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مقادير العجينة:
ثلاثة اكواب (500 غرام) سميدة خشنة
ثلاثة اكواب (500 غرام) سميدة ناعمة (طحين فرخة)
ربع ملعقة صغيرة ملح
ربع كوب (50 غرام) سكر
كوبان (400 غرام ) سمنة ساخنة
ملعقة صغيرة محلب مطحون
ملعقة صغيرة خميرة فورية
نصف كوب (120 مل) ماء زهر (دافئ)
نصف كوب (120 مل) ماء ورد (دافئ)
ملعقتان طعام ماء زهر للعجن بالمرحلة الثانية

مقادير حشوة التمر:
650 غرام تمر مطحون
ملعقة صغيرة قرفة
نص ملعقة صغيرة جوزة الطيب
ربع كوب (60 مل) زيت نباتي

مقادير حشوة الفستق الحلبي:
كوب ونصف فستق حلبي مطحون (200 غرام)
للقطر:
نصف كوب سكر
ربع كوب ماء الزهر
نصف ملعقة صغيرة عصير الليمون الحامض

مقادير حشوة الجوز:
كوبان جوز مطحون (200 غرام)
ملعقة صغيرة قرفة
نصف ملعقة صغيرة جوزة الطيب
مقادير القطر نفسها المكتوبة لحشوة الفستق الحلب

كوب سكر بودرة

حرارة الفرن 425 درجة F اي 220 درجة C على الرف الوسط لمدة 7 دقائق.

طريقة تحضير السمنة على الرابط التالي:
   • طريقة تحضير السمنة البيتية من الزبدة ...  

Ma'amoul dough ingredients:
3 cups (500 g) coarse semolina
3 cups (500 g) fine semolina
1/4 tsp salt
1/4 cup (50 g) white sugar
2 cups (400 g) hot ghee (clarified butter)
1 tsp mahlab
1 tsp instant yeast
1/2 cup (120 ml) + 2 tbsp orange blossom water (warm)
1/2 cup (120 ml) rose water (warm)

Dates filling ingredients:
650 g baking dates
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 cup (60 ml) vegetable oil, ghee, or butter (I used oil)

Pistachios filling ingredients #1
1 1/2 cups (200 g) chopped or ground pistachios
1/4 cup (50 g) white sugar
1 tbsp orange blossom water

Pistachios filling #2
1 1/2 cups (200 g) ground pistachios
For the syrup:
1/2 cup (100 g) white sugar
1/4 cup (60 ml) orange blossom water
1/2 tsp lemon juice.
Boil the syrup on low heat for 5 minutes. Let cool completely.

Walnuts filling #1
2 cups (200 g) chopped or ground walnuts
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 cup (50 g) white sugar
1 tbsp orange blossom water

Walnuts filling #2
2 cups (200 g) ground walnuts
1 tsp ground cinnamon
1/2 tsp ground nutmeg
For the syrup:
1/2 cup (100 g) white sugar
1/4 cup (60 ml) orange blossom water
1/2 tsp lemon juice.

Instructions:

1. In a large bowl combine the coarse semolina, fine semolina, salt and sugar. Pour in the hot ghee and mix well by hands for 2 minutes. Cover with plastic wrap and let soak overnight or 24 hours.

2. How to make the syrup:
In a small saucepan combine 1/2 cup white sugar, 1/4 cup orange blossom water, and 1/2 tsp lemon juice. Bring to a boil on medium heat then simmer over low heat for 5 minutes. Let cool completely. This recipe enough for 200 g of nuts.

3. Right before start working on the dough prepare the fillings.
Combine the dates, cinnamon, nutmeg and oil. Mix well by hands until well incorporated. Divide into small balls (16 g) and place them on a lined half sheet pan.

4. Combine the pistachios and syrup. Mix well with a spoon or a rubber spatula. Divide into small balls (12 g) shaping them into an oval shapes then place them next to the dates.

5. Combine the walnuts, cinnamon, nutmeg, and syrup. Mix well with a spoon or a rubber spatula. Divide into small balls (12 g) and place them next to the pistachios.

6. Right before start working on the dough combine 1/2 cup rose water and 1/2 cup orange blossom water in a measuring cup or in a bowl. Mix the semolina mixture by hands for 1 minute then add in the yeast and mahlab. Mix to combine.

7. Add the liquid in 4 additions and knead for 5 minutes after each addition. Cover with plastic wrap and let rest for 1 hour.

8. Add 2 tbsp orange blossom water to the dough and knead by hands for 10 minutes or until the dough comes together.

9. Divide part of the dough into a small balls. I started with the pistachios. Each dough equal 16 g. Stuff each dough and roll well. Place the stuffed dough inside the ma'amoul mold and pack well. Unmold the dough and place on ungreased baking sheets 1 inch apart. (I used half sheet pans).
Repeat with the walnuts and the dates. The walnuts dough was 16 g too, but the date dough was 20 g because my date mold is bigger.

10. Bake in preheated 425 degrees F or 220 degrees C on the center rack for 7 minutes or until light golden.

11. Place the baked Maamoul on a wire rack and let cool completely.

12. Sift the powdered sugar on top.

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