.
- Make a hole in the center of the dough using your finger.
- Place the Turkish delight balls in the center of each ball.
- Seal the dough up over it and press edges together.
- Flatten each ball a little and make a design using a fork or (monkash) or a cookie mold.
- Place cookies at least 1 inch apart onto cookie sheets.
- Bake for about 15 to 20 minutes or until lightly browned.
- Cool completely on a wire rack.
- Dust with confectioners (powder) sugar.

Maamoul with Walnuts Recipe

Serves: 12
Difficulty: Medium
Prep Time: 45 minutes

Ingredients:

Dough:
2 cups all purpose flour
1 cup semolina flour
1 tsp baking powder
1/4 cup milk
2 sticks butter at room temperature
1 tsp orange blossom water

Filling:
1 cup ground walnuts
1/4 cup sugar
1/4 tsp cinnamon
1 tsp orange blossom water

8 medjool dates, pitted
1 tsp orange blossom water

vegetable oil
powdered sugar

Preparation:

Pre-heat oven to 450 degrees Fahrenheit.

In a large bowl, combine flour, semolina and baking powder, mix well.  Next, add butter, milk and orange blossom water to dry ingredients and combine until dough is formed.

In a food processor, blend walnuts until fine and crumbly, pour walnuts into bowl and add sugar, cinnamon and orange blossom water.  Next, put the dates into the food processor and blend until it is formed into a fine ball, remove and add orange blossom water, set aside.

To form maamoul cookies, roll dough into balls, smaller than golf balls, poke an indent into the ball and place some of the filling inside, close the opening until all of the filling is concealed.  Next, wipe down the maamoul mold with some vegetable oil so that dough does not stick, press ball into the maamoul mold and then tap our the cookie by hitting the mold on the side.  Place the cookies on a non-stick baking sheet and bake for 20 minutes, until bottom of the cookie is light brown.  Remove cookies and let cool completely, dust cookies completely with powdered sugar and store in an air tight container for up to 2 weeks.

Pistachio Maamoul Recipe

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
• 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

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.

Kahk with Dates Recipe

 
Ingredients:

• 2 cups samn balady
• 1 cup milk
• 4 1/2 cups flour, all purpose
• 2 tablespoons baking powder
• 1 teaspoon instant yeas
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 tea spoon ground ginger
• sesame seeds

Preparation:

1. Heat the samn balady (Gee) until almost boiling.
2. Add the baking powder and the spices to the flour.
3. Carefully add the flour to the hot samn balady (Gee) and stir with a wooden spoon.
4. Keep stirring and stirring and stirring.
5. When the mixture cools down a little, but is still warm, (ie you can knead it with your hands without causing permanent damage), add the instant yeast to the milk with a teaspoon of sugar, then stir gently into the dough.
6. Knead it for a short while, cover and let it rest. (Officially you should shape the kahk now and let it rest later).
7. After an hour or so you can start shaping the dough with your hands into little balls and then flatten them.
8. You can add nuts, agwa (date spread), or other filling when you are making it into balls.
9. Put them in a cookie tray and let them rest for a little.
10. Then put them in a preheated oven (345 F), and watch them. Usually 15 minutes is enough.
11. Take them out, wait until they cool and sprinkle with powdered sugar just before eating.

Mamool Recipe

Ingredients:

2 cups semolina flour
1 1/2 cups shortening
1 cup boiling water
3/4 cup white sugar
2 cups ground walnuts
1 teaspoon rose water
1/4 cup confectioners' sugar for dusting (optional)

Preparation:

• Place the semolina flour into a medium bowl, and cut in shortening using a pastry blender or a fork. Pour in boiling water, and mix to form a solid dough. Turn the dough out onto a lightly floured surface, and knead for a minute or two to be sure the dough is well blended. Cover dough and let stand for at least one hour, or as long as overnight.
• In a medium bowl, mix together the sugar, ground nuts, and rose water so that the mixture is uniform. Set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets, or line with parchment paper. Knead dough again briefly, and form into walnut sized balls. Make a hole in the center using your finger. Fill the hole with the nut mixture, and seal the dough up over it. Gently form into balls or crescents, or make designs into the dough using a fork. Place cookies at least 1 inch apart onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until lightly browned. Dust with confectioners sugar while still warm if desired.

Tips:

• Almonds or unsalted pistachios may be used for filling also. If rose water is not available in your area, you can use 1/2 teaspoon of cinnamon for flavoring.
• There are many variations for shaping these cookies including rectangles rolled into mini jelly rolls, or shape 3 inch rounds from balls, place filling in the center, and fold the sides over to cover, and seal.

Maamool with Dates

Ingredients:

• 1 1/2 # semolina
• 1 cup sugar
• 1 1/4 # pound butter
• boiling water
• 2 # fresh dates, pitted and pureed

Preparation:

1. Combine the semolina and the sugar in a large bowl, mix thoroughly. Melt 1# pound of the butter and let it come to a boil . Gradually add the butter to the semolina mixture. Knead well. Set aside in a sealed airtight container at least one hour before using.
2. When you are ready to use the dough add small amounts of boiling water to make the dough soft and pliable. Wear rubber gloves to protect hands from the boiling water. Combine the dates with the 1/4 # pound of butter (it is better to let this soften first). Knead together until they are well blended. Mold the pastry in small ball about 2 inches in diameter. Hollow out the center of the ball using your finger. Form a shell about 1/4 inch thick.
3. Fill the hollow with the date mixture. Seal the top by pressing the dough together. Flatten lightly between your palms to form a pie shape. Use the tines of a fork to make a design around the top.
4. Place on a baking sheet. Cook in a pre heated oven 450 degrees F or 230 degrees C for 20 minutes or until light golden brown. Sprinkle with powdered sugar. Store in sealed airtight containers.

Maamool with Walnuts

Ingredients:

• 2 cups smeed (semolina)
• 1 cup boiling water
• 1 1/2 cups samneh (or other shortening)
• 1 tsp. ma'ez zahr (orange blossom essence)
• 1 tsp. rose water
• 3/4 cup fine sugar
• 1 1/4 cup crushed walnuts

Preparation:

1. Make dough of smeed, samneh and boiling water. Knead well together. Cover tightly and leave overnight.
2. On the second day knead again thoroughly and form into small balls. Hollow out their centers. Fill the hollow with mixture of sugar, nuts and flavorings.
3. Press the dough back over the filling. Press each cookie onto a buttered baking pan and flatten and decorate with the tines of a fork. Or, shape the dough in the carved molds made in Lebanon especially for this purpose. Bake in moderate oven until lightly browned. Dust liberally with powdered sugar while hot.

Source Lebanese Recipes

More Middle Eastern Dessert Recipes:

Chocolate Drops and Figs Cookies
Almond Sesame Balls
Dates and Walnuts Maamoul
Pistachio Maamoul
Kahk Recipe
Halawet El-Riz Recipe 

Save and share Mamool, Mamoul, Maamoul, Mamool Cookies

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Chocolate Baklava Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Chocolate Baklava Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chocolate Baklava.

Layered phyllo dough and Nutella—the creamy chocolate-hazelnut spread—form the base of this nutty pastry dish that's sure to be a crowd-pleaser.

YIELD: 24 servings (serving size: 1 piece)

Ingredients

3/4 cup honey
1/2 cup water
1 (3-inch) cinnamon stick
1 cup hazelnut-chocolate spread (such as Nutella)
1/2 cup toasted hazelnuts, coarsely chopped
1/2 cup roasted pistachios, coarsely chopped
1/3 cup blanched toasted almonds, coarsely chopped
1/3 cup toasted walnuts, coarsely chopped
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Cooking spray
24 (14 x 9–inch) sheets frozen phyllo dough, thawed
1/2 cup butter, melted

Preparation

1. Combine the first 3 ingredients in a medium saucepan over low heat; stir until honey dissolves. Increase heat to medium; cook, without stirring, until a candy thermometer registers 230° (about 10 minutes). Remove from heat; keep warm. Discard cinnamon stick.

2. Preheat oven to 350°.

3. Place hazelnut-chocolate spread in a microwave-safe bowl; microwave at HIGH for 30 seconds or until melted. Combine hazelnuts and next 5 ingredients (through salt). Lightly coat a 13 x 9-inch baking dish with cooking spray. Working with 1 phyllo sheet at a time (cover remaining dough to prevent drying), place 1 phyllo sheet lengthwise in bottom of prepared pan, allowing ends of sheet to extend over edges of dish; lightly brush with butter. Repeat procedure with 5 phyllo sheets and butter. Drizzle about 1/3 cup melted hazelnut -chocolate spread over phyllo. Sprinkle evenly with one-third of nut mixture (about 1/2 cup). Repeat procedure twice with phyllo, butter, hazelnut-chocolate spread, and nut mixture. Top last layer of nut mixture with remaining 6 sheets phyllo, each lightly brushed with butter. Press gently into pan.

4. Make 3 lengthwise cuts and 5 crosswise cuts to form 24 portions using a sharp knife. Bake at 350° for 35 minutes or until phyllo is golden. Remove from oven. Drizzle honey mixture over baklava. Cool in pan on a wire rack. Cover; store at room temperature. 

Nutritional Information (Amount per serving)

Calories: 238
Fat: 13.4g
Saturated fat: 4.3g
Monounsaturated fat: 5.6g
Polyunsaturated fat: 2g
Protein: 4g
Carbohydrate: 27.8g
Fiber: 1.6g
Cholesterol: 10mg
Iron: 1.3mg
Sodium: 148mg
Calcium: 29mg

Cooking Light December 2009

More Dessert Recipes:

Pistachio & Almond Baklava
Pistachio & cardamom baklava
Middle eastern rosewater cakes
Middle Eastern rice pudding
Middle-Eastern baklava
Lokum (Turkish delight)

Save and share Chocolate Baklava recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Pistachio & Almond Baklava Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Pistachio & Almond Baklava Recipe. Enjoy Middle Eastern Desserts and learn how to make Pistachio & Almond Baklava.

Preparation Time 60 minutes
Cooking Time 55 minutes

Ingredients (serves 24)

Melted butter, to grease
430g (2 cups) caster sugar
185ml (3/4 cup) water
185ml (3/4 cup) fresh orange juice, strained
1 tsp orange flower water
280g (2 cups) pistachio kernels, finely chopped
320g (2 cups) blanched almonds, finely chopped
1 tsp ground cinnamon
18 sheets filo pastry
250g butter, melted

Preparation

Preheat oven to 180°C. Brush a 5cm-deep, 21 x 31cm (base measurement) baking dish with butter to grease. Place the sugar, water and orange juice in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Increase heat to high. Bring to the boil. Reduce heat to medium. Cook, without stirring, for 20 minutes or until syrup thickens. Transfer to a heatproof jug. Set aside to cool completely. Stir in the orange flower water.

Meanwhile, combine the pistachio, almonds and cinnamon in a bowl. Place the filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it from drying out). Brush 1 filo sheet with butter and fold in half. Cut into 8 strips crossways. Repeat with another filo sheet and butter.

Brush 1 filo sheet with butter and fold in half. Line the base of the dish with the filo, leaving a gap at one end. Repeat with 3 more sheets of filo and butter. Use 4 of the filo strips to fill the gap.

Sprinkle one-third of the pistachio mixture evenly over the pastry. Continue layering with the remaining filo, butter and pistachio mixture to make two more layers. Finish with a layer of filo.

Use a sharp knife to trim the edges. Score the pastry into 24 squares. Bake for 30 minutes or until golden and crisp. Pour over syrup. Set aside for 2 hours to cool completely. Cut into squares to serve.

More Dessert Recipes:

Pistachio & cardamom baklava
Middle eastern rosewater cakes
Middle Eastern rice pudding
Middle-Eastern baklava
Lokum (Turkish delight)
Turkish Doughnuts with Rose Hip Syrup

Save and share Pistachio & Almond Baklava Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Pistachio & cardamom baklava recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Pistachio & cardamom baklava. Enjoy Middle Eastern Desserts and learn how to make Pistachio & cardamom baklava.

Preparation Time 30 minutes
Cooking Time 40 minutes
Makes 18 pieces

Ingredients

Melted butter, to grease
200g unsalted pistachio kernels
1 tsp ground cardamom
125ml (1/2 cup) water
1 tbs honey
2 tsp fresh lemon juice
160g (2/3 cup) white sugar
8 sheets filo pastry (Antoniou brand)
100g unsalted butter, melted

Method

1. Preheat oven to 180°C. Brush a square 17cm (base measurement) cake pan with melted butter to lightly grease. Place the pistachios and cardamom in the bowl of a food processor and process until coarsely chopped.

2. Combine water, honey, lemon juice and sugar in a saucepan and bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 5 minutes or until reduced by one-third. Remove from heat and set aside for 1 hour to cool.

3. Place filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 sheet with melted butter and fold into quarters. Repeat with remaining filo.

4. Place 1 filo square in the prepared pan. Sprinkle with 2 tbs of pistachio. Continue layering with remaining filo and pistachio, finishing with filo. Brush with remaining melted butter. Cut into 9 even squares. Cut each square in half diagonally.

5. Bake in oven for 30 minutes or until golden. Remove from oven. Drizzle with syrup. Set aside for 40 minutes to cool.

6. Serve with Turkish coffee.

Notes
You can make this baklava up to 1 day ahead. Store in an airtight container out of direct sunlight.

Source
Good Taste - October 2004, Page 62
Recipe by Rodney Dunn

More Dessert Recipes:

Middle eastern rosewater cakes
Middle Eastern rice pudding
Middle-Eastern baklava
Lokum (Turkish delight)
Turkish Doughnuts with Rose Hip Syrup
Othmaliye Bil-Kishta

Save and share Pistachio & cardamom baklava recipe

this recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Barazeq - How to make Barazeq

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Barazeq Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Barazeq.

Preparation time :     25 minutes
Cooking time :     9 minutes
Serves: 30 persons

Ingredients

1 kg plain flour
1¼ cups semolina or 230 g
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1½ cups sugar or 340 g
750 g ghee
230 ml water
1 teaspoon yeast
½ teaspoon ground mahlab
2 tablespoons butter
75 ml sugar syrup
2½ cups toasted sesame seeds or 400 g
300 g pistachio nuts, crushed

Preparation

Combine the flour, semolina, NESTLÉ® Sweetened Condensed Milk , sugar, ghee, water, yeast and mahlab making soft dough and keep aside for 10 minutes. Melt the butter, mix it with the sugar syrup and pour them over the sesame.

Make small balls with the dough. Press each ball gently to make a 4cm-circle. Dip one side in the crushed pistachio, turn and dip the other side in the sesame.

Bake them using a non-stick tray at 200 °C for 8 to 10 minutes or until golden in color.

Other tips :     Keep the Barazeq in a well-closed container to remain fresh and crispy.

More Dessert Recipes: 

Chocolate Drops and Figs Cookies
Almond Sesame Balls
Dates and Walnuts Maamoul
Pistachio Maamoul
Kahk Recipe
Halawet El-Riz Recipe 

Save and share Barazeq recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Chocolate Drops and Figs Cookies

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Chocolate Drops and Figs Cookies Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chocolate Drops and Figs Cookies.

Preparation time :     30 minutes
Cooking time :     15 minutes

Ingredients

For the cookies mixture:
2½ cups butter or 600 g, cut into small pieces
9 cups plain flour or 1200 g
1 teaspoon salt
2½ cups icing sugar or 300 g
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
3 tablespoons rose water
6 tablespoons peanut oil or 90 g

For the filling:
½ cup chocolate chips or 120 g
½ cup dried figs or 160 g, finely chopped

Preparation

In a mixer bowl, combine the butter, flour, salt and icing sugar, and mix with a paddle to obtain crumbly dough. Add gradually the NESTLÉ® Sweetened Condensed Milk into the mixture, and then the rosewater and nuts oil to form dough. Keep in the fridge for 20 minutes.

To prepare the filling, combine the chocolate chips and dry figs and keep aside.

Remove the dough from the fridge; take medium sized pieces of the dough and form each portion into a ball.

Make a space in the center of each ball by pushing your finger through from one end; stuff it with the filling and close it by pressing firmly.

Use a wooden mold to form a pattern on the upper side of each ball.

Arrange the cookies in a non-stick pan and bake in a preheated oven at 160 °C for 12-15 minutes. Keep aside to cool down and serve.

Cooking tips :     Baking the cookies at a temperature as low as 160 °C is ideal for the transformation of the butter.

More Dessert Recipes: 

Almond Sesame Balls
Dates and Walnuts Maamoul
Pistachio Maamoul
Kahk Recipe
Halawet El-Riz Recipe
Kunafa  

Save and share Chocolate Drops and Figs Cookies recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Kaeb El-Ghazal Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Dessert Recipes) invites you to try Kaeb El-Ghazal Recipe. Enjoy the Moroccan Cuisine and learn how to make Kaeb El-Ghazal.

Preparation time : 25 minutes
Cooking time : 8 minutes

Ingredients

4¾ cups ground almonds or 650 g
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
3 tablespoons rose water
1 egg white
1½ cups toasted sesame seeds or 250 g

Preparation

Combine the almond powder, NESTLÉ® Sweetened Condensed Milk and rose water making soft dough.

Roll a small quantity of the almond mixture with your hand making a small ball, dip in egg white and roll it inside the sesame again to cover all.

Give the shape of Kaeb el Ghazal (half moon). Bake in a 140 °C preheated oven for 6-9 minutes.

More dessert recipes

Kunafa Recipe
Sfouf Recipe
Lebanese Baklava Recipe
Qatayef Asafiri 
Umm Ali Recipe 
Lebanese Baklava Recipe

Save and share Kaeb El-Ghazal Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Moroccan Ghoraybah Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Desserts Recipes) invites you to try Moroccan Ghoraybah Recipe. Enjoy the Moroccan Cuisine and learn how to make Moroccan Ghoraybah.

Preparation time : 5 minutes
Cooking time : 9 minutes

Ingredients

6½ cups plain flour or 900 g
1¼ cups sugar or 250 g
1½ cups butter or 400 g
50 g sesame powder
3½ teaspoons baking powder
1 cup ground almonds or 140 g
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
3½ teaspoons ground cinnamon

Preparation

Mix the entire ingredients together making soft dough.

Roll the dough making small balls. Press each ball with your hand to flatten it.

Bake in a preheated oven at 170 °C for 8 to 10 minutes.

Serving tips : Garnish with icing sugar.

More dessert recipes

Egg nog panna cotta recipe 
White chocolate and berry cheesecake recipe 
Dates and Walnuts Maamoul 
Pistachio Maamoul 
Kahk Recipe 
Halawet El-Riz Recipe

Save and share Moroccan Ghoraybah Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Dates and Walnuts Maamoul Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Dessert Recipes) invites you to try Dates and Walnuts Maamoul Recipe. Enjoy Tasty Middle Eastern sweets and learn how to make Dates and Walnuts Maamoul. This type of desserts is served in special occasions in the Middle East (Eid and Christmas).

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 instant dried yeast
¾ cup rose water or 190 ml
¼ cup blossom water or 60 ml

For the filling:
750 g date, dried, pitted and chopped
¼ cup butter or 50 g
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
¾ cup walnuts or 75 g, toasted, crushed

Preparation

In a bowl, combine semolina, butter, ghee, sugar, nutmeg, mahlab, and yeast. Mix well. Cover tightly and set aside for at least 4 hours.

In a bowl, knead the dates with butter, gradually adding NESTLÉ® Sweetened Condensed Milk while kneading. Mix in the walnuts and place in fridge for ½ 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 need 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. 

Pistachio Maamoul Recipe - Kahk Recipe - Lebanese Baklava

Save and share Dates and Walnuts Maamoul Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Pistachio Maamoul Recipe - How to Make Pistachio Maamoul

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

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

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 :  

- 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.

Kahk Recipe - Qatayef Asafiri - Lebanese Baklava Recipe

Save and share Pistachio Maamoul Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.