Mamool Safadi by Chef Ali Sayed

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Mamool Safadi by Chef Ali Sayed

Mamool Safadi

Prep Time 2 hrs
Resting Time 6 hrs
Course Arabian Sweet Dish

Notes

Ingredients
 
Dough:
Fine semolina- 160gm
All purpose flour: 330gm
Ghee- ¾ cup
Extra virgin olive oil- ¾ cup
Milk powder-1cup
Icing Sugar- ¾ cup
Mahalab powder- 1tsp
Mastic- 4 pieces grounded with 1 tsp of caster sugar
Roasted sesame seeds – 2tsp
Roasted black seeds- 2tsp
Yeast- 2gm
Anise seeds water- 250gm
 
Filling:
Date paste:  1kg
Nuts of your choice: 50 gm ( optional)
Anise seed powder:  1 TBSP
Mahalab powder: ¼ tsp
Cinnamon powder: ½ tsp
Rose water: Splash of water
Olive oil: 3 TBSP
 
Directions
 
  1. In a large bowl, Put the fine semolina, flour, ghee, sesame seeds, black seeds and olive oil. Mix all ingredients well with the tips of your fingers. 
  2. Then add the milk powder, sugar, mahalab and mastic.
  3. Cover the dough with plastic wrap and let it rest for 6 hours at room temperature.
  4. Boil the anise seed in water and let it cool down.
  5. Strain the water, keep the water aside.
  6. After 6 hours, take some of the anise water and dissolve the yeast.
  7. Finally add the water to the mixture. Mix it until the dough is formed nicely. (Do not knead the dough) Let it rest for 20 minutes
  8. For the filling, mix all ingredients together and forms it into a round shape like a little ball
  9. Take some dough in the palm of your hand, flatten it along the filing ball to form a triangle. (please refer to the video)
  10. Decorate with a fork by making holes.
  11. Place it on a baking sheet, and bake it in a pre heated oven 200 degrees Celsius for 10 -12 minutes
Chef Ali Sayed

Chef Ali Sayed

Chef Ali Sayed is an Internationally renowned chef, with an experience of 3 decades, He is considered as one of the best chefs across Lebanon and UAE. He is a traveler, food-stylist and food photographer. All combined together with a little crisp of fashion and sport enjoyment in his culinary world that competes against the likes of greatest Michelin Star Chefs.

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