Ma’amoul b’jowz

Ma’amoul b’jowz

Easter walnut cakes

By
From
The Complete Middle Eastern Cookbook
Makes
45
Photographer
Alan Benson

Ingredients

Quantity Ingredient
560g fine semolina
115g caster sugar
250g butter
250ml milk
1/2 teaspoon bicarbonate of soda
icing sugar, for coating

Walnut filling

Quantity Ingredient
170g walnuts, coarsely ground
55g caster sugar
1 teaspoon ground cinnamon

Method

  1. Combine the semolina and sugar in a mixing bowl.
  2. Melt the butter in a frying pan and heat until bubbling. Pour over the semolina and sugar and mix with a wooden spoon until the butter is evenly distributed.
  3. Heat the milk in a heavy-based saucepan until bubbles begin to rise. Remove from the heat and stir in the bicarbonate of soda, then pour into the semolina mixture. Mix with a wooden spoon to a soft dough.
  4. When the mixture cools a little, knead it lightly by hand. Cover the bowl with plastic wrap to make an airtight seal. Leave for at least 5 hours, or overnight.
  5. Mix the walnut filling ingredients together in a bowl.
  6. Knead the dough again to make it pliable. Roll a tablespoonful of dough at a time into balls the size of large walnuts. Flatten a ball of dough in your palm, then push up the sides to make a bowl shape. Fill the hollow with a generous teaspoonful of nut filling, then mould the dough over the filling. Press the edges to seal well and roll into a ball again.
  7. Press into a decorated mould (a tabi) and tap out on a board. Place on an ungreased baking tray. Alternatively, place the ball of dough on a tray, flatten slightly and press the tines of a fork obliquely around the sides to give the cakes a slightly conical shape. Press the top with a fork.
  8. Repeat with the remaining ingredients.
  9. Meanwhile, preheat the oven to 230°C.
  10. Transfer the cakes to the preheated oven. Now reduce the oven temperature to 180°C and bake the cakes for 20–25 minutes, or until lightly coloured. Remove from the oven and cool on the trays for 10 minutes.
  11. Sift icing sugar onto a sheet of greaseproof paper. Place the cakes on the sugar and sift more sugar on top to coat thickly. When cool, store in an airtight container.

Note

  • Traditionally, ma’amoul are shaped using the same technique as the stuffed kibbeh balls.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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