Рет қаралды 24,275
Best Mamoul Recipe mamoul Maamoul عجينة المعمول Hello my love, today I'm going to show you my best Mamoul recipe. Maamoul عجينة المعمول Recipe: Mamoul (approx. 50-60 pieces) Lebanese semolina pastries with walnut / date filling Ingredients: 1 kg DIAMANT soft wheat semolina 500 diamond durum wheat semolina (For those who like it a little harder or crispy) Or 1.5kg diamond soft wheat semolina (who like it very soft) 750 gr SANELLA (Better not to use normal margarine) 250 grams of sugar 100 ml rose water 100 ml orange blossom water 1 P. dry yeast 1-2 tbsp Mahlab (Mahlab means Stein Weichel in German. You can get it from Turks, Arabs or Ebay. If you don't have it, you can do without it. Walnut or pistachio filling: 1 kg of walnuts or pistazzi Rose water Orange blossom water Cinnamon (only for walnuts) 1/2 -3/4 glass of sugar or date filling: 1 kg pitted dates (date mass) About 2 tbsp margarine about 1/2 tsp cinnamon A shot of rose / orange flower water 1-2 pack. Icing sugar to sprinkle on. Approx 1P. Greaseproof paper to wrap. (best the cut ones and then cut through once) cut ones are available from rewe. Preparation: One day before or at least 4-5 hours, knead the semolina with Mahlab and the melted margarine well. Add sugar, knead again and then cover with freshly-old foil and let it steep for 4-5 hours. Even better, let it steep overnight at room temperature. The dough is still crumbly here. Not surprised. The next day, at least 30 minutes before filling, add the dry yeast, rose and orange blossom water and knead everything well. If the dough is too sticky or too loose, knead some soft semolina or flour (no more than 1-2 tbsp) under it. I do it without and it works. After you have added the liquid and yeast, the dough will set by itself after about 30-40 minutes. You don't really have to add anything. The longer you let it stand and knead, the more elastic and firm the dough become
Preparation of the nut filling: Roughly chop the nuts (do not grind) and add the remaining ingredients. It is best to put it in a freezer bag and pound it with a meat tenderizer. Preparation of the date filling Knead the date paste with the other ingredients into a soft dough. Preparation: Then we take some dough, shape it into small balls. Pierce with your finger and make a hollow in the dough so that we can fill it. Fill it up well and close the dough again by pressing the edges of the dough on top of each other. Then we put the ball in the Mamoul form, press it in briefly and knock or push it out again. I hope you know how I mean it. If you don't have a shape, you can do it in a lemon squeezer. Or flatten the balls a little and place them on the baking sheet. Bake on a baking sheet with parchment paper at 225 ° C for about 13-15 minutes. When the golden brown take out, let cool slightly, then sprinkle with lots of powdered sugar and wrap with greaseproof paper. The pastry is wrapped in original paper. Wrapped in a Tupperware box, the pastry can be kept for about 4-6 weeks. With Diamant semolina and Sanella you get the perfect Mamoul. ☺☺ This makes the Maamoul particularly tender and melts on the tongue. You can also take half of Sanella and half (a little less than half) of Ghee / Samne, e.g. for 1.5kg semolina you take 450g Sanella and 200g Ghee / Samne. You can also freeze Maamoul very well and, when needed, simply defrost some and enjoy. They taste just as fresh as when you baked the fresh ones. Have fun baking. ☺☺ Subscribe to my channel for more recipes. If you liked the recipe, leave me a comment or a thumbs up. I would be very happy about that. 👍🤗 You can also find me on Facebook: / sanubakhodr And on Instagram: back_und_koch_rezepte_sanuba ...
Mamoul transparent paper / cream masking paper amzn.to/3nhttps You can find Mamoul molds made of wood here amzn.to/2RnoqI0 amzn.to/3aUERCL amzn.to/3efyThH Mamoul shape with ejector Set: 2x 50g + 2x 100g amzn.to/3vBOMor Mamoul form with ejector 75g: amzn.to/3aZALci Similar You can get biscuit stamps here: amzn.to/2PLHEGV