5 cups semolina or 1000 g (600 gm coarse semolina 400 gm fine semolina)
200 gm melted butter
200 gm melted ghee ( you can use 400 gm clarified butter instead of the 2)
1 teaspoon ground nutmeg .+ 1 tsp of cinnamon
1/2 teaspoon ground mahleb (from Middle Eastern Stores)
1 teaspoon instant dried yeast
¼ cup rose water + ¼ cup blossom water or 60 ml
¼ cup butter or 50 g
1 tsp of cinnamon
¾ cup walnuts or 75 g, toasted, crushed (optional)
¼ cup of sesame seeds
1/2 tin NESTLÉ® Sweetened Condensed Milk or 1/2 cup of sugar
2 tablespoons rose water
2 tablespoons blossom water
Press ½ quantity of the maamoul dough over 28cm round non-stick oven tray to flatten evenly all over the tray.
Pour pistachio mixture over the maamoul dough in the tray with equally level then press it gently and set aside.
Place the remaining ½ of the maamoul dough between two sheets of greaseproof paper, then gently roll it between the papers using a rolling pin to reach the size of the tray. Remove the top paper and turn the dough carefully over the pistachio mixture and press gently. (Remove exceeding dough from the sides).
Bake in a preheated oven at 200°C for 25-30 minutes or until golden brown color, add the cool syrup and set aside to cool. Cut into squares and serve.
Mix in the walnuts and place in fridge for ½ hour.
Plate of Maamoul hand made shaped into eggshell for pistachio stuffing, and fingers for date stuffing and rounds for walnuts almond stuffing, the square on the far end is date squares with a special mold.