Pistachio choco Maamoul. These traditional Lebanese maamoul cookies are filled with a sweet pistachio filling and the perfect treat during Eid El-Fitr at the end of Ramadan. These molded filled cookies are deliciously sweet and make for a wonderful dessert or snack to enjoy with your family. These cookies are one of my all time favorite treats! Maamoul is usually made a few days before Eid, then stored to be served with Arabic coffee and chocolate to the guests who come during the holiday. It is popular throughout the Arab world, especially in the Levant.

Maamoul originate from date-filled kahk, a similar cookie eaten by Egyptians for Eid al-Fitr and Easter. All sales are final. we cannot cancel or return any products. Maamoul is mostly prepared on special occasions like Eid and in Ramadan. You can cook Pistachio choco Maamoul using 19 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Pistachio choco Maamoul

It's of For dough:::.
It's 180 gms of semolina.
You need 80 gms of purpose flour.
Prepare 1 tsp of dry yeast.
Prepare 40 gms of clarified butter.
Prepare 50 ml of milk.
Prepare Pinch of salt.
Prepare 1 tsp of sugar.
It's 1/2 tsp of vanilla essence.
It's 20 ml of canola refined oil.
You need of Filling.
You need 50 gms of fig.
Prepare 20 gms of badam.
It's 20 gms of pista.
You need 1 tsp of watermelon seeds.
Prepare 1/2 tsp of nutmug powder.
Prepare 1/2 tsp of rose water.
Prepare 1/2 tsp of cardamom powder.
It's 2 tsp of chocolate syrup.

These cookies melt in your mouth, and the dough has a minimal amount of sugar since the sweetness is coming from the flavorful fillings. Maamoul BiFistok (Pistachio Maamoul) I owe a great debt to my husband "Ramzi" who insisted that there should be a maamoul recipe that tastes just like the store-bought maamoul. The homemade maamoul tastes so good,but he personally loves the store-bought variety and believes that maamoul made from scratch has a different crumble texture!! Place the remaining ½ of the maamoul dough between two sheets of greaseproof paper, then gently roll it between the papers using a rolling pin to reach the size of the tray.

Pistachio choco Maamoul step by step

Take fresh fig fruit pieces chop nicely then boil water once water getting bubbling put fig pieces cook until it soft.
Then leave for chill drain water transfer blender make blended fig pulp add keep on medium flame add nutmurg powder,cardom powder,chocolate syrup,badam pieces,kaju,pista pieces,add rose water keep mix well though it becomes well stuffed thick doe kind leave as chill.
For dough...take a bowl put yeast pour Lukewarm water add sugar keep mix once it dissolved leave 15mins.
Then take a bowl Steve flour on it add semonella,add butter,salt pour yeast solution on it mix well then add milk,canola refined oil for soft ness make doe as well moisture palm free dough...
Leave 4 to 5 hours after that take a small amount round shape stuff fig pistatio prepared stuff on middle cover some more dough.
For the shape of maamouls use shaped moulds press on it transfer shaped maamouls into baking tray set temperature 220degree @30mins..then open up take a serving plate decorate pista pieces ready to serve.

Remove the top paper and turn the dough carefully over the pistachio mixture and press gently. (Remove exceeding dough from the sides). Maamoul fillings can include dates, walnuts, pistachio, or a combination of both or other nuts. Traditionally, maamoul with dates (also called maamoul bi siwa) is made with a round shaped mold, and maamoul with nuts with an elongated shape mold. Only nuts-filled maamoul gets sprinkled with powdered sugar. Home » Desserts » Maamoul Mad Pistachio with Ashta recipe.