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Back Mahmool

Ethnic Origins:Lebanese
Recipe Courtesy of:
 Nadime Chebat
 The New Belmoral Hotel

1 lb creamery butter
1 cups sugar
1 lb flour
1 package of cream of wheat (14 oz)
bottle rose water (1 TB)

1 cup chopped pecans
1 cup white sugar
1/3 cup rose water
Few drops red or green food coloring
Dough Mixture

Beat together butter and sugar with electric beater until creamy.
Then add cream of wheat and rose water and beat well.

To make Mahmool

Using a medium size mold, specially made for making mahmool (available in Lebanese stores) or manually making the shape of a patty, mold should be sprinkled with flour. Flour a kitchen counter top and spread dough until 1 inch thick.
Then with a 3-inch diameter cup, cut out round molds from the dough and place in floured mold, add filling and cover with another 3 inch diameter mold sealing the edges and placing in a greased baking pan.
Bake 30 to 45 minutes.
When you t

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