3 cup
ghee, butter or olive oil or a combination of them(I used 1 cup ghee,1 cup butter and 1 cup olive oil) see notes
3 tablespoons
anise seeds (optional)
3 tablespoons
sugar
1 tablespoon
yeast
1/4 cup
rosewater
1/4 cup
orange blossom water
1 tablespoon
vanilla
1-2 cups
water (see notes)
For the date filling
500 g
date paste
1 tablespoon
ghee
1 tablespoon
anise seeds
1 tablespoon
cinnamon (add more if you like it)
1 teaspoon
cardamom
In a bowl add the flour and semolina
Add the ghee , butter and olive oil (if you are using butter or ghee they have to be melted and warm)
Rub the ghee, butter, oil mixture into the flour semolina mix with your finger tips. Don’t knead, kneading will make your maamoul rock hard.
Cover and leave for a couple of hours to allow the semolina to absorb the ghee butter and oil.(if you are in a hurry you can skip this step but if you have the time do it, you will get better texture this way)
Add the powdered milk, anise seeds, yeast and sugar and toss gently, again, don’t knead
Add the rosewater, orange blossom water , vanilla and 1 cup of water.
Mix gently until the dough comes together, if you need more water add it 1/4 of a cup at a time.
Try not to over work the dough since this will develop the gluten and cause the maamoul to be tough.
You are not aiming for a smooth dough ball. Just for a dough that comes together and is homogenous
I've been eating these stuffed beauties for a long time now, not home made ones though. Now divide into small lemon sized balls (makes about 20 cookies) To make the cookies
A marriage between a Moon Cake and Maamoul and out comes offspring, GUJIA. The coating is a shortbread kind of pastry inspired by Lebanese Ma'amoul, made of semolina flour stuffed with nuts, dates and sweetened shredded coconut
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