Sawsan’s Recipe – Ma’amoul Jibneh

Soft, cheese-filled Ma-amoul Jibneh made with fine semolina, flour and rich Cow Brand Ghee, delicately scented with blossom water and finished with pistachio

Ingredients

  • Mashmolee cheese

  • Semolina (Medium) NO. 3

  • White flour (0000)

  • Gold Medal Ghee (Al Baccarah al Haloub)

  • Water

  • White sugar
  • Mahalab powder
  • Blossom water

    Baking Advice

    Bake at 180 °C, preheat over for 15 min

    Storage

    Store in freezer (-18 °C)

    Preparation

    1. Open the Mashmolee cheese tin & remove all the water. Put it in filtered water until the next day. Make sure to change the water every 4 hours.

    2. The next day: Cut the cheese in small sizes (olive size) and put it in water. Change the water until it is sweet and ready to make Ma’amoul or Kunafa.

    3. Remove the cheese, dry it in a strainer and then portion it.

    4. Mix ingredients below & let it rest in the fridge for 12 hours.

     

    For 1 KG
    Semolina (Medium) NO.3 800 GM 315 GM
    White flour (0000) 700 GM 276 GM
    Gold Medal ghee (Al Baccarah al Haloub) 595 GM 235 GM

    5. Combine the mixture from step 4 with the ingredients below to make the dough

     

    For 1 KG
    Water 255 ML 100 ML
    White sugar 250 GM 99 GM
    Mahalab powder 4 GM 1.6 GM
    Blossom water 60 ML 24 ML

    6. Let the dough rest for 1 hour in the fridge. Total weight dough: 2.540 KG.

    Ma’amoul Jibneh per PCS

    Ma’amoul dough 115 GM

    Mashmoole cheese 37 GM

    Tip!

    To garnish, put icing sugar & pistachio powder