Ma’moul

Issue 60 September 2009

Ingredients

For the shell

550ml farina (regular cream of wheat)
85g sugar
1 tsp baking soda
115g unsalted butter, melted
25ml rose water
25ml orange blossom water
125ml hot milk

For the stuffing

100g coarsely chopped walnuts or almonds
50g sugar
1 tsp cinnamon
2 - 3 tbsp orange blossom water

For the topping

Powdered sugar

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Method

1. Mix the farina, sugar and baking soda to blend. Add butter and milk and blend thoroughly. Add rose and orange water mix. Cover with plastic wrapping and leave for two hours to rest. 

2. Mix stuffing together and set aside. Preheat oven to 200°C/Gas mark 6.
3. Divide dough into 15 pieces. Flatten each piece into a circle and place 1 tbsp of filling in the centre and bring the sides up to cover.
4. Place filled pastries into a decorative wooden mould, press down and smooth the surface, tap mould on counter to remove. Place flat side of pastry on foil lined baking sheets. If you don’t have a mould, then shape into a ball and flatten slightly.
5. Bake in pre-heated oven for 20 minutes.

6. Remove and dip the bottoms immediately in powdered sugar and sprinkle very generously. Cool on racks.

Variation

Use dates or pistachios as an alternative filling.

More Recipes 

Indulge in the sweetest tastes of the Middle East. These delicious treats are sure to put a smile on your face and are perfect for spoiling your guests on Eid.

Halawa Til Jubin Farina Cheese Roll>

Baklava>

Osmanlya Shredded Pastry with Cheese>

Rose water, Pistachio and Cinnamon Ice Cream>

Milk and Cream Pudding>