For the filling; 250 g pitted dates, 3-4 tablespoons of vegetable oil, 2 tablespoons of ground walnuts, Maureen Abood is an expert in Lebanese and Mediterranean cuisine. Cover the saucepan and heat over medium heat, 7-10 minutes, stirring occasionally, until the dates soften and become jam-like. Pinch off a piece of dough and roll into a ball; it should hold its shape without cracking. They are soft on the inside and crunchy on the outside. Place the cookie on the cookie sheet. Use a nut pick or fork to create interesting patterns. Traditionally butter or ghee is used for these cookies. May 15, 2019 - Maamoul Date Cookies ( ), are very famous Middle Eastern cookies that have been around for generations. Pinch off a walnut-sized piece of dough and roll into a ball. Make the dough: Preheat the oven to 325F (165C) and line two baking sheets with parchment paper. Begin with a piece of cookie dough about the. Filling and Shaping the Cookies Shape the maamoul cookies. The patterns on them can be different. Melt the butter or ghee. Some like it with juice. Most people leave it overnight, but I am never that patient. Then the date filling is layered on top of the dough. Fill the hollow with a date ball. Bake for 15 to 20 minutes. Mix until all of the ingredients are incorporated. When a food varies so much, it is very difficult to share it's recipe. Instructions Preheat the oven to 350F. I have over 5 different patterns just for the date ones. Use about a cup of chopped nuts mixed with 1/4 cup granulated sugar and a teaspoon of orange blossom water. You can enjoy the Maamoul cookies as a snack at any time. Love the design of yours! I prefer tea or coffee. But my preferred method is to make the cookie by hand and then pressing it gently into the mold to create the pattern. Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. 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. This recipe makes about 18 2-inch cookies. I usually use the date paste thats at the Middle Eastern store because it tastes great and its easier. Mix slowly until they are well incorporated together. Place the dough in the freezer for 15 minutes to firm up so that it's easier to mould. After 2 hours, roll the dough into balls and cover them until you are ready to make the cookies. Give the cookies a fresh dusting of confectioners sugar just before serving. Press it into a disc. Or press the date filled cookie dough into a traditional maamoul mold and gently press to get the pattern on the cookie. You can also share and save it to your Pinterest or Facebook feed. In another bowl, mix together semolina, ghee, butter and vegetable oil. From Easter to Eid, date-stuffed maamoul are a popular holiday cookie throughout the Middle Easta sweet reward to break the Ramadan or Lent fasts. But her most dramatic accessory was a towering platter of maamoul. Add oil and then stir in the sugar. The Maamoul cookies are made in molds that come in different shapes and patterns. To form the ma'moul, I like to press a bit of the dough in to grease the mold, then flour the ma'moul mold generously so that all grooves are coated. Ingredients Yield: 18 to 20 cookies For the Dough 9 tablespoons (125 grams) unsalted butter, softened cup ghee (clarified butter) 1 cups (250 grams) coarse semolina 1 cups (250 grams) fine. Some people place the ball dough on the counter and press the mold over it to shape it. Preheat oven to 350F. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. I use a regular teaspoon to portion them out. Pour milk into a microwave-safe bowl. Pinch the dough to seal well and then flatten it out. Preparation of the dough Melt the butter or ghee. No need to wait. Place on a greased tray and set aside. Recipe Instructions Preheat the oven to 350F.Melt the butter or ghee. Add more milk or orange blossom water if needed. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. They are truly super delicious and such a great snack. Line two baking sheets with parchment, or grease lightly. Its important not to overwork the dough, either, so squeeze some to understand how pliable the dough is, but take care not to overdo it. Roll each section into a ball. Maamoul is an Arabian cuisine originated cookie recipe made in many countries, including Turkey. To assemble: 1. They are crunchy and super delicious. Mahleb (also known throughout the Levant as mahlab, mahaleb, mahleppi and mahlebi) and flower waters are the hallmark pastry flavorings of the Middle East. Pinch off about a tablespoon, walnut-sized piece of the chilled dough (larger or smaller depending on the size of your mold. Preheat the oven to 350 F. Line two sheet pans with parchment paper. Then mix in the semolina and ghee, mixing with your hands. By hand, stir in the semolina, all-purpose flour and mahleb. Molding maamoul is great fun and results in such a gorgeous cookie! 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. From Easter to Eid, date-stuffed maamoul are a popular holiday cookie throughout the Middle Easta sweet Step 2 In a large bowl, whisk together flours, mahleb, salt, mastic, and remaining 1/2 cup sugar. Move the oven rack to the top third of the oven. Add oil and then mix in the sugar. We've updated our Privacy Policy, which will go in to effect on September 1, 2022. Hi Sucheta! Coat the interior of a wooden ma'amoul mold with flour, knocking out the excess. Ingredients Scale 1 cup semolina flour cup all-purpose flour cup sugar cup coconut oil at room temperature. Thanks. Turn off the heat and allow to cool. A mix of orange blossom water and rosewater is traditional. Place a date ball in the center. Bake at 350 degrees Fahrenheit for 20 minutes or until the bottom is golden brown. Make clarified butter in advance to give it time to solidify at room temperature or in the refrigerator. Next add the milk, one tablespoon at a time. Start with the dough. Take a dough ball and flatten it. 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. Avoid flower water extracts, as the flavor is not that of genuine flower water. In addition to rose water, sometimes only orange flower water is used in Arabic recipes. Sift confectioners sugar over the cookies. Place a rounded teaspoon of filling in the center of each round and draw the edges up and around the filling.. Set aside and allow to cool. Because semolina can be dry and crumbly, flour is often added to give the cookie staying power. The cookie is also a must, home- or bakery-made, at Christmastime or for events like weddings. She publishes recipes on her award-winning web site, MaureenAbood.com, and cookbook, Rose Water & Orange Blossoms: Fresh & Classsic Recipes from My Lebanese Kitchen. I adjusted the ratios of ingredients as I always do, but I adhered to the general preperation method. Once the time is done, you form them into ball portions and cover them (Shown in the second photo). The mold have different patterns on them so whatever you find is fine. Video Vera Abitbol Vera is the "expert" of the 196 flavors' duo. Use oil or safe. Hold it in the center of your palm and cup it. You may use any odorless healthy oil for the recipe. I randomly find them at the middle eastern grocery stores and buy them. Then add the rose water and mix it in. There is a dance of the dough that takes place in making maamoul dough! But be careful and make sure your eye is on them when you broil them so they dont burn. Add the sugar, baking powder, milk, and vanilla to the dough and mix again on low speed until well combined. Cover and let the dough rest for 2 hours. Last updated: Jul 9, 2022 2 min read. It is not traditional to use the mold this way, but it works better and speeds up the process. When you have everything ready, press a piece of the dough into a flat shape, then add the date in the middle and wrap the dough around it to cover the date completely. Print Recipe Pin Recipe Prep Time 1 hr Cook Time 20 mins Wait Time 1 d Total Time 1 d 1 hr 20 mins Course Dessert Cuisine Mediterranean Equipment Cookie molds Scale or measuring cups and measuring spoons 2 medium bowls Shrink wrap Cooking spray Application of some oil to the palms or using safe. Start by making the Maamoul dough. Place the cookies on a sheet pan with parchment paper. And then gradually stir in the sugar syrup. Cover and let the dough rest for 2 hours. Microwave until just warm, about 15 seconds. Dont worry too much when you eat them. Invert and tap the front edge of the mold onto a hard surface like a kitchen counter, and hold your palm under the mold to get the cookie that is released from the mold. The date paste can be a bit sticky to work with. Let cool completely. Or press the date filled cookie dough into a traditional. 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. Stir until they have broken down into a paste. Remove from the heat. Put one of the date balls into the cavity and roll it. How to Make Lebanese Maamoul Cookies. Mix well, cover and refrigerate for at least 4 hours or overnight. Stir in sugar and yeast until dissolved. Talking about the mold, I have to mention that you can find wooden maamoul mold on Amazon. Trim off any excess dough. 1 tablespoon coconut nectar, or maple syrup Preparation To Make the Filling: Preheat the oven to 325F and line two baking sheets with parchment paper. You can use one packet of pressed dates (no more than 13 oz) available online or middle-eastern stores. Cover bowl and let dough rest at room temperature, 8 hours to overnight. Let the dough rest for a half-hour. Don't skip this step! Putting It All Together Preheat your oven to 350F. Separate the dough into 1 Tbsp sections. Add yeast mixture and rose water to the semolina mixture, knead and cover, let stand for one hour at room temperature. Cover and refrigerate the dough for 20 to 30 minutes. Sprinkling a, Place the Maamoul cookies, smooth side up (for hand shaped cookies) or the patterned side up (for cookies made using mold), on a large. Follow this awesome Maamoul Date Cookie Recipe to make a delicious Maamoul Date Cookies quickly and easily!Please Like & Subscribe if you enjoyed the video! Melt the butter or ghee. Add the oil and pulse again until you reach non-stick consistency (add oil if necessary). Once the time is up, form the dough into ball portions and cover them to prevent drying. In a stand mixer or using a hand-held mixer, beat the butter in a large bowl until its creamy and light, about 3 minutes. The molded, filled cookies were expertly arranged and stacked high like a pyramid, each cookie presented in its own foil cup. Bring the edges of the dough together. Cool the well-baked Maamoul completely on a wire rack. Cover it with a plastic wrap and put it in the refrigerator and let it rest overnight (minimum 6, maximum 12 hours). Her entrance on Christmas Eve, or any major holiday, was always dramatic: a beautiful top or dress, glamorous sunglasses, red lipstick. Today lets see How to make an Ancient Arabic Date Filled Cookies.Ingredients for MaamoulSemolina - 3 cupsButter - 1/2 cupOil - 1/4 cupMilk - 1/2 cupAll-purpo. June 12 2016 by amanda. Fragrant mahlab, an aromatic almond-like spice made from the kernel of the St. Lucie cherry, also contributes to the unique, delicate flavor of maamoul. Dry dates may require more water. You can find the wooden molds (and any of the specialized ingredients) online or in Middle Eastern markets. Your daily values may be higher or lower depending on your calorie needs. These Mediterranean date cookies or maamoul pair perfectly with a morning cup of tea or coffee. Bakers throughout the Middle East traditionally make maamoul cookies for holidays. If the tops begin to crack, immediately remove the cookies from the oven. Taste of Home is America's #1 cooking magazine. Prepare a large cookie sheet with greased parchment paper. Nut fillings such as walnut or pistachio are as popular and delicious as the date. I prefered to share the date filling recipe as it's cheaper. Most people love having them with Turkish coffee (Arabic coffee), a cup of regular coffee or tea. So call in some friends or family and have a cookie making party. Place the filling ingredients in the bowl of. Make sure ingredients are well combined. How to make maamoul In a deep bowl add flour, semolina, mahlab, and a dash of salt. Stir together then add the semi-melted butter. But when you keep mixing it in, the milk gets absorbed. Pit and chop the dates into small pieces. Once that part is done, lay the pieces on a sheet pan with parchment paper or a non-stick pan until you finish the rest of the balls. Beat again until the mixture is thick and creamy, another 3 minutes. In Turkey, in some regions it is called maamoul but in general, especially around Hatay region it's called kerebi. Where are the pistachios? I hope you enjoy them. Since it passed the taste testing of the owner of the Arabian grocery store close to our house where I bought my maamoul mold, I'm really confident about my recipe. Gently start mixing with your hands almost rubbing the ingredients together between your palms rather than kneading the dough. Invert and tap the front edge of the mold onto a hard surface like a kitchen counter, and hold your palm under the mold to get the cookie that is released from the mold. Some oil substitution works great with no impact on taste. In a saucepan over very low heat, melt the butter undisturbed until completely melted, about 15 minutes. Here were filling the maamoul with dates, but scroll down for nut variations. Sprinkling a little bit of flour into the mold prior to using it may help release the cookie better. Press down so that the top is flush with edges of the mold. Bring the edges of the dough together. I found that it doesnt work well for me. Hi Sara In a bowl place the date filling ingredients and mix well. You can also use a cake stand mixer, using a flat cake attachment or dough attachment. Explore. Amount is based on available nutrient data. In a large bowl add in all the dry ingredients, mix then add in the soften butter, milk, and rosewater. 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. Place cookie into the mold cavity seam-side up. So one full teaspoon, I have shown that in the photo for you. I have burned them before trust me. Using your hands, mix the dough together until it has totally formed into a big ball of smooth dough. Recipes 196 Show detail Preview View more Cover the date ball with the dough, using a touch more dough as needed to seal the date ball inside the dough. Cookin' With Mima blog is a place where you can find hundreds of easy and delicious family-friendly recipes that are bound to please even your toughest critics. Place a date ball in the center. Especially the date ones. Pour milk into a microwave-safe bowl. * Percent Daily Values are based on a 2,000 calorie diet. Then mix with the palms of your hands for a couple of minutes to ensure that semolina grains are covered with ghee. Be sure to let me know if you liked these yummy cookies and leave a rating on my recipe card. They are served in homes through out the year and most famous during religious holidays such as Christmas, Ramadan, Lent and Easter. Add the water a 1/4 cup at a time till fully incorporated while still doing the same hand movements. You will then form them into a ball shape to make the portions. Line 2 baking sheets with parchment paper or silicone baking mats. The solids will drop to the bottom of the pan. Cook the dates, mashing and stirring until they have broken down into a paste (about 3 minutes). I buy it ready made but you can blend pitted dates in a food processor to pure it. The other key ingredient for the doughbuttermust be clarified. 2. Take the dough out of. I always make a huge batch and snack on them the whole week. Melt the ghee and oil together in a small saucepan. 25 Pieces Maamoul Recipe Ingredients 2 cups semolina 1 cup all purpose flour 8 tablespoons butter cup solid shortening (any fat that is solid at room temp) cup sugar (granulated) 1 cup macerated dates for the filling teaspoon baking powder 1 tablespoon orange flower water 2 tablespoon rose water teaspoon salt 7 tablespoons water Let the dough rest for 2 hours or overnight. You might think cultured butter, with its flavorful high fat content, would be ideal here. I find this easier because all my cookies more or less turn out the same size. Let stand until foamy, about 5 minutes. Be sure to scroll down for the full recipe! Make the Date Filling Grind the pitted dates with oil, and add the Cake Spice Mix. I just give it a little spray of oil with PAM or any of other oil spray and I bake them in the oven for 20 minutes. Let cool. Preheat the oven to 350 F. Line two sheet pans with parchment paper. Add oil and then mix in the sugar.Process the chopped medjool dates in a food processor into a smooth mass. Knead the date paste together until well-combined. Make a hole in the middle by pressing with your thumb. If you want to make pistachio filling, you can prepare it by mixing the pistachio, sugar and rose water together. Press the ball shaped dough well into the mold and the tap the mold on the counter so it falls out. Cover bowl and let dough rest at room temperature, 8 hours to overnight. This is for a 2-inch cookie. While you wait for the dough to rest, prepare the filling by mixing the ingredients together. The only sugar in them is natural sugar from the dates. Cover and let the dough rest for 2 hours. Sometimes I find that this method may not work out too well for all. Turn your mold and tap it firmly onto parchment paper until the cookie falls out. Maybe Ill add some ground pistachios to the filling ingredients instead of the coconut. Drop in a piece of date paste and pinch dough over it to seal. Application of some oil to the palms or using safe food prep gloves may help while shaping the date paste. Preheat the oven to 350F. You can then let the Maamoul Date Cookies ( ) cool at room temperature and store them in an air tight container. Pastries must remain very white. Maamoul Cookies are known across the Middle East and even in Greece. After the butter and flours are combined, slowly pour in the cooled syrup and work the dough with your fingers or combine on medium-high speed until it is soft, pliable and easy to shape. Today. Do it every time dough is pressed into the mold; its essential for releasing the molded dough. Is the semolina coarse or fine flour? In Iran, for example, it is called kolompeh and is more flate and shaped with a more fancy mold. If using dates that are not very soft, then place the chopped dates and add some water in a saucepan (start with 2 tablespoons water and add as needed). You can also use a cake stand mixer, which is what I do and just use a flat cake attachment and mix it slowly until they are well incorporated together. I developed a wonderful mold that is the closest thing Ive seen in quality to the vintage wood molds, for precise designs and depth of the imprint. You can find them at most Middles Eastern grocery stores or even online. Step 1 Dough: In a small bowl, stir yeast and 1/2 teaspoon sugar into warm water; let stand until bubbly, about 5 minutes. Remove from the oven and let it cool at room temperature. Maamoul Ingredients Clarified butter, date paste, sugar, all-purpose flour, vegetable oil, water, powdered sugar, Cake Spice Mix (recipe is in the recipe card below), and instant yeast. Explore Maamoul Cookie Recipe with all the useful information below including suggestions, reviews, top brands, and related recipes,. As I mentioned above, although maamoul can be made with different fillings, the most common ones are date and pistachio fillings. Bake in a preheated 450F oven for 12-13 minutes or the edges are slightly brown. I just made a little change. Work the edges with your fingers so the sides are even and fairly thin. If you are not using a Maamoul mold, place the filled balls 1/2 inch apart in the lined baking sheet and gently press so they flatten slightly. Well baked cookies will appear dry on the surface unlike the moist look of raw dough. Search for pistachio Maamoul cookies or you can find them under the dessert section. Remove from oven and sprinkle with powdered sugar. Maamoul can be kept for eight days in an airtight container. It is filled with either Dates, Pistachios, Walnuts, Pecans and even some people do fill them with dried fruits like figs. Everything You Need to Know About the Housewarming Registry Trend, 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. Put the flour into a large bowl and whisk in the yeast. No DIYer took food gifts more seriously than my Aunt Hilda. Press the ball shaped dough well into the mold and the tap the mold on the counter so it falls out, catching it with your other hand. Add the melted ghee over and mix with a spoon. The dough-goal is a soft, pliable dough that doesnt crack when shaped, but not so soft that the dough wont release from the mold or lose its shape. Microwave until just warm, about 15 seconds. . Repeat with remaining dough and date paste, arranging cookies 1 inch apart on the baking sheets. Prepare the dates by sprinkling 1 1/2 TBSP Ground Anise, Cinnamon, Ground Nutmeg, and Olive Oil. Theyre ubiquitous for Christians celebrating the end of fasting after Lent and for Muslims, Eid al-Fitr. The reason I portion them is because it makes things go a lot faster. But my favorites are the Date and Pistachio filled Maamouls. Pinch off a walnut-sized piece of dough and roll into a ball. Mix the remaining 1 1/2 tbsp Ground Anise, the Mahlab, and the Mastic into the semolina mixture. Leave this to sit for 10 minutes. The size of your filling depends on the size of your cookie, so adjust as needed. 50 Easy Turkish Food Recipes To Cook At Home. Place the Maamoul cookies, smooth side up (for hand shaped cookies) or the patterned side (for cookies made with the mold), on a large, Make sure to space them one to two inches apart. Hi, thank you for the recipe. Although some of them are made and named in the same way, some of them may change the shape, aroma, filling and / or name. Pour milk into a microwave-safe bowl. Bake in a preheated 400 degree oven for 20 minutes. Preheat the oven to 350 degrees F (175 degrees C). Look for fresh-scented mahleb (this is what I use), and store it in the freezer. Maamoul Date Cookies ( ) are very famous traditional Middle Eastern cookies that have been around for generations. Preheat the oven to 350 degrees F (175 degrees C). But I still ate them .