Cheese Ma’amoul

Instructions

• Ma’amoul Dough:

  • Bring the ghee to room temperature.
  • In a bowl, mix semolina, flour, and powdered sugar with the ghee. Ensure that all the flour and semolina are coated with the ghee. Cover and let it rest for 12 hours (you can store it on the kitchen countertop or in the fridge).
  • Add rose water, orange blossom water, baking powder, and mahlab powder (if using).
  • Slowly add the milk while mixing with your hands. Use your fingers to gently blend the liquid into the dough until it becomes a smooth, soft consistency that doesn’t crack when you shape it. Avoid kneading the mixture, as you don’t want to develop the gluten in the flour. Allow it to rest for an additional two hours in the fridge.

• Desalt and Prepare the Cheese Mix:

  • Cut Akawi cheese into small cubes (or shred it to speed up the salt removal) and soak it in water for 6-8 hours. Change the water every 2 hours to remove excess salt.
  • Drain well and pat dry with paper towels. Ensure the cheese is completely dry before mixing to avoid cracks in the dough during baking.
  • Mix in Puck Shredded Creamy Mozzarella Cheese until well combined.

• Simple Syrup:

  • Combine sugar and water in a saucepan, then cook over medium heat without stirring. Bring to a gentle boil, then reduce the heat to low and let it simmer for 8 minutes.
  • Stir in lemon juice and cook for 1-2 more minutes. Remove the mixture from heat and let it cool completely.

• Shape and Fill the Ma’amoul:

  • Take 50g of dough and flatten into a small disc in your palm. Press into a ma’amoul mold lined with cling film to shape it. If you don’t have a mold, shape it by hand or use a small round bowl or cup, also lined with cling film, to make unmolding easier.
  • Fill with cheese mixture, making sure the cheese does not touch the edges so you can seal the ma’amoul properly.
  • Take another 20g piece of dough and wrap it around the ma’amoul to cover the cheese, then press the edges firmly to ensure a good seal.
  • Repeat to make 10-15 pieces of ma’amoul. Arrange them on a baking tray, cover, and refrigerate for at least 2 hours. You can also freeze them at this stage for later use, removing only the number of pieces you want to bake.

• Bake the Ma’amoul:

  • Preheat the oven to 200°C. Bake on the middle rack for 8-10 minutes until lightly golden.

• Garnish and Serve:

  • Dust with icing sugar and pistachio powder while still warm, then drizzle lightly with Simple Syrup before serving.