Gastronomical alchemy

In the spirit of good sportsmanship, scientific advancement, and all around fun, I decided to make another batch of maamoul using a different recipe.  I feel it is only fair as there are dozens of variations on this delectable treat and I've only begun to scratch the surface.  I'm on a quest to find and create the best maamoul.  Plus, I received a few comments from some Lebanese friends who were shocked that I used flour.  (Also a few who wondered why I didn't use mahlab...)

So....

Maamoul round 2!

This recipe is a modified combination of two (maybe more?) recipes from here and here.  Why modify?  Because I am a scientist.  That's what I do.  I modify things.  For fun.  For science!  (Plus, I didn't have coarse semolina on hand... and, I love butter.)

Anyhow, I am happy to report that this recipe is much easier than the previous one I attempted.  Less room to botch things up.  (Now I understand why dem Lebanese were so shocked!)  As for the taste... it was like biting into buttery shortbread with a slight nutty undertone.  (Mahlab is subtle like that...)  The verdict?  They were both delicious, but I think I like this one better.  It's easier.  And a half notch tastier.  Hurray for scientific experimentation and gastronomical alchemy!

Before introducing you to my new recipe though, and for some random fun, here are a few fun Easter/spring crafts that I love!

• A creative twist on the traditional Easter basket... no?  (Also loving the other tutorials at the bottom of the post!)
• This plastic bottle owl from Craftberry Bush and featured on The Crafty Crow.
• These clear art stamps from Crafty Secrets
• I'm pretty sure that Easter Cookie Pots are the best way to gift cookies.  Just imagine if you received one all done up like that!

Ok.  Now I've got that out of my system, on to the recipe!

FLOURLESS MAAMOUL

*Note, as this recipe contains both cream of wheat and semolina, it is, unfortunately, not gluten free. :o(

Dough:

5 1/2 cups fine semolina

1 1/2 cups cream of wheat

2 cups butter, melted

2 cups powdered sugar

1 tsp mahlab

3/4 - 1 cup orange blossom water

Filling:

2 1/2 cups walnuts

1/2 cup sugar

2 Tbsp orange blossom water

Mix first 4 ingredients together.  Add melted butter and combine well until mixture resembles a crummy dough.  Add 1/2 cup of orange blossom water and knead dough well.  Continue adding orange blossom water 1 Tbsp at a time until dough is sticky and cohesive.  (As Bethany mentions, the dough should be sticky, but not stick to your hands.)  

Set aside to rest for 3 hours.  (This helps the soften the semolina and cream of wheat.)  While waiting, prepare filling by dumping everything into your food processor and blending for a bit until it looks coarsely ground.

Knead dough briefly.  Pinch off a small walnut sized piece of dough and flatten with palms.  Place a generous spoon of filling in the middle and pinch the edges together to seal.  Place ball in a lightly floured (or semolina-ed) maamoul mold and press well.  Tap mold firmly on counter top or palm to release cookie.  

Place on baking tray and bake at 400 degrees F for about 15-20 minutes.  The colour should be pale gold, but not golden.  Remove, let cool and then sprinkle with powdered sugar.  

FYI: Apparently these babies will keep up to one month outside of the refrigerator if well sealed!  Bonus!  (That might not be a problem though since they don't usually last that long.  At least not in our house.)  Happy eating!