MA'AMOUL
These dried fruit-filled semolina cookies are a staple for both Eid and Easter in the Levantine region. The filling can vary from dates to figs, and nuts like pistachios, walnuts or almonds are also used. The buttery crust contains semolina, which makes it delightfully crumbly in your mouth. Traditional ma'amoul recipes call for resting the semolina and ghee dough for one to two days in the refrigerator before mixing in a small amount of yeast. This recipe skips the chilling and uses baking powder instead, so the cookies are ready to enjoy within about an hour. You can buy special ma'amoul molds to print the patterns on the cookies (mooncake molds also work well). Or you can simply flatten the dough into disks and press in a pattern on top using a fork. It's easiest to make the filling with store-bought date paste (labeled baking dates at local Middle Eastern and Mediterranean shops and online), but you can make your own with Medjool dates if you prefer.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield about 45 small cookies
Number Of Ingredients 11
Steps:
- For the dough: Put the semolina, flour, granulated sugar and baking powder in a large bowl and stir with a wooden spoon to combine. (It's important not to use your hands to make the dough because the natural heat of your hands will make the dough release oil, resulting in dry dough.) Mix in the ghee. The mixture will feel and look like crumbs. Add the milk slowly (2 tablespoons at a time) and mix to combine until you have a soft dough that you can make into small balls. It's best to add the milk slowly so the dough doesn't come together before all the milk is added.
- For the date filling: Put the baking dates, ghee, cinnamon and cardamom in a medium bowl and mix with a spoon until the ghee and spices are combined well with the dates. Rub some ghee or vegetable oil on your palms to avoid sticking and shape the date filling into 40 to 45 small balls for a small ma'amoul mold. If using a larger mold, shape the balls accordingly.
- Preheat the oven 350 degrees F and line a baking sheet with parchment paper.
- Roll the semolina dough into 40 to 45 balls as well.
- Flatten a semolina dough ball and place a date ball in the middle of it. Bring the dough together to cover the date ball and roll in your hands to smooth the cracks. Place the ball in the ma'amoul mold and gently press it so the pattern prints on it. Bang the mold against a cutting board to release the cookie and place it smooth-side down on the prepared baking sheet. If you don't own a mold, simply flatten the stuffed dough ball into a 1/2-inch-thick disk and make a simple pattern by pressing a fork gently on the dough to make a crisscross. Repeat with the remaining dough and filling. You can place the cookies quite close to each other since they won't spread.
- Bake until the cookies are slightly golden brown around the edges, 18 to 20 minutes. Let them cool completely, then dust with confectioners' sugar if desired.
MAMOOL OR MA'AMOUL
Ma'amoul means filled in Arabic. These are very popular in Lebanon but can be found throughout the Middle East and North Africa. They are traditionally shaped as crescents or as pressed cookies and have several variations for the fillings. This one has a walnut filling, but you can use almonds or pistachios too.
Provided by MARIEMEM
Categories World Cuisine Recipes African
Time 1h27m
Yield 12
Number Of Ingredients 7
Steps:
- Place the semolina flour into a medium bowl, and cut in shortening using a pastry blender or a fork. Pour in boiling water, and mix to form a solid dough. Turn the dough out onto a lightly floured surface, and knead for a minute or two to be sure the dough is well blended. Cover dough and let stand for at least one hour, or as long as overnight.
- In a medium bowl, mix together the sugar, ground nuts, and rose water so that the mixture is uniform. Set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets, or line with parchment paper. Knead dough again briefly, and form into walnut sized balls. Make a hole in the center using your finger. Fill the hole with the nut mixture, and seal the dough up over it. Gently form into balls or crescents, or make designs into the dough using a fork. Place cookies at least 1 inch apart onto the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, or until lightly browned. Dust with confectioners sugar while still warm if desired.
Nutrition Facts : Calories 371.8 calories, Carbohydrate 16.8 g, Fat 34.3 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 7.2 g, Sodium 0.9 mg, Sugar 15.3 g
MA'AMOUL (LEBANESE DATE COOKIES)
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. Wooden ma'amoul molds give them their distinctive decorative shapes.
Provided by LauraF
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 9h35m
Yield 48
Number Of Ingredients 11
Steps:
- Mix semolina flour, all-purpose flour, mahlab, and salt together in a large bowl. Work clarified butter into the dry ingredients with your fingertips until thoroughly incorporated. Cover bowl and let dough rest at room temperature, 8 hours to overnight.
- Pour milk into a microwave-safe bowl. Microwave until just warm, about 15 seconds. Stir in sugar and yeast until dissolved. Let stand until foamy, about 5 minutes.
- Pour yeast mixture and orange blossom water over the dough and mix until evenly moistened. Pinch off a piece of dough and roll into a ball; it should hold its shape without cracking. Add more milk or orange blossom water if needed. Cover and let rest for 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone baking mats.
- Sprinkle some flour over the ma'amoul molds and tap out the excess. Pinch off a walnut-sized piece of dough and roll into a ball. Press your thumb into the ball to create space for the filling. Work the edges with your fingers so the sides are even and fairly thin. Drop in a piece of date paste and pinch dough over it to seal.
- Place cookie into the mold cavity seam-side up. Press down so that the top is flush with edges of the mold. Trim off any excess dough. Invert the mold and tap it against your work surface to release the cookie. Repeat with remaining dough and date paste, arranging cookies 1 inch apart on the baking sheets.
- 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.
- Sift powdered sugar over the cookies while still slightly warm. Let cool completely. Store in an airtight container at room temperature.
Nutrition Facts : Calories 56.5 calories, Carbohydrate 4.4 g, Cholesterol 11.1 mg, Fat 4.3 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 2.7 g, Sodium 25.1 mg, Sugar 2.1 g
MA'AMOUL (LEBANESE DATE STUFFED PASTRIES)
A popular Middle Eastern pastry, especially as popular at Easter. From 'The Best of Lebanese and Middle Eastern Cooking', posted here for the 2005 Zaar World Tour. Serve with coffee, after a Middle Eastern banquet. Orange-blossom water and rose water can be purchased from Greek and Middle Eastern grocers. The preparation and cooking times do not include the 30 minutes for the dough to rest.
Provided by bluemoon downunder
Categories Dessert
Time 40m
Yield 12 Ma'amoul
Number Of Ingredients 7
Steps:
- Combine the dates and 1/4 cup water in a jsmall pan over a gentle heat and cook until softened, then set aside to cool.
- Sift the flour into a bowl, and add the diced, chilled butter and rub the butter into the flour until the mixture resembles breadcrumbs.
- Combine the orange-blossom water or rose water with the 2 tablespoons of water and sprinkle over the flour; then mix into the flour using a round-bladed knife. Cover the dough and rest for approximately 30 minutes.
- Take a spoonful of dough and shape into a round, make a hollow with your finger and spoon a little of the date stuffing into the hollow, then seal the opening and reshape into a round.
- Continue until the dough runs out.
- Place the pastries on a lightly greased baking sheet, cover loosely with foil and bake in a pre-heated moderate oven (180°C; 350°F) for 20-25 minutes. Remove the foil about halfway through the cooking, but keep an eye on them to ensure that they do not brown.
- Remove and cool on wire racks until firm.
- When thoroughly cooled, roll in sifted icing sugar.
Nutrition Facts : Calories 193.9, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.3, Sodium 55.4, Carbohydrate 29.4, Fiber 2, Sugar 12, Protein 2.6
More about "ma amoul recipes"
MAAMOUL (ARABIAN DATE FILLED COOKIES) - CURIOUS CUISINIERE
From curiouscuisiniere.com
- In a small bowl, mix the milk and yeast. Set aside until the yeast has softened and is foamy, 3-5 minutes.
QUICK & EASY MAAMOUL (TRADITIONAL ARABIC COOKIES) | BIGGER ...
From biggerbolderbaking.com
- In a small saucepan over medium-low heat, combine the dates, water, and salt. Cook the dates, mashing and stirring until they have broken down into a paste (about 3 minutes). Let cool.
- Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper. Set aside.
MAAMOUL (LEBANESE SHORTBREAD)
From asianfoodnetwork.com
- Make dough. Put the coarse semolina in a bowl. Add the smooth semolina, the margarine, the milk powder, the sugar powder and mix well using the hands. Cover the mixture and leave it for one night. Add the blossom water and the rose water. Melt the yeast with the warm water and add in the mixture. Add the millet and the da2et el kaak. Mix the mixture with hands until it becomes firm. Leave the dough for 30 minutes.
- Make pistachio & walnut filling.Pistachio filling: Put the pistachios in the blender and mix.2.Put the halawa in a bowl. Add the pistachios, the sugar syrup and mix. Walnut filling: Put the walnuts in the blender and mix. Put the fig jam in a bowl and add the walnuts and mix.
- Make maamoul (with pistachio filling). Brush the wooden molds with a sprinkle of olive oil. Fill the mold with a piece of dough. Place the stuffing in the middle. Put a flattened piece of dough on top of the stuffing and close it well. Flip the mold and put the maamoul in a tray covered with a parchment paper.
MA’AMOUL (MIDDLE EASTERN DATE FILLED COOKIES) - AN EDIBLE ...
From anediblemosaic.com
- Mix together the spices for the cake spice mix. You will only need 1 1/2 teaspoons of the spice mix for recipe; store the remaining spice mix in an airtight container at room temperature for up to 6 months.
- To make the date filling, grind the dates and oil in a stand mixer fitted with a food grinding attachment (fine grind) or in a heavy-duty food processor. If using a stand mixer, alternate between adding the dates and oil. If you’re using a food processor, before you add any dates, rub oil on the blade and inside of the bowl. Once processed, oil your hands and knead the cake spice mix into the dates.
- To make the dough, combine the sugar and water in a small saucepan over medium heat. Bring to a full, rolling boil (occasionally giving the pan a swirl); boil 1 minute and then turn off the heat. Cool 5 to 10 minutes.
AT THE IMMIGRANT'S TABLE: JEWISH MA'AMOUL PIE
From immigrantstable.com
- In a separate bowl, whisk the margarine (or butter), gradually adding the hot water until it melts and combines. Add the oil, vanilla extract and/or rose water and mix well.
MA'AMOUL - EMMYMADE
From emmymade.com
- In a large bowl, add semolina, all-purpose flour, powdered sugar, baking powder, and butter. Work the butter into the dry ingredients until incorporated and sandy in texture.
MOULE MAAMOUL : AMAZON.CA: HOME
From amazon.ca
Reviews 1
MA'AMOUL AUTHENTIC RECIPE - TASTEATLAS
From tasteatlas.com
4.3/5 (26)Servings 24Cuisine LebaneseCategory Cookie
MA'AMOUL - CANADIAN LIVING
From canadianliving.com
MA'AMOUL - WIKIPEDIA
From en.wikipedia.org
MAAMOUL (DATE-FILLED SEMOLINA COOKIES) | SILK ROAD RECIPES
From silkroadrecipes.com
MA'AMOUL | TRADITIONAL COOKIE FROM LEBANON
From tasteatlas.com
RECIPE: MA'AMOUL FROM CHEF REEM ASSIL | IMEU
From imeu.org
KA'AK AND MA'AMOUL ARE THE SWEETS THAT ... - FOOD & WINE
From foodandwine.com
MAAMOUL (DATE FILLED) COOKIES - AMIRA'S PANTRY
From amiraspantry.com
MA’AMOUL ABIAD | FOOD, FOOD PHOTOGRAPHY, AMERICAN CUISINE
From pinterest.ca
MAAMOUL: AN ANCIENT COOKIE THAT USHERS IN EASTER AND EID ...
From npr.org
MA'AMOUL - FOODS AND DIET
From foodsanddiet.com
AUTHENTIC MA'AMOUL RECIPE | PALESTINIAN SWEET
From thehappyfoodie.co.uk
AL UMMAH FOODS- MA'AMOUL TEASHOP DATES
From alummah-foods.ca
R3PTILE - CHEAT SPREAD MA’AMOUL CALORIES, CARBS ...
From frontend.myfitnesspal.com
MAAMOUL MACHINE | DATE COOKIE MAKER - HUNDRED MACHINERY
From hmfood.com
MA'AMOUL COLORING | GREEN LAND FOOD, LLC
From greenlandfood.net
HOW TO MAKE MA'AMOUL, A DATE-FILLED COOKIE FROM THE …
From tasteofhome.com
DANNOUN FOODS | MA’AMOUL DATE COOKIES | MA'AMOUL DATE ...
From dannoungroup.ca
MAAMOUL RECIPE: HOW TO MAKE LEBANESE DATE COOKIES - 2022 ...
From masterclass.com
MAAMOUL ARCHIVES - BEST FOOD ONLINE
From bestfoodonline.com
FOOD - MAAMOUL
From maamoul.wordpress.com
MA'AMOUL COOKIES – MAH-ZE-DAHR BAKERY
From mahzedahrbakery.com
AL UMMAH FOODS- MA'AMOUL TEASHOP DATES
From alummah-foods.ca
KAAK MA'AMOUL - JEWISH FOOD EXPERIENCE
From jewishfoodexperience.com
SYRIAN MAAMOUL RECIPE | SBS FOOD
From sbs.com.au
MA'AMOUL COOKIES | RECIPE | FOOD PROCESSOR RECIPES ...
From pinterest.ca
DATE AND CINNAMON SQUARES | MAAMOUL MAD RECIPE | JOHN ...
From johngregorysmith.com
MA’AMOUL RECIPE - BBC FOOD
From bbc.co.uk
MA’AMOUL - HAMDAN FOR FOODS
From hamdanforfoods.com
EASY MA'AMOUL: A MIDDLE EASTERN JEWISH DESSERT | THE NOSHER
From myjewishlearning.com
MA’AMOUL COOKIE - HAMDAN FOR FOODS
From hamdanforfoods.com
MA’AMOUL – THE MELODY OF FOOD
From themelodyoffood.com
MA'AMOUL | JESSICA EATS FOOD
From jessicaeatsfood.com
MA'AMOUL COOKIES - COSETTE'S KITCHEN
From cosetteskitchen.com
MA’AMOUL | FOOD RECEIPES, FOOD, MAAMOUL RECIPE
From pinterest.com
#30-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #for-large-groups #hand-formed-cookies #pies-and-tarts #desserts #african #asian #middle-eastern #easy #beginner-cook #finger-food #holiday-event #kid-friendly #vegetarian #cookies-and-brownies #crusts-pastry-dough-2 #dietary #gifts #wedding #inexpensive #egg-free #free-of-something #number-of-servings #presentation
You'll also love
Related Search