Mamoul With Walnuts Recipe

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 Mamoul is a Levant dessert served especially in Eid Mamoul With Walnuts Recipe
Mamoul With Walnuts

Mamoul is a Levant dessert served especially in Eid. They are semolina-based cookies that are stuffed with a mixture of crushed walnuts, then shaped and decorated either by hand or using a special wooden mold. Try it and you will love it!

Preparation Time: 2 hours approximately
Cooking Time: 20 minutes approximately
Serves: 10 – 12 persons

All you need

For the dough
4 cups semolina
1 cup fine semolina
400 g butter and ghee mixed at room temperature
1/2 tsp. al alali Instant Yeast
1/2 tsp. mahlab powder
rose water
orange blossom water

Walnut filling:
2 cups ground walnuts
1/4 cup sugar
1 tsp. al alali Ground Cinnamon


  1. In a bowl, mix and rub with hands semolina, fine semolina, mahlab, and al alali Instant Yeast with butter and ghee. Cover with a kitchen cloth. Set aside overnight to absorb the butter
  2. Wet your hands with 1/4 rose water and 1/4 orange blossom water and start mixing the flour and butter mixture until soft dough
  3. Cover the dough. Set aside to rest for 2 hours. Before starting, if the dough is dry add rose water and mix again until you have non sticky dough easy to shape
  4. To prepare the stuffing: mix all the ingredients together
  5. Divide the dough into walnut-sized balls. Place the dough ball in the palm of your hand and with your finger make a hole. Fill with 1 to 2 tsp. of the stuffing, close the dough and roll into a ball
  6. Place the ball into the mamoul mold to take the shape of the mold. Flip the mold and tap it on the table, the mamoul will fall out
  7. Place the mamoul in an panggangan tray and bake at high temperature 190°C – 200°C (375° – 390°F) for about 15 to 20 minutes or until the edges golden brown. Set aside to cool
  8. Sprinkle with al alali Icing Sugar
  9. Serve and enjoy!

Source: alalali

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