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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 STUFFING
- 1 Kg of Pistachios
- 1 Kg of walnuts (without shell)
- 1 Kg of almonds
- 24 tablespoons of unrefined cane sugar (see below why the measurement is in spoons)
- 6 coffee cups of blossom water
- 3 coffee cups of distilled rose 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!
How to prepare the Lebanese Maamoul stuffing
The three main ingredients of the Maamoul stuffing are shown here.
The pistachios are to be prepared separately.
You can prepare each of the walnuts and almonds separately or mix both together for a delicious unmatched taste.
The pistachios are to be prepared separately.
You can prepare each of the walnuts and almonds separately or mix both together for a delicious unmatched taste.
In your kitchen blender, put 500g of either stuffing, add 4 tablespoons of unrefined cane sugar and activate your machine until the nuts are completely chopped then add one coffee cup of blossom water, half coffee cup of rose water and run the blender again.
That's it!
That's it!
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Stuffing the Maamoul dough
See our specific page for Maamoul dough preparation. The dough should have been allowed to rest overnight.
Prepare small balls as shown in the left picture, then squeeze the ball between the palms of your hands until forming a thin disc.
Prepare small balls as shown in the left picture, then squeeze the ball between the palms of your hands until forming a thin disc.
This picture shows how thin should the dough be.
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Put stuffing inside the dough as shown in the first picture then close the dough on the stuffing as shown in the second and third pictures
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