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Pistachio Maamoul with Orange Blossom and Rose Water Recipe

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4 from 14 reviews

Pistachio Maamoul, or Maamoul Bil Fistok, is a traditional Middle Eastern semolina-based shortbread filled with a fragrant pistachio filling. This recipe features a delicate dough infused with orange blossom and rose waters, filled with naturally sweetened pistachios, and baked to a golden perfection. Finished with a dusting of powdered sugar, these buttery pastries are perfect for celebrations and sharing with family and friends.

  • Total Time: 6 hours 45 minutes
  • Yield: 50 servings

Ingredients

Dough Ingredients

  • 1 kg (2 lb 4 oz) farina (very fine semolina)
  • 2/3 cup coarse semolina
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon mahlab
  • 600 g (21 oz) butter, clarified (or alternatively 500 g / 1 lb 2 oz quality ghee)
  • 1/2 cup vegetable or canola oil
  • 1 teaspoon instant dry yeast
  • 1/2 cup orange blossom water
  • 1/2 cup rose water

Filling Ingredients

  • 1 1/2 cups raw pistachios
  • 3/4 cup sugar
  • 3 tablespoons orange blossom water

Finishing

  • 1 cup powdered sugar (for dusting)

Instructions

  1. Clarify the Butter: In a heavy-bottomed saucepan, melt the butter over low heat, then remove from heat and let it sit for 10 minutes to allow milk solids to settle. Strain the melted butter through a cheesecloth-lined sieve to separate the clarified butter. If using ghee, skip this step.
  2. Prepare Semolina Mixture: Combine the farina and coarse semolina in a large bowl. Pour the clarified butter or ghee over the mixture and knead by hand until fully incorporated. Cover with cling film and let rest for 6 hours to hydrate and soften.
  3. Make the Dough: After 6 hours, add the all-purpose flour, instant dry yeast, mahlab, canola oil, orange blossom water, and rose water to the semolina mixture. Knead the sticky dough for about a minute until soft and silky. Cover with a kitchen towel and rest for 1 hour.
  4. Prepare the Pistachio Filling: Pulse the raw pistachios a few times in a food processor to coarse grind them. Transfer to a bowl and mix in the sugar and orange blossom water until well combined. Set aside.
  5. Preheat Oven and Prepare Pan: Lightly grease a cookie sheet or line it with parchment paper. Preheat oven to 200°C (400°F) and position a rack in the center.
  6. Shape the Maamoul: After 1 hour resting, knead the dough briefly and divide it into equal apricot-sized balls. Create a hole in the center of each ball with your finger.
  7. Fill the Dough: Spoon about one teaspoon of pistachio filling into each hole. Seal the hole by folding the dough over and rolling it gently into a ball again.
  8. Use Maamoul Mold: Press each filled ball lightly into a maamoul mold to shape and imprint the traditional design. Tap the mold gently on the countertop to release the shaped maamoul.
  9. Arrange and Bake: Place the maamoul 2 cm (1 inch) apart on the prepared cookie sheet. Bake on the middle rack for 12-15 minutes until they turn a light golden color, rotating the tray halfway through for even baking.
  10. Cool and Dust: Remove the maamoul from the oven and allow them to cool completely. Dust generously with powdered sugar before serving. Enjoy the rich, aromatic pistachio treats!

Notes

  • Clarifying butter is important to remove milk solids and achieve a delicate texture; alternatively, use high-quality ghee.
  • The resting times are crucial to hydrate the semolina fully and develop the dough's pliability.
  • Adjust the sugar in the filling to personal taste, especially if using pre-sweetened nuts.
  • If a maamoul mold is unavailable, you can shape the dough manually but the traditional imprint will be missing.
  • Store maamoul in an airtight container at room temperature for up to one week or freeze for longer storage.
  • Author: Amelia
  • Prep Time: 6 hours 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern

Find it online: https://recipesvibe.com/pistachio-maamoul-with-orange-blossom-and-rose-water-recipe/