Ma Amoul Recipes

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

MAAMOUL (ARABIAN DATE FILLED COOKIES)



Maamoul (Arabian Date Filled Cookies) image

Maamoul Cookies are melt in your mouth, date filled cookies that are low in sugar but robust in flavor.Yield: 20 (2 inch) cookies

Provided by Sarah | Curious Cuisiniere

Categories     Dessert

Time 1h25m

Number Of Ingredients 16

¼ c milk
¼ tsp active dry yeast
2 c unbleached all-purpose flour
1 Tbsp sugar
2 Tbsp canola oil
6 Tbsp clarified butter (or unsalted butter, melted)
½ tsp pure vanilla extract
¼ c water
4 oz dried dates, (pitted and chopped )
1 ½ tsp canola oil
1/8 tsp pure almond extract
¼ tsp cinnamon
1/8 tsp ground cardamom
Pinch anise
1 Tbsp water
¼ c powdered sugar

Steps:

  • 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 an even, sandy texture.
  • Add the yeast and milk mixture and vanilla. Mix gently with your fingers.
  • Add water, a little at a time, mixing gently after each addition, until the dough comes together in a soft and shaggy dough.
  • Cover the dough and set aside to rest for 10 minutes, while you prepare the filling.
  • Place the chopped dates in a small saucepan along with the other filling ingredients.
  • Cover the saucepan and heat over medium heat, 7-10 minutes, stirring occasionally, until the dates soften and become jam-like.
  • Preheat your oven to 350F.
  • Separate the dough into 1 Tbsp sections. Roll each section into a ball.
  • Flatten one ball of dough into a disc and place 1 tsp of filling on the center. Fold the edges of the dough around the filling, pressing them together to seal in the filling.
  • Roll the filled cookie gently between your hands to bring it back to a nice ball shape. Then, flatten the cookie slightly.
  • Decorate, if desired, using a fork or press the filled cookie into a floured mold and tap it out.
  • Place the filled and shaped cookies onto a parchment-lined baking sheet, 1 inch apart.
  • Bake the cookies for 25 minutes, rotating the baking sheet once during cooking. Remove the cookies when they are lightly golden brown.
  • Let the maamoul cool completely before dusting with powdered sugar.
  • Store the maamoul in an airtight container on the counter for 2-3 weeks.

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 (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.

MAAMOUL



Maamoul image

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

3¼ cups extra-fine durum wheat flour ((or semolina))
2¼ cups all purpose flour
1 cup softened butter
¾ cup icing sugar + some for dusting
1½ teaspoon baking powder
¼ cup milk
¼ cup orange blossom water (, rose water or a mixture of both)
8 oz. date paste
3 tablespoons coarsely crushed toasted walnuts
5 tablespoons coarsely crushed toasted pistachios
3 tablespoons coarsely crushed toasted almonds
Maamoud mold

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



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

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.

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.

PISTACHIO MAAMOUL COOKIES



Pistachio Maamoul Cookies image

Pistachio Maamoul Cookies are very famous traditional Middle Eastern cookies that have been around for generations. They are stuffed with ground pistachios and dusted with powdered sugar.

Provided by Mariam E.

Categories     Dessert

Time 35m

Number Of Ingredients 13

3 cups coarse semolina
2 cups fine semolina (ferkha)
1 cup flour
1.5 cup butter ((melted))
1/2 cup warm milk
1/4 cup water
1/2 cup sugar
3 tbsps. orange blossoms water (ma-zaher)
2 tsps. baking powder
2 cups of ground raw pistachios
1/2 cup confectioner sugar
1 tbsp. orange blossoms water
Oil Spray

Steps:

  • Place all the ingredients in a bowl and knead very well with your hand. You can also use a cake stand mixer, using a flat cake attachment or dough attachment. Mix slowly until they are well incorporated together. Cover and let the dough rest for 2 hours. While you wait for the dough to rest, prepare the filling by mixing the ingredients together.
  • Once the time is up, form the dough into ball portions and cover them to prevent drying.
  • Press a piece of the dough into a flat shape, then add a tablespoon of pistachio filling in the middle and wrap the dough around it to cover the filling completely.
  • Press the ball shaped dough well into the mold and the tap the mold on the counter so it falls out.
  • Once that part is done, lay the pieces on a sheet pan with parchment paper or a non-stick pan until you finish the rest of the balls.
  • Bake in a preheated 400 degree oven for 20 minutes. Remove from the oven and let it cool on room temperature.
  • Dust with sugar and store in an air tight container.

Nutrition Facts : ServingSize 1 g, Calories 214 kcal, Sugar 6.6 g, Sodium 61 mg, Fat 7.3 g, SaturatedFat 1.2 g, Carbohydrate 31.2 g, Protein 6.2 g

MAAMOUL (DATE FILLED COOKIES)



Maamoul (Date Filled Cookies) image

Maamoul are buttery date filled middle eastern cookies that will melt in your mouth and are utterly scrumptious. Naturally sweetened with dates these have minimal added sugar. They are popular at Eid, Christmas and other holidays.

Provided by Roxana Begum

Categories     Dessert

Time 1h

Number Of Ingredients 9

1/2 cup ghee (or butter, grass fed )
1/4 cup light olive oil (or butter/ghee)
2 ½ cups all purpose flour ((may use half whole wheat pastry flour))
2 tablespoons sugar
2 tablespoons rose water (or orange flower water)
3 tablespoons milk ((start with 2 and add as needed))
2/3 lb dates (medjool, soft, pitted, chopped (or ready made date paste))
confectioner's sugar
almond flour

Steps:

  • Preheat the oven to 350°F.

Nutrition Facts : ServingSize 1 cookie, Calories 104 kcal, Carbohydrate 15 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 1 mg, Fiber 1 g, Sugar 7 g

MA'AMOUL BARS - MA'AMOUL MAAD



Ma'amoul Bars - Ma'amoul Maad image

Featuring a light semolina dough and your choice of a date or pistachio filling, these ma'amoul bars are sweet, fragrant and perfect with a cup of tea.

Provided by Sami Tamimi

Categories     Afternoon Tea

Number Of Ingredients 1

Date, Pistachio

Steps:

  • First make the dough. Put the butter into a small saucepan and place on a very low heat, for about 2 minutes, just to melt. Put the semolina, flour, icing sugar, yeast, mahleb, ground aniseed and ½ teaspoon of salt into a free-standing mixer bowl with the paddle attachment in place. Mix on a low speed for a minute, to combine. With the mixer still on a low speed, pour in the melted butter, continuing to mix until well combined and the texture is that of sticky, wet sand. Cover the bowl with a plate and leave for about 4 hours, at room temperature, for the semolina to really absorb the fat. Letting it rest for this long makes it much easier to work with. Preheat the oven to 180°C fan. Grease well and line the base and sides of a 30 x 20cm baking tray and set aside. If making the date filling: put all the ingredients for the filling into a medium saucepan and place on a low heat. Heat for 8 minutes, stirring a few times, to form a mushy, sticky paste. Remove from the heat and set aside. If you make this in advance you'll want to warm it through a little when filling the pastry: it's much easier to spread when warm. If making the pistachio filling: spread the pistachios out on a parchment-lined tray and toast for about 8 minutes. Remove from the oven and set aside until completely cool. Put the honey, orange blossom water and 3 tablespoons of water into a small bowl. Mix well to combine and set aside. Once the pistachios are cool, transfer them to a food processor, along with the marzipan, and blitz for 2 minutes. You want them to turn into fine crumbs but still have a little bit of texture. Add the honey mixture, spices and ½ teaspoon of salt, and pulse a couple of times to combine, to form a sticky paste. To complete the dough, put the rose water and orange blossom water into a small bowl, along with 2 tablespoons of water and the melted ghee. Mix to combine, then, while kneading with one hand, gradually pour the mixture over the dough. Continue to knead for about 5 minutes (either by hand or in a food mixer with the paddle attachment in place), until the dough is soft and comes together well and is pale in colour. Add a few more drops of water, if you need to, if the dough is too dry. When ready to assemble, divide the dough into 2 equal pieces and, working with wet fingers, press half the dough gently into the base and sides of the baking tray. Place the date paste (or pistachio filling) in between two sheets of baking parchment (about 30 x 40cm), and gently roll with a rolling pin to form a rectangle, about 20 x 30cm: don't worry about getting the dimensions exact here, they can be adjusted in the baking tray. Remove and discard the top layer of parchment from one of the paste sheets and then, sliding your hand under the paste to help you, flip it upside down into the baking tray. With the paper still attached (and now facing upwards), start pressing it gently on to and up the sides of the tray. Carefully pull away the paper and then flatten the paste to fill any gaps. Repeat the process with the second half of the dough, spreading the remaining dough evenly over the filling, taking it right up to the edges. Pinch some of the excess pastry to fill any gaps and, using your fingers, seal the edges very well. Using a small, sharp knife, cut the dough (keeping it in its tray) into 4 rows and 6 columns, to make 24 squares. Take the knife right down to the bottom of the tray. The lines will close up as the dough bakes, but will help when it comes to finally cutting them. Next, use the back of a fork to press down gently into the middle of each square, to make line patterns with the tines of the fork. Bake for 30-35 minutes, rotating the tray halfway through cooking, until the dough is golden brown, and the edges are looking crispy. Remove from the oven and allow to cool completely before cutting. Arrange the ma'amoul squares on a serving platter, dust generously with icing sugar and serve.

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.

More about "ma amoul recipes"

MAAMOUL (DATE FILLED) COOKIES - AMIRA'S PANTRY
maamoul-date-filled-cookies-amiras-pantry image
2020-05-19 This recipe makes 24 maamoul. If you are using a maamoul wooden tool, you might want to increase/decrease the size depending on the …
From amiraspantry.com
4.7/5 (30)
Calories 250 per serving
Category Dessert
  • Take the dough out of the fridge and allow it to come to room temperature to soften as it might harden in the refrigerator.
  • In your food processor combine the ingredients of each filling and process to desired texture. Note4


MAAMOUL COOKIES WITH PISTACHIO AND WALNUTS RECIPE – …
maamoul-cookies-with-pistachio-and-walnuts image
2011-10-17 Maamoul is a delicious traditional Middle Eastern cookie that is typically made on religious holidays such as Easter or Eid. What makes …
From mamaslebanesekitchen.com
4.5/5 (6)
Category Middle Eastern, Dessert
Servings 15
Total Time 1 hr 45 mins


EASY MAAMOUL PASTRY RECIPE - THE SPRUCE EATS
easy-maamoul-pastry-recipe-the-spruce-eats image
2006-04-20 Maamoul Recipe. By. Saad Fayed. Saad Fayed. A restaurateur and food writer, Saad Fayed has published hundreds of recipes and articles about …
From thespruceeats.com
3/5 (26)
Total Time 30 mins
Category Dessert, Snack
Calories 246 per serving


MA'AMOUL AUTHENTIC RECIPE | TASTEATLAS
maamoul-authentic-recipe-tasteatlas image
Authentic Ma'amoul Recipe Lebanon, Asia JUMP TO RECIPE. We strongly advise you to read the cooking tips before jumping to the recipe though. …
From tasteatlas.com
4.3/5 (26)
Servings 24
Cuisine Lebanese
Category Cookie


MIDDLE EASTERN DATE-FILLED COOKIES (MA’AMOUL) | TASTY ...
middle-eastern-date-filled-cookies-maamoul-tasty image
2013-06-19 Ma’amoul mold: In this recipe I give directions for how to shape these cookies with a ma’amoul mold, which can be purchased at Middle Eastern grocery stores or online. However, these cookies can also be shaped by hand. …
From tastykitchen.com


MAAMOUL - RECIPE - MARCHé ADONIS
maamoul-recipe-march-adonis image
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. Place the maamoul on a baking sheet covered with baking paper and bake in …
From groupeadonis.ca


MA'AMOUL (MIDDLE EASTERN DATE FILLED COOKIES) RECIPE
2020-01-21 Ma’amoul Mold: In this recipe I give directions for how to shape these cookies with a ma’amoul mold, which can be purchased at Middle Eastern grocery stores or online. …
From anediblemosaic.com
5/5 (1)
Category Dessert
Cuisine Middle Eastern, Palestinian
Calories 117 per serving
  • Mix together the spices for the cake spice mix. You will only need 1 1/2 teaspoons of the spice mix for recipe; store the remaining spice mix in an airtight container at room temperature for up to 6 months.
  • To make the date filling, grind the dates and oil in a stand mixer fitted with a food grinding attachment (fine grind) or in a heavy-duty food processor. If using a stand mixer, alternate between adding the dates and oil. If you’re using a food processor, before you add any dates, rub oil on the blade and inside of the bowl. Once processed, oil your hands and knead the cake spice mix into the dates.
  • To make the dough, combine the sugar and water in a small saucepan over medium heat. Bring to a full, rolling boil (occasionally giving the pan a swirl); boil 1 minute and then turn off the heat. Cool 5 to 10 minutes.
  • Combine the oil and clarified butter in a separate small saucepan and cook over medium heat until the butter is just melted, about 2 minutes; cool slightly.


MA'AMOUL COOKIES - COSETTE'S KITCHEN
2020-04-06 Keywords: maamoul recipe, maamoul mold, maamoul cookie, maamoul date cookies, maamoul walnut cookies, maamoul dough recipe, maamoul date filled cookies, …
From cosetteskitchen.com
Cuisine Lebanese
Estimated Reading Time 5 mins
Category Cookies
Total Time 1 hr 20 mins
  • 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.


TRADITIONAL LEBANESE MA'AMOUL AUTHENTIC RECIPE | …
Authentic Ma'amoul Recipe Lebanon, Asia JUMP TO RECIPE. We strongly advise you to read the cooking tips before jumping to the recipe though. Introduction & history . These shortbread cookies popular in Levantine countries can traditionally have one of three possible fillings: date, walnut, and pistachio. For easier identification, the cookies will be shaped differently according …
From tasteatlas.com
4.3/5 (26)
Servings 75
Cuisine Lebanese
Category Cookie


SAVORY MA'AMOUL COOKIES | BOURSIN CHEESE
2020-12-03 Pastry Chef Lena Sareini gets creative in the kitchen with this modern savory twist on a classic ma’amoul cookie recipe often served during her holiday celebrations at home with her family of foodies. Filled with Boursin® Cracked Black Pepper Cheese, this traditional Lebanese semolina shortbread cookie is a pastry sure to satisfy this holiday season. Print; …
From boursin.com
Cuisine Middle East
Category Dessert, Snack, Cookie
Servings 12
Total Time 2 hrs 25 mins


SEMOLINA MA’AMOUL : STUFFED COOKIES WITH DATES AND NUTS ...
2013-08-07 The fat content in any maamoul recipe determines the texture of the finished cookie. the rule is you need 450-500 grams fat (butter, ghee and oil) for each kilogram maamoul. Use less and you will get a crunchy maamoul. Use more and you will get a melt in your mouth buttery maamoul; Rosewater and orange blossom water are optional, you can replace them with …
From chefindisguise.com
Estimated Reading Time 9 mins


HOW TO MAKE MA'AMOUL, A DATE-FILLED COOKIE FROM THE MIDDLE ...
2020-12-09 Ma’amoul Cookie Recipe Tips Use different fillings. Maureen Abood for Taste of Home. Nut fillings such as walnut or pistachio are as popular and delicious as the date. Be sure to toast the nuts first for best texture and flavor, then grind or finely chop them. Use about a cup of chopped nuts mixed with 1/4 cup granulated sugar and a teaspoon of orange blossom water. …
From tasteofhome.com
Author Maureen Abood
Estimated Reading Time 8 mins


MA’AMOUL RECIPE - BBC FOOD
Ma'amoul are delicious spiced date-filled biscuits are often eaten to celebrate Eid at the end of Ramadan. You can make them in simple rounds or use …
From bbc.co.uk
Servings 30
Category Cakes And Baking


MA'AMOUL RECIPE: DELICIOUS ARABIAN DESSERT YOU MUST TRY!
2022-01-29 Our Ma’amoul recipe is so delicious, low in sugar, and easy to make. These melt-in-your-mouth Arabian cookies are full of flavors and provide you with something unique to finish your meal. These cookies are very famous in the Middle East and are usually made during religious holidays for Muslims and Christians. Along with other Middle Eastern desserts like …
From getarecipes.com


MA'AMOUL | CANADIAN LIVING
2005-07-14 Reduce heat and simmer until thickened and smooth, about 5 minutes. Let cool. Drop dough by 2 tbsp (30 mL) onto waxed paper-lined baking sheet to make 26 mounds. Roll each into ball. Place 1 ball in palm of hand; press thumb halfway into centre of ball, forming cup shape to hold filling. Spoon in 1 tsp (5 mL) filling; fold dough over filling ...
From canadianliving.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


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #cuisine     #preparation     #occasion     #for-large-groups     #hand-formed-cookies     #pies-and-tarts     #desserts     #african     #asian     #middle-eastern     #easy     #beginner-cook     #finger-food     #holiday-event     #kid-friendly     #vegetarian     #cookies-and-brownies     #crusts-pastry-dough-2     #dietary     #gifts     #wedding     #inexpensive     #egg-free     #free-of-something     #number-of-servings     #presentation

Related Search