In the heart of Lebanese cuisine lies a sweet treat that has captured the hearts and taste buds of many. Maamoul Mad bi Ashta, a traditional Lebanese dessert, is a masterclass in textures, flavors, and presentation. This delightful pastry is a staple in Lebanese bakeries and households, especially during special occasions and celebrations.

Let’s delve into the world of Maamoul Mad bi Ashta, exploring its history, ingredients, and preparation methods. We’ll also provide a step-by-step guide on how to make this heavenly dessert at home.

A Brief History of Maamoul Mad bi Ashta

Maamoul Mad bi Ashta is a variation of the traditional Lebanese shortbread-like cookie, Maamoul. The original Maamoul recipe dates back to the Ottoman Empire, where it was served as a sweet treat during special occasions. Over time, Lebanese bakers experimented with different fillings and toppings, giving birth to Maamoul Mad bi Ashta.

The name “Maamoul Mad bi Ashta” roughly translates to “shortbread filled with cream.” This dessert is a testament to the Lebanese love for sweets and their creativity in combining flavors and textures.

The Ingredients: A Symphony of Flavors

Maamoul Mad bi Ashta is a harmonious blend of ingredients, each playing a crucial role in the dessert’s overall flavor and texture. The main ingredients include:

Unsalted butter, softened to perfection
Fine and coarse semolina, providing a delicate crunch
Sugar, adding a touch of sweetness
Mahlab, a Middle Eastern spice, lending a unique flavor
Instant yeast, ensuring the dough rises to perfection
Orange blossom water, infusing the dessert with a fragrant aroma
Ashta cream, a creamy filling made from milk, semolina, and sugar

Preparing the Maamoul Mad bi Ashta: A Step-by-Step Guide

Making Maamoul Mad bi Ashta is a labor of love, requiring patience, attention to detail, and a bit of practice. Here’s a step-by-step guide to help you create this stunning dessert at home:

Softening the Butter

Leave 14 tablespoons of unsalted butter at room temperature for at least 3 hours. This will ensure the butter is soft and pliable, making it easier to work with.

Making the Perfect Ashta

Are you ready to dive into the world of Lebanese desserts? Look no further! Today, we’re going to explore the magical realm of Ashta (clotted cream), that will take your taste buds on a wild ride.

Ashta Step 1: Crafting the Clotted Ashta

To start, you’ll need to create the Clotted Ashta. This is the foundation of your dessert, and trust me, it’s worth the extra effort. Here’s what you need to do:

1. Begin by boiling 6 cups of whole milk in a medium saucepan or pot. Yes, it’s a lot of milk, but don’t worry, it’ll be worth it!

2. Once the milk has reached a rolling boil, reduce the heat to low and stir gently. You want to coax the milk into a gentle simmer.

3. Now it’s time to add the magic ingredient: 2 tablespoons of vinegar. Stir lightly, allowing the milk to separate and the clotted cream to rise to the surface.

4. Strain the liquid completely to separate the cream. You should be left with a crumbly mixture that’s just begging to be used.

Ashta Step 2: Making the Ashta Cream

With your Clotted Ashta set aside after straining, it’s time to move on to the next step: making the Ashta cream.

1. In a large pot, combine 3 1/2 cups of whole milk, 1/4 cup of fine semolina, and 2 tablespoons of sugar. Stir constantly over medium heat until the mixture begins to boil.

2. Reduce the heat slightly and continue stirring for 5 minutes to prevent sticking. You want to create a smooth, creamy texture here.

3. Keep stirring until the Ashta thickens. This should take around 10-15 minutes, depending on your heat and stirring skills.

4. Remove the pot from the heat and stir in 1 tablespoon of orange blossom water. This will give your Ashta a beautiful, fragrant flavor that’s just irresistible.

Ashta Step 3: Bringing it All Together

Now that you have your Clotted Ashta and Ashta Cream, it’s time to bring them together in perfect harmony.

1. Crumble the prepped and strained Clotted Ashta into the Ashta Cream. Yes, it’s okay to get a little messy – this is the fun part!

2. Mix until fully incorporated. You want to create a smooth, creamy texture that’s just perfect for your Maamoul Mad bi Ashta.

3. Transfer the mixture to a bowl and cover tightly, ensuring the covering makes contact with the Ashta. This will help prevent air from getting in and ruining your beautiful Ashta.

4. Let cool completely at room temperature. This is the hardest part – waiting for your Ashta to cool so you can use it!

Preparing the Sugar Syrup

Combine 1 cup of water, 2 cups of sugar, and 1 teaspoon of lemon juice in a saucepan. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes. Stir in 1 tablespoon of orange blossom water and set the syrup aside to cool completely.

Preparing the Ashta Pastry Dough

Whisk together 1.5 cups of fine semolina, 1.5 cups of coarse semolina, 1/4 cup of sugar, and 1/4 teaspoon of salt. Add the softened butter and incorporate it into the mixture using gloves until fully absorbed. Mix in 0.5 teaspoon of Mahlab and 1 teaspoon of instant yeast. Gradually add 1/2 cup of warm milk (at 112°F) and knead the dough by hand for 2 minutes. Stir in 1 tablespoon of orange blossom water, cover the dough, and let it rest at room temperature for 1 hour.

Assembling the Pastry

Divide the dough into 4 equal portions. I highly recommend using a scale. Roll out the first portion to fit the size of the baking pan and set it aside. Press the second portion into the 9-inch round cake baking pan, covering the entire surface and extending about 1/2 inch up the sides. Spread half of the combined Ashta filling, leaving a 1/2-inch border around the edges to prevent overflow. Place the rolled-out first portion of dough on top of the Ashta filling and press the edges to seal the pastry. I use parchment paper to transfer the top dough on top of the filling. The pictures below show you exactly how.

Finishing Touches

Score the top dough using a knife or pastry cutter to create square shapes. Bake the pastry in a preheated oven at 400°F (200°C) for 30 minutes, or until golden brown. Remove the pastry from the oven and brush the surface with about 1/2 cup of sugar syrup, evenly distributing the glaze.

Storage

If you are like us and like to save some to savor later, consider vacuum sealing the cut out pieces of the Maamoul Mad Bi Ashta gently and storing them in the freezer. To resuscitate, simply microwave for 15 seconds or so, add some sugar syrup and enjoy.

Maamoul Mad bi Ashta

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Author: Nick K
Yield: Two 9” cake pans 1x

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Instructions

Start by softening the 14 TBSP of butter at room temperature for 3 hours or more. Do not microwave or melt the butter. A shortcut is to place the butter in a slightly warm oven for 30 min to accelerate the softening. But again, do not melt the butter.

Preparing the Sugar Syrup

Combine sugar, lemon juice, and water in a small saucepan.
Heat over medium-high heat, whisking constantly until the sugar dissolves. Bring the mixture to a boil, then reduce the heat to medium and simmer for 10 minutes.
Remove from heat and stir in orange blossom water.
Allow the syrup to cool completely before transferring it to a jar.

Preparing the Pastry Dough

Whisk together the fine and coarse semolina, sugar, and salt.
Add all the softened butter and incorporate using gloves until fully absorbed.
Mix in the Mahlab and instant yeast.
Add the warm milk gradually as you continue to mix the ingredients by hand.
Knead by hand for 3 minutes.
Stir in 1 TBSP of orange blossom water.
Cover and let rest at room temperature for 1 hour.

Preparing the Clotted Ashta

In a medium saucepan or pot, bring 6 cups of whole milk to a boil over medium heat.
Reduce heat to low and stir gently.
Add 2 TBSP of vinegar and continuing stirring gently allowing the milk to separate. The clotted Ashta will raise to the top.
Strain the liquid completely and set aside.

Preparing the Ashta Cream

In a large pot, combine 3 1/2 cups whole milk, 1/4 cup fine semolina and 2 TBSP sugar.
Stir constantly over medium heat until the mixture begins to boil.
Reduce the heat a little (not to low) and continue stirring for about 5 minutes or until the Ashta thickens a little bit. If you have trouble with this, you can add 1 TSP of corn starch but I usually find that unnecessary.
Remove from heat and stir in 1 TBSP orange blossom.

Combining the Ashta

Crumble the Clotted Ashta into the Ashta Cream.
Mix until fully incorporated.
Transfer the mixture to a bowl and cover tightly, ensuring the covering makes contact with the Ashta.
Let cool completely at room temperature.

Assembling the Pastry

Knead the dough for 1 one more minute and add another 1 TBSP of orange blossom water.
Divide the dough into 4 equal portions.
On parchment paper, roll out 2 of the portions to a 9″ diameter.
Press the 2 remaining dough portions evenly into the bottom of two 9″ cake pans, extending about 1/2 inch up to the sides of the pan. No pan greasing needed.
Spread the Ashta filling in both pans evenly leaving 1/2 inch clearance around the edges.
Place the 2 other rolled out portions of the dough on top of the Ashta filling.
Press the edges down using a knife or cream spreader to seal the filling in between the bottom and top dough layers.

Baking and Finishing Touches

Score the top layer using a knife without cutting through it. This helps with cutting later.
Bake on the middle rack at 400°F (200°C) for 30 minutes, or until golden brown.
Remove from the oven and brush the surface with about 1/2 cup of sugar syrup, evenly distributing the glaze.
Let cool and enjoy.

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Maamoul Mad bi Ashta

A Brief History of Maamoul Mad bi Ashta

The Ingredients: A Symphony of Flavors

Preparing the Maamoul Mad bi Ashta: A Step-by-Step Guide

Softening the Butter