أسرار نجاح المعمول

For flour maamoul, use cold ghee.

For semolina maamoul, use hot, melted ghee.

For semolina maamoul dough, let it rest for about a day, while flour maamoul dough can rest only a few minutes before use.

Keep the dough cold during and after kneading.

Always ensure that the amount of fat equals half the amount of flour used.

Avoid overfilling the dough to prevent the filling from leaking and cracking the dough.

Do not over-knead to prevent the maamoul from becoming hard and dry.

Preheat the oven to the highest temperature, with heat from both top and bottom, and place the tray in the middle. Baking time should not exceed 7 minutes to prevent hard or cracked maamoul.