Preparation time (min): 40
Cooking time (min): 10
Serves: 28 pieces

Ingredients

Dough
2 cups semolina coarsely ground
1 cup semolina, finely ground
1 cup vegetable oil

¼ tsp active yeast
5 tbsp rosewater
5 tbsp flower blossom water
½ cup warm water

Pistachio filling
3 cups pistachio, coarsely ground
6 tbsp sugar, white granulated
4 tbsp rose water

Preparation

In a large bowl, mix both kids of semolina with the vegetable oil and mix with your hands, until flour absorbs the oil. Cover the bowl and allow to rest for 12 hours.

Remove the cover and pour mixture in an electric mixer. Add the yeast, rosewater and flower blossom water and the warm water and combine thoroughly with the mixer until homogenous dough is obtained.
Split the maamoul dough into 28 small balls and shape with the hand.

Mix the filling ingredients in a bowl until homogeneous.
With your finger index, make a small whole in each dough and stuff it with 1 tsp of the pistachio filling. Close the dough with your finger and turn the ball in between your hands in order to form a round ball.
Place the stuffed ball in the wooden maamoul mould and press evenly. Remove the maamoul.
Place all pieces in a non-stick pan. Bake in a preheated oven (180°C) for 10 min or until golden-brown. Set aside until cold.

Sprinkle with powder sugar and serve.

Nutritional value per person
Energy (cal): 210
Cholesterol (mg): 0
Fats (g): 14
Starch (g): 18
Proteins (g): 5
Fiber (g): 2