Maamoul Nut Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

MAAMOUL: STUFFED DATE-ORANGE COOKIES



Maamoul: Stuffed Date-Orange Cookies image

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

1/2 pound pitted soft Medjool dates
2 tablespoons water
Pinch fine salt
1/4 cup finely chopped crystallized ginger
1/2 teaspoon finely grated orange zest
2 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon confectioners' sugar, plus about 1/2 to 2 cups more for dusting
Pinch fine salt
1/2 cup unsalted butter (1 stick), plus 2 tablespoons
2 tablespoons neutral flavored oil, such as canola
1/4 cup milk
1/3 cup hazelnuts, toasted and chopped (other nuts can be substituted)
1/3 cup golden raisins
3 tablespoons apricot jam
Pinch fine salt
1/2 cup walnuts, toasted
1/3 cup quince jam
Pinch fine salt

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.

MA'AMOUL (NUT-FILLED COOKIES)



Ma'amoul (Nut-filled Cookies) image

Provided by Joan Nathan

Categories     Cookies     Food Processor     Nut     Bake     Hanukkah     Purim     Walnut     Fall     Cinnamon     Butter

Yield Makes 35 - 40 cookies

Number Of Ingredients 11

Dough:
2 1/2 cups unbleached all-purpose flour
1/2 cup semolina flour
10 ounces (2 1/2 sticks) pareve margarine or 1 pound (2 sticks) butter
2 teaspoons vegetable oil
1/4-1/2 cup water
Confectioners' sugar
Filling:
1 1/2 cups roughly ground walnuts
1 teaspoon cinnamon
1/2 cup sugar

Steps:

  • 1. For the dough, place the flour, semolina, margarine, and oil in a food processor equipped with a steel blade. Add the water gradually, pulsing until a soft dough is formed. Cover and set aside for 10-15 minutes in the refrigerator.
  • 2. For the filling, combine the walnuts with the cinnamon and sugar.
  • 3. Preheat the oven to 350 degrees.
  • 4. Either use the ma'amoul mold described above or take a piece of dough about the size of a walnut. Roll it into a ball and hollow out the center. Inside, place a heaping teaspoon of walnut filling. With your hands, mold the dough closed.
  • Continue with the rest of the dough.
  • 5. Place the cookies on an ungreased cookie sheet. With the tines of a fork or tweezers with a serrated edge, make designs on the top of each cookie, being sure not to penetrate the crust.
  • 6. Bake in the oven for about 30 minutes. Do not brown; the cookies should look white. Cool. When hard, roll in confectioners' sugar.

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 / NUT COOKIES



Ma'amoul / Nut Cookies image

These cookies are traditionally made with a form. However, these are just as delicious and take less effort with similar taste.

Provided by Kim Malkawi

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

3 1/2 cups flour
8 ounces unsalted butter
1 tablespoon milk
6 -7 tablespoons sugar
3 tablespoons rose water
1 teaspoon cinnamon
1 1/2 cups walnuts or 1 1/2 cups pistachios, chopped fine
powdered sugar

Steps:

  • Mix flout and sugar. Cut in the butter. Add 1 tablespoon rose water and just enough milk to bind mixture.
  • Nut filling: mix and set aside- 1 1/2 cups nuts, 4 - 5 tablespoons sugar, 1 teaspoon cinnamon, and 2 tablespoons rose water.
  • Take a walnut size lump of dough and make a hole in the center to make a hollow container. Fill with the nut mix. Cover opening by folding and pinching. Prick with fork. Bake at t325 for 20 to 30 minutes.
  • DO NOT BROWN!
  • Cool before removing from pan. Dust with powdered sugar.

Nutrition Facts : Calories 779.1, Fat 50.6, SaturatedFat 21.4, Cholesterol 81.6, Sodium 7.5, Carbohydrate 72.7, Fiber 4.1, Sugar 13.6, Protein 12.4

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.

MAMOOL WALNUT COOKIES



Mamool Walnut Cookies image

Provided by Rawia Bishara

Categories     Cookies     Dessert     Bake     Walnut     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 3 1/2 dozen cookies

Number Of Ingredients 18

For the Filling
3 pounds pistachio or walnuts, shelled and coarsely chopped
3 tablespoons butter, ghee or corn oil
3 tablespoons rose water
3 tablespoons orange blossom water
1 cup superfine sugar
1/2 teaspoon ground cinnamon
Pinch ground cloves
For the Dough
2 pounds fine semolina flour
1 pound white farina
1 pound all-purpose flour
1 tablespoon mastic
1 tablespoon mahlab
1 teaspoon active dry yeast
1 tablespoon sugar
2 cups milk or orange blossom water
Confectioners' sugar for dusting

Steps:

  • Make the filling: In a large bowl, combine the nuts with the butter, rose water, orange blossom water, sugar, cinnamon and cloves; stir to thoroughly coat the nuts. Set aside.
  • Make the dough: In a large bowl, combine the semolina, farina and flour. Sprinkle the mastic and mahlab over the dry ingredients. Make a well in the middle of the dry ingredients and add the yeast and sugar to the well. Add 3 tablespoons warm water to the yeast mixture and let sit until it begins to foam, about 1 minute. Pour in the milk and, with a fork, gradually mix the wet and dry ingredients together until a dough forms.
  • Transfer the dough to a clean work surface and knead until it is pillow soft and workable. If the dough becomes too stiff to work with, gradually sprinkle in water to bring it to a workable consistency. Return the dough to the bowl and set aside on the counter for 1 hour, covering the bowl with a clean kitchen towel to prevent the dough from drying out as you shape the cookies.
  • Preheat the oven to 370°F. Prepare two baking sheets with parchment paper.
  • Place about 3 tablespoons dough in the palm of one hand and use the other palm to roll it into a ball. Make an indentation in the ball with your finger. Spoon 1 1/2 tablespoons of the nut mixture into the indentation, then bring the edges of the dough up around the filling. Pinch the edges all around to seal in the filling. Flip the cookie over into the other hand, seam-side down, and gently press until the seam side is flattened. Place the cookie on a prepared baking sheet and repeat with the remaining dough.
  • Bake until the cookies are pale blond, 12 to 15 minutes. Transfer to a wire rack to cool. The cookies can be stored at room temperature for 2 days; they will keep in an airtight container in the refrigerator up to 2 weeks or in the freezer up to 3 months. Before serving, dust liberally with confectioners' sugar.

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

More about "maamoul nut cookies recipes"

MAAMOUL - NUT OR DATE FILLED MIDDLE EASTERN COOKIES
maamoul-nut-or-date-filled-middle-eastern-cookies image
2013-05-08 Line a large baking sheet with parchment paper and set aside. While the dough is resting, prepare the filling: combine the …
From mayihavethatrecipe.com
5/5 (19)
Total Time 1 hr 5 mins
Category Dessert
Calories 159 per serving
  • In a large bowl, combine semolina, flour, sugar and coconut oil. Mix well using your hands until the coconut oil is well incorporated ( it should look like coarse cornmeal at this point)
  • Slowly add almond milk and orange blossom water and keep working with your hands until it forms a smooth dough. Set aside and let it rest for about 20-25 minutes
  • In the meantime, prepare the filling: combine ground pistachios, agave, maple syrup or sugar and orange blossom water in a bowl and mix well


FILLED SEMOLINA COOKIES (MA’AMOUL) - CHEF OSAMA
filled-semolina-cookies-maamoul-chef-osama image
Preheat oven to 180˚C (350˚F). Knead dough by hand for 5 minutes until soft and pliable. Shape dough into walnut-size balls. Press thumb into balls to make cups. Fill cups with balls of date or a generous teaspoon of nut filling. Mold dough …
From chefosama.com


MAAMOUL COOKIES (DATE FILLED COOKIES) - THE DELICIOUS …
maamoul-cookies-date-filled-cookies-the-delicious image
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. …
From thedeliciouscrescent.com


MAAMOUL COOKIES WITH WALNUTS – I LOVE ARABIC FOOD
maamoul-cookies-with-walnuts-i-love-arabic-food image
1. In a large bowl, mix semolina, sugar, flour and mahalab. 2. Add the ghee to the mixture and rub the semolina with ghee between the hands. 3. Spread rose water and blossom on the semolina mixture and mix it with the tips …
From ilovearabicfood.com


MAAMOUL (ARABIAN DATE FILLED COOKIES) - CURIOUS …
maamoul-arabian-date-filled-cookies-curious image
2019-11-18 In a small bowl, mix the milk and yeast. Set aside until the yeast has softened and is foamy, 3-5 minutes. In a medium bowl, mix flour and sugar. Rub the oil and melted butter into the flour with your fingertips, until the mixture is …
From curiouscuisiniere.com


RECIPE FOR MA’AMOUL COOKIES, A TENDER ARABIAN PASTRY …
recipe-for-maamoul-cookies-a-tender-arabian-pastry image
2010-01-31 Preheat oven to 350 degrees Fahrenheit. In a medium bowl, combine flour and semolina. Set aside. In a smaller bowl, beat together butter for 30-45 seconds. Slowly add in flour mixture until combined. Stir in milk, …
From greenprophet.com


MAAMOUL COOKIES WITH PISTACHIO AND WALNUTS – …
maamoul-cookies-with-pistachio-and-walnuts image
2011-10-17 Mamoul Fillings Preparation. Mix your choice or pistachio, walnuts, or a mix of both along with sugar in a food processor and grind at high speed for 2-3 minutes. Add the rose water and orange blossom water and grind for a …
From mamaslebanesekitchen.com


LEBANESE WALNUT MA'MOUL COOKIES - MAUREEN ABOOD
lebanese-walnut-mamoul-cookies-maureen-abood image
2013-12-14 Pre-heat the oven to 325⁰F. To form the ma’moul, I like to press a bit of the dough in to grease the mold, then flour the ma’moul mold generously so that all grooves are coated. Pinch off about a tablespoon, walnut-sized …
From maureenabood.com


MAAMOUL COOKIES WITH PISTACHIO (معمول ... - COOKIN' WITH MIMA
2020-05-04 Let the dough rest for 2 hours or overnight. After 2 hours, roll the dough into balls and cover them until you are ready to make the cookies. Make the filling by combining all of the ingredients in a food processor. Place a piece of the dough into the cookie mold and add a teaspoon of the filling. Wrap the dough around to cover the filling.
From cookinwithmima.com


HOW TO MAKE MA'AMOUL COOKIES - UNPACKED
In a large bowl, dissolve the yeast in the water. Add the rosewater or orange flower water. Add the egg and melted, cooled butter or margarine. Add the semolina and mix. Add the sugar and salt; mix. Add the flour, mixing till the dough holds together in a ball. Cover the bowl with plastic wrap and set aside for 1 hour.
From jewishunpacked.com


MAAMOUL COOKIES & HOW TO MAKE THEM IN 35 MINUTES
In a medium bowl, mix together the sugar, groundnuts, 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 the dough again briefly, and form into walnut-sized balls. Make a hole in the center using your finger.
From afrifoodnetwork.com


MAAMOUL COOKIE RECIPE WITH DATES FOR RAMADAN | WELL+GOOD
2021-05-04 For the cookies: 1. In a large bowl, mix together farina, flour, sugar (if using) and ghee until fully combined. Keep kneading for about seven to 10 minutes.
From wellandgood.com


NUT OR DATE FILLED MA'AMOUL (MIDDLE EASTERN COOKIES) - HUNGRILY …
2019-12-15 You can fill the ma’amoul cookie with any filling you like. I have listed here the walnut, pistachio and date filling recipes. Once you’ve closed the cookie, apply pressure to the bottom to ensure the mold has had a chance to imprint on the cookie. Flip the mold and hit the top of it against a counter top. This will release the cookie from ...
From hungrilyhomemade.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 (NUT FILLED COOKIES) - BIGOVEN.COM
These cookies are traditionally eaten at Purim in Middle Eastern countries... especially in Syria, Lebanon and Egypt. SOURCE: The Jewish Holiday Kitchen by Joan Nathan p. 227 Schocken Books NY ISBN 0-8052-0900-X Recipe by: The Jewish Holiday Kitchen by Joan Nathan p.227 1988 Posted to JEWISH-FOOD digest by Linda Shapiro on Feb 20, 1998
From bigoven.com


MAAMOUL PASTRY COOKIES - SUGAR & GARLIC
For the cookie dough. Combine the dry ingredients (flour, semolina, powdered sugar, vanilla powder) and whisk. If you will use a vanilla bean paste or liquid, add this to the milk mixture in step 3 instead. After melting the butter, skim off the white solids and place them into a …
From sugarandgarlic.com


MAAMOUL RECIPE: HOW TO MAKE LEBANESE DATE COOKIES
2022-02-08 Written by the MasterClass staff. Last updated: Feb 8, 2022 • 2 min read. From Easter to Eid, date-stuffed maamoul are a popular holiday cookie throughout the Middle East—a sweet reward to break the Ramadan or Lent fasts.
From masterclass.com


MAAMOUL RECIPE | SEMOLINA STUFFED COOKIES - THE COOKING FOODIE
2021-04-26 Make the dough: in a large bowl or in a bowl of a stand mixer, mix semolina with melted butter and oil. Mix well, cover and refrigerate for at least 4 hours or overnight. Take the dough out of the fridge. If the dough is too hard, allow to rest at room temperature for 30-60 minutes. Add flour, cornstarch, powdered sugar, salt and baking powder.
From thecookingfoodie.com


MAAMOUL (DATE FILLED) COOKIES - AMIRA'S PANTRY
2020-05-19 How to make maamoul. In a deep bowl add flour, semolina, mahlab, and a dash of salt. Mix everything well together. Add the melted ghee over and mix with a spoon. Then mix with the palms of your hands for a couple of minutes to ensure that semolina grains are covered with ghee. Cover and refrigerate overnight or up to 3 days.
From amiraspantry.com


MAAMOUL - AUTHENTIC LEBANESE DATE COOKIES RECIPE | 196 FLAVORS
2022-01-11 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.
From 196flavors.com


MAAMOUL RECIPE (MIDDLE EASTERN COOKIES WITH DATES OR NUTS)
2022-03-30 Step 4: Bake Them. Transfer the filled maamoul cookies to a parchment paper-lined baking sheet, with 1-2 inches of space between each cookie. Then bake for between 20-25 minutes until the maamoul cookies are lightly golden. Move the cookies to a wire cooling rack to cool, then dust over some icing sugar and enjoy!
From alphafoodie.com


MAHMOUL | KING ARTHUR BAKING
Place the dates, butter, salt, cinnamon, cardamom, and orange zest (or orange blossom water) in the bowl of a food processor. With the machine running, pour in the hot sugar/water mixture and process until the mixture is smooth. Preheat the oven to 350°F. Line two baking sheets with parchment, or grease lightly.
From kingarthurbaking.com


TASTEGREATFOODIE - LEBANESE MAAMOUL COOKIES - DESSERTS
2021-02-12 Instructions. Preheat oven to 350°F. Prepare a large cookie sheet with greased parchment paper. 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.
From tastegreatfoodie.com


MAAMOUL RECIPE | HOW TO MAKE AUTHENTIC MAAMOUL COOKIES
Take a small ball of dough and stuff the center of the ball with the date filling. Close up the open end. Place the filled ball of dough into a dome shaped mold. Make sure the mold is floured first so the dough does not stick. Rap the mold on the work table to remove the cookie. Bake cookies for 20 minutes at 350° temperature.
From hashems.com


MA'AMOUL COOKIES - COSETTE'S KITCHEN
2020-04-06 Walnut Filling. In the bowl of a food processor, add your walnuts, sugar, orange and rose waters and combine until nuts are fine and mixture forms together. Remove from food processor bowl to a standard bowl. Add in your 1/2 cup of reserved pastry mixture from the night before mixture and mix together. Set aside.
From cosetteskitchen.com


MAKE YOUR OWN MAAMOUL COOKIES | CBC NEWS
2021-05-16 Bring the ends together to form a ring shape of about a four-centimetre diameter. Proceed until all are done and set aside. Put the semolina, sugar and mahlab into a large bowl and mix well. Pour ...
From cbc.ca


AUTHENTIC MAAMOUL RECIPE – LEBANESE COOKIES - FOOD RECIPES
2022-03-15 Add butter and start rubbing the mixture with your hands for 10 minutes. Let the mixture rest for 12 to 24 hours. Dissolve yeast in ¼ cup of warm water. Add dissolved yeast, blossom water, and rose water to the mixture. With your hands, start mixing the ingredients.
From whynotdiy.me


TRADITIONAL LEBANESE MA'AMOUL AUTHENTIC RECIPE - TASTEATLAS
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 | TRADITIONAL COOKIE FROM LEBANON - TASTEATLAS
Ma'amoul is an ancient cookie filled with fruits and nuts such as dates, walnuts, and pistachios. The cookies are traditionally prepared for Easter, festivals, and celebrations, and they are typically shaped into balls or domes. In order to differentiate the cookies, the walnut version is usually shaped into a dome with a round top, the date ma ...
From tasteatlas.com


HOW TO MAKE MA'AMOUL, A DATE-FILLED COOKIE FROM THE MIDDLE …
2020-12-08 Preheat the oven to 350° F. Line two sheet pans with parchment paper. 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. Coat the interior of a wooden ma’amoul mold with flour, knocking out the excess. Don’t skip this step!
From tasteofhome.com


MAAMOUL - TASTE OF BEIRUT - EASY MIDDLE EASTERN RECIPES
2015-04-05 Maamoul in Lebanon are the traditional cookies for these holidays, and I have kept my grandmother’s recipe and shared it on the blog and on television (Daytime, Youtube). Lately, pastry chefs in Lebanon have gotten creative with maamoul, using different fillings instead of the traditional pistachio, almond, date paste or walnuts. I have seen ...
From tasteofbeirut.com


MAAMOUL COOKIES FILLED WITH NUTS AND DATES
2020-08-05 Ingredients: 150 grams cold butter 100 grams sugar (1/2 cup) 80 grams semolina 250 grams flour (2 cups minus 3 Tbsp) 1.5 tsp orange flower water. For the filling:
From nikibfood.com


QUICK & EASY MAAMOUL (TRADITIONAL ARABIC COOKIES)
2021-03-29 Make the dough: 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.
From biggerbolderbaking.com


MACADAMIA NUT COOKIE RECIPES | ALLRECIPES
It's important to dice the pineapple very small so it does not overwhelm the other flavors. Cowgirl Cookies. 28. Marietta's White Chocolate Macadamia Biscotti. 62. A softer biscotti and a wonderful addition to your cookie platter. The Best Chocolate Chip Cookies. 35. White Chocolate and Macadamia Nut Cookies.
From allrecipes.com


MA’AMOUL AN AMAZING MIDDLE EASTERN COOKIE STUFFED WITH DATES
Once getting ready to make the dough, the mix may look a bit hard, but no worries break it with your hands until it feels all smooth. Set ½ a cup of warm water aside, take half of that water and add one teaspoon ...
From palestineinadish.com


LEBANESE MAAMOUL: DATE & NUT STUFFED COOKIES {معمول}
Apr 3, 2015 - Recipe Updated 2020! The Maamoul stuffed cookie is a rose water infused, butter semolina cookie, traditionally made in times of celebration. The cookies are stuffed and pressed into unique molds each shaped a little differently to hint as to what's inside. The three most authentic stuffings are date, walnut and pistach…
From pinterest.ca


MAAMOUL (LEBANESE SHORTBREAD)
Maamoul is Lebanon’s answer to shortbread cookies and is usually found on the tables of Middle Eastern families during celebratory events like Eid. These buttery semolina cookies are usually stuffed with dates but you can use fig jam, walnuts, almonds or pistachios as well. Traditionally, they are made using special wooden Maamoul molds -if you don’t have any molds on hand, …
From asianfoodnetwork.com


Related Search