Mammoul - Easter Sweets
The symbol of the sponge soaked with vinegar and placed on Jesus side when he was crucified on the cross.
Another interpretation version: it is a symbol of the grave where Jesus was buried but resurrected on the third day .
1 lb. of semolina, 1 lb. of cream of wheat,4 sticks of unsalted butter, 3/4 cup of granulated sugar, 1/2 cup of milk, 1/4 cup of rose water, 1 teaspoon of mahlab (optional), 1/2 teaspoon yeast
Ingredients – Fillings
You can use these quantities as a guideline, and make less/more depending on how much you want to make
2 cups coarsely ground walnuts and 1/2 cup sugar with 2 table spoons of rosewater
The Mammoul and Kaek’s crust are prepared using the same method, however they differ in the filling.
To prepare the crust you have to:
- Mix the semolina and cream of wheat and sugar to obtain a homogenous mixture. Add the melted butter and mix again very well. Add the milk, and rose water.
- Mix well and leave to rest for a few hours or overnight. Some recipes call for adding 1/2 teaspoon of dried yeast to the mixture which can be dissolved in the milk. Also, one can add a teaspoon of mahlab.
- Knead the dough for a few minutes by hand or in a mixer with the paddle attachment until the dough feels smooth, shiny, and easy to shape into logs.
- On a marble or granite counter, place a large sheet of wax paper. Place a fistful of dough on it and put another piece of wax paper on top of it. With a rolling pin, flatten the dough and shape it into a circle.
- Fill it with walnuts similar to that you have prepared before .Close the dough so that the filling is totally covered by dough.
Put in the Maamoul mold and push firmly but not overly so, otherwise the dough will stick. It will take around 15 minutes to bake. Remove, cool down and eat when warm or cold. Add granulated sugar on the top if you like.