Ingredients Jump to Instructions ↓

  1. 9 cups semolina or 1500 g 1 cups butter or 300 g, melted 1 cups ghee or 300 g, melted 1 cup caster sugar or 200 g 1 teaspoon ground nutmeg

  2. 1 teaspoon ground mahlab

  3. 1 teaspoon yeast cup rose water or 190 ml cup blossom water or 60 ml For the filling:

  4. 3 cups pistachio nuts or 500 g 1 tablespoon blossom water

  5. 2 tablespoons rose water

  6. 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g cup caster sugar or

Instructions Jump to Ingredients ↑

  1. 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.


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