Arabic Cookies Recipes

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QUICK AND EASY MAAMOUL RECIPE



Quick and Easy Maamoul Recipe image

This quick & easy Maamoul recipe results in light and sweet cookies traditionally made in Arabic countries around Easter and Eid.

Provided by Gemma Stafford

Categories     Dessert

Number Of Ingredients 9

1 cup (8oz/225g) pitted medjool dates ((about 14 dates, chopped))
¼ cup (2floz/57ml) water
Pinch of salt
2 cups (10oz/284g) all-purpose flour
1 tablespoon powdered sugar ((plus more for dusting))
1 teaspoon baking powder
¾ cup (6oz/170g) butter ((softened and diced))
2 tablespoons milk
2 tablespoons rosewater

Steps:

  • 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.
  • In a mixing bowl or in a food processor, combine the flour, sugar, and baking powder, then pulse or cut the butter in.
  • Combine the milk and rosewater and then stir into the dough until it comes together.
  • Gather the dough together, and then divide the dough into 20 equally-sized balls.
  • Take one ball of dough, flatten it in the palm of your hand and pinch it into a bowl shape.
  • Place a teaspoon of filling in the center of the dough and bring up the sides and pinch together to seal the filling in.
  • Roll and flatten slightly, and then place the cookie seam side down on the prepared cookie sheet. Repeat with the remaining dough and filling.
  • Prick the top of the cookies with a fork or toothpick in a decorative pattern, and then bake until the cookies are just beginning to turn golden, about 25-30 minutes. Dust generously with powdered sugar while the cookies are still warm.
  • Store cooled cookies in an airtight container at room temperature for up to 3 days.

LEBANESE COOKIES



Lebanese Cookies image

Different from the "cookies" we are used to making. Seems like a bit of work, but my neighbor makes them and they are yummy!

Provided by Parsley

Categories     Dessert

Time 50m

Yield 36 serving(s)

Number Of Ingredients 11

1/3 cup cooking oil
1/2 cup butter, softened
1/3 cup sugar
1 tablespoon orange juice
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups flour
3/4 cup sugar
1/3 cup honey
1/2 cup water
1/3 cup finely chopped walnuts

Steps:

  • Preheat oven to 350.
  • In mixing bowl, beat cooking oil and butter until blended; beat in sugar.
  • Add orange juice, baking powder and baking soda, mix well.
  • Gradually add flour to make a soft dough.
  • With clean hands, shape dough into 2-inch ovals. Place on an ungreased baking sheet. Bake at 350 degrees for 20 to 25 minutes or until golden.
  • Cool about 2 minutes and remove to a wire rack.
  • Meanwhile, in a saucepan, combine the 3/4 cup sugar, honey and 1/2 cup water, bring to a boil. Gently boil, uncovered, for 5 minutes. Remove from heat.
  • Dip the COOLED cookies into the warm syrup.
  • Sprinkle immediately with the finely chopped walnuts.
  • Return to wire rack to set.

LEBANESE EASTER COOKIES



Lebanese Easter Cookies image

These cookies are made in my mom's home village of Baalbek, in Lebanon's Bekaa Valley, a week before Easter. They are such a hit, everyone asks for the recipe. They taste good and they're not hard to prepare, especially if you add the right ingredients.

Provided by Arlette Therese Abdallah

Categories     World Cuisine Recipes     Middle Eastern     Lebanese

Time 10h10m

Yield 60

Number Of Ingredients 16

1 ½ pounds butter
4 cups white sugar
1 cup water
9 cups semolina flour
8 cups all-purpose flour
1 ½ tablespoons quick rise yeast
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon ground cloves
½ teaspoon ground cardamom
½ teaspoon allspice
1 teaspoon ground mahleb
¼ cup black sesame seeds
¼ cup rose water
¼ cup orange flower water
1 cup warm water

Steps:

  • In a small saucepan, melt butter over low heat. Stir in sugar and water; continue stirring to dissolve sugar. Do not boil. Remove from heat and let cool slightly.
  • Measure flours into a large bowl. Add melted butter, yeast, spices, and sesame seeds; stir slowly for about 10 minutes to thoroughly blend ingredients. Cover the bowl with plastic wrap and leave dough in bowl to rest for 1 hour.
  • Prepare 3 baking sheets with cooking spray or parchment paper. In a small bowl, pour the rose water and orange flower water. Pour the warm water in to a second small bowl. Working on a floured board, pull off about 1 cup of dough. Dip your fingers first in the warm water and knead the dough a few minutes; then dip the dough in the flower water and knead it again until the dough is soft and pliable.
  • Use the palm of your hand to roll the ball of dough into a rope 12 inches long and 1 inch in diameter. Cut the rope in half and make a wreath-shaped cookie with each one, pinching the ends together. Place on a baking sheet. When you have filled a baking sheet, cover the cookies with a clean towel and refrigerate overnight to rest the dough.
  • Preheat oven to 350 degrees F (175 degrees C). Remove baking sheets from the refrigerator to warm up while the oven preheats. Bake cookies in the preheated oven until golden brown, about 15 minutes.

Nutrition Facts : Calories 198.3 calories, Carbohydrate 26.4 g, Cholesterol 24.4 mg, Fat 9.7 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 5.9 g, Sodium 66.3 mg, Sugar 13.4 g

MA'AMOUL (LEBANESE DATE COOKIES)



Ma'amoul (Lebanese Date Cookies) image

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

2 cups semolina flour
1 cup all-purpose flour
½ teaspoon ground mahlab
½ teaspoon salt
1 cup clarified butter, at room temperature
5 tablespoons milk
2 tablespoons white sugar
1 teaspoon active dry yeast
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

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

ARABIAN GULF SHORTBREAD COOKIES (GHIRAYBAH)



Arabian Gulf Shortbread Cookies (Ghiraybah) image

Very nice little Middle Eastern shortbread cookies. I like to give these as gifts or make them for tea time. I also make them often for my FIL's diwaniya (men's gathering) to enjoy with their Arabic coffee or tea. Recipe from The Complete Middle East Cookbook by Tess Mallos.

Provided by UmmBinat

Categories     Dessert

Time 55m

Yield 35-40 cookies, 35-40 serving(s)

Number Of Ingredients 5

1 cup clarified butter (samneh, I have always used just sweet butter without clarifying)
1 cup icing sugar, sifted
2 1/2 cups all-purpose flour
blanched slivered almond, to garnish (loz)
additional icing sugar, for dusting

Steps:

  • First of all, sifting is an important part which must not be left out or the cookies will not turn out the right texture so be sure you have a sieve.
  • If need be, chill samneh or butter in refrigerator if too soft. (It should be somewhat soft just not very soft)
  • Put samneh in mixing bowl and beat until light. Gradually add sifted icing sugar, beating until very creamy and light.
  • Preheat oven to 325°F.
  • Sift flour and fold into butter mixture. Knead lightly until smooth. (Don't overdo it) If kitchen is hot, chill dough in refrigerator for 1-2 hours.
  • Roll pieces of dough into balls the size of a walnut and place on ungreased baking sheets. Flatten slightly. Flour hand lightly if necessary. Top half or all with a slivered almond. (I like to do half with the nuts and half with the dusting of icing sugar after cooled).
  • Bake in the preheated moderately slow oven for 20-25 minutes until very lightly coloured. Cool on baking sheets. Dust the other half without the almond slivers with icing sugar. (Makes for a pretty presentation of the mixed biscuits on a platter) then remove. These are very delicate biscuits and must be handled carefully.
  • Enjoy!

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