Ingredients
For the Dough:-
- 465 g Butter
- 850 g semolina
- 200 g potato starch
- 1 tsp * Mahlab (opt.), see notes below
- 200 g castor sugar
- 200 g Orange Blossom Water
- 3 * Ma'amoul moulds (opt.), see notes below
Pistachio Filling:-
- 200 g Pistachios (shelled)
- 80 g sugar
- 25 g Orange Blossom Water
Walnut Filling:-
- 200 g walnuts
- 80 g sugar
- 1 tsp cinnamon
- 25 g Orange Blossom Water
Date Filling:-
- 250 g Dates (pitted)
- 15 g Butter (melted), (taken from above 'dough' quantity)
- 1/4 tsp ground nutmeg
- 50 g walnuts
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Melt the butter in TM bowl 3 mins / 100°C / sp.1
Set aside 15 grams of the melted butter for the "Date Filling" - Add to the butter, the semolina, potato starch, Mahlab (opt.) castor sugar, and orange blossom water
- Mix with the help of the spatula 5 min / sp.10
- Then knead the dough the dough 2 min /
"Dough mode" (again, use the spatula if you need to) - Place dough onto the TM mat and hand knead the dough for 2 minutes
- Place into another bowl, cover, and let the dough rest for 2 hours
- While the dough rests, prepare the fillings. (No need to clean your TM bowl for this)
- Place pistachios, sugar and orange blossom water into the TM bowl 5 sec / sp.7
Roll into 25 balls. (I do this by placing the mixture onto the TM mat and rolling it into a log shape 30cm long - using the measuring guide on the mat - then cut the log into 5 x 6cm long lengths. Roll each of these lengths into logs 10cm long and cut 5x 2cm lengths. Roll each of these into balls) Set mixture aside - Place walnuts, sugar, cinnamon and orange blossom water into the TM bowl 3 sec / sp.7
Make 25 balls (see Pistachio filling for instructions) Set mixture aside - Place dates, reserved melted butter, nutmeg and walnuts into the TM bowl 10 sec / sp.10
Mare 25 balls (see pistachio filling for instructions). Set mixture aside - Knead dough by hand on your TM mat again, for 3 minutes
- Divide the dough into 3 even quantities - each third will be used for a filling
- Roll one of the thirds into a long thin rod like form. Use the TM mat's measures to make the rod 30 cm long. Then cut the rod into 6 cm lengths. (You should get 5 lengths out of the rod)
- Now, each of these 5 lengths can be rolled again and measured on the TM mat to 10 cm long. Now cut these lengths in 2 cm pieces. (You should end up with 25 pieces from the original third of dough)
- Repeat step 14 - 15 with the other 2 thirds of dough when you are ready to fill the next lot of ma'amoul. (I find the dough doesn't dry out to much if you work one third - and use one filling - at a time)
- Flatten a 2 cm piece of dough onto the TM mat with the palm of your hand making sure is it quite thin, but not too thin that it will tear
- Place the flattened dough into the ma'amoul mould of choice, and add the filling associated with that mould (see note below), gently pressing down and make sure it's quite compact, but be aware not to exert too much pressure as you don't want to tear the dough
- Bring the edges together and seal well making sure all filling is covered
- Release the ma'amoul by turning the mould over, and tapping gently but firmly the flat end of the mould against the edge of a table, and most importantly, have your other hand underneath ready to catch the ma'amoul as it comes free from the mould!!
- Your ma'amoul biscuit should be clearly stamped with the design
- Place onto a lined baking tray
- Repeat steps 17 - 22 until you have all biscuits completed
- Bake 200°C for 20 mins, or until slightly coloured
- Leave aside to cool completely
- Dust with icing sugar and serve. Please note:- Ma'amoul biscuits with the date filling are not sprinkled with icing sugar!
The Dough Method:-
The Pistachio Filling:-
The Walnut Filling:-
The Date Filling:-
To make the Ma'amoul Biscuits:-
Tip
Mahlab - This ingredient is special cherry seeds ground, and can be bought at any Middle Eastern Grocery Store.
Ma'amoul Moulds - Buy at the same shop as Mahlab.
The different Mould shape determines the filling inside.
Oval = pistachios, Circle = Walnuts, and Sun = Dates.
If you don't have moulds, you can flatten the dough, put filling in and wrap the dough around. Mark with a fork to differentiate the biscuits.
Store - Unrefrigerated, in a well-sealed container for up to 4 weeks... that's if they last that long!!
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Thanks!!! Glad they were a success in your house. We have feasted on them today too.
Amazing voted better than the shops
I am so excited to see you try these. Have made and are cooling as I type! Made 20 of each flavour then ran out of filling -maybe I was rolling too much in each biscuit. So have a bit of dough leftover 😊 Could not find mahlab and Google tells me amond essence and ground star anise works as a sub so I did 2 tbspns almond essence and about 1tspn ground anise.... Hope to find mahlab for next time. They look amazing I had no moulds so I cut a few lines in each to make a difference pattern for each flavour. I also used arrowroot as had no potato starch.. will try them and rate tomorrow with the family for Easter Sunday! Thank you for this recipe I am looking forward to trying them!
Really good explanation on how to split dough and roll (I am only a newbie to ma'amoul making having only eaten them brought from a store.) They look fab!