@halalfoodsydney: Pistachio Mamoul ✨ Pistachio mamoul is one of the favourites when it comes to Eid, it’s melt-in-your-mouth texture and buttery, crumbly dough that you guys all need to try! 👌😋 Also stay tuned for walnut and date mamoul recipes 🙌 500gr course semolina 500gr fine semolina 500 gr Allowrie Pure Ghee 45 gr milk powder 100gr sugar 60gr icing sugar 1/2 tbsp mahlep 80 warm water 3gr yeast 80 gr orange blossom water 150gr flour 1. Place dry ingredients into a large bowl 2. ⁠Add your Allowrie Ghee @nimco and mix together while kneading the ghee into the semolina between your palms (like shown in video) 3. ⁠Add your warm water to the yeast mix and give it a quick stir, then add to dough and mix through 4. ⁠Cover with cling wrap and refrigerate overnight 5. ⁠Next morning remove dough from fridge 30mins before use, let it soften slightly* 6. ⁠Pour in your orange blossom water and knead 7. ⁠Sprinkle ontop your flour and knead till its a smooth consistency* 8. ⁠For the filling blitz your pistachios in food processor, then add ghee, sugar and sugar syrup (ater) ingredients in a bowl or food processor and blitz till it’s mixed but not a fine paste (should still have reasonable chunks) 9. ⁠remove half of the pistachio mix and place in bowl and process the other half till its a fudgy consistency (if its not fudgy add more sugar syrup) then mix it through the chunkier pistachio till they can form a shape if you squeeze it between your palm 10. ⁠Roll pistachio mix into log shapes (adjust size to fit into your mould) 11. ⁠Grab a small piece of dough and flatten on your palm (I like this to be thin and the pistachio filling to be thick), place pistachio filling inside and fold dough over till its all covered 10. ⁠Dip mamoul into course semolina lightly and press into your mold, bang onto your tray and it should come right out (if you find the dough keeps getting stuck, it might be too warm (if so refridgerate for 20 mins then resume, or use glad wrap on the mould) 11. ⁠Bake in a 170c for 12mins or until golden brown TIPS*: 5. How long your dough needs at room temperature before it is ready to use will depend on how hot/cold your area is, to know when its ready to use just squeeze it between your palm, it should be easy to shape but not falling apart from the ghee being too warm 7. If your dough is breaking, has a sandy consistency and is not holding its shape when you shape it then add 1 Tbsp warm water at a time till it comes together, if it is too soft just add another sprinkle of flour or it is too warm and needs to go back into the fridge for it to harden - I made my pistachio mix beforehand and you can certainly freeze it and use as needed #maamoul #mamoul #pistachios

Batoul S

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Friday 21 March 2025 08:27:23 GMT