Mamool

Ingredients

• 500 g coarse semolina
• 500 g fine semolina
• 1/2 cup caster sugar
• 500 g bag icing sugar (for icing mamool)
• 500 g unsalted butter (room temperature )
• 1 tsp mahlep powder
• 1.5 tsp of dry yeast (loose)
• 1tbs warm water (to activate yeast )
• Small bottle orange blossom water
• Small bottle rose water
• Pinch of nutmeg
• 1 roll mamool paper
• Plastic mamool mould
• 1 cup of simple syrup (atar ) YouTube for the recipe .
• 500 g of nut of choice (I used 250g Pistacio , 250g walnut ) .

Instructions

1. 1

   --- Steps ---

2. 2

   The night before u want to make mamool

3. 3

   In a large bowl add the semolina , mahlep, caster sugar and nutmeg to a bowl .

4. 4

   Activate the yeast but adding the warm water to a cup with the yeast and stir it till it foams up.

5. 5

   Cut the butter into cubes and melt it in microwave about 90 secs don’t let it boil over only melt it half way . It can’t be too hot when u add it to the mix . I used my tupperware microwave jug for this .

6. 6

   Add butter to dry mixture and knead , add yeast and 3 tbs rose water and 3 tbs orange blossom water and knead together until a soft dough is formed . If you feel it’s a little dry add a few extra drops of the rose water .

7. 7

   Cover and allow to rest overnight on bench top .

8. 8

   Next day it will be quite firm which is normal , using about 1/2 cup of rose water and 1/2 cup orange blossom water knead it back into a soft dough .

9. 9

   If the weather is really cold the dough will be very hard - u can microwave for 30Secs to help loosen up .

10. 10

    If it’s a hot night then you may need less liquid to soften it up . Weather plays a big part .

11. 11

    Should feel like soft play dough .

12. 12

    Using a processor chop the nuts and add the sugar syrup to them. For every 250g of nuts add 1/2 cup of syrup (atar ). Mix well

13. 13

    Few tips - let the mamool rest about 1/2 hour once moulded before baking.

14. 14

    Bake at 200 about 12 mins they don’t take long keep eye on them .

15. 15

    Use cling wrap to line the mould so they won’t stick.

16. 16

    Once they come out of the oven allow them to totally cool before touching or icing them .