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How to make Maamoul

Total duration:

54 minutes

Baking time:

10 minutes

Formation period:

30 minutes

Kneading time:

6 minutes

Preparation time:

8 minutes

the components

Saj flour = 390g (3 cups)

Powdered sugar = 36g (This is equivalent to 6 teaspoons)

Ground fennel = 2 grams ( equivalent to half a teaspoon)

Soft butter = 200g

Powdered milk = 70g ( equivalent to half a full cup)

2 eggs

Ground cardamom = 2g ( equivalent to half a teaspoon)

Vanilla = 20g ( equivalent to one tablespoon)

Baking powder = 2 grams ( equivalent to half a teaspoon)

Salt = 1g ( equivalent to a quarter teaspoon)

filling

Ground fennel = 2g ( equivalent to half a teaspoon)

Date paste = 250g ( equivalent to (quarter kilo)

Melted butter = 30ml ( equivalent to 1/8 cup)

Ground cardamom = 2g ( equivalent to half a teaspoon)

Steps to make Maamoul

(The oven must be monitored) + (The different sizes of the pieces and trays used in baking must be taken into account)

1

The date paste is kneaded with cardamom, fennel, and butter, then divided into balls weighing 6 grams or about half a teaspoon.

2

Cream together the butter, sugar, and vanilla until light and fluffy. Then add the eggs and beat until well combined.

3

Sift together the flour, salt, baking powder, milk, fennel, and cardamom. Add to the mixture and knead well until it comes together.

4

Divide the dough into balls weighing 17g (or balls the size of a tablespoon).

5

Divide the dough into balls weighing 17g (or balls the size of a tablespoon).

6

The dough is stuffed with date balls and pressed using a maamoul press.

7

Place on the middle rack of the oven and bake for 6 minutes at 180 degrees Celsius from the top and bottom, then from the top only for 5 minutes or until golden brown.

8

Place on the middle rack of the oven and bake for 6 minutes at 180 degrees Celsius from the top and bottom, then from the top only for 5 minutes or until golden brown.

Full details in the video coming soon.

We would like to point out that the detailed video for this recipe is currently being prepared, in order to present it in the best possible way; it will be available on our platforms as soon as it is ready for publication at a later time, God willing.

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