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Sunday, April 21, 2019

••••HAPPY EASTER 2019⛪️๐Ÿ‘’๐Ÿฐ๐Ÿฃ๐ŸŒบ๐Ÿ’๐Ÿ„๐Ÿฅ๐Ÿญ๐Ÿฌ๐Ÿก๐Ÿซ๐Ÿท๐Ÿฅ”๐Ÿฅฆ••••

(Source: people.com and foodandwine.com and Easter wallpapers.com and doing-touchinghearts.blogspot.com and misadventuresnnyc.blogspot.com and Desiglitters.com and Best animations and Sendscraps and betterhomesandgarden.com and Royal Reviewer video and Star Stable updates video and Michael HICKOX FILMS video)

























••••HAPPY EASTER 2019⛪️๐Ÿฅ๐Ÿฐ๐Ÿ‘’!!

••••ENJOY THE VIDEO!!



••••ENJOY THE VIDEO!!











••••ENJOY THE VIDEO!!






๐Ÿฅ๐Ÿ‘’⛪️๐Ÿฅ๐Ÿ‘’⛪️๐Ÿฅ๐Ÿ‘’⛪️๐Ÿฅ๐Ÿ‘’⛪️๐Ÿฅ๐Ÿ‘’⛪️๐Ÿฅ๐Ÿ‘’⛪️๐Ÿฅ๐Ÿ‘’⛪️๐Ÿฅ๐Ÿ‘’⛪️๐Ÿฅ๐Ÿ‘’⛪️๐Ÿฅ๐Ÿ‘’⛪️
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Friday, April 19, 2019

••••EASTER VANILLA PASKHA (RUSSIA)๐Ÿ‡ท๐Ÿ‡บ⛪️๐Ÿฃ๐Ÿ‘’๐Ÿฐ๐Ÿง€๐Ÿฎ๐Ÿš!!••••

(Source: russianmomcooks.com recipe and photos and Anastasia recipe and unspladh and Wikipedia and YA-webdesign and Natashacancook video and Shpresa video and didar bapave)























••••EASTER VANILLA PASKHA (RUSSIA)๐Ÿ‡ท๐Ÿ‡บ!


••••KATHY’S TOUR OF FOOD CONTINUES 
••••IN RUSSIA ๐Ÿ‡ท๐Ÿ‡บ!! PLEASE JOIN ME!!
๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ
••••ENJOY THE VIDEO!!

TOTAL 12:35 PREP 00:05 COOK 12:30
๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ
๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ
๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ
๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ
๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ
๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ
••••ENJOY THE VIDEO!!
••••INGREDIENTS••••
300 g low-fat farmers cheese
300 g low-fat sour cream
150 g sugar
100 g raisins
1 tsp vanilla bean paste
๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ
๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ
๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ
••••INTERNATIONAL EASTER 
••••CELEBRATION CONTINUES๐Ÿ‡ท๐Ÿ‡บ!!
๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ

••••ENJOY THE VIDEO!!

DIRECTIONS

Mash fresh dry farmers cheese through a strainer. Add sour cream and mix to incorporate. Fold a cheese cloth 2-3 times and place the farmers cheese mixture in the center. Make a bundle and tie it above the sink or a deep dish for 12 hours.

After the whey is strained, add the remaining ingredients. Mix to incorporate.
Line the paskha mold with a thin layer of fresh cheese cloth. Fill it in with the farmers cheese mixture. Press a weight on top of the mold and refrigerate for about 30 minutes.

Carefully remove the mold and peel off the cheese cloth. Garnish with fresh berries, raisins, chocolate or caramel. Traditionally a candle would be placed on top of paskha

๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ
••••RECIPE BY ANASTASIA••••
๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ
TIPS
To add some zing to the flavor, soak raisins in rum for about 30 minutes. Drain before adding the raisins to paskha.
๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ
๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ
๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ ะฅั€ะธัั‚ะพั ะ’ะพัะบั€ะตัะต
๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ
๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ๐Ÿ‡ท๐Ÿ‡บ
https://russianmomcooks.com-vanilla-paskha-recipe
๐Ÿ‡ท๐Ÿ‡บ๐Ÿš๐Ÿง€๐Ÿ‡ท๐Ÿ‡บ๐Ÿš๐Ÿง€๐Ÿ‡ท๐Ÿ‡บ๐Ÿš๐Ÿง€๐Ÿ‡ท๐Ÿ‡บ๐Ÿš๐Ÿง€๐Ÿ‡ท๐Ÿ‡บ๐Ÿš๐Ÿง€๐Ÿ‡ท๐Ÿ‡บ๐Ÿš๐Ÿง€๐Ÿ‡ท๐Ÿ‡บ๐Ÿš๐Ÿง€๐Ÿ‡ท๐Ÿ‡บ๐Ÿš๐Ÿง€๐Ÿ‡ท๐Ÿ‡บ๐Ÿš๐Ÿง€๐Ÿ‡ท๐Ÿ‡บ๐Ÿš๐Ÿง€

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Thursday, April 18, 2019

••••EASTER COOKIES (MA’AMOUL) LEBANON๐Ÿ‡ฑ๐Ÿ‡ง⛪️๐Ÿฐ๐Ÿ‘’๐Ÿฃ๐ŸŠ๐Ÿฎ๐Ÿš๐ŸŒบ๐Ÿฅ›๐Ÿช!!••••

(Source: wanderinspice.com recipe and photos  and recipe by Yasmeen and gulfnews.com and world travel guide.net and Salim Heneine video and Jay Fares video and Cinnamon and Sugar and•••video)























•••••EASTER COOKIES (MA’AMOUL) LEBANON๐Ÿ‡ฑ๐Ÿ‡ง!!

๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง
••••INTERNATIONAL EASTER 
••••CELEBRATION CONTINUES๐Ÿ‡ฑ๐Ÿ‡ง!!
๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง
๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง Provisions:

900g coarse semolina

250g fine semolina

450g good quality butter at room temperature

125ml rosewater (maward)

30ml orange blossom water (mazaher)

1/2 cup milk

Date paste (or alternative fillings listed above)

๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง
••••ENJOY THE VIDEO!!
••••KATHY’S TOUR OF FOOD 
••••CONTINUES IN LEBANON๐Ÿ‡ฑ๐Ÿ‡ง!!
๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง
Method:

Using your hands, knead the coarse and fine semolinas together with the butter until combined. 

Gradually add the rosewater, then the orange blossom water, kneading until well incorporated. Knead for 30 minutes (I did this by hand, as the dough was too crumby to come together in my mixer). Wrap in plastic wrap, and rest 12 hours or overnight.

After resting, knead the dough one more time, this time wetting your fingertips with the milk and kneading through to moisten the dough until all the milk has been added. 

Preheat oven to 220C / 425 F.

๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง
Now, prepare a mise-en-place to assemble the cookies. Create small teaspoon-sized balls of date paste, and an equal number of balls of dough. 

Fold a tea towel in half, then half again (to absorb the impact of removing the cookie from the mold).

Hold the dough in your palm, and make a hole in the center, pressing the "sides" out to even thickness. Place the date paste in the center and close the dough around it. 

Continue until all dough is used.

••••ENJOY THE VIDEO!!

Press the maamoul into the cookie mold, enough to take shape of the cutout. Invert the mold and strike the tip against the tea towel to release the maamoul.

 Continue until all cookies are formed, then place on a lined baking sheet, and bake 15-20 minutes until very light golden brown (too brown and they’ll dry out).

 Perfect served alongside a strong Arabic coffee

••••RECIPE BY YASMEEN••••
๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง
••••ENJOY THE VIDEO!!

๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง
••••ENJOY THE VIDEO!!

๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง
๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง
https://www.wanderingspice.com-maamoul-date-and-semolina-cookies-recipe
๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง
๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง
๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง๐Ÿ‡ฑ๐Ÿ‡ง
⛪️๐Ÿช๐Ÿ‘’⛪️๐Ÿช๐Ÿ‘’⛪️๐Ÿช๐Ÿ‘’⛪️๐Ÿช๐Ÿ‘’⛪️๐Ÿช๐Ÿ‘’⛪️๐Ÿช๐Ÿ‘’⛪️๐Ÿช๐Ÿ‘’⛪️๐Ÿช๐Ÿ‘’⛪️๐Ÿช๐Ÿ‘’⛪️๐Ÿช๐Ÿ‘’

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