Traditional Arabic Pistachio Maamoul Cookies
Ingredients
Dough
- 2 cups coarse semolina
- 1 cup fine semolina
- 1/2 cup ghee
- 1/2 cup water
- 1/4 cup rose water
- 1/4 cup orange blossom water
Filling
- 2 cups coarse Aleppo pistachio
- 1/4 cup sugar
- 2 tablespoons orange blossom water
Decoration
- powdered sugar
Preparation
In a mixer bowl, place the coarse semolina, fine semolina, and ghee and attach the dough hook.
In a medium saucepan, place water, rose water, and orange blossom water and heat over medium heat until hot.
While mixing, add the water mixture and continue mixing on medium speed until dough forms.
Place dough in a deep bowl, cover with plastic wrap, and refrigerate for several hours or overnight.
For the filling, in a deep bowl, place pistachio, sugar, and orange blossom water and mix to combine.
Prepare shallow trays and maamoul molds.
Take a piece of dough the size of the mold, shape into a disk, add filling in the center, seal and shape into an oval, press into the mold, tap lightly to release the decorated maamoul, and place on the tray, repeating with remaining dough and filling and leaving half a centimeter space between pieces.
Position the oven rack in the middle and preheat the oven to 180°C.
Bake for 10 to 12 minutes.
Immediately sprinkle generously with powdered sugar, let cool completely, and serve.
