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[Maamoul] :
Submitted by: Chef Sugar | Date Added: 13 Jun 2010
Listed in: Lebanese Desserts

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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 2 cups semolina flour
• 1 1/2 cups shortening
• 1 cup boiling water
• 3/4 cup white sugar
• 2 cups ground walnuts
• 1 teaspoon rose water
• 1/4 cup confectioners' sugar for dusting (optional)

• Place the semolina flour into a medium bowl, and cut in shortening using a pastry blender or a fork.
• Pour in boiling water, and mix to form a solid dough.
• Turn the dough out onto a lightly floured surface, and knead for a minute or two to be sure the dough is well blended.
• Cover dough and let stand for at least one hour, or as long as overnight.
• In a medium bowl, mix together the sugar, ground nuts, and rose water so that the mixture is uniform. Set aside.
• Preheat the oven to 350 degrees F (175 degrees C).
• Grease cookie sheets, or line with parchment paper.
• Knead dough again briefly, and form into walnut sized balls.
• Make a hole in the center using your finger.
• Fill the hole with the nut mixture, and seal the dough up over it.
• Gently form into balls or crescents, or make designs into the dough using a fork.
• Place cookies at least 1 inch apart onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until lightly browned.
• Dust with confectioners sugar while still warm if desired.

• Almonds or unsalted pistachios may be used for filling also.
• If rose water is not available in your area, you can use 1/2 teaspoon of cinnamon for flavoring.
• There are many variations for shaping these cookies including rectangles rolled into mini jelly rolls, or shape 3 inch rounds from balls, place filling in the center, and fold the sides over to cover, and seal. 
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)