Pistachio-Filled Maamoul Cookies
Ingredients
- 7 cups flour
- 1/2 teaspoon salt
- 1.5 teaspoons fine mahlab
- 2 teaspoons dry yeast
- 2 cups soft ghee
- 1.5 cups sugar
- 1 cup cold water
- 1/2 cup orange blossom water
Filling
- 2 cups ground pistachio
- 1/4 cup syrup
- 1 tablespoon rose water
- 1/4 cup sugar
Preparation
In the mixer bowl, place the flour, mahlab, salt, and yeast. Attach the mixing beater and turn on the mixer at medium speed to mix the ingredients.
Add the ghee and mix until the flour absorbs the ghee.
In a deep bowl, place the sugar, water, and orange blossom water. Use a hand whisk to stir until the sugar dissolves.
Add the water mixture to the dough and mix on low speed until a smooth and homogeneous dough forms.
Cover the dough with plastic wrap and refrigerate for 15 minutes.
For the filling, in a deep bowl, place the pistachio, syrup, rose water, and sugar. Use a spoon to stir until mixed.
Prepare baking trays with short edges.
Take a piece of dough and place it between your palms. Press to form a disc. Use a small spoon to add some filling, then close the dough well. Shape into wide fingers and press the edges with your fingers to make an oval shape. Place in the trays.
Use a fork to press lightly and create decorative lines. Let the maamoul rest for 30 minutes.
Preheat the oven to 180°C.
Bake the trays in the oven for 8-10 minutes until the maamoul is golden brown.
Let the maamoul cool in the trays, then sprinkle with sugar.
Place the pistachio maamoul on a serving dish and serve.
