معمول المد بالفستق

We mix 3 cups of medium semolina with ½ cup of flour, ½ cup of sugar, ½ teaspoon of instant yeast, ¼ teaspoon of baking soda, and 1 teaspoon of ground mahlab in a wooden bowl until the dry ingredients are well combined.

We add 1 cup of room-temperature ghee to the mixture and rub the semolina with the ghee using our fingertips until every grain is well coated and fragrant.

We add ½ cup of milk, 1 tablespoon of orange blossom water, and 2 tablespoons of sugar syrup, then gently mix until we get a soft and cohesive dough without kneading too much.

We cover the dough and let it rest for 30 to 60 minutes in a warm place.

To prepare the filling, we mix 2 cups of chopped pistachios with ½ cup of sugar syrup, 1 teaspoon of orange blossom water, and 1 tablespoon of ghee in a glass bowl until well combined.

We grease an oval baking tray with a small amount of ghee using a silicone brush.

We divide the dough into two equal parts, then spread the first half evenly on the bottom of the tray.

We spread the pistachio mixture over the dough, leaving the edges clean so the layers can stick together.

We gently spread the second half of the dough over the pistachio filling to cover it completely.

Place the tray in an oven preheated to between 180 and 200 degrees Celsius from above and below, and bake the maamoul for 45 minutes until it turns a deep golden brown color.

As soon as we take it out of the oven, we pour cold sugar syrup over it to soak in the flavor.

We let it cool slightly, then cut it into pieces and garnish the top with crushed pistachios before serving.