MAAMOUL (ARABIAN DATE FILLED COOKIES)
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
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
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
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)
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
MA'AMOUL (NUT-FILLED COOKIES)
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 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
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
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
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
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)
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
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 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
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 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
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
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
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
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
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.
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- 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.
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