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
MAAMOUL: STUFFED DATE-ORANGE COOKIES
These buttery date-filled cookies with hints of orange zest are a beloved part of holiday traditions throughout the Middle East. We left out the semolina flour typically used and whipped up three mouthwatering fillings made from dried fruits and nuts.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 20 cookies
Number Of Ingredients 19
Steps:
- Dough: Preheat the oven to 325 degrees F.
- To make the filling: Puree the filling ingredients in a food processor until evenly combined, about 1 to 2 minutes. Remove and set aside. Clean the processor bowl.
- Put the flour, baking powder, the 1 tablespoon confectioners' sugar, and salt in the bowl of food processor and pulse 3 to 4 times to mix. Add the butter, oil, and milk pulsing until the dough just comes together. Take care not to overwork the dough; it will be slightly wet.
- Remove dough from the processor, and roll into 20 equally sized balls. In the palm of your hand, press and pat each ball of dough into a 2 3/4-inch round. Place a rounded teaspoon of filling in the center of each round and draw the edges up and around the filling. Pinch the dough together to make a sealed ball, and then carefully roll the cookie between your palms to make a smooth round ball. Press gently to flatten the cookie slightly, then place them seamed side down on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Gently prick the cookies with a fork or a wooden skewer in a decorative pattern taking care not to pierce the dough to the filling.
- Bake the cookies until firm and slightly puffed, and the tops are pale but the bottoms are just beginning to turn slightly golden, about 25 to 30 minutes. Dust generously with confectioners' sugar, cool and dust again.
- Apricot Golden Raisin Nut Filling:
- Puree in a food processor until evenly combined.
- Quince-Walnut Filling:
- Puree in a food processor until evenly combined.
MAAMOUL
Maamoul are typical Lebanese shortbreads, usually stuffed with dates, but which can also be filled with pistachios, almonds or walnuts.
Provided by Vera Abitbol
Categories Dessert
Time 1h45m
Number Of Ingredients 12
Steps:
- Mix all ingredients together or separate all the dried fruits and mix each of them with date paste.
- In a large container, place the extra fine semolina, the flour, icing sugar, softened butter, baking powder. Mix well until reaching a dough that feels like sand.
- Add the milk and then the required amount of orange blossom water and/or rose water. Form a ball of dough. It should be smooth, not sticky.
- Cover the dough with plastic wrap and let stand for 1 hour at room temperature.
- Form balls of about ½ oz (15 g).
- Stuff each ball of dough with the date and nuts. Roll the ball so the filling is fully coated with dough.
- Shape the balls using a maamoul mold. Put the dough inside the maamoul mold and pack well, turn the mold over and give a quick tap to unmold.
- Place the maamoul on a baking sheet lined with parchment paper and cook in a preheated oven at 350 F (180°C) for 15-20 minutes. Pastries must remain very white.
- As you take them out of the oven, sprinkle with icing sugar.
- Maamoul can be kept for eight days in an airtight container.
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 Lebanese Recipes
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
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- In a large bowl add in all the dry ingredients, mix then add in the soften butter, milk, and rosewater or blossom water. Using your hands, mix the dough together until it has totally formed into a big ball of grainy dough.
- You can begin using the dough immediately to fill in and shape your cookies. First, begin by forming a 2 inch ball of dough. With your index finger poke into the center of the round dough and gently form a deep hole enough to add the filling. Fill the center with a 1 inch ball of date paste or a spoonful of the ground pistachio or walnut mix. Gently fold in the dough and close it to form a ball again.
- Place the stuffed dough ball into the cookie mold and press down using the palm of your hand. Now, turn your mold and tap it firmly on to greased parchment paper until the cookie falls out. Repeat the steps to do the rest of your cookies with desired filling. Bake for 18-20 minutes then broil on high for 1-2 minutes or until golden brown.
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