Pistachio & Ginger Jam Maamoul by Chef Maroun Chedid


Makes 12 | Prep/baking time 90 mins, plus overnight

For the maamoul dough
• 250g fine semolina
• 250g farkha flour
• 6g dry yeast
• 163g ghee
• 125g butter
• 3g ground mahlab
• 63g sugar powder
• 63ml rose water
• 53ml orange blossom water

For the syrup
• 800g sugar
• 400g water
• 10g glucose

For the pistachio filling
• 200g chopped pistachios
• 40ml syrup
• 20g sugar
• 10ml rose water
• 10ml orange blossom water

For the citrus pistachio filling
• 1.2kg pistachio filling
• 370g citrus jam with ginger
• 5g mahlab
• 10g corn flour


1. In a bowl place the semolina, butter and ghee. Rub the butter and ghee with the semolina until they are completely absorbed. The semolina will resemble wet sand. Cover and leave to rest overnight. This will allow the semolina granules to swell and soften.

2. The next day, add the flour and mahlab. Dissolve the yeast in the water with the sugar powder and leave till the yeast foams. Add to the semolina, along with the orange blossom and rose water.

3. Mix gently, crumbling it between the fingers and then repeat. At first clumps will form, then the dough will come together. Don’t aim for a smooth dough ball, just for a dough that comes together and is homogeneous. Cover and allow to rest for one hour.

4. For the two fillings, simply mix all the ingredients together in a bowl.

5. For the syrup, place all the ingredients in a sauce pot and bring to boil at low temperature for 5 minutes.

6. Stuff the maamoul dough and shape as desired. Place in a fridge for 20 minutes. Bake the maamoul in a preheated oven at 180°C for 10 minutes. Remove from the oven. Leave to chill and sprinkle with
powdered sugar.

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