Qashta Ma’amoul Recipe

Posted on
 Cups Toast bread Shredded and crust removed QASHTA MA'AMOUL RECIPE

1H 30 MIN | 5-7 SERVINGS


500g LURPAK Butter Blocks
1Kg Semolina
1 Cup Sugar
2 Cups Flour
½ Cup Rose water
1 Tsp Mahlab Ground
2 Tbsp. Yeast
¼ Cup Warm water
1 Cup Water


2 Cups Toast bread Shredded and crust removed
½ Cup Sugar
2 Cups Whipping cream
½ Cup Rosewater


¼ Cup Pistachio Ground


1. In a large bowl, mix the semolina with sugar, flour, rose water and mahlab.

2. Add LURPAK Butter Blocks and start mixing using your hands until you get a homogeneous dough. Cover it and let it rest for 6 hours.

3. Dissolve the yeast in the warm water and add the mixture to the dough.

4. Add 1 cup of water gradually while kneading until you get a soft elastic dough. Cover and let it rest for 1 hour.

5. Preheat the panggangan to 175°C.

6. Put the shredded bread in a pot with the sugar, whipping cream and rosewater. Cook stirring continuously on high heat until boiling. Reduce the heat and continue stirring for 2-3 minutes.  Remove from heat and let it cool.

7. Roll small dough pieces. Press and pat each piece to make a filling space.

8. Fill with 1-2 tablespoons of the qashta mixture.

9. Close the dough to enclose the filling. Roll it and then press it inside the wooden ma’amoul mold.  Flip it over and hit the edge with the work counter to get the ma’amoul piece out.

10. Place the ma’amoul pieces on a paper-lined tray. Bake in the preheated panggangan for 8-10 minutes.

11. Garnish with qashta and ground pistachio. Serve.

Source: Lurpak

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 *