طريقة تحضير معمول مد بالقشطة بكل الخطوات والتفاصيل Lebanese Maamoul Mad with Kashta Recipe

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مقادير القطر:
2 كوب (400 غرام) سكر
1 كوب (240 مل) ماء
1 ملعقة صغيرة عصير الليمون الحامض
1 ملعقة طعام ماء الزهر

طريقة تحضير القشطة على الرابط التالي:
   • طريقة تحضير قشطة القريشة لكافة الحلوي...  

مقادير عجينة المعمول:
1 كوب ونصف (250 غرام) سميدة ناعمة (طحين فرخة)
1 كوب ونصف (250 غرام) سميدة خشنة
1/4 كوب (50 غرام) سكر
1/4 ملعقة صغيرة ملح
200 غرام زبدة طرية بحرارة الغرفة
1/2 ملعقة صغيرة محلب ناعم
1 ملعقة صغيرة خميرة فورية
1/2 كوب (120 مل) حليب فاتر
2 ملعقة طعام (30 مل) ماء الزهر
للتزيين: فستق حلبي مفروم

Syrup ingredients:
2 cups (400 g) white sugar
1 cup (240 ml) water
1 tsp lemon juice
1 tbsp (30 ml) orange blossom water

Maamoul dough ingredients:
1 1/2 cups (250 g) fine semolina
1 1/2 cups (250 g) coarse semolina
1/4 cup (50 g) white sugar
1/4 tsp salt
200 g (1 3/4 sticks) unsalted butter, softened
1/2 tsp mahlab
1 tsp instant yeast
1/2 cup (120 ml) warm milk
2 tbsp orange blossom water
Chopped pistachios for topping.

🌹Instructions🌹

Syrup Instructions:

Place the water, sugar, and lemon juice in a saucepan over medium heat. Bring to a boil, then simmer on low heat for 10 minutes. Remove from heat and stir in the orange blossom water. Set aside to cool completely.

Kashta Recipe on this link:
   • طريقة تحضير قشطة القريشة لكافة الحلوي...  

Maamoul dough Instructions:

1. In a large bowl, add semolina, sugar, and salt , and mix to combine. Add soft butter and mix with your hands for 2 minutes until well incorporated.
2. Mix in mahlab and yeast. Pour in the warm milk mixing well for 2 minutes until you have soft dough. Add 1 tbsp orange blossom water and mix for 30 seconds.
Cover the dough and let rest for 1 hour at room temperature.
3. Add 1 tbsp orange blossom water to the dough and knead for 1 minute.
4. Divide the dough into two equal parts.
Roll the first dough between 2 pieces of plastic wrap to a circle about 31 cm in diameters. Set aside.
5. Using your hand, spread the second dough evenly over a 12 inch (30 cm) round pan until you cover the bottom and 1 cm of the edge.
6. Spread the Ashta evenly over the dough using the back of a spoon, leaving 1 cm space between the Ashta and the sides of the pan.
7. Transfer the rolled dough and invert over the Ashta layer.
8. Using a knife, make the dough surface with squares (don't cut in).
9. Bake in preheated 400 degrees F (200 degrees C) oven on the center rack for 30 minutes until golden brown.
10. Remove from oven and brush with 1/2 cup of the syrup and let cool for 45 minutes.
Serve warm with chopped pistachios on each square and drizzle with little syrup .

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