The one dessert we always begged our dad to bring back with him when he visited Lebanon was Maamoul med b ashta. If you didn’t get your share as soon as the box was opened, you wouldn’t get your share at all, because, well, we’re a big Lebanese family who loves our authentic Lebanese sweets! If it were up to us, we would name Maamoul Med with ashta the king of all desserts. A scrumptious layer of creamy and smooth ashta cream perfectly sandwiched between a delectable crumbly, buttery crust. How can you go wrong? You can’t!
It took us a while to pin down the perfect recipe that combines the ultimate ratio of cream to crust, as well as the perfect texture of the crust and ashta cream filling. Now that we’ve found it, we’re sharing it with you so you too can bake and serve a piece of Lebanon in your home. This recipe does require some use of your discretion to avoid over mixing of the crust as this will change the ultimate texture of the crust.
Some tips to get you started!
- Make a recipe of Simple Syrup if you don’t already have some on hand!
- You can add whole peeled pistachios to the ashta
- Avoid overmixing the dough as it will make it less crumbly
- Having wet hands anytime working with the dough will be especially useful to prevent it from sticking
- If using the two wax paper method isn’t for you – try to plop semolina dough dollops on top of the ashta layer all over and use wet hands to flatten and mesh all the dollops together until the top is completely covered
- You can pour simple syrup/Atyr on top of the baked dish once out of the oven – or you can add simple syrup to each person’s portions once serving. It is entirely up to you!
- Add crushed pistachios on top for a little more pizzazz!
Maamoul Med B Ashta {معمول مد بالقشطة}
A scrumptious layer of creamy and smooth semolina ashta cream perfectly sandwiched between a crumbly and buttery semolina crust.
Ingredients
Crust
- 1.5 Cups #2 Semolina
- 1.5 cups #1 Semolina
- 0.25 cup + 2 Tbsp Sugar or 6 Tbsp
- 0.5 tsp yeast
- 0.5 tsp Baking Powder
- 0.5 tsp Mahlab Spice
- 250 g softened Butter approx. 1 cup
- 0.5 cup + 2 Tbsp Milk or 10 Tbsp
Filling (Semolina Ashta recipe)
- 2 cups 35% Cream
- 2 cups Milk
- 0.25 Cup + 2.5 Tbsp #1 Semolina or 7.5 Tbsp
- 5.5 Tbsp sugar
- 0.5 tsp Blossom Water
- 0.5 tsp Rose Water
- 0.5 cup shelled pistachios optional
Instructions
Directions
- In a mixer, add all crust ingredients except the milk and beat using the flat beater attachment on low-medium speed for 15 minutes.
- Add the milk into the mixer and beat dough until it is just combined and starts to change color (avoid overmixing as this will yield a less crumbly crust).
- Next, add all ashta ingredients except the blossom and rose water to a deep pan and stir on high heat until boiled and thickened. Remove from heat and add blossom and rose water. Set aside. Add pistachios to cream if desired.
- Put slightly more then half the crust dough into a 9 x 13 " baking dish/pan. Work the dough 2/3 of the way up the sides of the dish/pan (this is why you'll need slightly more dough for the bottom than the top!). Try your best to ensure there is an even thickness of dough spread across the bottom and sides.Tip: Wetting your fingers periodically while flattening the dough will prevent it from sticking to your hands and make flattening it easier.
- Pour ashta cream into crust while still warm. Add whole pistachios if desired!
- Add the remaining crust dough on top of a piece of wax paper and shape and flatten slightly into a rectangle. Add a second piece of wax paper on top of the dough and use a rolling pin to further flatten the dough into an appropriate size to cover the top of your dish/pan.Tip: Alter between rolling pin and hands to get the best results here in terms of a perfect size to seal the top of your baking dish on top of the ashta layer.
- Once ready to transfer, remove top wax paper, and flip lower paper containing the flattened crust dough directly on top of your dish/pan. Carefully peel away paper.Tip: The crust will be stuck to the paper so flipping it won't be as tricky as it seems – 2 sets of hands will make this step much easier!
- Smooth the edges and flatten of the remaining dough so the crust is sealed all along the edges.
- Top of dough can be carefully marked with a wet fork in a traditional criss-cross fashion if desired.
- Bake at 400C for 25-30 minutes or until golden brown.Optional: glaze with atyr syrup straight out of the oven.
- Serve slightly warm or completely cooled with atyr (simple syrup) to satisfy the sweeter tooth.
Notes
- You can add whole peeled pistachios to the ashta
- Avoid overmixing the dough as it will make it less crumbly
- Having wet hands anytime working with the dough will be especially useful to prevent it from sticking
- If using the two wax paper method isn’t for you – try to plop semolina dough dollops on top of the ashta layer all over and use wet hands to flatten and mesh all the dollops together until the top is completely covered
- You can pour simple syrup on top of the baked dish once out of the oven – or you can add simple syrup to each person’s portions once serving. It is entirely up to you!
- Add crushed pistachios on top for a little more pizzazz!
Hello!What do you mean by number 1 and number 2 semoline? Thanks!