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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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Shaping the Maamoul pastries into specific decorated molds
Specific wooden molds are available in the market.
From left to right: walnut mold, almond mold, pistachio mold.
Use a kitchen brush to spread corn oil all over the mold's inner cavity as shown further below.
From left to right: walnut mold, almond mold, pistachio mold.
Use a kitchen brush to spread corn oil all over the mold's inner cavity as shown further below.
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Put the stuffed dough into the mold and press well all over its surface.
Hit the mold firmly and with a 45 degrees angle onto a kitchen towel placed over a wooden table.
The Maamoul will be expelled out of the mold.
Hit the mold firmly and with a 45 degrees angle onto a kitchen towel placed over a wooden table.
The Maamoul will be expelled out of the mold.
Finally, baking the Maamoul
Pre-heat your oven at 200 degrees Celsius and bake the Maamoul until the dough is hard and its bottom turns into light brown
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Separately and in parallel, grind raw cane sugar preferably crystallized and dry, into your spice grinder, then spread a thin coat of sugar over the Maamoul cookies while still hot meaning immediately upon removing them from the oven.
Use a strainer as shown to spread the sugar powder in an even and homogeneous manner.
Use a strainer as shown to spread the sugar powder in an even and homogeneous manner.
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Enjoy!
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