المعمول بالسميد والطحين

We mix the fine semolina with flour, sugar, fennel, anise, mahlab, and mastic in a bowl.

We add the warm ghee to the mixture and stir well until the ingredients are fully combined.

We mix the dough as shown in the video and then leave it to rest until the next day.

We dissolve the sugar and yeast in warm milk, then gradually add it to the mixture until a cohesive dough forms.

We shape the dough into small balls and then stuff them with our preferred filling.

We press the dough using the special maamoul molds.

We place the maamoul in a greased tray and bake it in the oven at 180°C until the top starts to brown. Then, we switch the heat to the bottom to achieve a golden color.