Ma'amool B'jowz (Easter Walnut Biscuits) is a traditional Lebanese recipe for a classic biscuit (cookie) of a semolina dough with a walnut, sugar and rosewater filling that's typically served at Easter. The full recipe is presented here and I hope you enjoy this classic Lebanese version of: Easter Walnut Biscuits (Ma'amool B'jowz).
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Ingredients:
For the Dough:
750g semolina
200g sugar
500g butter
boiling water
For the Filling:
500g fresh walnut pieces
100g sugar
1/2 tsp rosewater
60ml cold water
icing sugar, to dust
Method:
Begin with the dough. Combine the semolina and sugar in a large bowl and mix thoroughly to combine. Melt the butter, gently bring to a boil then gradually work into the semolina and sugar mix. Knead thoroughly, cover with clingfilm (plastic wrap) and set aside to rest for at least 1 hour (can be kept in the refrigerator for up to 24 hours).
Knead the semolina mixture once more then work in just enough boiling water to make a soft, pliable, dough (wear rubber gloves to protect your hands from the heat).
Now make the filling. Crush the walnuts into very small pieces and mix in the sugar. Add the rosewater and cold water and mix into the walnut and sugar mix to form a paste.
Mould the pastry into 5cm balls and hollow out the centre of each ball with your index finger by pressing into the ball and then forming a hollow by pressing your finger around the inside to form a shell with dough edges 7mm thick.
Fill the hollow in the shell with the walnut filling mixture then close over the top by pressing the open edges of the pastry together. Carefully flatten the ball into a pie shape by pressing lightly between the palms of your hands. Set on a a lightly-greased baking tray and use the sides and tines of a fork to make a decorative pattern on the top of the dough.
Once all the biscuits have been made, transfer the baking trays to an oven pre-heated to 220°C and bake for about 20 minutes, or until cooked through and lightly browned on top.
Remove from the oven and dust liberally with icing sugar. Allow to cool before storing in an air-tight tin.
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