Ma Amoul Recipes

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MAMOOL OR MA'AMOUL



Mamool or Ma'amoul image

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

2 cups semolina flour
1 ½ cups shortening
1 cup boiling water
¾ cup white sugar
2 cups ground walnuts
1 teaspoon rose water
¼ cup confectioners' sugar for dusting

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)



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

MA'AMOUL



Ma'amoul image

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

2 cups fine semolina
1/2 cup all-purpose flour
3 tablespoons granulated sugar
1/2 teaspoon baking powder
5 ounces ghee (clarified butter), at room temperature (about 10 tablespoons)
1/2 cup milk
8 ounces baking dates (date paste)
1 1/2 teaspoons ghee, plus more for your hands
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
Confectioners' sugar, for dusting on top of the cookies, optional

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.

DATE-FILLED SHORTBREAD COOKIES (MA'AMOUL)



Date-Filled Shortbread Cookies (Ma'amoul) image

Some say ma'amoul, a popular Middle Eastern cookie stuffed with date puree, is a reminder that at the end of the fasting period, there's a sweet reward. Stamped with geometric designs, they make beautiful edible gifts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 24

Number Of Ingredients 17

1/2 teaspoon active dry yeast
1/2 cup plus 1/2 teaspoon sugar
1/4 cup warm water (100 to 110 degrees)
3 cups fine semolina flour
1/2 cup unbleached all-purpose flour
2 teaspoons ground mahleb
1 teaspoon kosher salt
1/2 teaspoon ground mastic
1 cup clarified butter, melted and cooled
1/4 cup whole milk, room temperature
1/2 cup pitted Medjool dates
1/4 cup unsalted butter, room temperature
3 tablespoons water
2 tablespoons sugar
2 teaspoons ground cinnamon
2 teaspoons ground mahleb
1 teaspoon ground anise seeds

Steps:

  • Dough: In a small bowl, stir yeast and 1/2 teaspoon sugar into warm water; let stand until bubbly, about 5 minutes.
  • In a large bowl, whisk together flours, mahleb, salt, mastic, and remaining 1/2 cup sugar. Gently mix in clarified butter until it is absorbed. In a small bowl, stir together yeast mixture and milk. Drizzle over flour mixture; using your hands or a rubber spatula, knead just until dough comes together and is moist but not wet. Cover; let stand at room temperature 2 hours.
  • Filling: Meanwhile, pulse dates, butter, water, sugar, cinnamon, mahleb, and anise seeds in a food processor until a smooth paste forms. Cover and let stand until dough has rested.
  • Preheat oven to 350 degrees. Using a 1 1/2-inch ice cream scoop, scoop 1 heaping tablespoon of dough; roll into a ball. Press dough in the palm of your hand to form a well in the center. Place 1 scant teaspoon of filling in well. Pull up sides of dough to enclose, adding more dough if necessary. Firmly press dough into a ma'amoul mold. Invert mold; tap to release dough onto a parchment-lined baking sheet. Repeat with remaining dough, spacing about 1 inch apart. Refrigerate about 1 hour.
  • Bake until beginning to turn golden around edges, 14 to 17 minutes. Transfer sheets to a wire rack; let cool completely.

MA'AMOUL



Ma'amoul image

Ma'amoul are popular Middle Eastern shortbread cookies flavored with mahlab - a powdered spice made of cherry pits - and orange blossom water. They're usually stuffed with crushed pistachios, crushed walnuts or date paste and stamped with geometric designs. They are often presented as gifts during high holidays, and are best enjoyed with tea or Turkish coffee. This version, which came to The Times by way of Dalia Mortada in a Sunday Review piece she wrote about Syrian food, is adapted from Rana Jebran, a founder of HoneyDoe, a Syrian catering company in Chicago.

Provided by The New York Times

Categories     cookies and bars, dessert

Time 3h

Yield 18 to 20 cookies

Number Of Ingredients 17

9 tablespoons (125 grams) unsalted butter, softened
1/4 cup ghee (clarified butter)
1 1/2 cups (250 grams) coarse semolina
1 1/2 cups (250 grams) fine semolina (or all-purpose flour)
1/4 cup (50 grams) granulated sugar
1/2 teaspoon mahlab (available in Middle Eastern shops)
1/4 cup orange blossom water
1/2 teaspoon instant yeast
1 to 3 tablespoons cold milk
Powdered sugar, for dusting
6 tablespoons (50 grams) shelled pistachios, finely chopped
1/2 tablespoon powdered sugar
1/2 tablespoon orange blossom water
1/2 cup (50 grams) walnut pieces, finely choppped
1/2 tablespoon powdered sugar
1/4 teaspoon cinnamon
1/2 tablespoon orange blossom water

Steps:

  • Prepare the dough: In a large bowl combine the butter and ghee and mix well with a spatula. In a separate bowl, combine the coarse and fine semolina, the sugar and mahlab and mix well.
  • Add the dry ingredients to the butter-ghee mixture. Use your hands to massage the ingredients together, rubbing it between your fingers without kneading or over-working the dough. Add ¼ cup orange blossom water and thoroughly mix with your hands again. Cover and set aside to rest for at least two hours and up to 10 hours at room temperature.
  • Meanwhile, prepare the nut fillings: In a bowl, thoroughly mix the pistachios, sugar and orange blossom water; set aside. In a separate bowl thoroughly mix the walnuts, sugar, cinnamon and orange blossom water; set aside.
  • Preheat the oven to 350˚F and line a baking sheet with parchment paper. In a small bowl, mix the yeast with 2 tablespoons warm water until it dissolves. Add it to the dough and mix using your hands (but, again, don't knead). If the dough seems too dry to form into a ball, add cold milk, 1 tablespoon at a time, until the dough comes together. The dough shouldn't be wet, just moist enough to stick together when forming the cookies.
  • Take a chunk of dough and roll it into a ball the size of a golf ball. Holding the dough ball in one hand, take the index finger of your other hand to indent the center and form a hollow area by continuing to press down while turning the ball with your other hand. Spoon one of the nut fillings into the hole and close it back up, pinching the dough together over the filling. Repeat with remaining dough and filling.
  • In the Middle East, ma'amoul cookies have beautiful intricate designs after being pressed into special molds. You can find molds online or at a Middle Eastern supermarket. Otherwise you could use a muffin tin to shape the cookies. Press the stuffed dough ball into an oiled mold and then gently smack the mold onto your hand to get the cookie out. Arrange the molded cookies on the prepared baking sheet and bake until golden brown on the bottom, about 14 minutes.
  • Dust the cookies with a layer of powdered sugar as soon as they come out of the oven (the sugar will melt into the dough), then dust again once cooled. Serve with a cup of tea or Turkish coffee.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 11 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 2 milligrams, Sugar 3 grams, TransFat 0 grams

MAAMOUL (PISTACHIO, WALNUT AND DATE PASTRIES)



Maamoul (Pistachio, Walnut and Date Pastries) image

Maamoul are delicate pastries-filled with pistachios, walnuts, or dates-that are served on special occasions like Eid Al-Fitr and Easter.

Provided by Suzanne Husseini

Yield Makes about 100 pastries

Number Of Ingredients 19

1 cup pistachios, chopped
5 Tbsp. sugar
1 Tbsp. rosewater
1 Tbsp. orange blossom water
1 cup walnuts, chopped medium fine
5 Tbsp. sugar
2 Tbsp. orange blossom water
Zest of ½ an orange
1 tsp. cinnamon
2 cups chopped pitted dates
1 Tbsp. ground nutmeg
1 Tbsp. melted butter
2 lb. (6 cups) fine semolina
2 Tbsp. ground mahlab
3 cups clarified butter, melted
1 tsp. instant dry yeast
1 Tbsp. sugar
2 cups full-fat milk, lukewarm
Icing sugar, for dusting

Steps:

  • Prepare each filling by mixing the ingredients in a bowl. For the date filling, knead the dates with the nutmeg and butter until soft. (You can warm the dates in the oven to make them easier to knead.) Break off a piece and roll into a log about 4 inches long. Bring the ends together to form a 1½-inch-diameter ring. Proceed until all are done and set aside.
  • In a large bowl, combine the semolina, mahlab, and sugar and mix well. Pour in the melted butter and mix in with your fingertips, coating completely. Sprinkle on the yeast and sugar to incorporate. Gradually pour in the slightly warmed milk and mix until the mixture forms a dough. It should be soft and pliable, and not sticky. You may not end up using all of the milk.
  • For the nut-filled maamoul, take a piece of dough of about the size of a walnut and cup it in one hand. With your thumb poke the center of the dough to make a well. Using your thumb on the inside and your index finger on the outside, work the dough upwards to thin it out gradually into a shell. Place a teaspoonful of the nut filling in the well. Bring the edges together to cover the filling completely. Smooth out and turn over the filled pastry. With a pincher proceed to decorate the shell. Make your pistachio-filled ones oval and your walnut-filled ones round. Place on a baking sheet.
  • For the date-filled maamoul, take a walnut-sized piece of dough and flatten in the palm of your hand. Place a prepared date ring in the center and fold the edges over to enclose completely toward the center. Follow the shape of the date ring and pinch the center to make a hole in the middle. It will look like a filled donut. Turn the seam side down. Grab hold of the pastry in one hand and proceed to use the pincher to decorate. Place on a baking sheet.
  • Preheat oven to 375°F. Bake for about 15-20 minutes. The maamoul should only be slightly colored. Remove and cool completely before dusting with icing sugar. Store cooled pastries in an airtight container without the icing sugar.

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MAAMOUL MAD WITH CREAM OR DATES - THE ARABIAN CUISINE
2022-03-02 Steps to make the maamoul mad. Preheat the oven to a temperature of 180 C. Take a medium-sized tray, press it with your hand, and pour half the amount of dough. Spread the dough on the bottom, add the ground pistachios, then add the cream. Spread the cream, then carefully roll out the rest of the dough, and cover the cream layer completely.
From thearabiancuisine.com


GEORGINA'S MA'AMOUL COOKIE RECIPE
Ma'amoul Recipe. Place a baking rack in the middle of your oven and preheat the oven to 375°F (190°C). Combine 4 cups of crushed walnuts with 2 cups of powdered sugar. Add 3 Tbsp of orange blossom water and 3 Tbsp of rose water. Stir …
From therecipehunters.com


TRADITIONAL LEBANESE MA'AMOUL AUTHENTIC RECIPE
Divide the dough into 75 pieces, 25 for each filling. Fifty of them roll into a ball, and twenty-five into an oblong. Place them on a parchment paper and roll them with a rolling pin to a ⅛ inch thickness. Transfer a piece of the flattened dough into the mold, and spoon a tablespoon of the filling into the middle.
From tasteatlas.com


MA’AMOUL AN AMAZING MIDDLE EASTERN COOKIE STUFFED WITH DATES
Ma’amoul cookies feature a buttery crisp cookie primarily made of farina. The cookies can either be stuffed with sweet spiced dates, walnuts, or pistachios. These cookies are somewhat similar ...
From palestineinadish.com


EASY MA'AMOUL: A MIDDLE EASTERN JEWISH DESSERT | THE NOSHER
2017-03-21 Ma’amoul is a traditional small pastry from the Levant (the area between Syria in the north and Egypt in the south including Lebanon, Israel and Palestine). Muslims, Christians and Jews lived in this area, alongside each other for over 1500 years. Among the many cultural and culinary traditions they share are the date and walnut-stuffed cookies called Ma’amoul. For …
From myjewishlearning.com


MAAMOUL RECIPE | SEMOLINA STUFFED COOKIES - YOUTUBE
Maamoul cookies are semolina cookies that are usually stuffed with dates or nuts. In this recipe I made two version of maamoul cookies. The first stuffing i...
From youtube.com


MAAMOUL COOKIES (DATE FILLED COOKIES) - THE DELICIOUS CRESCENT
2019-04-22 Melt the butter or ghee. Add oil and then mix in the sugar. In a large mixing bowl, combine the ghee/sugar mixture with flour, working them together with your fingers. Tip: Use odorless oil or only butter or ghee. Add as much flour as the butter/oil mixture will absorb and that usually varies from 2 ¼ to 2 ½ cups.
From thedeliciouscrescent.com


MA’AMOUL RECIPE - BBC FOOD
Method. To make the dough, melt the butter and pour into a food processor with the semolina, flour, yeast, sugar, salt. Pulse until the mixture has the …
From bbc.co.uk


MAAMOUL - RECIPE - MARCHé ADONIS
Cover the dough and let it rest for 1 hour at room temperature. Form balls of about 15 grams. Fill each ball of dough, rework the ball so that the filling is well coated in the maamoul dough. Using the molded maamoul spoon, shape the balls: put the dough ball in the maamoul imprint, press down well, turn the mold over and give a sharp blow.
From groupeadonis.ca


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