Mix the coarse and fine semolina, along with 0.5 cup of regular sugar with hands or in food processor.
","image":"","section":"Maamoul Dough Preparation"},{"text":"Melt the butter on low heat, let cool down, then pour on top of the semolina mix and work it with your hands into a paste. You can also use a food processor for 1-2 minutes on low speed.
","image":"","section":"Maamoul Dough Preparation"},{"text":"Warm 4 oz of rose water, 1 oz of orange blossom water in a pot along with the mastic gum and pour on the paste.
","image":"","section":"Maamoul Dough Preparation"},{"text":"Dilute the yeast in 1/4 cup of warm water and add to the paste.","image":"","section":"Maamoul Dough Preparation"},{"text":"If available, add a dash of Mahlab powder and knead the dough with your hands, or in the food processor for 3-5 more minutes.
","image":"","section":"Maamoul Dough Preparation"},{"text":"You should now have a nice dough that needs about 7-10 hours of rest, covered, at room temperature.","image":"","section":"Maamoul Dough Preparation"},{"text":"Mix your choice or pistachio, walnuts, or a mix of both along with sugar in a food processor and grind at high speed for 2-3 minutes","image":"","section":"Mamoul Fillings Preparation"},{"text":"Add the rose water and orange blossom water and grind for a couple more minutes","image":"","section":"Mamoul Fillings Preparation"},{"text":"Don't grind them too much as you want the filling to still have chunks of nuts, and not turned into a paste","image":"","section":"Mamoul Fillings Preparation"},{"text":"Flatten 1 tablespoon of dough into a 1/3 inch thickness.
","image":"","section":"Shaping the Maamoul With a Mold"},{"text":"Add 1 heaping teaspoon of fillings to its center, then wrap edges in to close off the cookie.
","image":"","section":"Shaping the Maamoul With a Mold"},{"text":"Place the cookie in a buttered wooden mamoul mold, press it gently with your fingers until it becomes flat with the mold surface (add more dough if needed).
","image":"","section":"Shaping the Maamoul With a Mold"},{"text":"Tap the wooden mold's edge on a cutting board a couple of times until the molded maamoul drops.
","image":"","section":"Shaping the Maamoul With a Mold"},{"text":"If you don't have a traditional wooden mold, you can use a metal cookie molding/cookie cutter to mold the dough.
","image":"","section":"Shaping the Maamoul With a Mold"},{"text":"Line up molded maamoul pieces on a semolina-dusted or buttered aluminum foil or cookie tray.
","image":"","section":"Shaping the Maamoul With a Mold"},{"text":"Bake at 430F for 13-15 minutes, or until the maamoul begins to turn light brown.
","image":"","section":"Shaping the Maamoul With a Mold"},{"text":"As soon as you take them out of the oven and while still hot, using a tea strainer, sift powdered sugar sift to fully cover the maamouls. The powdered sugar may eventually melt and turn into a glaze, that's fine.
","image":"","section":"Shaping the Maamoul With a Mold"},{"text":"Let cool down at room temperature, and then sprinkle some more powdered sugar until fully covered.
","image":"","section":"Shaping the Maamoul With a Mold"},{"text":"Your maamoul is now ready to be devoured. You can keep them in an airtight container for a few days at room temperature or in the fridge.","image":"","section":"Shaping the Maamoul With a Mold"}],"notes":"Optional for the adventurous: If you have Acacia incense (Gum Arabic, aka \"Bakhoor\") handy, you can burn a bit of it in the pot that you're going use to warm the rose water for the maamoul dough. This gives a subtle but complex traditional flavoring to the dough.
","nutrition":[],"video_url":"","rating_value":"4.75","rating_count":"12","url":"https://mamaslebanesekitchen.com/desserts/maamoul-cookies-pistachio-walnuts-recipe-mamoul-bi-joz-fustuk/","attribution":"Recipe by Mama's Lebanese Kitchen"}