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Ingredients![]()
- 3 cups fine semolina
- 3 cups course semolina
- 500 g unsalted butter softened
- 1 cup sugar
- 1 tablespoon mahlab
- 1 tablespoon yeast
- 1/4 cup orange blossom water
- 1/4 cup rose water
- 1/2 cup milk
Fillings (for this recipe you will need 500g of nuts)
- 500 g crushed walnuts
- 500 g crushed pistachio
- 3/4 cup caster sugar OR 1/2 cup simple syrup for 500g nuts
Instructions
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First, using your fingers rub the butter into the semolina & sugar until it resembles fine crumbs (it takes time but keep at it) I don’t melt the butter, add it softened and let your hands do the work.
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Then add the mahlab, yeast, orange blossom water, rose water & the milk. work into a dough & knead for 10min.
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Rest for 8+ hours or overnight preferable.
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You will need to knead it again, it will most likely be hard due to the cold weather & butter solidifying, but keep kneading until it’s softened again & easy to work with.
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TIP: Soften for 30sec in microwave until workable.
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Make small golf size balls with the dough, flatten using the palm of your hand & spoon in some filling. The amount of filling you use depends on the size of your mould. Close it up and place in a mamoul mould. TIP: to aid in removal of the mamoul, wrap mould in cling wrap or a freezer bag.
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Bake at 200 until golden (approx. 12-15 minutes depending on oven) They should be light golden colour.
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Cool before adding icing sugar.
