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Saturday, June 13, 2009

Maamoul Tart Bil-Kishta

Maamoul Tart Bil-Kishta

For the dough:
  • 2 cups semolina or 320 g
  • 1 cup fine semolina or 160 g
  • ¾ cup ghee or 150 g, softened
  • ½ cup caster sugar or 100 g
  • 1 teaspoon ground mahlab
  • 1 teaspoon yeast
  • 1 tablespoon rose water
  • 1 tablespoon blossom water
For the filling:
  • 2 cups milk or 500 ml
  • 1 tin NESTLÉ® Cream or 170 g
  • 1 tablespoon sugar
  • 6 slices toast bread, throw away crusts and cut pulp to cubes
  • 1 tablespoon blossom water
  • In a bowl, combine grain and fine semolina, ghee, sugar, mahlab and yeast. Mix the ingredients well then cover and set aside in room temperature for at least 4 hours.
  • Meanwhile, combine milk liquid, NESTLÉ® Cream and sugar and bring to boil, then add the cubed bread pulps over and simmer over low heat for 3 minutes with constant stirring, until the mixture is very smooth and thick. Add blossom water, stir and set aside to cool.
  • Add rose water and blossom water to the dried maamoul dough mixture; knead by hands until the dough starts to hold slighty together.
  • Divide maamoul dough into small portions and press each portion over a bottom and sides of small tartlet and bake at a 250ºC preheated oven for 12-13 minutes or until yellow golden in color. Then set aside to cool.
  • Spoon some of the cooled cream mixture over each of the cooled maamoul tartlet. Top with fruits slices, toasted almonds and honey.
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