- 2½ cups plain flour or 340 g
- ¾ Cup semolina or 150 g
- 1½ cup or 225 g fine semolina
- 2/3 cup ghee or 135 g
- 2½ tablespoons of sugar
- 1 tin NESTLÉ Sweetened Condensed Milk or 397 g
- 1¾ teaspoon vanilla powder
- 1¼ cup desiccated coconut or 120 g
- 1¾ teaspoon of ground mahlab
- 1¾ teaspoon of Baking powder
- ¾ cup or 100 g powdered sugar
- ½ cup butter or 100 g, unsalted
- 100 ml Water
- ¾ cup pistachios or 100 g, boiled in water and peeled, for decoration
- For the sugar syrup:
- 1 cup water
- 2¼ cups sugar or 500 g
- 40 g lemon juice
Oyoun El-Maha
INGREDIENTS
Oyoun El-Maha with
Oyoun El-Maha with 
- 2½ cups plain flour or 340 g
- ¾ Cup semolina or 150 g
- 1½ cup or 225 g fine semolina
- 2/3 cup ghee or 135 g
- 2½ tablespoons of sugar
- 1 tin NESTLÉ Sweetened Condensed Milk or 397 g
- 1¾ teaspoon vanilla powder
- 1¼ cup desiccated coconut or 120 g
- 1¾ teaspoon of ground mahlab
- 1¾ teaspoon of Baking powder
- ¾ cup or 100 g powdered sugar
- ½ cup butter or 100 g, unsalted
- 100 ml Water
- ¾ cup pistachios or 100 g, boiled in water and peeled, for decoration
- For the sugar syrup:
- 1 cup water
- 2¼ cups sugar or 500 g
- 40 g lemon juice
NUTRITIONAL INFORMATION
Oyoun El-Maha with
Oyoun El-Maha with
- Energy 384 (Kcal)
- Protein 5.7 (g)
- Carbohydrate 58 (g)
- Total Fat 15 (g)
HOW TO PREPARE
Oyoun El-Maha with
Oyoun El-Maha with
1
Combine the entire ingredients together, except the pistachio and sugar syrup, to make soft dough and keep aside for 20 minutes.
2
Make small balls with the dough. Press each ball with your hands to form an oval shape; place a piece of pistachio in the middle and press it.
3
Bake using a non-stick tray at 200 °C for 8 to 10 minutes or until golden in color. Remove from the oven and pour over the hot syrup to cover all the pieces. Keep the syrup for 3 minutes and then remove it by tilting the tray; make sure to remove all the syrup.
REVIEWS
Oyoun El-Maha with
