Mamoul With Walnuts Recipe

Posted on
 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

Directions

  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

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *