Food recipes
Ma'amoul
Ma'amoul Ingredients: wheat flour, white, all-purpose, unenriched butter, without salt sugars, granulated water, bottled, generic milk, fluid, 1% fat, without added vitamin a and vitamin d nuts, pistachio nuts, raw su...
Ma'amoul
Ingredients:
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, pistachio nuts, raw
sugars, granulated
water, bottled, generic
Directions:
First make the pastry, by rubbing the butter into the flour and sugar until it resembles fine breadcrumbs, then add the rose water and milk.
This should now be a smooth dough.
Make the filling by chopping the pistachios into small pieces and mixing with the sugar and rose water.
Take a small piece of pastry dough and flatten into a 3mm thick circle, using your hands (not a rolling pin).
Pull three sides up and seel into a small bowl shape, put into the 'bowl' 1 tsp of the pistachio mixture.
Then pull up the sides and seal in a 'twist' and the top - like a little bag.
Turn over and lightly press down to flatten slightly into a circle, then using a tooth pick make a flower shape on the top.
(or just a few small holes if you want.
).
Repeat step 3 with remaining dough and mixture.
Bake at about 180C for about 10 - 15 minutes until VERY light brown.
(they should still be soft and will harden up as they cool.
).
Ingredients:
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, pistachio nuts, raw
sugars, granulated
water, bottled, generic
Directions:
First make the pastry, by rubbing the butter into the flour and sugar until it resembles fine breadcrumbs, then add the rose water and milk.
This should now be a smooth dough.
Make the filling by chopping the pistachios into small pieces and mixing with the sugar and rose water.
Take a small piece of pastry dough and flatten into a 3mm thick circle, using your hands (not a rolling pin).
Pull three sides up and seel into a small bowl shape, put into the 'bowl' 1 tsp of the pistachio mixture.
Then pull up the sides and seal in a 'twist' and the top - like a little bag.
Turn over and lightly press down to flatten slightly into a circle, then using a tooth pick make a flower shape on the top.
(or just a few small holes if you want.
).
Repeat step 3 with remaining dough and mixture.
Bake at about 180C for about 10 - 15 minutes until VERY light brown.
(they should still be soft and will harden up as they cool.
).