Maamoul Tart Bil-Kishta
Ingredients
For the dough:
- 2 cups semolina or 320 g
- 1 cup fine semolina or 160 g
- ¾ cup ghee or 150 g, softened
- ½ cup caster sugar or 100 g
- 1 teaspoon ground mahlab
- 1 teaspoon yeast
- 1 tablespoon rose water
- 1 tablespoon blossom water
- 2 cups milk or 500 ml
- 1 tin NESTLÉ® Cream or 170 g
- 1 tablespoon sugar
- 6 slices toast bread, throw away crusts and cut pulp to cubes
- 1 tablespoon blossom water
Preparation
- In a bowl, combine grain and fine semolina, ghee, sugar, mahlab and yeast. Mix the ingredients well then cover and set aside in room temperature for at least 4 hours.
- Meanwhile, combine milk liquid, NESTLÉ® Cream and sugar and bring to boil, then add the cubed bread pulps over and simmer over low heat for 3 minutes with constant stirring, until the mixture is very smooth and thick. Add blossom water, stir and set aside to cool.
- Add rose water and blossom water to the dried maamoul dough mixture; knead by hands until the dough starts to hold slighty together.
- Divide maamoul dough into small portions and press each portion over a bottom and sides of small tartlet and bake at a 250ºC preheated oven for 12-13 minutes or until yellow golden in color. Then set aside to cool.
- Spoon some of the cooled cream mixture over each of the cooled maamoul tartlet. Top with fruits slices, toasted almonds and honey.
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