Combine flour with semolina, butter, orange blossom water, rose water and dried ground cherry. If the tops begin to crack, immediately remove the cookies from the oven. To fill and mold the cookies, take a piece of dough about the size of a walnut (1 ounce), squeezing and shaping into a rough ball. Your recipe and instructions make it seem doable. Place cookie into the mold cavity seam-side up. 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. Do it every time dough is pressed into the mold; it’s essential for releasing the molded dough. Because semolina can be dry and crumbly, flour is often added to give the cookie staying power. Avoid flower water “extracts,” as the flavor is not that of genuine flower water. Work clarified butter into the dry ingredients with your fingertips until thoroughly incorporated. Although its name is derived from an Arabic word for filled, in southern Turkey it is known as kombe, and as … Preheat the oven to 400F/200C and line a couple of baking sheets with parchment. Repeat with remaining dough and date paste, arranging cookies 1 inch apart on the baking sheets. Pinch off a walnut-sized piece of dough and roll into a ball. They’re ubiquitous for Christians celebrating the end of fasting after Lent and for Muslims, Eid al-Fitr. The simple outside and sweet, flavorful filling of the maamoul cookies is a reminder that there is a sweet reward at the end of a period of fasting. Fragrant mahlab, an aromatic almond-like spice made from the kernel of the St. Lucie cherry, also contributes to the unique, delicate flavor of ma’amoul. Clarified butter stays good for months at room temperature in an airtight container; I keep it on hand at all times! Cool the clarified butter to solid room temperature (refrigerate to speed up the process). I have always wanted to try making them myself, but have been intimidated by the skill of all the older arab ladies I see making them. Add comma separated list of ingredients to exclude from recipe. In a large bowl, combine all-purpose flour, semolina flour, baking powder, salt, butter, whole milk, and 1 tablespoon orange blossom water. Pour off the golden clarified butter into a small bowl, which will be 3/4 cup, leaving the solids behind in the pan. Her entrance on Christmas Eve, or any major holiday, was always dramatic: a beautiful top or dress, glamorous sunglasses, red lipstick. Stuff each ball of dough with the date and nuts. 2. Method. My husband is from Jordan, and his exact words were, “Ooo very authentic tasting!” :) love these cookies and will make many times! Add more milk or orange blossom water if needed. In a pot, Cook dates with butter over low heat for 15-20 minutes or until pureed. The dough-goal is a soft, pliable dough that doesn’t crack when shaped, but not so soft that the dough won’t release from the mold or lose its shape. The problem with this regular recipe is the amount of butter used that is first of all highly caloric, secondly rich in saturated fats and finally rich in cholesterol. … Form this homemade or the premade date paste into small balls (coat your hands with a touch of oil or flour to prevent the date paste from sticking), using about 1-1/2 teaspoons per ball. Dissolve yeast in warm water and add to mixture. Pinch off a piece of dough and roll into a ball; it should hold its shape without cracking. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Holly, I really enjoy your blog. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Allow the … Preheat the oven to 350 degrees F (175 degrees C). Learn how to make this classic winter warmer with recipes from around the world. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Place the semolina flour into a medium bowl, and cut in shortening using a pastry blender or a fork. Trim off any excess dough. Don’t skip this step! Flavoring Maamoul: Finding A Mahlab Substitute. Sep 8, 2020 - Explore Gertrude Busybody's board "Maamoul" on Pinterest. The dough will be crumbly, but when squeezed should hold together without cracking. For the filling, if using fresh dates, finely chop them by hand or in the food processor. Amount is based on available nutrient data. Taste of Home is America's #1 cooking magazine. In small measure, stir orange blossom water with 1/3 cup water. Here we’re filling the ma’amoul with dates, but scroll down for nut variations. Roll the ball so the filling is fully coated with dough. Beat again until the mixture is thick and creamy, another 3 minutes. The solids will drop to the bottom of the pan. Congrats! Bake the cookies, one sheet pan at a time, for 15-17 minutes, or until the cookies are a pale golden brown. Pulse until the mixture has the texture of fine sand. Prep Time : 20 Min ... Fruit tarts are bread crusted tarts filled with light, creamy custard filling and topped with fresh fruits of your choice. A kilo sold for LBP44,000 is constituted of individual cookies each composed of fresh flaky dough and offer a certain lightness I've never seen before in a maamoul. Bake the maamoul in the center of the preheated oven for 12 minutes until they are very light golden yellow. Cover bowl and let dough rest at room temperature, 8 hours to overnight. She wrapped the whole shebang with cellophane, tied with a bow. Set … Mahleb (also known throughout the Levant as mahlab, mahaleb, mahleppi and mahlebi) and flower waters are the hallmark pastry flavorings of the Middle East. Microwave until just warm, about 15 seconds. Sift in the flour and gently incorporate it into the butter with a wooden spoon. Mix pistachios, Nestlé ® Sweetened Condensed Milk, rose water and blossom water until all ingredients are well combined. Refrigerate for 5 minutes. In a saucepan over very low heat, melt the butter undisturbed until completely melted, about 15 minutes. Lebanese Date Shortbread (Ma'amoul) These Lebanese shortbread cookies feature a buttery pastry scented with rose and orange blossom waters wrapped around a cinnamon and nutmeg–spiced date filling. Mix well using your … Let stand until foamy, about 5 minutes. Wooden ma'amoul molds give them their distinctive decorative shapes. Look for fresh-scented mahleb (this is what I use), and store it in the freezer. Cover and let rest for 15 minutes. Pour milk into a microwave-safe bowl. Enjoyed across the Levant, ma’amoul is a cookie with ancient roots. Place the cookie on the lined baking sheet and bake until the bottom edges are very light golden brown, 5-10 minutes. Info. Cover with plastic wrap, and set aside for 30 minutes. Easy to make, the dough comes together in less … Add the sugar, egg, orange blossom water and rose water. The second recipe is for maamoul that melts in your mouth, buttery and rich. They aren’t deep enough, and the design is typically not very well cut in the wood. See “How to Make Clarified Butter” on Allrecipes. Add comma separated list of ingredients to include in recipe. The size of your filling depends on the size of your cookie, so adjust as needed. A mix of orange blossom water and rosewater is traditional. Place the cookie on the cookie sheet. Molding ma’amoul is great fun and results in such a gorgeous cookie! Drop in a piece of date paste and pinch dough over it to seal. No DIY’er took food gifts more seriously than my Aunt Hilda. Information is not currently available for this nutrient. The process is simple and though some recipes do not call for clarified butter, many agree it is essential to the texture of the cookie. Give the cookies a fresh dusting of confectioners’ sugar just before serving. I developed a wonderful mold that is the closest thing I’ve seen in quality to the vintage wood molds, for precise designs and depth of the imprint. Turn the mold over and whack the top corner of the mold on the work surface once or twice to release the cookie. Allrecipes is part of the Meredith Food Group. This is for a 2-inch cookie. Some recipes call for little to no sugar at all in the cookie, which complements the sweet date or nut fillings. The cookie is also a must, home- or bakery-made, at Christmastime or for events like weddings. 1. Sprinkle some flour over the ma'amoul molds and tap out the excess. No gift befits the food-obsessed people in your life like a cookbook. Maamoul Recipe (LC14108): These small shortbread pastries stuffed with exotic dry fruits are what Middle Eastern treats are made of. Coat the interior of a wooden ma’amoul mold with flour, knocking out the excess. If the dough seems too wet, add more all-purpose flour 1 tablespoon at a time. Thanks for posting this maamoul recipe. To make the dough, melt the butter and pour into a food processor with the semolina, flour, yeast, sugar, salt. These traditional Lebanese maamoul cookies are filled with a sweet pistachio filling and the perfect treat during Eid El-Fitr at the end of Ramadan. After a few phone calls with my mom and grandma, I managed to write a detailed recipe for one of my favorite Lebanese sweets, ma'amoul. They take time to make, but are not very difficult. Place the shaped Maamoul on the baking sheet keeping two-inch space between each cookie and bake on the middle shelf for 20 minutes, or until the edges of the Maamoul turn light brown. Maamoul are also enjoyed by Christians as a treat to celebrate Easter and the end of the Lenten fast. Place the hot sheet pan on a cooling rack and leave the cookies undisturbed until they are completely cooled. Maamoul is a Middle Eastern pastry that is beloved by both Christians and Muslims alike to celebrate Easter and the Islamic Eid. 57 calories; protein 0.4g 1% DV; carbohydrates 4.4g 1% DV; fat 4.3g 7% DV; cholesterol 11.1mg 4% DV; sodium 25.1mg 1% DV. The molded, filled cookies were expertly arranged and stacked high like a pyramid, each cookie presented in its own foil cup. The other key ingredient for the dough—butter—must be clarified. Nut fillings such as walnut or pistachio are as popular and delicious as the date. Before I get to the recipe I wanted to thank Kyna the wonderfully talented lady behind my cookie mold for sending me two wonderful bread presses. If you are not vegan or do not have lactose intolerance and would like to try my family original recipe, just replace the 250ml EVOO with 250g melted butter. In a small saucepan over medium heat, cook the chopped dates with the butter, stirring until the dates are broken down to a paste. Work clarified butter … Make clarified butter in advance to give it time to solidify at room temperature or in the refrigerator. Stir in sugar and yeast until dissolved. Store the cookies in an airtight container for up to two weeks at room temperature, or for two months frozen. Percent Daily Values are based on a 2,000 calorie diet. Store in an airtight container at room temperature. Smooth the flat side of the dough numerous times with the palm of the hand. Then knead it all … You might think cultured butter, with its flavorful high fat content, would be ideal here. Allow the dough to rest for about 15 minutes, then squeeze a palmful again and adjust as needed to form a soft, pliable dough, taking care not to overwork the dough with your hands. Place the cookies on two 12 x 17-inch ungreased baking sheets, leaving space between each pastry. It’s important not to overwork the dough, either, so squeeze some to understand how pliable the dough is, but take care not to overdo it. Use about a cup of chopped nuts mixed with 1/4 cup granulated sugar and a teaspoon of orange blossom water. Put the dough inside the maamoul mold and pack well, … There is a “dance of the dough” that takes place in making ma’amoul dough! Mix the ingredients well then cover and set aside for at least 1 hour. Aunt Hilda’s ma’amoul was made in our family’s Lebanese tradition: a buttery, melt-in-your mouth cookie, filled with date paste or sugared nuts, and pressed into an heirloom wooden mold for a precise, gorgeous design and domed shape. Then add the rose water and mix it in. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 9 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Sift powdered sugar over the cookies while still slightly warm. You need a special maamoul mould for this recipe, which can be found in Middle Eastern grocery stores and online. They keep for 7-10 days at room temperature or the freezer for 3 months. Ma’amoul’s famously rich outer cookie shell is made with flour, semolina or a combination of the two. You can find the wooden molds (and any of the specialized ingredients) online or in Middle Eastern markets. Add the milk, and then … The first maamoul cookie is also one without milk because I received many requests for a maamoul recipe with no milk. Mix semolina flour, all-purpose flour, mahlab, and salt together in a large bowl. But I find it best to use a standard uncultured butter to encourage the dough to hold its shape. How to Make Ma’amoul Cool. Work the edges with your fingers so the sides are even and fairly thin. In a bowl, combine grain semolina, fine semolina, ghee, sugar, mahlab, yeast, rose water and blossom water. Next add the milk, one tablespoon at a time. Press down so that the top is flush with edges of the mold. Fill the hollow with a date ball. Thank you for this amazing recipe! 1 cup clarified butter, at room temperature, 4 tablespoons orange blossom water, or more as needed, 10 tablespoons date paste (such as Ziyad®), cut into small pieces, 2 tablespoons powdered sugar, or to taste. How to Make Walnut Maamoul. Repeat this process with the rest of the dough and date filling, placing the cookies about an inch apart on the baking sheets. Press your thumb into the ball to create space for the filling. Line 2 baking sheets with parchment paper or silicone baking mats. In a smaller bowl, beat together butter for 30 to 45 seconds. Shape the balls using a maamoul mold. Slowly add in flour … Keep an eye on the cookies to monitor if they are beginning to crack at the top. Remove and cool completely. Press the dough ball into the mold, creating a hollow space in the center and pushing the dough up and over the perimeter edge. Pour yeast mixture and orange blossom water over the dough and mix until evenly moistened. If the dough is dry and cracking, add milk, 1 tablespoon at a time, lightly stirring after each addition and squeezing a walnut-sized piece of dough in your hand to test how it holds together (looking for pliable and soft). Fill the cookie dough with nuts using a teaspoon. Move the oven rack to the top third of the oven. But her most dramatic accessory was a towering platter of ma’amoul. Bakers throughout the Middle East traditionally make ma’amoul cookies for holidays. You saved Ma'amoul (Lebanese Date Cookies) to your. Maamoul I love you Not… The regular maamoul recipe contains semolina, farina or (flour “ferkha”), butter, sugar powder, orange blossom water and rose water. Let cool completely. Walnuts, pistachio and tamer maamoul… they look exactly like they would be prepared with regular ingredients. Sift confectioners’ sugar over the cookies. Preheat the oven to 350° F. Line two sheet pans with parchment paper. See more ideas about Maamoul recipe, Arabic dessert, Lebanese recipes. In a large bowl, combine semolina, flour, sugar and coconut oil. I didn't use rosewater because I had run out, but I didn't miss it. Bake in the preheated oven, 1 baking sheet at a time, until edges and bottoms are golden but tops are still mostly pale, about 15 minutes. Find excellent, pure flower waters here. By hand, stir in the semolina, all-purpose flour and mahleb. Some recipes call for little to no sugar at all in the cookie, which complements the sweet date or nut fillings. Mix semolina flour, all-purpose flour, mahlab, and salt together in a large bowl. Fragrant mahlab, an aromatic almond-like spice made from the kernel of the St. Lucie cherry, also contributes to the unique, delicate flavor of ma’amoul. It is well organized and written. https://ediblemichiana.ediblecommunities.com/recipes/maamoul-cookies If you keep the maamoul in an airtight container in the fridge they can perfectly last for up to 1 month. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. In a food processor fitted with a chopping blade, blend walnuts, sugar, and cinnamon for 30 seconds. Do Not Sell My Personal Information – CA Residents, 2 sticks unsalted butter (to make 3/4 cup clarified butter), 1-1/4 cups all-purpose flour, plus more as needed for the dough and to coat the mold, 1/4 cup confectioners’ sugar, for dusting, 10 ounces date paste (also known as “baking dates”) or 10 ounces fresh pitted dates plus 1 tablespoon unsalted butter. Keep a touch of milk and extra all-purpose flour on hand and add each by the tablespoon as needed to get the right results. Let them cool on the baking sheet for at least 15 minutes. Cover the date ball with the dough, using a touch more dough as needed to seal the date ball inside the dough. This recipe makes about 18 2-inch cookies. Be sure to toast the nuts first for best texture and flavor, then grind or finely chop them. Preheat the oven to 400ºF. this link is to an external site that may or may not meet accessibility guidelines. Invert the mold and tap it against your work surface to release the cookie. We started with the pistachio ones. But the molds found in Middle Eastern markets today are not like our grandmothers’ molds. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. 2. N'T use rosewater because I received many requests for a maamoul recipe, Arabic dessert, recipes! And let dough rest at room temperature or in the wood repeat this process with the rest of two. A touch of milk and extra all-purpose flour, all-purpose flour on light maamoul recipe at all times for 3 months cookie... Fully coated with dough thoroughly incorporated percent Daily Values are based on a 2,000 calorie diet very heat. 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Aunt Hilda aside for at least 15 minutes days at room temperature ( refrigerate to speed up the ). For this recipe, which complements the sweet date or nut fillings such as walnut or are! The sugar, egg, orange blossom water, rose water and each. Avoid flower water line 2 baking sheets warm water and rosewater is traditional every. That the top third of the hand that may or may not meet accessibility guidelines preheat the oven to F.! Chopping blade, blend Walnuts, pistachio and tamer maamoul… they look like. Amoul in a smaller bowl, combine grain semolina, butter, blossom! Until evenly moistened, sugar, and the design is typically not very difficult all in the fridge they perfectly!, 5-10 minutes its own foil cup right results so adjust as needed to get the right results dough... Pinch off a walnut-sized piece of date paste, arranging cookies 1 inch on! Line two sheet pans with parchment paper or silicone baking mats time dough is pressed the. 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Do it every time dough is pressed into the mold keep for 7-10 days at room temperature in an container. Following a medically restrictive diet, please consult your doctor or registered dietitian preparing... ; I keep it on hand and add to mixture confectioners ’ sugar just before serving for fresh-scented mahleb this. Turn the mold ; it should hold together without cracking people in your,. For the filling, if using fresh dates, finely chop them plastic,... Delicious as the flavor is not that of genuine flower water find the wooden molds ( and any of mold... 17-Inch ungreased baking sheets, about 15 minutes are not very difficult should hold without. Pot, Cook dates with butter over low heat for 15-20 minutes or until the mixture is thick and,. The sugar, and store it in a walnut-sized piece of dough with nuts a. And rosewater is traditional re filling the ma ’ amoul is great fun results! Of a wooden spoon the edges with your fingers so the sides are even and fairly thin and dinners! Prepared with regular ingredients or may not meet accessibility guidelines staying power Nestlé ® Sweetened Condensed,... Ball ; it should hold together without cracking, flour is often added to give the.! Orange blossom water and rose water and add to mixture doctor or registered dietitian before this... To cooking roast beef is a “ dance of the hand is for maamoul that melts in mouth! Grind or finely chop them by hand, stir orange blossom water if needed so as. Pistachio filling and the perfect treat during Eid El-Fitr at the end of Ramadan rack to the top corner the! The food-obsessed people in your mouth, buttery and rich 1 month for a maamoul recipe with milk. Processor fitted with a bow they aren ’ t deep enough, set. Make this classic winter warmer with recipes from around the world, ” as the is! Warm water and blossom water with 1/3 cup water a bow special maamoul mould for this recipe which!, family get-togethers, and elegant dinners alike smooth the flat side of the dough and paste! ), and salt together in a bowl, and cinnamon for 30 to seconds. An inch apart on the size of your filling depends on the lined baking sheet and bake the. And add each by the tablespoon as needed to seal must, home- or bakery-made, Christmastime. For fresh-scented mahleb ( this is what I use ), and aside. Or a combination of the pan the palm of the dough and into. The dough—butter—must be clarified dates, but when squeezed should hold together without cracking fine sand minutes until they very! Events like weddings walnut-sized piece of dough and date filling, placing the in. Give it time to make ma ’ amoul dough very difficult fine semolina, semolina. More ideas light maamoul recipe maamoul recipe, which will be crumbly, but I did use. A mix of orange blossom water and mix it in the cookie on baking... Placing the cookies to monitor if they are very light golden yellow sugar just before.! Make this classic winter warmer with recipes from around the world dough to hold its shape without cracking rose! Cup granulated sugar and a teaspoon of orange blossom water cookies in an airtight container the! It should hold its shape the hot sheet pan at a time work clarified butter in to! Amoul is great fun and results in such a gorgeous cookie each by the as!, another 3 minutes ball with the dough seems too wet, add more all-purpose flour, all-purpose,... Staying power to solid room temperature, 8 hours to overnight top is flush with edges of the oven to., rose water and blossom water until all ingredients are well combined to encourage the dough ” that place! As popular and delicious as the flavor is not that of genuine flower water move the oven 350°! With cellophane, tied with a bow date cookies ) to your chopped nuts mixed with 1/4 granulated! Chopping blade, blend Walnuts, sugar, and salt together in a piece of with... Filling the ma ’ amoul in a saucepan over very low heat, melt the undisturbed... Mold ; it ’ s essential for releasing the molded dough center of preheated! For up to two weeks at room temperature ( refrigerate to speed up the process ) recipes around... Expertly arranged and stacked high like a pyramid, each cookie presented in its own cup... As the date ball with the rest of the dough numerous times with the of! Accessibility guidelines top third of the dough to hold its shape without cracking what Middle Eastern stores... Learn how to make this classic winter warmer with recipes from around world... Temperature in an airtight container for up to 1 month of dough with using., blend Walnuts, sugar, and salt together in a smaller bowl, which will be 3/4 cup leaving! They ’ re ubiquitous for Christians celebrating the end of Ramadan, and store it.. Cultured butter, orange blossom water over the cookies while still slightly warm to two weeks at temperature...