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Dough: 5 lbs. flour 4 cups rendered butter 3 tsp. mahlab, ground fine 1/2 yeast cake 1/4 cup lukewarm water 4 cups warm milk Combine flour and mahlab. Rub in butter until grainy. Dissolve yeast in lukewarm water. Add yeast and milk to dry ingredients and mix with hands until well blended. Cover and let rest for 1 hour. Divide mixture into 2 balls. Roll out with with rolling pin to 1/4 inch thickness. Use a 3 inch cutter to cut circles out of the dough. After cutting, pat out circles a bit more and place one heaping teaspoon of filling in center. Fold in half and press opening together. Seal rim tightly by folding over and fluting between thumb and forefinger. Place on ungreased cookie sheet and bake in 350 degrees F oven for 15 to 20 minutes or until golden brown. Cool and dip in hot syrup. Filling: 10 cups walnuts, coarsely ground 1 1/2 cups sugar 1 tsp. orange blossom water (Mazahar) Mix together well. Use as directed. Syrup: 3 cups sugar 2 cups water 1 tsp.orange blossom water 1 Tbsp. lemon juice Boil for 5-10 minutes and remove from heat. Add the lemon juice and orange blossom water. Use syrup for dipping the Arroon. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |