Maamoul Mad Bil Ashta
Description
A specialty that has clotted cream (ashta) incased in a semolina-butter cake, flavored with orange blossom water
Ingredients
For the dough:
- 2 cups farina cream of wheat / the very fine semolina (in Arabic theen farkha)
- 1 cup semolina
- 2 cups flour
- 1 ½ cups icing sugar powdered sugar
- ½ cup/ 1 stick butter
- ¾ canola oil
- ½ cup milk
- 1/3 cup orange blossom water a clear and fragrant water distilled from blossom flowers of Seville orange can be found at Middle Eastern specialty stores
- 1 teaspoon baking soda
- 1/2 teaspoon powdered mahlab optional ( an aromatic white spice used in the Middle East for baked goods. Can be found at Middle Eastern specialty stores)
For the clotted cream (ashta):
- 3 cups milk
- 1 cup heavy cream
- 2 tablespoons farina cream of wheat
- 3 tablespoons cornstarch
- 1 teaspoon orange blossom water
- 5 tablespoons sugar
- mastic gum optional
Instructions
- For the clotted cream (ashta):
- Place the milk, farina, cornstarch, mastic gum (if used)and sugar in a heavy bottomed saucepan over medium heat, whisk constantly to prevent the mixture from sticking.
- Continue whisking until the mixture boils and thickens (it should have the consistency of custard).
- Add the orange blossom water. Stir and set aside to cool down completely.
For the dough:
- Place the farina, flour, baking soda, semolina, mahlab (if used)and sugar in a large bowl.
- Melt the butter over low heat and add to the bowl mixture. Stir in oil, milk and orange blossom water. Knead the sticky dough well.
- Preheat the oven to 200C/400°F. Place a rack in the center of the oven.
- Lightly grease a 40cm/ 16 inches round cake tin.
- Divide the dough into two equal portions. With the palm of your hands spread one of the dough evenly over the greased cake tin, fully covering it.
- Evenly spread the clotted cream over it.
- Place a large sheet of wax paper on a countertop and put the second dough in the center of the sheet.
- Cover with another piece of wax paper. Roll the dough to a circle about 40cm/16 inches in diameters.
- Peel off the top paper. Use the lower sheet to help you transfer the dough and invert it over the clotted cream.
- Bake until well browned for about 20-25 minutes.
- Remove from the oven. Allow to cool down completely.
- With a pairing knife, score into medium-sized squares. Enjoy!
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