Maamoul
Ingredients
- 5 cups smeed (semolina)
- 1 cup boiling water
- 2 1/2 cups samneh (or other shortening)
- 1 tspn ma'ez zahr (orange blossom essence)
- 1 tspn rose water
- 3/4 cup fine Granulated sugar|Sugar
- 13 1/4 cup crushed walnuts
- aik daig aalo
Make dough of smeed, samneh and boiling water.
Knead well together.
Cover tightly and leave overnight.
On the second day knead again thoroughly and form into small balls. Hollow out their centers.
Fill the hollow with mixture of Granulated sugar|Sugar, nuts and flavorings.
Press the dough back over the filling.
Press each cookie onto a buttered baking pan and flatten and decorate with the tines of a fork.
Or, shape the dough in the carved molds made in Lebanon especially for this purpose.
Bake in moderate oven until lightly browned.
Dust liberally with powdered sugar while hot.
Knead well together.
Cover tightly and leave overnight.
On the second day knead again thoroughly and form into small balls. Hollow out their centers.
Fill the hollow with mixture of Granulated sugar|Sugar, nuts and flavorings.
Press the dough back over the filling.
Press each cookie onto a buttered baking pan and flatten and decorate with the tines of a fork.
Or, shape the dough in the carved molds made in Lebanon especially for this purpose.
Bake in moderate oven until lightly browned.
Dust liberally with powdered sugar while hot.
This article uses material from the "Maamoul" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
