Maamoul with Pistachio Filling
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Traditional Middle Eastern Maamoul cookies made with a soft dough filled with a sweet pistachio mixture, perfect for Eid celebrations.
00:25:00 total
Serves 10
medium
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Ingredients
- flour - 1 kilogram (for the dough)
- animal ghee - 500 grams (2.5 cups) (preferably animal ghee, for the dough)
- powdered milk - 1 large spoon (for the dough)
- mahlab - 1 small spoon (optional, for the dough)
- sugar - 150 grams (for the dough)
- water - 200 grams (for the dough)
- pistachios - watch the video to see (for the filling)
- powdered sugar - 1 spoon (for the filling)
- sugar - 2 measures (for syrup)
- water - 1 measure (for syrup)
- lemon juice - a small amount (for syrup)
- Arabic ghee - 1 spoon (to soften dough before shaping)
Instructions
- Prepare the dough: Mix 1 kg flour with 500 g animal ghee, 1 large spoon powdered milk, 1 small spoon mahlab (optional), 150 g sugar, and 200 g water. Knead until the dough becomes soft and light in color.
- Rest the dough: Place the dough in the refrigerator and let it rest overnight or until the next day.
- Prepare the syrup: Make syrup by boiling 2 measures sugar with 1 measure water and adding a small amount of lemon juice. Stir until sugar dissolves completely.
- Mix syrup into dough: Bring the dough to room temperature. Gradually add the syrup to the dough while mixing at low speed with a mixer until fully absorbed. Cover and refrigerate for 30 minutes.
- Prepare the filling: Mix pistachios with 1 spoon powdered sugar and about half a cup of syrup. Add a spoon of Arabic ghee to soften the mixture.
- Shape the Maamoul: Take small balls of dough, flatten them, place a ball of pistachio filling inside, and close the dough around it. Shape by hand without a mold, forming a light rotation to seal.
- Bake: Bake the shaped Maamoul in a preheated oven (temperature and time not specified, typically 180°C for 20-25 minutes) until golden and fragrant.
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