Maamoul Bi Fistok (Pistachio Maamoul)

Maamoul Bi Fistok (Pistachio Maamoul)

 

I owe a great debt to my husband “Ramzi” who insisted that there should be a maamoul recipe that tastes just like a store-bought maamoul. The homemade maamoul tastes so good,but he personally loves the store-bought variety and believes that maamoul made from scratch has different crumble texture!! Overtime, I had to make more than 20 maamoul recipes trying the right texture and flavor!

What is maamoul? A semolina shortbread Lebanese/ Middle Eastern cookie bound with clarified butter, orange blossom water and rose water and accented with mahlab (an aromatic white spice used in the Middle East for baked goods). The filling is usually either dates, pistachios or walnuts! The maamoul cookies are found in every Lebanese home during Eid and Easter holidays – they are rich, buttery and extremely indulgent!!

 

There are a number of possible ways to make maamoul! The ratio of the fine semolina to the coarse semolina identifies the end result. What changes did I make to achieve the desired flavor and consistency of a store-bought maamoul?

1-After much testing I had decided that the small amount of all-purpose flour makes a great addition to these cookies. It makes them crisper and sturdier without being tough

2-I had always used butter in making maamoul, but when maamoul was taste-tested with clarified butter, the result won hands down

3- I played with the ratio of fine and coarse semolina. I ended up with 1 kg./ lb. fine semolina to 2/3 cup coarse semolina. This was a marked improvement.

4- Though clarified butter lends extra flavor to the maamoul, the small amount of oil used certainly provided a crispier texture.

5-The last issue was the sugar in the dough.  After much testing, I found that adding sugar to the dough is not absolutely crucial.  

 

You are going to love both the wonderful flavor and the crumbly texture of these cookies! Let me tell you that these taste even better than the store-bought stuff! Even my picky eater husband declared that these are a triumph!! Happy eating!!

 

 

 Store cooled cookies in an airtight container! Consume them within 2-3 weeks!! Absolutely amazing!!

 

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Maamoul molds can be found at Middle Eastern specialty stores.

 

 

Here is the beautiful aromatic pistachio filling

 

 

Divide the dough into equal balls, roughly the size of an apricot.Make a hole in the center of each ball, with your finger fill the hole with a teaspoon of the pistachio filling.  Seal the hole patching the dough together and roll it into a ball.Transfer each stuffed ball into the mold, pressing it lightly in to level it up with the mold.Gently tap the mold on a countertop, converting it and the maamoul will come out.Place it on the cookie sheet, keep the maamoul  2cm/1 inch apart.

  

 

 

 

 

Look at the lovely color of maamoul after baking!

 

 Dust with powdered sugar. Sublime!!

 

 

How scrumptious!!

 

 

 Store cooled cookies in an airtight container! Consume them within 2-3 weeks!! Absolutely amazing!!

 

 

 

Ingredients:

  • 1 kg/ 2 lb 4 oz. farina (the very fine semolina)
  • 2/3 cup coarse semolina
  • 11/4 cups all-purpose flour
  • 1 tablespoon mahlab
  • 600g. / 21 oz. butter, to be clarified
  • ½ cup vegetable or canola oil
  • 1 teaspoon active dry yeast
  • ½ cup orange blossom water
  • ½ cup rose water

 

For the filling:

  • 11/2 cups raw pistachios
  • ½ cup sugar
  • 3 tablespoons orange blossom water

 

 

  • 1 cup powdered sugar, to dust the maamoul after baking

 

Directions:

  1. Start by clarifying the butter: In a heavy bottomed saucepan, melt the butter over low heat; remove the saucepan from the heat as soon as it has melted.  Set aside for 10 minutes. You will notice the milk solids fall to the bottom.  Strain it through a wire sieve lined with several layers with cheesecloth.  Pour the melted butter over the cheesecloth and get rid of the milk solids. Know you have the clarified butter.
  2. Mix the farina and coarse semolina in a large bowl. Pour the clarified butter and knead with you hands to infuse all together. Set aside (the semolina mix needs to rest for 6 hours)
  3. Meanwhile, prepare the filling: place the raw pistachios in a food processor and pulse a few times to considerably grind the pistachios. Transfer to a bowl, add the sugar and orange blossom water, and mix well to fully incorporate. Set aside.
  4. When 6 hours have passed on soaking the semolina mix, add the all-purpose flour, active dry yeast, mahlab, canola oil, orange blossom water and rose water. Knead the sticky dough for a minute or until the dough is soft and silky. Cover with a kitchen towel and leave it to rest for 1 more hour.

To put together:

  1.  Lightly grease a cookie sheet or line it with parchment paper.
  2. Preheat the oven to 200°C/400°F. Place a rack in the center of the oven.
  3. After 1 hour, knead the dough again and divide it into equal balls, roughly the size of an apricot.
  4. Make a hole in the center of each ball, with your finger fill the hole with a teaspoon of the pistachio filling.  Seal the hole patching the dough together and roll it into a ball.
  5. Transfer each stuffed ball into the mold, pressing it lightly in to level it up with the mold.
  6. Gently tap the mold on a countertop, converting it and the maamoul will come out.
  7. Place it on the cookie sheet, keep the maamoul  2cm/1 inch apart.
  8. Bake about 15-20 minutes to a golden color.
  9. Remove from the oven and set aside to cool down, then dust with powdered sugar. How delicious!!

Looking for more maamoul recipes, check our Maamoul Mad Bil Ashta

Looking for more scrumptious cookies, check our  CHOCOLATE CHIP CRESCENT COOKIES

 

 

 

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Comments

admin's picture

After a long journey of writing recipes, food styling and photographing (all in preparation for my cookbook, 'Hadia - Lebanese Style Recipes' , it is time to devote my attention to food blogging.  With time, I have turned my passion for cooking into a career, I now enjoy taking pictures of the food as much as I enjoy cooking.  Here on our blog , we feature scrumptious Lebanese, Middle Eastern and international recipes. Hadia!!

Lindsay's picture

You have seriously outdone yourself here! The photos are sensational. Must try! Thank you for the recipe.

April J Harris's picture

Oh Hadia, what beautiful Maamoul! I can just imagine how wonderful they taste. Thank you so much for sharing this amazing recipe, and for being a part of Hearth and Soul.

Ann from Sumptuous Spoonfuls's picture

These cookies look amazing! I love the beautiful cookie mold.

Jannet's picture

Just baked these yesterday! They're our new favorite cookies in our house. Fortunately, my Lebanese neighbor borrowed me her maamoul mold. Thank you for such an amazing recipe!

admin's picture

Jannet, that's great to hear! I so glad you liked the maamoul! Thank you for letting me know! If you have a photo of the maamoul you made, Kindly share it with us on Facebook.  

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Marhaba, and welcome to my blog! Discover the secrets behind the symphonies of flavor that make up Lebanese cuisine. Join my blog and take a sneak peak at my cookbook, Hadia... Lebanese Style Recipes .