Make it step by step
Method
- 1
Rub butter into semolina and flour; rest the mixture for 30 minutes.
- 2
Add milk and a spoon of rose water to form a soft dough.
- 3
Mix chopped pistachios with sugar and another splash of rose water.
- 4
Wrap dough around filling, press into a ma'amoul mould and release.
- 5
Bake at 180°C for 15–18 minutes; cool before dusting with sugar.
Chef’s tip
Bake only until the bases colour lightly—the tops should remain pale.