- Combine semolina, flour, sugar and coconut oil. Mix well using your hands until the coconut oil is well incorporated ( it should look like coarse cornmeal at this point)
- Slowly add almond milk and orange blossom water and keep working with your hands until it forms a smooth dough. ( it should feel like a fresh pack of Play-Doh)
- Let it rest for about 20-25 minutes at room temperature.
- If you do not have a Maamoul mold you can simply form the Maamoul and lightly flatten them with the palm of your hand. You can also decorate them, by making some marks with a fork
- If the dough is too soft to shape and work with, place it in the fridge for 10-15 minutes. This may happen in the summer months or if your kitchen is hot.
- Don't skip the orange blossom water, it is what gives Maamoul its characteristic Middle Eastern flavor.
- Store Maamoul in an airtight container and keep it on your counter for 2-3 days.
- Maamoul can be frozen in an airtight container for up to two months. Freeze them baked and let them thaw at room temperature before eating.
- Sprinkle with confectioner's sugar right before serving.
Basbousa
