Steps to Prepare Any-night-of-the-week “Maamoul” biscuit fourrés aux pistaches, dates et pourquoi pas lemon curd@4PassionFood#clo

Hello everybody, it's me again, Dan, welcome to my recipe page. Today, we're going to make a special dish, Recipe of Favorite “Maamoul” biscuit fourrés aux pistaches, dates et pourquoi pas lemon curd@4PassionFood#clo. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from “Maamoul” biscuit fourrés aux pistaches, dates et pourquoi pas lemon curd@4PassionFood#clo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare “Maamoul” biscuit fourrés aux pistaches, dates et pourquoi pas lemon curd@4PassionFood#clo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make “Maamoul” biscuit fourrés aux pistaches, dates et pourquoi pas lemon curd@4PassionFood#clo is 24 pièces (voire plus en fonction du moule choisi). So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few ingredients. You can cook “Maamoul” biscuit fourrés aux pistaches, dates et pourquoi pas lemon curd@4PassionFood#clo using 26 ingredients and 6 steps. Here is how you cook that.

Recette tirée du livre “suqar” du chef Greg Malouf.

Ingredients and spices that need to be Take to make “Maamoul” biscuit fourrés aux pistaches, dates et pourquoi pas lemon curd@4PassionFood#clo:

1. Pour la pâte
2. 500 g semoule fine
3. 200 g beurre doux fondu
4. 100 ml d’huile végétale
5. 50 ml d’eau tiède
6. 1/2 tsp de levure boulangère sèche
7. 55 g sucre semoule fin
8. 1/2 tsp de mastic
9. 160 g farine
10. 1/2 tsp de levure chimique
11. 3/4 tsp d’anis en poudre
12. 1/2 tsp mahlab (à remplacer par 3 gouttes d’extrait d’amande douce)
13. 2 tsp d’eau de fleur d’oranger
14. 2 tsp d’eau de rose
15. Garniture
16. Soit on choisit le lemon curd (Crème de citron) soit la pistache, de noix ou de dattes
17. La pistache ou noix
18. 250 g pistaches non salées ou noix
19. 50 g sucre semoule
20. 1/2 tsp de cannelle
21. 2 tbsp d’eau de fleur d’oranger
22. Dattes
23. 250 g dattes majdol
24. 1 tbsp d’eau de fleur d’oranger
25. 1/2 tsp de cannelle en poudre
26. 1/4 tsp de clou de girofle en poudre

Instructions to make to make “Maamoul” biscuit fourrés aux pistaches, dates et pourquoi pas lemon curd@4PassionFood#clo

1. La veille: mélanger la semoule au beurre et à l’huile bien mélanger. Couvrir d’un film alimentaire et laisser reposer toute la nuit
2. Le lendemain: mélanger la levure boulangère à l’eau tiède et 1tsp de sucre semoule,laisser mousser 10min. Pendant ce temps, réduire le mastic en poudre avec 1tsp de sucre semoule et l’ajouter au mélange de la semoule avec:farine, levure chimique, anis et mahlab(ou l’extrait d’amande), mélanger. Dans un bol, mélanger le sucre semoule restant à l’eau de rose et de fleur d’oranger, l’incorporer au mélange de semoule. Mélanger sans trop travailler la pâte. Couvrir et laisser reposer 1 h.
3. Farce pistache ou noix: dans un robot muni d’une lame, mixer la pistache ou noix avec le sucre (obtenir une texture de gros sel). Ajouter ensuite la cannelle et l’eau de fleur d’oranger. La même chose pour les dattes lavées et dénoyautées puis mixer et ajouter le reste des ingrédients. Former des boules
4. Pour confectionner les maamouls, suivez les étapes selon les photos
5. 
6. Cuire dans un four préchauffé à 180c, les biscuits ne doivent être dorés mais d’une couleur beige clair.

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So that is going to wrap it up for this exceptional food Step-by-Step Guide to Prepare Any-night-of-the-week “Maamoul” biscuit fourrés aux pistaches, dates et pourquoi pas lemon curd@4PassionFood#clo. Thanks so much for reading. I am sure that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!