When you have everything ready, press a piece of the dough into a flat shape, then add the date in the middle and wrap the dough around it to cover the date completely. Touch device users, explore by touch or with . For the filling, if using fresh dates, finely chop them by hand or in the food processor. Some like it with juice. Bring the edges of the dough together. Dont worry too much when you eat them. The cookie is also a must, home- or bakery-made, at Christmastime or for events like weddings. Step 1 Dough: In a small bowl, stir yeast and 1/2 teaspoon sugar into warm water; let stand until bubbly, about 5 minutes. are very famous traditional Middle Eastern cookies that have been around for generations. Use a nut pick or fork to create interesting patterns. Place the cookie on the cookie sheet. In a small saucepan over medium heat, cook the chopped dates with the butter, stirring until the dates are broken down to a paste. Keep an eye on the cookies to monitor if they are beginning to crack at the top. Bake in a preheated oven at 200 degrees until lightly browned from the edges. But the molds found in Middle Eastern markets today are not like our grandmothers molds. Let the dough rest for a half-hour. Moist Maple Sweet Potato Cake with Walnut Butter. You can also use a cake stand mixer, which is what I do and just use a flat cake attachment and mix it slowly until they are well incorporated together. 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. Once the time is up, form the dough into ball portions and cover them to prevent drying. Stir in sugar and yeast until dissolved. date paste (such as Ziyad), cut into small pieces. Gently mix in clarified butter until it is absorbed. Make sure to space them one to two inches apart. After the butter and flours are combined, slowly pour in the cooled syrup and work the dough with your fingers or combine on medium-high speed until it is soft, pliable and easy to shape. For those who would like to make a lighter version of this cookie, I actually substituted half the flour with. Your email address will not be published. Instructions Preheat the oven to 350F. 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. Nut fillings such as walnut or pistachio are as popular and delicious as the date. But my preferred method is to make the cookie by hand and then pressing it gently into the mold to create the pattern. My kids love them. In addition to rose water, sometimes only orange flower water is used in Arabic recipes. Maamoul lebanese date cookies. Bake in a preheated 450F oven for 12-13 minutes or the edges are slightly brown. Sprinkle some flour over the ma'amoul molds and tap out the excess. Preheat oven to 350F (180C) Line Cookie Sheet with parchment paper Take a spoonful of dough (golf ball size) and flatten between your hands. The Maamoul cookies are made in molds that come in different shapes and patterns. Microwave until just warm, about 15 seconds. Take about 1 tsp filling and place in the middle of the flattened dough in your hand. Work the edges with your fingers so the sides are even and fairly thin. When you add the milk, sometimes it might look like there is too much milk and the dough is sticky. Theyre ubiquitous for Christians celebrating the end of fasting after Lent and for Muslims, Eid al-Fitr. In another bowl, mix together semolina, ghee, butter and vegetable oil. Line two baking sheets with parchment, or grease lightly. Mix the melted butter, oil and semolina in a bowl. Traditionally butter or ghee is used for these cookies. Find excellent, pure flower waters here. The dough-goal is a soft, pliable dough that doesnt crack when shaped, but not so soft that the dough wont release from the mold or lose its shape. Kerebi also diversifies in itself. Certain shapes are used for each of the types of Maamoul so people recognize what type of filling is inside. Place all the ingredients in a bowl and knead very well with your hand. Make the Date Filling Grind the pitted dates with oil, and add the Cake Spice Mix. Step 2 In a large bowl, whisk together flours, mahleb, salt, mastic, and remaining 1/2 cup sugar. Microwave until just warm, about 15 seconds. Flatten one ball of dough into a disc and place 1 tsp of filling on the center. In a large mixing bowl, combine the ghee/sugar mixture with flour, working them together with your fingers. Pinch off about a tablespoon, walnut-sized piece of the chilled dough (larger or smaller depending on the size of your mold. Cool. Close the dough back into a ball shape and place on the baking sheet. The molded, filled cookies were expertly arranged and stacked high like a pyramid, each cookie presented in its own foil cup. Mix the remaining 1 1/2 tbsp Ground Anise, the Mahlab, and the Mastic into the semolina mixture. Where are the pistachios? Its by a brand called ZIYAD but you can buy whatever you find. Do make sure to look for, The date paste can be a bit sticky to work with. Bake the cookies, one sheet pan at a time, for 15-17 minutes, or until the cookies are a pale golden brown. Maamoul Ingredients Clarified butter, date paste, sugar, all-purpose flour, vegetable oil, water, powdered sugar, Cake Spice Mix (recipe is in the recipe card below), and instant yeast. Step 2: Prepare the Maamoul Dough First, sift the flour in a large bowl. Most people leave it overnight, but I am never that patient. She publishes recipes on her award-winning web site, MaureenAbood.com, and cookbook, Rose Water & Orange Blossoms: Fresh & Classsic Recipes from My Lebanese Kitchen. I prefer tea or coffee. Make sure ingredients are well combined. Using your hands, mix the dough together until it has totally formed into a big ball of smooth dough. The process is simple and though some recipes do not call for clarified butter, many agree it is essential to the texture of the cookie. This post may contain affiliate links, read my. You can also use a cake stand mixer, using a flat cake attachment or dough attachment. Melt the ghee and oil together in a small saucepan. Gradually stir the oil mixture into the flour . Press your thumb into the ball to create space for the filling. The only sugar in them is natural sugar from the dates. Maamoul Cookies are known across the Middle East and even in Greece. * Percent Daily Values are based on a 2,000 calorie diet. Some recipes call for little to no sugar at all in the cookie, which complements the sweet date or nut fillings. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Ingredients Scale 1 cup semolina flour cup all-purpose flour cup sugar cup coconut oil at room temperature. If using dates that are not very soft, then place the chopped dates and add some water in a saucepan (start with 2 tablespoons water and add as needed). Mix until all of the ingredients are incorporated. A few tries will tell you how much to use). Also, they will have a light tan. Place a date ball in the center. Press your thumb into the ball to create space for the filling. Place a rounded teaspoon of filling in the center of each round and draw the edges up and around the filling.. See note 7 cup unsweetened plant-based milk 2 tbsp orange blossom water. Coat the interior of a wooden ma'amoul mold with flour, knocking out the excess. Look for fresh-scented mahleb (this is what I use), and store it in the freezer. Place the maamoul on a baking sheet lined with parchment paper and cook in a preheated oven at 350 F (180C) for 15-20 minutes. They are soft on the inside and crunchy on the outside. Putting It All Together Preheat your oven to 350F. Keep a touch of milk and extra all-purpose flour on hand and add each by the tablespoon as needed to get the right results. Divide the date mass into 32 portions and roll them into smooth balls. Prepare a large cookie sheet with greased parchment paper. You can find the wooden molds (and any of the specialized ingredients) online or in Middle Eastern markets. I have them in another post on my blog. The other key ingredient for the doughbuttermust be clarified. As it may be difficult to release the cookie dough out of the mold. I developed a wonderful mold that is the closest thing Ive seen in quality to the vintage wood molds, for precise designs and depth of the imprint. Add flour, powdered sugar, mahlep, baking powder and mix. Pre-heat the oven to 325F. Mix slowly until they are well incorporated together. Take a dough ball and flatten it. The patterns on them can be different. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Place the Maamoul cookies, smooth side up (for hand shaped cookies) or the patterned side (for cookies made with the mold), on a large, Make sure to space them one to two inches apart. How to make maamoul In a deep bowl add flour, semolina, mahlab, and a dash of salt. Line 2 baking sheets with parchment paper or silicone baking mats. But after seeing it's sold just in an online shop with a really high price in Turkey, I only used rose water. I always make a huge batch and snack on them the whole week. Cookin' With Mima blog is a place where you can find hundreds of easy and delicious family-friendly recipes that are bound to please even your toughest critics. Pinch off a piece of dough and roll into a ball; it should hold its shape without cracking. Bake for. Let cool. Preheat the oven to 350 F. Line two sheet pans with parchment paper. While you wait for the dough to rest, prepare the filling by mixing the ingredients together. How to Make Pastry Cream (Crme Ptissire). Mix semolina flour, all-purpose flour, mahlab, and salt together in a large bowl. Take the dough out of. After looking up lots of recipes,I decided that it would be right to stick to the Arabic style. Set Aside. And then gradually stir in the sugar syrup. When a food varies so much, it is very difficult to share it's recipe. Remove from the heat. Prepare all remaining ingredients in the same way. I hope you enjoy them. Stir until they have broken down into a paste. Dont skip this step! Video Vera Abitbol Vera is the "expert" of the 196 flavors' duo. Place the cookie in the maamoul mold, press and make sure it takes shape, then remove it. Sprinkling a little bit of flour into the mold prior to using it may help release the cookie better. I prefer eating them when they are cool but I can never wait and always sneak and eat one while they are hot. Maamoul Cookie Recipe : Top Picked from our Experts Vegetarian Recipe They will last at their best for 1 week at least. Pinterest. She shares exceptional ingredients, kits and tools to make healthy cooking even more delicious and fun at MaureenAboodMarket.com. In this case, a portion of the dough is first pressed into the mold. Use a nut pick or fork to create interesting patterns. I dont do that. Then mix with the palms of your hands for a couple of minutes to ensure that semolina grains are covered with ghee. Or laying a piece of plastic wrap into the mold prior to packing it with the cookie dough and the filling may help too. Bring the edges of the dough together. Pinch off a walnut-sized piece of dough and roll into a ball. If the dough is dry and cracking, add milk, 1 tablespoon at a time, lightly stirring after each addition and squeezing a walnut-sized piece of dough in your hand to test how it holds together (looking for pliable and soft). Hold it in the center of your palm and cup it. But be careful and make sure your eye is on them when you broil them so they dont burn. Cover the saucepan and heat over medium heat, 7-10 minutes, stirring occasionally, until the dates soften and become jam-like. Press the ball shaped dough well into the mold and the tap the mold on the counter so it falls out, catching it with your other hand. Drop in a piece of date paste and pinch dough over it to seal. I usually use the date paste thats at the Middle Eastern store because it tastes great and its easier. As it may be difficult to release the cookie dough out of the mold. Hi Sara Add the melted ghee over and mix with a spoon. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. But I find it best to use a standard uncultured butter to encourage the dough to hold its shape. Using a, medjool, soft, pitted, chopped (or ready made date paste). Maybe Ill add some ground pistachios to the filling ingredients instead of the coconut. Pour milk into a microwave-safe bowl. The imprints dont come out as great. Last updated: Jul 9, 2022 2 min read. The dough will be crumbly, but when squeezed should hold together without cracking. Print Recipe Pin Recipe Prep Time 1 hr Cook Time 20 mins Wait Time 1 d Total Time 1 d 1 hr 20 mins Course Dessert Cuisine Mediterranean Equipment Cookie molds Scale or measuring cups and measuring spoons 2 medium bowls Shrink wrap Cooking spray Ghee is quite easy to make from butter - check it out in the recipe notes for these. Then the date filling is layered on top of the dough. Hi, thank you for the recipe. Put the yeast, 1 tbsp of sugar and cup of water in a small bowl and mix. As I mentioned above, although maamoul can be made with different fillings, the most common ones are date and pistachio fillings. May 15, 2019 - Maamoul Date Cookies ( ), are very famous Middle Eastern cookies that have been around for generations. Preheat the oven to 350 degrees F (175 degrees C). Or press the date filled cookie dough into a traditional maamoul mold and gently press to get the pattern on the cookie. 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. Well baked cookies will appear dry on the surface unlike the moist look of raw dough. Work clarified butter into the dry ingredients with your fingertips until thoroughly incorporated. I randomly find them at the middle eastern grocery stores and buy them. Mix again the next day (will be moulded, crash). You can also use a cake stand mixer, using a flat cake attachment or dough attachment. No DIYer took food gifts more seriously than my Aunt Hilda. But most of the time I am always snacking on them on the go and dont drink anything when eating them. Then mix in the semolina and ghee, mixing with your hands. Be sure to let me know if you liked these yummy cookies and leave a rating on my recipe card. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Add oil and then stir in the sugar. If you cant find that, you can also buy some soft Medjoul dates, take the seeds out and blend them in a processer to pure it up. In a large bowl add in all the dry ingredients, mix then add in the soften butter, milk, and rosewater. Sometimes I find that this method may not work out too well for all. This recipe makes about 18 2-inch cookies. Make the dough: Preheat the oven to 325F (165C) and line two baking sheets with parchment paper. Remove from oven and sprinkle with powdered sugar. Do not let the cookies over bake or turn too brown. Line 2 baking sheets with parchment paper or silicone baking mats. Turn your mold and tap it firmly onto parchment paper until the cookie falls out. Taste of Home is America's #1 cooking magazine. Pour off the golden clarified butter into a small bowl, which will be 3/4 cup, leaving the solids behind in the pan. Explore Maamoul Cookie Recipe with all the useful information below including suggestions, reviews, top brands, and related recipes,. Tap the front edge of the mold on a hard surface like a kitchen counter, and hold your palm under the mold to get the cookie that is released from the mold. The mold have different patterns on them so whatever you find is fine. Bring to a boil (swirling the pan, but not stirring), boil for 1 minute, and then turn the heat off and cool slightly. Be sure to scroll down for the full recipe! Add oil and then stir in the sugar. Stir together then add the semi-melted butter. Put the flour into a large bowl and whisk in the yeast. Add more milk or orange blossom water if needed. Heat it at medium high and when the water bubbles, lower the heat and simmer. To make the dough, mix the semolina and flour, and then add the melted butter and mix on low speed until combined. Cover and let the dough rest for 2 hours. Set aside. Because semolina can be dry and crumbly, flour is often added to give the cookie staying power. Be sure to toast the nuts first for best texture and flavor, then grind or finely chop them. Place the filling ingredients in the bowl of. In the palm of your hand, press and pat each ball of dough into a 2 3/4-inch round. June 12 2016 by amanda. The reason I portion them is because it makes things go a lot faster. Ingredients Yield: 18 to 20 cookies For the Dough 9 tablespoons (125 grams) unsalted butter, softened cup ghee (clarified butter) 1 cups (250 grams) coarse semolina 1 cups (250 grams) fine. 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