Print Recipie

Yields: 24 pieces
Preparing Time: 8 minutes
Waiting Time: 25 hours
Baking Time: 20 – 30 minutes
Ingredients:
1 3/4 cup semolina
1/4 cup vegetable oil
120g butter
3/4 cup flour
1/4 cup powdered milk
1/4 tsp cinnamon
1/4 tsp baking powder
1/4 cup whole milk
Small pinch of salt
2 tbsp rosewater
1/4 cup warm water
1/2 tsp instant dry yeast
1/2 tsp sugar
Filling:
120 g dates dough
1/4 tsp cinnamon
1 tbsp olive oil
Directions:
– Mix the semolina, melted butter and vegetable oil in a bowl. Cover and leave it in the fridge for 24 hours (it’s better to leave it outside).
– To the semolina mixture, add flour, milk, cinnamon, baking powder, salt, rosewater and powder milk. – Stir it together until well combined.
– Combine water, sugar, and yeast in a separate bowl. Wait for a few seconds until starts to get foamy.
– Pour the yeast mixture into the dough and mix with your hands.
– Once the dough comes together, cover it and leave it to rest in a warm room for an hour.
– Combine dates with olive oil and cinnamon, form into mini balls and leave it aside.
– Take 1 tbsp or 1 scoop of the ma’amoul dough, and shape it into a ball. Repeat the process till you finish the dough.
– Take one ma’amoul ball, spread it evenly on the palm of your hand to get a rounded dough.
– Place the date ball in the middle and close the dough forming a sealed ball. Then, roll it between your hands to smooth.
– At this point, you can use a ma’amoul mold to give it a particular shape. For me, I just place the ma’amoul ball on a flat surface and press the top surface with the back of a fork in opposite directions.
– Place the ma’amoul in a large baking tray lined with parchment paper.
– Bake in a preheated oven at 180 C for 5 minutes on the lower rack. Then, turn off the lower heat and place the tray in the middle and bake for 20-30 minutes until golden brown (only upper heat on).
– Let it cool on a cooling rack as soon as it leaves the oven ( do not leave it on the same tray).

Enjoy!