Mamool

Mamool Ingredients

500g coarse semolina500g fine semolina1/2 cup caster sugar500g bag icing sugar (for icing mamool)500g unsalted butter (room temperature )1 tsp mahlep powder1.5 tsp of dry yeast (loose)1tbs warm water (to activate yeast )Small bottle orange blossom waterSmall bottle rose waterPinch of nutmeg1 roll mamool paperPlastic mamool mould1 cup of simple syrup (atar ) YouTube for the recipe .500g of nut of choice (I used 250g Pistacio , 250g walnut ) .

Steps

The night before u want to make mamoolIn a large bowl add the semolina , mahlep, caster sugar and nutmeg to a bowl .Activate the yeast but adding the warm water to a cup with the yeast and stir it till it foams up.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 .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 .Cover and allow to rest overnight on bench top .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 .If the weather is really cold the dough will be very hard – u can microwave for 30Secs to help loosen up .If it’s a hot night then you may need less liquid to soften it up . Weather plays a big part .Should feel like soft play dough .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 wellFew tips – let the mamool rest about 1/2 hour once moulded before baking.Bake at 200 about 12 mins they don’t take long keep eye on them .Use cling wrap to line the mould so they won’t stick.Once they come out of the oven allow them to totally cool before touching or icing them .