Pistachio Maamoul Recipe

Learn how to make tasty oriental maamoul for the Eid Occassions with Pistachio.

Ingredients

• For the dough:
• 9 cups semolina or 1500 g
• 1½ cups butter or 300 g, melted
• 1½ cups ghee or 300 g, melted
• 1 cup caster sugar or 200 g
• 1 teaspoon ground nutmeg
• 1 teaspoon ground mahlab
• 1 teaspoon yeast
• ¾ cup rose water or 190 ml
• ¼ cup blossom water or 60 ml

For the filling:

• 3½ cups pistachio nuts or 500 g
• 1 tablespoon blossom water
• 2 tablespoons rose water
• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
• ½ cup caster sugar or 100 g

Preparation

• In a bowl, combine semolina, butter, ghee, sugar, nutmeg, mahlab, and yeast. Mix the ingredients well then cover and set aside for at least 4 hours.
• Pin an electric mixer, blend the pistachio until they are completely crushed. Remove and place in a bowl.
• Mix blossom water, rose water and NESTLÉ® Sweetened Condensed Milk until all ingredients are well combined. Cover and place in fridge for 1 hour.
• Add rose water and blossom water to the dried mixture, knead by hands until the dough starts to hold together or forms a paste. If necessary, add a small amount of rose water.
• Remove a small piece of dough and flatten it with your hands and place a teaspoonful of the filling. Close carefully to form a ball.
• Press the stuffed dough into a wooden maamoul mold to form a pattern on the upper side of the dough.
• Tap out onto an cookie sheet that is not greased and bake in a 185c for 15-20 minutes or until lightly colored but not browned.

Save and share this recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Saudi Baked Sweet Cheese Recipe

Great Saudi desserts recipe for Baked Sweet Cheese.

Ingredients

• 1½ cups white balady cheese or 300 g, unsalted, grated
• ¾ cup butter or 150 g, melted
• 1 egg
• ½ cup NIDO Full Cream Milk Powder or 50 g
• 1 tin NESTLÉ® Cream or 170 g
• Pinch of salt
• Pinch of sugar
• 1 cup plain flour or 140 g
• ½ tablespoon baking powder
• 1 cup sugar syrup or 250 ml

Preparation

• In a large bowl, combine grated cheese, batter and the egg mix well.
• Add NIDO milk, NESTLÉ® Cream , the salt and sugar and mix well.
• Combine the flour with the baking powder, then sift over the mixture and mix well.
• Spread the mixture in a butter greased round oven tray, 25cm in size and bake in a 160°C preheated oven for 35-40 minutes or until it is done.
• Remove from oven, pour the syrup evenly over the cheese and serve.

Save and share this recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Saffron-roast tomatoes with labneh

A dish inspired by the tastes of Morocco, the sharpness of the labneh (drained yogurt) compliments the sweet tomatoes

Ingredients

• 500g Greek yogurt
• 2 garlic cloves , crushed to a paste
• good pinch saffron
• ½ juiced lemon
• extra-virgin olive oil
• 2 tbsp toasted flaked almonds

ROAST TOMATOES

• 24 plum tomatoes
• extra-virgin olive oil
• 2 tsp harissa
• good pinch saffron
• 1 tbsp caster sugar

Method

• Make the labneh the day before you want to serve the dish. Line a sieve with a piece of cheesecloth (or a new J Cloth), put the yogurt into it and set over a bowl in the fridge. The yogurt will drain over the next 24 hours, leaving you with a firmer 'cheese-like' substance. Help it along by giving it a squeeze every few hours.
• Heat the oven to 160C/fan 140C/gas 3. Halve the tomatoes and arrange in a single layer in a large shallow roasting tin (or 2 small ones). Mix 4 tbsp extra-virgin olive oil, the harissa and saffron together and pour over the top. Turn the tomatoes with your hands to make sure they are well coated. Sprinkle with sugar and season. Roast for about 45 minutes cut-side up, or until they are caramelised and slightly shrunken. Leave to cool a little.
• Take the drained yogurt out of the cheesecloth and mix it with the garlic and a pinch of salt.
• Carefully move the tomatoes (they are quite fragile and easily fall apart) to a serving platter, dotting nuggets of labneh among them as you go. Pour some of the cooking juices from the roasting tin over.
• Scatter on the almonds then heat the saffron with the lemon juice. Add 5 tbsp extra-virgin oil and mix. Spoon over the dish and serve warm or at room temperature.

Recipe from olive magazine, January 2007.

Save and share this recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favourite social network.