Then mix with the palms of your hands for a couple of minutes to ensure that semolina grains are covered with ghee. Mix everything well together. Some say ma'amoul, a popular Middle Eastern cookie stuffed with date puree, is a reminder that at the end of the fasting period, there's a sweet reward. Note2: You can use ghee, butter, oil or a combination. In your food processor combine the ingredients of each filling and process to desired texture. Baking dates are simply dates that have been made into a paste. Mix in the syrup then add the milk little by little until you feel the dough is soft and rolls nicely into a ball. Use the palms of your hands and rub the semolina mixture for a couple of minutes. Baking the Maamoul cookies Place the Maamoul cookies, smooth side up (for hand shaped cookies) or the patterned side up (for cookies made using mold), on a large baking sheet. If you live near a Middle Eastern grocer, you will probably be able to find mahlab there. can be found here or at any Middle Eastern grocery store. Add it to the semolina mix and add the orange blossom and rosewater. Let this mixture sit for 2-3 hours. And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates. Cover and let it rest for one hour. Mix in the dry milk and yeast. I’m overjoyed that you have stopped by! Bake for 15 to 20 minutes. Farina is also known as a cereal, you find it in the cereal aisle as well as the bulk section or any middle eastern store. Set aside. Whether it’s a rainy day, a time to bond with kids or just to make a special treat for yourself. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. You can make maamoul without yeast but it is recommended to use it. Keywords: maamoul recipe, maamoul mold, maamoul cookie, maamoul date cookies, maamoul walnut cookies, maamoul dough recipe, maamoul date filled cookies, maamoul dessert, easter, easter cookies, Lebanese cookies, easter cookies, lebanese cookies maamoul, Tag @cosetteskitchen on Instagram and hashtag it #cosetteskitchen. My husband liked the nut filling more while I like it more with dates, the authentic way or at least this is how I was introduced to maamoul back in the 90s. Because these cookies are so time consuming they are often reserved for the most special holidays, Easter in particular. In a stand mixer or using a hand-held mixer, beat the butter in a large bowl until it’s creamy and light, about 3 minutes. they turned out very good. https://www.etsy.com/listing/163360030/wooden-maamoul-mamoulcookie-mould. Learn how your comment data is processed. Let it cool down on the baking sheet for 3-4 minutes then transfer to a wire rack to cool completely. Place the maamoul on a baking sheet lined with parchment paper and cook in a preheated oven at 350 F (180°C) for 15-20 minutes. Now that I have your recipe, I can. Maamoul mad is a crumbly semolina pastry, baked in layers with a date filling. After coming out of the oven, dust the WALNUT cookies with powdered sugar (date cookies leave plain), ** Using a scale to measure ingredients is most accurate for this recipe. Make the filling(s) that you are using by mixing the ingredients together until you are able to shape it into balls. Add the sugar, egg, orange blossom water and rose water. I love my maamoul light in sugar and you can always dust with powdered sugar to sweeten it more. Place maamoul on the cookie sheet and keep the maamoul about 1 inch apart. Ma’amoul cookies are little pockets of goodness filled with walnuts or dates, of course scented with the aromas of orange blossom and rose waters. 1/2 tsp mahlab a few mastic grains, crushed 1 In a large bowl combine semolina, coarse semolina and mahlab, then pour in the warm butter and rub it with your fingers until the … Add the milk little by little and lightly mix until you get a soft dough. If you feel it is dry add little more milk. This delicate balance of flours give the cookies a tender but yet crisp bite and something truly unique. fresh yeast (1/2 cube) • all purpose flour • melted vegetable butter • sugar • full fat yoghurt (diet... tomorrow...) • salt • ground mastic (before you grind it, place it in the freezer for 10'!) Place on baking sheet and bake for 15-20 minutes on upper 1/3 rack of oven. In your wooden mold, place the filled dough ball and press firmly to allow the impression to mark the dough. For the Walnut and Pistachio filled Maamoul Mix the chopped walnuts with the sugar, honey, cinnamon and nutmeg. With your thumb make a dent in each dough and fill with any of the stuffing suggested. Many people give up sweets for Lent and celebrate Easter day with a bounty of sweets including ma’amoul cookies. Ma’amoul was part of my childhood, something that stuck in my mind as a fond memory, food does that to us. Mix the chopped pistachios with the sugar and honey and orange blossom water. Read More…. Press it against a maamoul tool if you have it or simply make some decorations on the top using a fork. Thank you. Required fields are marked *, Rate this recipe your own Pins on Pinterest Required fields are marked *. Discover (and save!) Pastries must remain very white. One thing in common, they are all recipes that have been tried and tested by family and friends. In a deep bowl add flour, semolina, mahlab, and a dash of salt. If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. Note3: Simple syrup is made by boiling 1 cup sugar + 1 cup water and 1/2 teaspoon of lime/lemon juice, then reduce heat and simmer for 10 minutes. This is another recipe for Lebanese Ma'amoul. Remove from food processor bowl to a standard bowl. The next day add the flour, mastic, mahlab, vanilla and baking powder. **Wooden molds can be found here or at any Middle Eastern grocery store. Glad you liked it. This Maamoul recipe is easy to follow and yields delicious walnuts and pistachio filled maamoul. Some people make a huge batch like 15 pounds of maamoul dough (first stage) and keep it in the fridge for months. Hi what are baking dates? Homemade Sweet Potato Cookies; Soft and Fluffy, Egyptian butter cookies ( petit fours / betefour). Then mix with the palms of your hands for a couple of minutes to ensure that semolina … It is a tradition to use it, but you can use crushed mastic, cinnamon or skip it. This small pastry that melts in your mouth is very popular in Lebanon, it is often found on holiday tables. Those are the most distinct flavors and smells of most Middle Eastern desserts. This past week, my own children watched me prepare the ma’amoul dough, prepare the filling and make each special cookie. The cherry stones are cracked to extract the seed kernel, which is about 5 mm diameter, soft and chewy on extraction. I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter! Using a … Ma'amoul is very famous in the Middle East during religious holidays for both Muslims and Christians. Your email address will not be published. https://tastykitchen.com/.../06/middle-eastern-date-filled-cookies-maamoul Whatever the reason you decide to bake today, I hope it’s a good one. Take each maamoul balls, flatten a but and wrap it around a ball of filling. Mar 18, 2015 - This Pin was discovered by Claudeen Habak-Martinez. Easy to make, the dough comes together in less … Melt ghee in microwave or stovetop but do not let it get too hot or boiling. I’m overjoyed that you have stopped by! Beat again until the mixture is thick and creamy, another 3 minutes. Cover and refrigerate overnight or up to 3 days. Cookies will be done when bottoms are slightly red. Your email address will not be published. Nutrition facts are calculated for the date filled maamoul. And also can I use plain flour (aka all purpose flour) instead of farina? Add in your 1/2 cup of reserved pastry mixture from the night before mixture and mix together. Please leave a review or share your dish with me on social media which lets me know what is working for you! Dough 4 c semolina ½ c sugar 1 t mahlab (spice – available through online shopping or Mediterranean grocers) 1 ¼ butter, melted ¼ c rose water 1/8 c orange blossom water ⅙ teaspoon of yeast ¼ cup of warm water. Note1: Mahleb powder is used to flavor the maamoul. Thanks! Form the maamoul: Scoop about 21⁄2 tablespoons of the dough into the palms of your hands, and mold it into a small round bowl. Oh Beck, thank you so much for your feedback. To help you create food with style that will bring everyone around your kitchen table. Mamoul (arabische Dattelkekse) und 87.000 weitere Rezepte entdecken auf DasKochrezept.de The wooden molds are truly what make this dessert elegant and special with unique patterns and designs. Bake as directed below. Make sure not to break through the bottom of the ball or tear the side walls. It was a moment where I realized that the reason I do this, the reason I cook and bake is for them. Eid treats: Palestinian chef Suzanne Husseini shares maamoul recipe ... 2 tablespoons mahlab, ground. Feb 14, 2015 - This Pin was discovered by Sweet Girl. your own Pins on Pinterest Let it cool completely before using in maamoul. I want my own children to have those same memories, the smells and tastes of their childhood to look back on. Stamped with geometric designs, they make beautiful edible gifts. Cover. It can be filled with dates or nuts, but the most famous filling is the dates. Divide the maamoul into equal balls. For more delicious recipes to your inbox, sign up for my newsletter! Pour the sugar syrup and mix well. Maamoul cookies are known as the Arabic cookies with dates. Begin by taking about a teaspoon sized piece of dough and begin to flatten. Mama’s Classic maamoul Recipe- Try it for a feast or celebration! I've had these, but never made them. ** If the dough gets to too soft to work with, you can refrigerate for a bit to firm up. **If you can’t find Mahlab spice, you can substitute additional nutmeg or cardamom, or omit completely. My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. 3 ) for about 15 minutes or until a golden color but not browned ghee! Fork in a preheated slow oven ( 350°F, gas mark 3 ) for about 15 minutes or a. 3 minutes those are the most distinct flavors and smells of most Middle Eastern grocery store ghee,,! In less … Mar 18, 2015 - this Pin was discovered by Sweet Girl layers a! A small bowl, add in your rose water, warm water and sugar... Flavors and smells of most Middle Eastern grocery store is for them to that! Recipes to your inbox with lots of tips and surprises processor to make them smooth in,! Through the bottom of the stuffing suggested a tender but yet crisp bite and something truly unique walnut and. 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