500g coarse semolina
\n500g fine semolina
\n1\/2 cup caster sugar
\n500g bag icing sugar (for icing mamool)
\n500g unsalted butter (room temperature )
\n1 tsp mahlep powder
\n1.5 tsp of dry yeast (loose)
\n1tbs warm water (to activate yeast )
\nSmall bottle orange blossom water
\nSmall bottle rose water
\nPinch of nutmeg
\n1 roll mamool paper
\nPlastic mamool mould
\n1 cup of simple syrup (atar ) YouTube for the recipe .
\n500g of nut of choice (I used 250g Pistacio , 250g walnut ) .<\/p>\n
The night before u want to make mamool
\nIn a large bowl add the semolina , mahlep, caster sugar and nutmeg to a bowl .
\nActivate the yeast but adding the warm water to a cup with the yeast and stir it till it foams up.
\nCut the butter into cubes and melt it in microwave about 90 secs don\u2019t let it boil over only melt it half way . It can\u2019t be too hot when u add it to the mix . I used my tupperware microwave jug for this .
\nAdd butter to dry mixture and knead , add yeast and 3 tbs rose water and 3 tbs orange blossom water and knead together until a soft dough is formed . If you feel it\u2019s a little dry add a few extra drops of the rose water .
\nCover and allow to rest overnight on bench top .
\nNext day it will be quite firm which is normal , using about 1\/2 cup of rose water and 1\/2 cup orange blossom water knead it back into a soft dough .
\nIf the weather is really cold the dough will be very hard – u can microwave for 30Secs to help loosen up .
\nIf it\u2019s a hot night then you may need less liquid to soften it up . Weather plays a big part .
\nShould feel like soft play dough .
\nUsing a processor chop the nuts and add the sugar syrup to them. For every 250g of nuts add 1\/2 cup of syrup (atar ). Mix well
\nFew tips – let the mamool rest about 1\/2 hour once moulded before baking.
\nBake at 200 about 12 mins they don\u2019t take long keep eye on them .
\nUse cling wrap to line the mould so they won\u2019t stick.
\nOnce they come out of the oven allow them to totally cool before touching or icing them .<\/p>\n","protected":false},"excerpt":{"rendered":"
Mamool Ingredients 500g coarse semolina 500g fine semolina 1\/2 cup caster sugar 500g bag icing sugar (for icing mamool) 500g unsalted butter (room temperature ) 1 tsp mahlep powder 1.5 tsp of dry yeast (loose) 1tbs warm water (to activate yeast ) Small bottle orange blossom water Small bottle rose water Pinch of nutmeg 1…<\/span><\/p>\n","protected":false},"author":2,"featured_media":13899,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[2],"tags":[],"class_list":["post-13898","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes-breads"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/13898","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=13898"}],"version-history":[{"count":3,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/13898\/revisions"}],"predecessor-version":[{"id":17231,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/13898\/revisions\/17231"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/13899"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=13898"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=13898"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=13898"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}