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
- 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.
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