Pistachio-Filled Maamoul Cookies
Ingredients
- 7 cups flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons fine mahlab
- 2 teaspoons dry yeast
- 2 cups soft ghee
- 1 1/2 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 run the mixer until the flour absorbs the ghee
In a deep bowl, place the sugar, water, and orange blossom water, and use a hand whisk to stir until the sugar dissolves
Add the water to the mixture and run the mixer on low speed until a smooth and homogeneous dough forms
Cover the dough with plastic and put it in the fridge for 15 minutes
For the filling, in a deep bowl, place the pistachio, syrup, rose water, and sugar, and use a spoon to stir the ingredients to mix
Prepare shallow trays
Take a piece of dough, place it between your palms, press to make it like a disc, use a small spoon to add some filling then close the dough well, shape into wide fingers, press the edges with your fingers to make it oval, and place in the trays
Use a fork to press lightly to make decorative lines and let the maamoul rest for 30 minutes
Preheat the oven to 180°C
Put the trays in the oven for 8-10 minutes until the maamoul becomes golden
Let it cool in the trays then sprinkle with sugar
In a serving dish, place the pistachio maamoul and serve
