Syrian Eid Maamoul
This is a quick Syrian Eid maamoul recipe with three main dough ingredients: flour, ghee, and sweetened condensed milk, and three fillings: Aleppo pistachios, date paste, and walnuts. The video uses ghee instead of butter or oil, emphasizes rose water with the pistachios and Nescafé with the walnuts, then bakes the maamoul in a hot oven and brushes it with melted ghee after baking.
Traditional Eid cookies or stuffed semolina cookies from Syria.
Like filled holiday cookies.
Press the dough into molds or shape it by hand before baking.
Ingredients
- 1 kilogram (10 cups) Zero flour or all-purpose flour
- half a kilogram Ghee
- 250 grams (a quarter kilogram) Sweetened condensed milk
- 300 grams Aleppo pistachios
- 3 tablespoons Thick sugar syrup
- 1 tablespoon Powdered sugar
- 50 grams (1 tablespoon) Ghee
- 2 or 3 drops Rose water (rose water extract)
- 400 grams Date paste (ground)
- half a tablespoon Ground cardamom
- half a tablespoon Ground cinnamon
- Melted ghee for the top
- 300 grams Walnuts (local)
- 1 teaspoon Nescafé
- 1 tablespoon Water
- Mentioned as an option, and as unnecessary for this recipe Mahleb
- Mentioned as an unsuitable ingredient for this recipe Oil
- Mentioned as an unsuitable ingredient for this recipe Butter
Instructions
- Combine the zero flour or all-purpose flour, ghee, and sweetened condensed milk in a large bowl until they form one dough.
- Gather the dough in the working bowl, then cover and keep it in the freezer or refrigerator while preparing the fillings.
- Prepare the Aleppo pistachio filling in a small bowl with Aleppo pistachios, thick sugar syrup, powdered sugar, ghee, and 2 or 3 drops of rose water.
- Prepare the date-paste filling in a small bowl with ground date paste, ghee, half a tablespoon of ground cardamom, and half a tablespoon of ground cinnamon.
- Prepare the walnut filling in a small bowl with local walnuts, thick sugar syrup, powdered sugar, ghee, and 1 teaspoon of Nescafé dissolved in 1 tablespoon of water.
- Chill the Aleppo pistachio and walnut fillings in the refrigerator or freezer until they can be shaped.
- Remove the dough from the freezer, then roll it out and prepare it for shaping on the table.
- Shape the dough around the fillings, then arrange the pieces in the mold or on the baking tray.
- Bake the maamoul in the oven at approximately 250 degrees.
- Bake the tray from below in the oven for about 7 or 2 minutes, then turn on the top heat, move the tray higher, and bake for 2 minutes.
- Brush the maamoul with melted ghee while hot after removing them from the oven.