Sample Blog Post
It all begins with an idea.
“My freedom is to be what they don’t want me to be.”
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Ingredients:
500g (2 1/2 cups) fine semolina
85g 2/3 cups) all purpose flour
135g 2/3 cups) granulated sugar
1 teaspoon mahlab
1 teaspoon vanilla paste or extract. (optional)
1 teaspoon of salt
150g unsalted butter (melted)
2 tablespoons of ghee or vegetable shortening
Adding later:
125 ml (1/2 cup) of full fat milk
4 teaspoons active dry yeast
1 tablespoon confectioners sugar
two tablespoons of tahini for greasing
Date filling:
1 kg date paste ( you can find it at middle eastern stores)
2 tablespoons of rose water
2 tablespoons of orange blossom
110 ml (1/2 cup) olive oil
Instructions:
In a bowl whisk in together the dry ingredients, and make a well in the dry mixture and pour in the melted butter and ghee and mix gradually drawing al little bit of flour from inside the well.
Cover the bowl and set a side for 1 hour.
After one hour. Mix milk, yeast, sugar in a small bowl and add to the semolina mixture and rub with your fingers to coat and to incorporate.
Cover the mixture for with plastic wrap for 1 hour in and set a side.
Meanwhile in a large bowl mix the date paste with orange blossom & rose water and olive oil.
Keep pressing and and rubbing to break down the date paste, and knead to incorporate with flowers water and olive oil.
Until you get a smooth shiny paste. Set a side.
Cover rectangular pan size 13 x 9 inches with parchment paper ( over-hanged so you could left it from the pan ) and grease with tahini.
Preheat the oven to 180c / fan oven 160c
Sprinkle half of the semolina mixture on the bottom of the pan, using palm of your hand or bottom of flat cup or spatula. Press to Cover the bottom of the pan with evenly with semolina mixture. It should be smooth not crumbly.
Next, roll out the date paste between between two parchments papers. To fit the pan it shouldn’t be the exact same size. you can adjust it later.
Left the the parchment paper on the bottom by sliding your arm underneath it and flip it over the semolina crust.
Wet your hands lightly with water to prevent your hands from sticking while you’re flatten the date paste, adjust it to cover the first layer of semolina.
Then cover the date paste with 2nd half of semolina mixture ( repeat the First layer method again) slice the ma’amoul into 12 – 18 pieces
And bake for 30- 35 minutes until golden brown. Let it cool for 1 hour and serve. Note you can use a stand mixer or a hand mixture with paddle attachment to make the semolina.
