Welcome to Basmaty kitchen in our show 'Damascene Sweets' In this series, we are presenting you the most delicious and famous Damascene Sweets. Today's recipe is 'Pistachio Maamoul' To make this recipe you will need: 500 g (3½ cups) flour 250 g (1 cup) animal or vegetable ghee 150 g (⅔ cup) caster sugar 200 ml (¾ cup) ice cold water 1 tsp active dry yeast For the filling we will need: 500 g unsalted pistachio, coarsely chopped. 150 g (1½ cup) sugar syrup 1 tbsp caster sugar which will need to be mixed with the pistachio before we add the sugar syrup. To start the dough, make a well in the center of the flour and add the ghee and mix together. Add quarter of the sugar and mix. Transfer the dough onto a baking tray and chill in the fridge. Mix the water with the remaining sugar and yeast. now add the yeast mixutre and stir with your hands just until incorporated. Do not knead. Transfer the maamoul dough back to a bowl and knead it a little bit. Transfer the dough again to the baking tray and chill for 30 minutes in the fridge. To make the filling, add the sugar to the pistachio along with 2 tbsp of water and mix well with your hand. Add the sugar syrup in 2 batches and mix well. Knead the dough a little until smooth. Take half of the dough and shape it into a thin log. Cut 1 inch pieces. Press the pieces flat and fill them with a piece of the pistachio mixture. Measure the same size of the pistachio mixture for each piece of dough. Place the pistachio mixture in the center and fold the dough over to cover the filling. Then place it aside sealed side down. Repeat the same process with the remaining dough and filling. Now using a maamoul mould sprinkled with a bit of flour If you don't have a maamoul mould you can use a fork. shape the maamoul into their traditional form by pressing the top side into the mould. Bake the maamoul into a preheated oven at 250°C or 480°F for about 5-6 minutes. Turn the tray half way through the cooking time.
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