MAAMOUL BI FISTOK (PISTACHIO MAAMOUL)
Total Steps
14
Ingredients
13
Tools Needed
1
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- 1 kg farina (very fine semolina)
- 2/3 cup coarse semolina
- 1 1/4 cups all-purpose flour
- 1 tablespoon mahlab
- 600 g butter
- 1/2 cup vegetable or canola oil(optional)
- 1 teaspoon active dry yeast
- 1/2 cup orange blossom water
- 1/2 cup rose water
- 1 1/2 cups raw pistachios
- 1/2 cup sugar
- 3 tablespoons orange blossom water
- powdered sugar
Instructions
Step 1
Start by clarifying the butter: In a heavy bottomed saucepan, melt the butter over low heat; remove the saucepan from the heat as soon as it has melted. Set aside for 10 minutes. You will notice the milk solids fall to the bottom. Strain it through a wire sieve lined with several layers with cheesecloth. Pour the melted butter over the cheesecloth and get rid of the milk solids. Know you have the clarified butter.
Step 2
Mix the farina and coarse semolina in a large bowl. Pour the clarified butter and knead with you hands to infuse all together. Set aside (the semolina mix needs to rest for 6 hours)
Step 3
Meanwhile, prepare the filling: place the raw pistachios in a food processor and pulse a few times to considerably grind the pistachios. Transfer to a bowl, add the sugar and orange blossom water, and mix well to fully incorporate. Set aside.
Step 4
When 6 hours have passed on soaking the semolina mix, add the all-purpose flour, active dry yeast, mahlab, canola oil, orange blossom water and rose water. Knead the sticky dough for a minute or until the dough is soft and silky. Cover with a kitchen towel and leave it to rest for 1 more hour.
Step 5
To put together:
Step 6
Lightly grease a cookie sheet or line it with parchment paper.
Step 7
Preheat the oven to 200°C/400°F. Place a rack in the center of the oven.
Step 8
After 1 hour, knead the dough again and divide it into equal balls, roughly the size of an apricot.
Step 9
Make a hole in the center of each ball, with your finger fill the hole with a teaspoon of the pistachio filling. Seal the hole patching the dough together and roll it into a ball.
Step 10
Transfer each stuffed ball into the mold, pressing it lightly in to level it up with the mold.
Step 11
Gently tap the mold on a counter top, converting it and the maamoul will come out.
Step 12
Place it on the cookie sheet, keep the maamoul 2cm/1 inch apart.
Step 13
Bake about 15-20 minutes to a golden color.
Step 14
Remove from the oven and set aside to cool down, then dust with powdered sugar. How delicious!!