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Ingredients 16 items

  • To prepare the dough:
  • 9 cups semolina or 1500 g
  • 1½ cup melted unsalted butter
  • 1½ cup 1½ cups melted ghee, or 300 g
  • 200 g or 1 cup caster sugar
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground mahlab
  • 1 teaspoon yeast
  • ¾ cup rose water or 190 ml
  • ¼ cup blossom water or 60 ml
  • For the filling:
  • 3½ cups pistachios or 500 g
  • 1 teaspoon blossom water
  • 2 tablespoons rose water
  • 1 tin Nestlé® Sweetened Condensed Milk or 397 g
  • ½ cup or 100 g caster sugar

How to prepare

  1. In a bowl, combine semolina, butter, ghee, sugar, nutmeg, mahlab, and yeast. Mix the ingredients well then cover and set aside for at least 4 hours.
  2. Pin an electric mixer, blend the pistachio until they are completely crushed. Remove and place in a bowl.
  3. Mix blossom water, rose water and Nestlé® Sweetened Condensed Milk until all ingredients are well combined. Cover and place in fridge for 1 hour.
  4. Add rose water and blossom water to the dried mixture, knead by hands until the dough starts to hold together or forms a paste. If necessary, add a small amount of rose water.
  5. Remove a small piece of dough and flatten it with your hands and place a teaspoonful of the filling. Close carefully to form a ball.
  6. Press the stuffed dough into a wooden maamoul mold to form a pattern on the upper side of the dough.
  7. Tap out onto an cookie sheet that is not greased and bake in a 185c for 15-20 minutes or until lightly colored but not browned.

Nutritional informations

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