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 MED (ORANGE AND ESPRESSO DATE COOKIE BARS)
Reem Assil's cookie bar version of ma'amoul-a holiday cookie enjoyed for Eid, Christmas, and Easter-is scented with espresso and orange blossom water.
Provided by Reem Assil
Yield Makes 24 pieces
Number Of Ingredients 16
Steps:
- To make the dough: In a medium bowl, combine the flours, salt, sugar, mahlab, and yeast. Add the butter to the dry ingredients and mix by hand or in a mixer until it forms a paste. Cover with plastic wrap or a dish towel and set aside to rest for 30 minutes.
- To make the filling: While the flour mixture rests, immerse the dates in hot tap water and allow them to soak for about 10 minutes or until softened. Once they are soft, drain thoroughly and pulse them in the bowl of a food processor along with the butter, espresso powder, cinnamon, orange zest, and cardamom to form a sticky paste. Refrigerate until thoroughly chilled, about 15 minutes.
- After 30 minutes, the dough will have hardened, so use a wooden spoon or other utensil such as a dough cutter to break up the dough a bit. Pour the milk and orange blossom water into the flour mixture and mix until smooth. Let stand at room temperature for another 30 minutes or up to 4 hours.
- Preheat the oven to 300°F. Cut four sheets of parchment paper to fit an 8-by-11-inch sheet tray. Form the dough into a ball and divide it into 2 equal parts.
- Press half the dough onto one of the sheets of parchment. Layer a second piece of parchment on top and, using a rolling pin, roll an even ¼-inch crust to the paper's edges. Remove the top layer of parchment and flip the dough into the sheet tray. Re-use the sheets of parchment and roll out the second ball of dough. Set aside.
- Sandwich the date filling between two new sheets of parchment and roll into an even ¼-inch layer, out to the paper's edges. Remove the top sheet and flip the date layer onto the dough. Remove the remaining parchment. Flip the remaining dough over the date filling and remove the final sheet of parchment.
- Transfer the sheet tray to the oven and bake, rotating the tray once, until the bars are light golden brown on the edges, 30 to 35 minutes. Remove the tray from the oven and, when it is cool enough to touch, cut the bars into 2-by-2-inch squares. Transfer the tray to a wire rack to finish cooling. When the ma'amoul is completely cool, dust with the confectioners' sugar before serving. The bars can be stored in an airtight container in the refrigerator for up to 1 week.
More about "maamoul med bil ashta cookie bars with clotted cream filling and orange blossom syrup recipes"
MAAMOUL MAD BI ASHTA (SEMOLINA CREAM DESSERT)
From zaatarandzaytoun.com
- Combine the semolina, sugar, baking powder, bicarbonate of soda and salt in a mixing bowl and stir together
- In a pot, combine the milk, heavy cream, cornflour and sugar and whisk well before putting it on a medium high heat
- Combine the water, sugar, salt, lemon juice and orange blossom water into a separate pot and stir until the sugar is dissolved. Bring to the boil on a medium high heat, then add the orange blossom and reduce to a simmer for about five minutes.
MAAMOUL MAD BIL ASHTA….A SPECIALTY THAT HAS CLOTTED CREAM (ASHTA ...
From pinterest.com
MA'AMOUL MED BIL ASHTA (COOKIE BARS WITH CLOTTED CREAM FILLING …
From article.wn.com
MAAMOUL MAD BIL ASHTA….A SPECIALTY THAT HAS CLOTTED CREAM (ASHTA ...
From pinterest.com
WEEK 39- MIDDLE EAST: MAAMOUL MAD BIL ASHTA (BAKED SEMOLINA
From reddit.com
MA'AMOUL MED BIL ASHTA (COOKIE BARS WITH CLOTTED CREAM FILLING …
From fabricaderuido.com
MAAMOUL MAD BIL ASHTA – HADIAS LEBANESE CUISINE
From hadiaslebanesecuisine.com
MAAMOUL MAD BIL ASHTA | LEBANESE DESSERTS, MIDDLE EASTERN …
From pinterest.com
MAAMOUL MAD (LEBANESE SEMOLINA CREAM DESSERT) - SWEETNSPICY
From sweetnspicy.gr
HOW TO MAKE MA'AMOUL MED, A COOKIE BAR FILLED WITH …
From epicurious.com
MAAMOUL MAD BIL ASHTA - I LOVE ARABIC FOOD
From ilovearabicfood.com
MAAMOUL MAD BIL ASHTA | HADIA'S LEBANESE CUISINE - PINTEREST
From pinterest.com
BEST RAMADAN SWEETS FROM LEBANON AND THE MIDDLE EAST
From hadiaslebanesecuisine.com
MAAMOUL MAD BIL ASHTA….A SPECIALTY THAT HAS CLOTTED CREAM (ASHTA ...
From pinterest.com
MAAMOUL MAD BIL ASHTA....A SPECIALTY THAT HAS CLOTTED …
From pinterest.com
MAAMOUL MAD BIL ASHTA....A SPECIALTY THAT HAS CLOTTED CREAM (ASHTA ...
From pinterest.com
MAAMOUL MED BIL ASHTA COOKIE BARS WITH CLOTTED CREAM FILLING …
From tfrecipes.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 »
You'll also love