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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.
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WHAT YOU NEED
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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 table spoons 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 to the left and close the dough on the stuffing as shown in the pictures to the right.
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