معمول التمر
Ingredients
- 800CupCoarse semolina
- 200CupFine semolina
- 2CupMelted Ghee
- 3CupSugar
- 1Teaspoons (tsp)Ground mastic
- 1.5Tablespoons (tbsp)Mahleb
- 1PacketYeast
- 1.5CupWarm milk
- 0.25Tablespoons (tbsp)Blossom water
- 1Psc.Dates
- 1Teaspoons (tsp)Cinnamon
- 1PinchNutmeg
- 1Teaspoons (tsp)Maamoul spices
Steps
- 1
We rub the semolina with ghee thoroughly and leave it for two days, rubbing it every 6-8 hours.
- 2
We grind the mastic and mahaleb with sugar, then add rose water and orange blossom water.
- 3
We dissolve the yeast in warm milk and add it to the dough, stirring without kneading.
- 4
We shape the dough and fill it with the prepared date mixture
- 5
We bake the maamoul immediately at 180°C until it turns golden.
- 6
We let the maamoul cool on the tray, then store it in an airtight container
- 7
**Date Filling** - We knead the pitted dates with melted ghee, then add cinnamon, nutmeg, and ka'ak spices, mixing well until a uniform mixture is achieved.
Nutrition Facts
Recipe Keywords
Suggested Meals
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