Mamoul (Eid Biscuits) Recipe by Mai Tarek
Cooking Instructions 3 hours 1 Mix butter with sugar until creamy 2 Add oil flour and semolina and mix. 3 Add warm milk and don't knead too much 4 Cover and leave aside for an hour or less until you prepare the filling 5 For the dates filling, fry some sesame in a pan then add butter. Add the dates paste and mixed well with sesame and butter. Then add a little bit of water until it's mushy. Be careful don't make it too mushy. 6 Take it of the pan, put in a plate until it's cool. Then start to shape balls that weigh 15 gm. 7 Refrigerate for 1/2 an hour. 8 Get back to the dough and shape it as balls that weigh 30 gm. 9 Take the date filling out of the fridge and start to stuff each dough ball with dates ball. Then use the mamoul mould to give it this shape. 10 In a preheated oven 180 degrees, put it for 20 minutes until golden from below and little bit golden from above. 1 Mix butter with sugar until creamy 1 Mix butter with sugar until creamy 2 Add oil flour and semolina and mix. 2 Add oil flour and semolina and mix. 3 Add warm milk and don't knead too much 3 Add warm milk and don't knead too much 4 Cover and leave aside for an hour or less until you prepare the filling 4 Cover and leave aside for an hour or less until you prepare the filling 5 For the dates filling, fry some sesame in a pan then add butter. Add the dates paste and mixed well with sesame and butter. Then add a little bit of water until it's mushy. Be careful don't make it too mushy. 5 For the dates filling, fry some sesame in a pan then add butter. Add the dates paste and mixed well with sesame and butter. Then add a little bit of water until it's mushy. Be careful don't make it too mushy. 6 Take it of the pan, put in a plate until it's cool. Then start to shape balls that weigh 15 gm. 6 Take it of the pan, put in a plate until it's cool. Then start to shape balls that weigh 15 gm. 7 Refrigerate for 1/2 an hour. 7 Refrigerate for 1/2 an hour. 8 Get back to the dough and shape it as balls that weigh 30 gm. 8 Get back to the dough and shape it as balls that weigh 30 gm. 9 Take the date filling out of the fridge and start to stuff each dough ball with dates ball. Then use the mamoul mould to give it this shape. 9 Take the date filling out of the fridge and start to stuff each dough ball with dates ball. Then use the mamoul mould to give it this shape. 10 In a preheated oven 180 degrees, put it for 20 minutes until golden from below and little bit golden from above. 10 In a preheated oven 180 degrees, put it for 20 minutes until golden from below and little bit golden from above. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Keto Chicken Fajita Bake Balsamic Tomato Pasta Salad Delicious and Easy Chicken Tikka Masala! Southern Candied Yams 🍠 😋 Philly Sloppy Joes Keto Chicken Fajita Bake Balsamic Tomato Pasta Salad Delicious and Easy Chicken Tikka Masala! Southern Candied Yams 🍠 😋 Philly Sloppy Joes Keto Chicken Fajita Bake Cordia myxa Summer special daal Delicious and Easy Chicken Tikka Masala! My best ever Three milk cake Muhabat ka sharbat Stingray wings in the oven Potato roti Boiled egg & vegg potatoes Chicken samosa patti Cones Keto Chicken Fajita Bake Cordia myxa Summer special daal Delicious and Easy Chicken Tikka Masala! My best ever Three milk cake Muhabat ka sharbat Stingray wings in the oven Potato roti Boiled egg & vegg potatoes Chicken samosa patti Cones