She wrapped the whole shebang with cellophane, tied with a bow. Add comma separated list of ingredients to exclude from recipe. See “How to Make Clarified Butter” on Allrecipes. Prep Time : 20 Min ... Fruit tarts are bread crusted tarts filled with light, creamy custard filling and topped with fresh fruits of your choice. Press the dough ball into the mold, creating a hollow space in the center and pushing the dough up and over the perimeter edge. 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. Maamoul are also enjoyed by Christians as a treat to celebrate Easter and the end of the Lenten fast. Bake the cookies, one sheet pan at a time, for 15-17 minutes, or until the cookies are a pale golden brown. Shape the balls using a maamoul mold. Bake the maamoul in the center of the preheated oven for 12 minutes until they are very light golden yellow. Beat again until the mixture is thick and creamy, another 3 minutes. Learn how to make this classic winter warmer with recipes from around the world. Preheat the oven to 350° F. Line two sheet pans with parchment paper. Turn the mold over and whack the top corner of the mold on the work surface once or twice to release the cookie. Don’t skip this step! Place the cookie on the lined baking sheet and bake until the bottom edges are very light golden brown, 5-10 minutes. Cover the date ball with the dough, using a touch more dough as needed to seal the date ball inside the dough. 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. Place the hot sheet pan on a cooling rack and leave the cookies undisturbed until they are completely cooled. Molding ma’amoul is great fun and results in such a gorgeous cookie! Avoid flower water “extracts,” as the flavor is not that of genuine flower water. Some recipes call for little to no sugar at all in the cookie, which complements the sweet date or nut fillings. This recipe makes about 18 2-inch cookies. 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. The size of your filling depends on the size of your cookie, so adjust as needed. Let stand until foamy, about 5 minutes. My husband is from Jordan, and his exact words were, “Ooo very authentic tasting!” :) love these cookies and will make many times! 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). They take time to make, but are not very difficult. https://ediblemichiana.ediblecommunities.com/recipes/maamoul-cookies In a bowl, combine grain semolina, fine semolina, ghee, sugar, mahlab, yeast, rose water and blossom water. 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. 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. How to Make Walnut Maamoul. Give the cookies a fresh dusting of confectioners’ sugar just before serving. In small measure, stir orange blossom water with 1/3 cup water. Invert the mold and tap it against your work surface to release the cookie. Trim off any excess dough. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. I didn't use rosewater because I had run out, but I didn't miss it. In a large bowl, combine all-purpose flour, semolina flour, baking powder, salt, butter, whole milk, and 1 tablespoon orange blossom water. Store in an airtight container at room temperature. Congrats! Place cookie into the mold cavity seam-side up. Place the cookie on the cookie sheet. 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. Add more milk or orange blossom water if needed. Find excellent, pure flower waters here. 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. How to Make Ma’amoul Cover with plastic wrap, and set aside for 30 minutes. Pulse until the mixture has the texture of fine sand. 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. For the filling, if using fresh dates, finely chop them by hand or in the food processor. See more ideas about Maamoul recipe, Arabic dessert, Lebanese recipes. Dissolve yeast in warm water and add to mixture. The first maamoul cookie is also one without milk because I received many requests for a maamoul recipe with no milk. Mahleb (also known throughout the Levant as mahlab, mahaleb, mahleppi and mahlebi) and flower waters are the hallmark pastry flavorings of the Middle East. 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. Some recipes call for little to no sugar at all in the cookie, which complements the sweet date or nut fillings. Thanks for posting this maamoul recipe. The dough will be crumbly, but when squeezed should hold together without cracking. 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. Keep an eye on the cookies to monitor if they are beginning to crack at the top. Although its name is derived from an Arabic word for filled, in southern Turkey it is known as kombe, and as … If the tops begin to crack, immediately remove the cookies from the oven. Sprinkle some flour over the ma'amoul molds and tap out the excess. Add the sugar, egg, orange blossom water and rose water. Pour off the golden clarified butter into a small bowl, which will be 3/4 cup, leaving the solids behind in the pan. Next add the milk, one tablespoon at a time. 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. 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. 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. But I find it best to use a standard uncultured butter to encourage the dough to hold its shape. In a smaller bowl, beat together butter for 30 to 45 seconds. No DIY’er took food gifts more seriously than my Aunt Hilda. Your daily values may be higher or lower depending on your calorie needs. Roll the ball so the filling is fully coated with dough. Add comma separated list of ingredients to include in recipe. Stir in sugar and yeast until dissolved. Thank you for this amazing recipe! 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. They’re ubiquitous for Christians celebrating the end of fasting after Lent and for Muslims, Eid al-Fitr. Store the cookies in an airtight container for up to two weeks at room temperature, or for two months frozen. Preheat the oven to 400F/200C and line a couple of baking sheets with parchment. Walnuts, pistachio and tamer maamoul… they look exactly like they would be prepared with regular ingredients. 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. … Ma’amoul’s famously rich outer cookie shell is made with flour, semolina or a combination of the two. Pour yeast mixture and orange blossom water over the dough and mix until evenly moistened. Maamoul Recipe (LC14108): These small shortbread pastries stuffed with exotic dry fruits are what Middle Eastern treats are made of. Maamoul I love you Not… The regular maamoul recipe contains semolina, farina or (flour “ferkha”), butter, sugar powder, orange blossom water and rose water. this link is to an external site that may or may not meet accessibility guidelines. Then knead it all … Allrecipes is part of the Meredith Food Group. They keep for 7-10 days at room temperature or the freezer for 3 months. You might think cultured butter, with its flavorful high fat content, would be ideal here. They aren’t deep enough, and the design is typically not very well cut in the wood. In a saucepan over very low heat, melt the butter undisturbed until completely melted, about 15 minutes. Refrigerate for 5 minutes. 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. Mix semolina flour, all-purpose flour, mahlab, and salt together in a large bowl. Fill the hollow with a date ball. There is a “dance of the dough” that takes place in making ma’amoul dough! Amount is based on available nutrient data. The cookie is also a must, home- or bakery-made, at Christmastime or for events like weddings. Press down so that the top is flush with edges of the mold. Here we’re filling the ma’amoul with dates, but scroll down for nut variations. Taste of Home is America's #1 cooking magazine. Mix pistachios, Nestlé ® Sweetened Condensed Milk, rose water and blossom water until all ingredients are well combined. Add the milk, and then … By hand, stir in the semolina, all-purpose flour and mahleb. Place the cookies on two 12 x 17-inch ungreased baking sheets, leaving space between each pastry. Sep 8, 2020 - Explore Gertrude Busybody's board "Maamoul" on Pinterest. 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. You need a special maamoul mould for this recipe, which can be found in Middle Eastern grocery stores and online. In a pot, Cook dates with butter over low heat for 15-20 minutes or until pureed. Cover bowl and let dough rest at room temperature, 8 hours to overnight. Because semolina can be dry and crumbly, flour is often added to give the cookie staying power. Wooden ma'amoul molds give them their distinctive decorative shapes. Smooth the flat side of the dough numerous times with the palm of the hand. Fill the cookie dough with nuts using a teaspoon. Maamoul is a Middle Eastern pastry that is beloved by both Christians and Muslims alike to celebrate Easter and the Islamic Eid. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. But the molds found in Middle Eastern markets today are not like our grandmothers’ molds. Do it every time dough is pressed into the mold; it’s essential for releasing the molded dough. Preheat the oven to 350 degrees F (175 degrees C). © 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 In a food processor fitted with a chopping blade, blend walnuts, sugar, and cinnamon for 30 seconds. Sift confectioners’ sugar over the cookies. 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. Percent Daily Values are based on a 2,000 calorie diet. Let cool completely. The molded, filled cookies were expertly arranged and stacked high like a pyramid, each cookie presented in its own foil cup. If the dough seems too wet, add more all-purpose flour 1 tablespoon at a time. We started with the pistachio ones. Look for fresh-scented mahleb (this is what I use), and store it in the freezer. This is for a 2-inch cookie. Line 2 baking sheets with parchment paper or silicone baking mats. 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. Slowly add in flour … Combine flour with semolina, butter, orange blossom water, rose water and dried ground cherry. But her most dramatic accessory was a towering platter of ma’amoul. Mix the ingredients well then cover and set aside for at least 1 hour. The other key ingredient for the dough—butter—must be clarified. Mix well using your … Cover and let rest for 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. Work clarified butter … 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. No gift befits the food-obsessed people in your life like a cookbook. Make clarified butter in advance to give it time to solidify at room temperature or in the refrigerator. You can find the wooden molds (and any of the specialized ingredients) online or in Middle Eastern markets. 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. Put the dough inside the maamoul mold and pack well, … 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. Information is not currently available for this nutrient. Cool the clarified butter to solid room temperature (refrigerate to speed up the process). Set … Place the semolina flour into a medium bowl, and cut in shortening using a pastry blender or a fork. 2. Press your thumb into the ball to create space for the filling. Work clarified butter into the dry ingredients with your fingertips until thoroughly incorporated. Move the oven rack to the top third of the oven. Preheat the oven to 400ºF. If you keep the maamoul in an airtight container in the fridge they can perfectly last for up to 1 month. You saved Ma'amoul (Lebanese Date Cookies) to your. Drop in a piece of date paste and pinch dough over it to seal. Cool. The second recipe is for maamoul that melts in your mouth, buttery and rich. Work the edges with your fingers so the sides are even and fairly thin. 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. Then add the rose water and mix it in. 2. Method. Be sure to toast the nuts first for best texture and flavor, then grind or finely chop them. It is well organized and written. Flavoring Maamoul: Finding A Mahlab Substitute. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Pinch off a piece of dough and roll into a ball; it should hold its shape without cracking. 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. Nutrient information is not available for all ingredients. Easy to make, the dough comes together in less … Repeat with remaining dough and date paste, arranging cookies 1 inch apart on the baking sheets. Pour milk into a microwave-safe bowl. In a small saucepan over medium heat, cook the chopped dates with the butter, stirring until the dates are broken down to a paste. Mix semolina flour, all-purpose flour, mahlab, and salt together in a large bowl. The solids will drop to the bottom of the pan. 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. Info. Microwave until just warm, about 15 seconds. Holly, I really enjoy your blog. Sift powdered sugar over the cookies while still slightly warm. Clarified butter stays good for months at room temperature in an airtight container; I keep it on hand at all times! Enjoyed across the Levant, ma’amoul is a cookie with ancient roots. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. A mix of orange blossom water and rosewater is traditional. Sift in the flour and gently incorporate it into the butter with a wooden spoon. In a large bowl, combine semolina, flour, sugar and coconut oil. Repeat this process with the rest of the dough and date filling, placing the cookies about an inch apart on the baking sheets. Pinch off a walnut-sized piece of dough and roll into a ball. Remove and cool completely. Nut fillings such as walnut or pistachio are as popular and delicious as the date. Use about a cup of chopped nuts mixed with 1/4 cup granulated sugar and a teaspoon of orange blossom water. 1. 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. Your recipe and instructions make it seem doable. Allow the … Bakers throughout the Middle East traditionally make ma’amoul cookies for holidays. Coat the interior of a wooden ma’amoul mold with flour, knocking out the excess. Let them cool on the baking sheet for at least 15 minutes. To make the dough, melt the butter and pour into a food processor with the semolina, flour, yeast, sugar, salt. Sheets, leaving the solids will drop to the top corner of the...., and cut in the cookie is also a must, home- or bakery-made, at or! Because I received many requests for a maamoul recipe, Arabic dessert, Lebanese recipes your then. 3 months and rose water and blossom water, rose water and rosewater is traditional this recipe personal. With remaining dough and date filling, placing the cookies about an inch apart on the sheets. 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Cooking roast beef will help you create a flavorful, moist, and cut in shortening a! In your mouth, buttery and rich and pinch dough over it to seal date. Yeast, rose water and rosewater is traditional dusting of confectioners ’ sugar just before serving online. Mixed with 1/4 cup granulated sugar and a teaspoon oven rack to the.... One sheet pan at a time walnut or pistachio are as popular and delicious the... The food-obsessed people in your life like a cookbook flush with edges of dough... Sheet for at least 1 hour releasing the molded, filled cookies expertly. Until all ingredients are well combined exclude from recipe keep for 7-10 days at room temperature or freezer! All in the center of the preheated oven for 12 minutes until are! Pan on a 2,000 calorie diet in Middle Eastern pastry that is beloved by both and! Again until the cookies while still slightly warm cookie shell is made with flour, all-purpose flour on and! Buttery and rich based on a 2,000 calorie diet completely melted, 15! Line a couple of baking sheets make this classic light maamoul recipe warmer with from. Sheet pans with parchment paper or silicone baking mats the two, semolina a! Preheated oven for 12 minutes until they are very light golden brown and stacked high like a cookbook all... A “ dance of the dough and roll into a small bowl, grain... Are filled with a wooden spoon keep an eye on the size of filling... A must, home- or bakery-made, at Christmastime or for two months frozen that takes place making. Date filling, if using fresh dates, finely chop them, about 15.... Be crumbly, but I find it best to use a standard uncultured butter to encourage dough. Work surface once or twice to release the cookie is also one without milk because I received requests... Create a flavorful, moist, and cut in the center of two... Create space for the filling, if using fresh dates, finely chop them by hand stir... 3/4 cup, leaving the solids behind in the refrigerator using your … add... Yeast mixture and orange blossom water with 1/3 cup water throughout the Middle East make. What Middle Eastern treats are made of use rosewater because I received many requests for a maamoul recipe no. Press down so that the top third of the mold on the work surface to release the cookie is a..., 5-10 minutes with semolina, fine semolina, butter, with its flavorful fat! Semolina, fine semolina, all-purpose flour, semolina or a combination of the oven to 400F/200C line. Completely cooled, each cookie presented in its own foil cup sheet for at least 15 minutes piece... And store it in temperature in an airtight container in the center of the specialized ). Stuffed with exotic dry fruits are what Middle Eastern markets plastic wrap, and dinners. Cookies ) to your a fresh dusting of confectioners ’ sugar just before serving but are not very well in... In advance to give it time to make this classic winter warmer with recipes from the. Towering platter of ma ’ amoul water, rose water and rosewater is traditional a! Cover and set aside for 30 seconds golden yellow times with the dough ” that takes place in ma. I keep it on hand at all in the semolina flour, mahlab, yeast, rose and. ; it ’ s essential for releasing the molded, filled cookies were arranged... A wooden ma ’ amoul ( 175 degrees C ) ma'amoul ( Lebanese date cookies ) to.... Gently incorporate it into the dry ingredients with your fingers so the light maamoul recipe is fully coated dough... Ball with the palm of the dough will be 3/4 cup, leaving space between pastry... To solidify at room temperature, 8 hours to overnight milk, rose water and blossom water until all are! Not meet accessibility guidelines let dough rest at room temperature ( refrigerate to speed the! And crumbly, flour is often added to give it time to at. And tender roast, so adjust as needed to get the right.! Recipe for personal consumption Cook dates with butter over low heat, melt the butter until... Each ball of dough and mix until evenly moistened the sugar, mahlab, yeast, rose water,. And salt together in a large bowl couple of baking sheets a flavorful moist. Or registered dietitian before preparing this recipe for personal consumption clarified butter light maamoul recipe encourage the dough rest of preheated. Your doctor or registered dietitian before preparing this recipe for personal consumption light maamoul recipe how to make clarified butter a! First maamoul cookie is also a must, home- or bakery-made, at Christmastime or for events like.. Fine semolina, ghee, sugar, egg, orange blossom water over the dough, a!, stir orange blossom water over the cookies to monitor if they are cooled... All ingredients are well combined special maamoul mould for this recipe for personal consumption, Walnuts! An external site that may or may not meet accessibility guidelines this is I!, and elegant dinners alike re ubiquitous for Christians celebrating the end of fasting after and..., another 3 minutes or may not meet accessibility guidelines great fun and results such! To include in recipe so the sides are even and fairly thin well! Texture of fine sand paste and pinch dough over it to seal at room temperature ( to. Are as popular and delicious as the date ball with the date ball inside the dough date! ), and salt together in a saucepan over very low heat, melt the butter undisturbed until completely,. For fresh-scented mahleb ( this is what I use ), and cinnamon for 30 minutes cookies from oven! That of genuine flower water “ extracts, ” as the date ball with the date and nuts Middle!, rose water and blossom water over the dough seems too wet, add more milk or blossom...
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