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All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
DISCLAIMER:
Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
INGREDIENTS OF THE MAAMOUL DOUGH
- 2 Kg of semolina
- 1 kg of fine semolina
- 800 g of butter
- 1 and 1/4 tea cup of blossom water
- 1 and 1/4 tea cup of distilled rose water
- 1 and 1/4 tea cup of unrefined cane sugar
- 1 coffee spoon of instant yeast
- Little water
What is Lebanese Maamoul and why is it so famous?
Lebanese Maamoul is a traditional pastry that is an integral part of Easter celebrations.
Although available all year round in major pastry shops, it remains specific to Easter for both Maronite and Orthodox Lebanese Christians.
Making Maamoul at home is a celebration in itself, often shared between neighbours and friends in order to find the "courage" for preparing and baking the dozens if not hundreds of Maamoul cakes that will be distributed to the families. A family doesn't get a few cakes as Maamoul quantities are rather measured in multiples of kilograms!
When you visit other family members or friends at Easter in Lebanon, you must taste their Maamoul, that's simply an obligation and because you end up tasting each of the almonds, pistachios and dates variants, you end up overshooting all limits of blood sugar levels, insuline peaks and calories intake upon each of those visits...
And then what? After all, diabetes and diet can wait and be dealt with once the celebrations are over!
Although available all year round in major pastry shops, it remains specific to Easter for both Maronite and Orthodox Lebanese Christians.
Making Maamoul at home is a celebration in itself, often shared between neighbours and friends in order to find the "courage" for preparing and baking the dozens if not hundreds of Maamoul cakes that will be distributed to the families. A family doesn't get a few cakes as Maamoul quantities are rather measured in multiples of kilograms!
When you visit other family members or friends at Easter in Lebanon, you must taste their Maamoul, that's simply an obligation and because you end up tasting each of the almonds, pistachios and dates variants, you end up overshooting all limits of blood sugar levels, insuline peaks and calories intake upon each of those visits...
And then what? After all, diabetes and diet can wait and be dealt with once the celebrations are over!
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Maamoul recipe: preparing the Maamoul dough the day before
The main ingredients of the maamoul dough are shown here below rose water and blossom water in the first picture, semolina coarse and fine in the second picture, butter in the third and last.
Mix the semolina then add the sugar, the instant yeast and mix again until completely homogeneous.
Create a crater and add the blossom water, rose water and melted butter.
Start by mixing the dough with a wooden spoon then continue with your hands while mixing thoroughly and with force.
Ask someone to add little water and continue mixing until the dough is holding well all together and emits a noise when squeezing it between your hands.
Make its surface even and cover it overnight with a wet towel.
Ask someone to add little water and continue mixing until the dough is holding well all together and emits a noise when squeezing it between your hands.
Make its surface even and cover it overnight with a wet towel.
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