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Slideshow | Mediterranean miracles
The ma’amoul’s so good, you could cry
First make the filling. Put the dates and orange juice in a small pan.
Heat until all the liquid has been absorbed and the dates have turned into a fairly smooth paste
Stir in the orange flower water, cinnamon and walnuts, then leave the mixture to cool
For the pastry, mix together the flour, semolina and sugar, then rub in the butter
Mix together the water and rosewater and then pour into the flour and butter
Form the mixture into a ball with your hands and leave in the fridge
Preheat the oven to 160 degrees Celsius. Break off a walnut-sized piece of the dough and roll into a ball between your palms
Place 1 tsp of date mixture in the middle of the circle, then fold the pastry into a crescent shape
Experimenting with shapes—a gujia mould might work. Place the ma’amoul on a baking tray and bake for about 20 minutes
When the ma’amoul are ready, let them cool down. Dredge them with sifted icing sugar. Photographs by Priyanka Parashar/Mint
Slideshow | Mediterranean miracles
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