How to Make Delicious Lebanese Maamoul – Easter Cookies Recipe | Step-by-Step Guide

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Discover the authentic way to make Lebanese Maamoul, a perfect treat for Easter! Learn how to prepare two delicious fillings — pistachio and walnut — and shape these traditional biscuits with expert tips from Chef Karima Hazim. Ideal for festive baking, this tutorial guides you through ingredients, dough preparation, filling, shaping, and baking. Impress your family and friends with homemade Lebanese Maamoul! Keywords: Maamoul recipe, Lebanese cookies, Easter baking, pistachio Maamoul, walnut Maamoul, festive cookies, Middle Eastern desserts.

How to make delicious Lebanese marmule Easter cookies recipe step-by-step guide. Have you ever tasted the heavenly marmule? This traditional Lebanese biscuit filled with nuts is a must try, especially during Easter celebrations. Kareemma Hazine, the creative mind behind Sunday Kitchen, is here to guide you through the delightful process of making these scrumptious treats alongside her mother. With her expertise in Lebanese cuisine, you’re in for a treat. Today we’re diving into two delicious variations of marmule. One with rich pistachios and the other with hearty walnuts. Let’s get started. What you’ll need asterisk asterisk. You can easily find the special molds for marmule at Middle Eastern stores. This recipe will yield about 25 biscuits for each flavor. So get ready to impress your friends and family. asterisk asterisk for the mammul asterisk asterisk one sache of instant yeast half a cup warm milk 500g fine semolina 500g coarse semolina 120g white caster sugar for 50g good quality unsalted butter chopped 30 ml rose water 90 ml orange blossom water 50g ground almonds 1/2 sache A malabi if available. Icing confectioners sugar for dusting. Asterisk asterisk for the pistachio filling. Asterisk asterisk. 250g pistachios. Half a cup caster sugar. 40 ml orange blossom water. One oval wooden mold. Asterisk asterisk for the walnut filling. Asterisk asterisk. 250g walnuts. Half a cup castor sugar. 40 ml orange blossom water. One round wooden mold asterisk asterisk Let’s get cooking. asterisk asterisk. First things first, grab a large mixing bowl big enough for you to really get in there and knead the dough by hand. Start by adding the yeast to the warm milk and let it sit for a few minutes. Then mix in both types of semolina and the sugar. Next, melt the butter just enough in the microwave so it’s soft but not completely liquid. Add this to your semolina mixture along with the rose water, orange blossom water, and malabi if you have it. Toss in the ground almonds and sugar. And finally, pour in the milk and yeast mixture. Now, it’s time to get your hands dirty. Mix everything together until you have a soft dough. Make sure to rub the butter into the semolina well. Once combined, cover the bowl with a dish towel and let it rest in a cool, dry place for about 4 hours. asterisk asterisk preheat your oven asterisk asterisk While the dough is resting. Preheat your oven to 200° C. Now, let’s prepare the nut fillings. Spread the pistachios on a baking tray lined with parchment paper and roast them for about 5 minutes until they turn a gentle brown. Be careful not to over roast them. We want to keep that vibrant green color and natural flavor. In a food processor, mix the roasted pistachios with sugar and orange blossom water until you achieve a textured crumb. Repeat this process for the walnuts. Have both fillings ready with a teaspoon in each bowl. Asterisk asterisk shaping the marmule asterisk asterisk. Once your dough has rested, knead it again in the bowl to loosen it up. Preheat your oven to 180° C and line a few baking trays with parchment paper. Take a small handful of dough about 35g. Roll it into a ball and place it in your palm. Use your finger to create a hollow pocket in the ball. Then fill it with a heaped teaspoon of your nut filling about 15g. Close the hole ensuring no filling is visible and shape it into a soft round ball. Press the ball into the patent side of your mold and gently bang it onto your chopping board to release your beautiful marmule. Don’t worry if your first few attempts aren’t perfect. Practice makes perfect. Keep going until you’ve used up all your dough and filling. Baking time asterisk asterisk. Place your marmul on the baking trays and bake for 10 to 15 minutes until they turn a lovely golden brown. Be patient. They’ll be delicate when hot, but they’ll firm up as they cool. Once cooled, use a flat spatula to carefully remove them from the tray. If you’re enjoying them right away, dust them generously with sifted icing sugar. If you plan to save some for later, store them in an airtight container in a cool, dark place and dust with sugar just before serving. Now you’re all set to enjoy these delightful Lebanese biscuits. Happy baking.