- 1 hour 30 mins cooking time
Mix the semolina in a bowl with Lurpak® butter. Mix well with your hands until all the semolina is coated. Cover and let it rest for 1 hour.
Add the milk, rose water, nutmeg and dissolved yeast. Mix well with your hands then cover and let it rest for one more hour.
For the filling:
Mix the pistachio with sugar. Set aside.
Preheat the oven to 175C/ 155C fan/gas mark 4.
Form small balls of the dough. Press and pat each ball and make a hole for filling. Fill it with the pistachio mixture. Close it then press it inside the wooden ma’amoul mould. Flip the mould over and hit the edge with a hard surface to get the ma’amoul piece out.
Bake in the preheated oven for 10 minutes or until golden.
Garnish with icing sugar and serve warm.