1662. Semolina Walnut Maamoul

In all honesty, I prefer flour maamoul over semolina ones. Semolina, although traditional, gives me a hard-life vibe because it is so coarse and textured. Flour maamoul on the other hand simply melt in your mouth like a cube of sugar dissolves in a hot cup of tea.Regardless, here is a semolina maamoul recipe for the sake of completeness, since it is a traditional favorite for a reason and I am sure some of you will enjoy the recipe. Below is the walnut version.

Ingredients:

1 kg semolina
1/2 tsp fennel seed powder
1/2 cup powdered sugar
500g melted butter
1/3 cup rose water
1 tsp yeast
1/2 cup water
1/4 to 1/2 cup milk

For the stuffing:
500g walnuts, toasted and cooled
1 cup sugar
1 Tbsp rose water
1 Tbsp orange blossom

Method:

The night before, mix together the semolina, mehleb and fennel seed powders, powder sugar. Add the melted butter and the rose water. Knead well, cover and leave overnight (12 hours).
Next day, dissolve the yeast in half cup water then add it and the milk to the rested semolina. Knead until a firm but easily pliable dough is formed. Quantity of milk may vary from a quarter to a half cup. Cover and let rest again while you prepare the stuffing.
Blitz the fully cooled toasted walnut and the sugar in a food processor until a fine crumb with some texture is achieved. Stir through the rose water and orange blossom water; set aside in a bowl.
Take a piece of the dough and press it flat in the palm of your hand. Take a teaspoonful of walnut filling and put it in the center of the dough, bringing up the side to encompass it in the dough completely. If using a wooden mold, press your final ball into the wooden mold, then tap it out after it has taken the shape. If using a decorative pincher, make your design on the surface.
Bake on a non-stick baking sheet at 400F for 10-12 minutes, broiling for about a minute to brown the top.
Cool completely before removing from the baking sheet.
Can be deep-frozen for a couple of months.

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