Discover (and save!) By Amina Salem June 6, 2020 No Comments. I've had these, but never made them. Mahleb or Mahalepi is an aromatic spice made from the seeds of a species of cherry, Prunus mahaleb (the Mahaleb or St Lucie cherry). 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. You can find me on Facebook,  Instagram, Twitter and Pinterest. I love my maamoul light in sugar and you can always dust with powdered sugar to sweeten it more. Mamoul (arabische Dattelkekse) und 87.000 weitere Rezepte entdecken auf DasKochrezept.de The bottom-side of the ma’amoul will be slightly browned, but the tops should appear soft and uncooked. Feb 14, 2015 - This Pin was discovered by Sweet Girl. Whether it’s a rainy day, a time to bond with kids or just to make a special treat for yourself. Your email address will not be published. Knead gently until well combined. Minutes then move up for another 7-10 minutes until top is lightly golden. Cover and let rest for 1 hour. Note3: Simple syrup is made by boiling 1 cup sugar + 1 cup water and 1/2 teaspoon of lime/lemon juice, then reduce heat and simmer for 10 minutes. fresh yeast (1/2 cube) • all purpose flour • melted vegetable butter • sugar • full fat yoghurt (diet... tomorrow...) • salt • ground mastic (before you grind it, place it in the freezer for 10'!) After coming out of the oven, dust the WALNUT cookies with powdered sugar (date cookies leave plain), ** Using a scale to measure ingredients is most accurate for this recipe. If dough is too dry, add a touch of water. cinnamon or rose water or orange blossom water. Ma'amoul is done in two stages separated by 8 hours or up to 3 days. As you take them out of the oven, sprinkle … In a deep bowl add flour, semolina, mahlab, and a dash of salt. I’m overjoyed that you have stopped by! Ma’amoul are definitely a labor of love, each individual cookie shaped and pressed with care, baked to perfection. Maureen Abood for Taste of Home Some people use water instead of milk in maamoul, I haven't tried that. In this tutorial I will show you how to make authentic maamoul, various traditional fillings and which flour to use. Glad you liked it. Cover and let it rest for one hour. ★☆ In a deep semolina, flour mahleb, salt and mix. Farina is also known as a cereal, you find it in the cereal aisle as well as the bulk section or any middle eastern store. Add vanilla, rose water, orange blossom water for flavor if desired. Discover (and save!) In your food processor combine the ingredients of each filling and process to desired texture. In a small pot, melt your butter and add to flour mixture when butter is cooled. Ingredients. Divide the maamoul into equal balls. To make the dough, melt the butter and pour into a food processor with the semolina, flour, yeast, sugar, salt. Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises! If you live near a Middle Eastern grocer, you will probably be able to find mahlab there. Bake as directed below. Delicate cookies filled with walnuts or dates. Work clarified butter … The next morning add your orange blossom water, warm water and powdered sugar. Press it against a maamoul tool if you have it or simply make some decorations on the top using a fork. In your wooden mold, place the filled dough ball and press firmly to allow the impression to mark the dough. Now that I have your recipe, I can. Flavoring Maamoul: Finding A Mahlab Substitute. In a large bowl, combine the semolina, farina, mahlab and nutmeg together. Mix gently, you take a lump of dough and then crumble it between your fingers and then repeat. I do not recommend this as the first stage really isn't that hard for you to make ahead and keep for months. Place maamoul on the cookie sheet and keep the maamoul about 1 inch apart. Take a walnut-sized ball of the dough, hollow it out into a cup shape, making sure that the walls are as thin as possible without breaking. Using a … Pulse until the mixture has the texture of fine sand. Cookies will be done when bottoms are slightly red. Your email address will not be published. Unfortunately traditional flour won’t work in this recipe. And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates. I prefer it fresh. Dough 4 c semolina ½ c sugar 1 t mahlab (spice – available through online shopping or Mediterranean grocers) 1 ¼ butter, melted ¼ c rose water 1/8 c orange blossom water ⅙ teaspoon of yeast ¼ cup of warm water. Dissolve the yeast in the water with the sugar and wait for it to foam and bubble. Read More…. Add the milk little by little and lightly mix until you get a soft dough. 10 Bake at 355 F (180 ° C) for about 15 minutes or until a golden color but not browned. An authentic recipe for maamoul with semolina with three different fillings. If you feel it is dry add little more milk. your own Pins on Pinterest they turned out very good. In a small bowl, add your baking dates and softened butter. This is another recipe for Lebanese Ma'amoul. You’ll find that this cookie doesn’t contain any traditional flour, but instead a mixture of semolina and farina flours. Some people make a huge batch like 15 pounds of maamoul dough (first stage) and keep it in the fridge for months. Cover and refrigerate overnight or up to 3 days. Make sure not to break through the bottom of the ball or tear the side walls. Pastries must remain very white. It is always a pleasure of mine to see your photos and check your own take of the recipe. Oh Beck, thank you so much for your feedback. Note1: Mahleb powder is used to flavor the maamoul. Make sure to space them one to two inches apart. Many people give up sweets for Lent and celebrate Easter day with a bounty of sweets including ma’amoul cookies. You can do the same by processing dates in your food processor to make them smooth. Ma'amoul is very famous in the Middle East during religious holidays for both Muslims and Christians. In the second stage you'll need milk, yeast, dry milk, and simple syrup. Jul 4, 2016 - Learn how to make Delicious Pistachio Maamoul , following these simple recipe steps. Baking the Maamoul cookies Place the Maamoul cookies, smooth side up (for hand shaped cookies) or the patterned side up (for cookies made using mold), on a large baking sheet. With your thumb make a dent in each dough and fill with any of the stuffing suggested. Add any flavors you like to the syrup. Cardamom Molasses Cookies - Virtual Cookie Party - Cosette's Kitchen, Mamool Cookies Recipes - Mamool Recipe On Food52. Take each maamoul balls, flatten a but and wrap it around a ball of filling. If you are using a maamoul wooden tool, you might want to increase/decrease the size depending on the size of your tool. This site uses Akismet to reduce spam. Mix the chopped pistachios with the sugar and honey and orange blossom water. It is quite possible to make Ma'amoul without moldings. 3 cups clarified butter, melted. https://www.etsy.com/listing/163360030/wooden-maamoul-mamoulcookie-mould. This post may contain affiliate links which won’t change your price but will share some commission. It smells like a combination of almonds and cherries, with a hind of anise. Mix semolina flour, all-purpose flour, mahlab, and salt together in a large bowl. One thing in common, they are all recipes that have been tried and tested by family and friends. Whatever the reason you decide to bake today, I hope it’s a good one. As always, I love seeing your creations. After that time, add in your rose water, cover and sit overnight. If the pastry tops become … Note4: for pistachio and walnut filling some people like to finely process 3/4 of the nuts leaving the rest roughly chopped for a chunkier filling. ** If the dough gets to too soft to work with, you can refrigerate for a bit to firm up. I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter! ★☆ Just make a ball of dough, stuff it and roll it using the palm of your hand. The wooden molds are truly what make this dessert elegant and special with unique patterns and designs. Place on baking sheet and bake for 15-20 minutes on upper 1/3 rack of oven. 1/2 tsp mahlab a few mastic grains, crushed 1 In a large bowl combine semolina, coarse semolina and mahlab, then pour in the warm butter and rub it with your fingers until the … Then mix with the palms of your hands for a couple of minutes to ensure that semolina grains are covered with ghee. Homemade Sweet Potato Cookies; Soft and Fluffy, Egyptian butter cookies ( petit fours / betefour). Those are the most distinct flavors and smells of most Middle Eastern desserts. In the first stage you'll need semolina, flour, ghee, a dash of salt (not pictured above), and mahlab powder for flavoring. 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. Your email address will not be published. Beat again until the mixture is thick and creamy, another 3 minutes. One thing in common, they are all recipes that have been tried and tested by family and friends. Mamoul cookie can be made with semolina, farina, plain flour or a combination. Delicate pastry is wrapped and baked into a perfect cookie to enjoy with morning coffee or on a cookie platter. Fill the center with either your date or walnut mixture and seal all around to create a ball. 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. It was a moment where I realized that the reason I do this, the reason I cook and bake is for them. **. Press into a maamoul mold or flatten a bit and make some marks with a fork in a decorative way. I can remember watching my mom in the kitchen before all holidays and special events making special treats, one in particular, ma’amoul. Note2: You can use ghee, butter, oil or a combination. 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