Mamoul RecipeOrigin: North Africa Period: Traditional |
Ingredients
300g semolina 
Mamoul Preparation:Method:Mix the semolina with the softened butter then add the boiling water and knead together. Add the flour and knead again. Wrap in clingfilm and refrigerate over night. Mix the sugar with the nuts and rose water to make the filling. Break-off walnut-sized pieces of the dough and shape into balls. Make a depression in the balls with your thumb and put some of the filling mixture in this. Cover the depression with dough, making certain that it's completely covered over. Roll the dough into finger shapes then place on a greased baking sheet. Place in an oven pre-heated to 180°C and cook until lightly browned. Take out of the oven and immediately dust over with icing sugar. When the biscuits are cool sift more icing sugar over them. Keep in a sealed box. |
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