4 ½ cups flour
2 ¼ sticks margarine
¼ cup rose water
¼ cup water (approx.)
1 tsp. essence of rose water


1 lb. raw shelled pistachios
1 ½ cups sugar
¼ cup rose water
¼ cup water
Few drops of essence of rose water

Work margarine into flour and mix thoroughly by hand. Put liquid ingredients in measuring cup and gradually add to dough. (I buy a 7 oz. bottle of rose water and a 1 oz. essence). It should be a soft dough, malleable and easy to shape.

For the filling – mix together the ground pistachios with the sugar. Add the rose water, water and essence gradually until the consistency is such that you can make small walnut sized balls. Make the pistachio/sugar/rose water balls. Make the dough balls. You should have an equal amount of each.

To make the mamoul
Take a walnut sized lump of dough. Roll it into a ball and hollow it out with your thumb. Pinch the sides up to make a pot shape. Fill with pistachio ball, then press and pinch the dough back over the filling, making a little ball shape. Lay them on a cookie sheet and flatten slightly with tines of fork. Bake in a preheated oven at 350 degrees for 20 to 25 minutes. Do not let the pastries become brown. They will become hard and their taste will be spoiled. While they are still warm, they will appear soft and uncooked, but on cooking they will become firm.

When cold, sift confectioners sugar over them. They will keep a long time in a closed container.