Middle Eastern Orange Paste Recipes

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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

MIDDLE EASTERN ORANGE PASTE



Middle Eastern Orange Paste image

Make and share this Middle Eastern Orange Paste recipe from Food.com.

Provided by JanetB-KY

Categories     < 15 Mins

Time 10m

Yield 1/3 cup

Number Of Ingredients 9

2 tablespoons tahini
1 tablespoon curry paste
1 tablespoon honey
2 1/2 teaspoons freshly grated orange zest
1 teaspoon thyme
1 teaspoon orange juice (I use concentrate)
1/4 teaspoon pepper
1/4 teaspoon salt
2 garlic cloves, minced

Steps:

  • Comebine all ingredients and mix well with a whisk. Store in fridge.

Nutrition Facts : Calories 779.3, Fat 44.6, SaturatedFat 6.3, Cholesterol 0.1, Sodium 2023.3, Carbohydrate 90.6, Fiber 11.1, Sugar 53.2, Protein 18.4

NAMOORA (BASBOOSA)



Namoora (Basboosa) image

Middle Eastern dessert.

Provided by Basma Yacoub

Categories     World Cuisine Recipes     African

Time 1h50m

Yield 16

Number Of Ingredients 12

1 tablespoon tahini (sesame seed paste)
2 cups dry farina cereal
1 ½ cups white sugar
2 teaspoons baking powder
1 cup plain yogurt
1 tablespoon butter, softened
16 blanched almond halves
2 cups white sugar
2 cups water
1 teaspoon lemon juice
1 tablespoon butter
1 teaspoon orange flower water

Steps:

  • Line a 9x13-inch glass baking dish with aluminum foil and generously butter the foil. Spread the tahini evenly over the bottom of the prepared pan in a thin layer.
  • Mix together farina cereal with 1 1/2 cup of sugar and baking powder in a bowl. Mix in the yogurt and 1 tablespoon of softened butter gently with your hands until the dough is smooth. Spread dough out into the prepared baking dish. Pat the surface smooth. Cover the dish with foil, and allow to stand at room temperature for 2 hours. With a sharp knife, cut the dough into 16 squares; push an almond half gently into the top of each square.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Bake in the preheated oven until the dessert is set and the top is lightly golden brown, about 30 minutes.
  • While the dessert is baking, make the syrup. Place 2 cups of sugar into a saucepan with the water, and bring to a boil over medium heat, stirring constantly to dissolve sugar. Stir in the lemon juice, and boil the syrup for 5 minutes; stir in butter and orange flower water until combined. Pour the hot syrup over the dessert as soon as it comes out of the oven. Let cool for 1 to 2 hours to let the syrup absorb before serving.

Nutrition Facts : Calories 285.8 calories, Carbohydrate 62.6 g, Cholesterol 4.7 mg, Fat 2.9 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 84.5 mg, Sugar 44.9 g

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