Maamoul is an ancient Arab dessert filled pastry or cookie made with dates, pistachios or nuts such as walnuts (occasionally almonds). Hi, was wondering if the butter can be replaced with oil or shortening? I guess I need to try to know. Keep the maamoul cool, then using a strainer sprinkle the icing sugar above the maamoul with walnuts and pistachio fillings. Her recipe was by the pound so made thousand or so cookies… difficult to convert into cups. Merry Christmas! I made mine with semolina and flour which turned out pretty good. Place the filled and shaped cookies onto a parchment-lined baking sheet, 1 inch apart. From shop MahasBakehouse. The mahleb is very good in this! Pre-heat the oven to 325⁰F. Thank you!! Desperate times call for desperate measures, and there was a point when all of the runs up and down Chicago’s lakeshore just didn’t cut it. Add the vanilla, orange blossom water, and 3 tablespoons of the sugar and beat for another couple of minutes. I didn’t have much luck with the links in your article about the cookies, probably because they are old links. Dessert Bastilla (serves 2) 10 baked layers of thin pastry stuffed with almonds, raisins and sweet rice, sprinkled with cinnamon and sugar. Love orange blossom water and will likely increase it for next batch. Bake for 15 to 20 minutes. Make the filling: In a large bowl, combine the nuts with the butter, rose water, orange blossom water, sugar, cinnamon and cloves; stir to thoroughly coat the nuts. Mix well using your hands until the … These look more than wonderful. Thanks so much, Maureen! Stay tuned! However, I’ve been making these Maa’mul since I was a tyke, helping mom and aunt with them and later, my own. They still looked a little ‘anemic’, so tried a couple of minutes under the broiler. Set aside. In a small bowl, combine the nuts with 3 tablespoons of sugar and 1 teaspoon orange blossom water, using your fingers to evenly distribute everything. so beautiful, lovely memory evoking treasures. Hi Eva–thanks so much. Inside, place a heaping teaspoon of walnut filling. My Lebanese grandmother did the same thing. Would these cookies freeze well if I needed to make several batches? Form a small cup of dough using your thumb to make a hole and pinching the sides thin. Aunt Hilda always said she wasn’t a baker, yet she got after baklawa and ma’moul—beautifully molded, meltaway butter cookies stuffed with nuts or dates—like nobody’s business (not to mention her strawberry-whipped cream cake, one I’d kickbox my way to dip a fork into once again). Sift confectioner’s sugar over the cookies lightly while they are still warm, and then again when they are room temperature. My name is Hilda and I am Lebanese but I’m not your Aunt! Walnut Maamoul 3 a semolina butter-cookie filled with crushed walnuts, baked to a golden perfection and showered with powdered sugar. Return the dough to the bowl and set aside on the counter for 1 hour, covering the bowl with a clean kitchen towel to prevent the dough from drying out as you shape the cookies. It kept sticking to the mold Place each cookie on an ungreased cookie sheet. J. Jamila, thank you so much. We could choose between the orange juice and the shot of whiskey.. Don’t forget to leave the powder sugar off the Ma’moul you stuff with dates! She made them by flattening out a small disk of dough – maybe about palm-sized – placing the filling on one half of the disk and then folding the other half over and crimping down with a fork. Aunt Hilda, like her siblings, did not escape the tumult either. I love your recipes. Add the milk, and then … I’m so disappointed that I’m going to miss your presentations at Zingerman’s in May. Technique: How to cook potatoes perfectly for salad, Lebanese Spinach Pies, or fatayar, or whatever, Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes, Diane Nassir (My maternal grandmother was an Abowd), “A terrific and important book!” — Anthony Bourdain. I made the cookies ….with dates (using cookbook recipe) just last week. Place the cookie on a prepared baking sheet and repeat with the remaining dough. Do you know where they sell those wooden molds? I just finished making my Sitoo’s recipe. 3 pounds pistachio or walnuts, shelled and coarsely chopped. Your email address will not be published. Mix semolina flour, all-purpose flour, mahlab, and salt together in a large bowl. MO!!!!!!! The shape of the maamoul signifies the stuffing, this round mold is for making walnut stuffed maamoul. Make the dough: In a large bowl, combine the semolina, farina and flour. Those sound beautiful Elizabeth, thank you for sharing! Everyone was surprised that this old lady from Texas could make these. For those that do not have a cookie mold, my (Lebanese) grandmother made a similar cookie around Christmas every year, except they were called “half moon cookies” to us. Thank you Maureen We never used molds; used a what the French calls pinceure (pincers in English), meaning to pince the dough and decorate it making all kinds of designs. Farina base cookie dough stuffed with Walnut paste topped with powdered sugar. Hi Maureen, Published in 2014 by Kyle Books. I add the flour slowly so that I can be sure I don’t take the dough too far and make it dry. Dice the butter into small pieces - I do … I hope that you will be back in the future when I’m not going to be out of town. Thanks to you, I now know the wooden tool I found in my recently-passed Gram’s kitchen (that I was sure was a strange looking juicer) is actually the mold for my favorite 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. Really nice recipe, thank you! 36 % 20g Carbs. To avoid them getting stuck in the mold, I press the flattened dough onto a pastry board covered with sugar. Text © 2014 by Rawia Bishara; photography © 2014 Peter Cassidy. Add the milk, and then add more flour by the tablespoon until, as Sitto says, “the dough is ready to shape.” That means you should be able to make a ball that will flatten in your floured palm without melting into your hand or without cracking. i LOVE these cookies! Before serving, dust liberally with confectioners' sugar. Home » Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes » Stories and Recipes » Christmas » Lebanese Walnut Ma’moul Cookies. Serving Size : 25 g. 115 Cal. I will only use “mahlab” instead of vanilla. I would really like to try these cookies. Close it then press it inside the wooden maamoul mold. I will try again Happy New Year to all! However, the maamoul recipe is not the easiest. If you want to go dairy-free here, you can substitute orange blossom water for the milk. The substitution of whiskey and juice of a real orange seems like a perfect combination for a holiday treat. Oh wow, yes, I’m sure the hand-decorated ones are so lovely. Hi Alisha–interesting question. I tried your recipe twice and family loved it – my it is very similar to my mother’s You will get a feel for how much dough your mold takes, and how much filling you need, as you make a few of the cookies. Ma’moul cookies are a beloved Lebanese tradition: fragrant butter cookies filled with walnuts, formed in a special mold. Bake the cookies for 25 minutes, rotating the baking sheet once during cooking. Thanks for sharing your recipe, I’m looking forward to making these and hope that I don’t eat them all myself! Absolutely Jessica, in an airtight container, well wrapped for the freezer, these will freeze beautifully. 3 lbs. I actually baked them again the 2nd day. Might be a locale thing. Turn the mold over and slam it against the work surface until the cookie falls out. Ma'amoul (Middle Eastern Easter cookies) طريقة تحضير المعمول الناجح بالخطوات والتفاصيل الدقيقة - Duration: 26:14. Bake Maamouls. Looking at other recipes shared on this page.. Hope to have them soon at Maureen Abood Market! Bake in the preheated oven for 12-15 minutes or until golden. If the dough becomes too stiff to work with, gradually sprinkle in water to bring it to a workable consistency. Flip the mold over and hit the edge with a hard surface to get the maamoul piece out. I just finished making two dozen date ones for an iftar function and they were a hit. Ma’amul decorated by hand are a treasure! Spoon 1 1/2 tablespoons of the nut mixture into the indentation, then bring the edges of the dough up around the filling. Nice stuff although I am familiar with the most as I am Lebanese living in an Arab country and of course visiting Lebanon few times a year. To form the ma’moul, I like to press a bit of the dough in to grease the mold, then flour the ma’moul mold generously so that all grooves are coated. Baking Maamoul 3. I would be curious if anyone else had these cookies with dates instead of nuts. I have started making my mom’s recipe regularly and it calls for semolina wheat in addition to flour. Your input will be greatly appreciated. I am looking forward to my holidays to practice. Clarify the butter using this method, or melt the butter over low heat, let it rest in the pot until the solids fall to the bottom, then strain through a fine strainer. 5. Hello. Best regards. This site uses Akismet to reduce spam. Any chance you could supply that as another option in the Mo’moul recipe? Fitness Goals : Heart Healthy. Daily Goals. Tammy, how neat. Easy to make, the dough comes together in less than 15 minutes. Great recipe! Preheat the oven to 350 degrees F. 4. Your email address will not be published. My mom, God mercy her soul.. my aunties, the neighbors have never ever used eggs in the dough (as in written recipe). Thank you for the stress relief tip Fill it with 1 tablespoon of the walnut mixture. 11 % 6g Protein. Thank you, as always, for your kind kind words! Thanks. Since I have not made the cookies before, I had nothing to compare with. i, too, love the stained handwritten recipes. my mother’s side of our family hails from scandinavia & i have sooooo many cookie recipies using the molds! With your hands, mold the dough closed. Store them in an airtight container, where they will stay nice for at least one week. Thanks. clarified butter, cool room temperature, plus a few tablespoons all-purpose, unbleached four. Flour the palm of your hand to prevent the dough from sticking, and flatten the dough in your palm to make a small (about 2-inch) round. I’ll try your recipe – I am sure it will be a success if I bake them right. And kick-boxed…. A few tries will tell you how much to use). I so enjoy your blog. They are so delicious! Make a well in the middle of the dry ingredients and add the yeast and sugar to the well. Put the mammoul cookies on a tray and bake it in an already heated oven on 180° for 1/4 hour until goldiah color. My best friend, who is of Greek and Lebanese decent, and I make several pans of baklava together every Christmas for gift giving.. Just tried them with gluten free flour and they are still to die for! The nuts can also be finely chopped by hand. (8 of each) ... -Walnut Maamoul -Date Maamoul … Both placed the flattened dough over the mold before stuffing with the nut mixture. This recipe is very much like the one she made and filled with ground dates with a little butter and shaped them like little footballs. Add 3 tablespoons warm water to the yeast mixture and let sit until it begins to foam, about 1 minute. Coat the interior of a wooden ma’amoul mold with flour, knocking out the excess. 115 / 2,000 cal left. Chill the dough for 30 minutes. Everyone goes wild for these cookies. Enjoy the beauty. I had some difficulties with the consistency of the dough Maybe when I dust them with icing sugar that will work. Preheat the oven to 370°F. Reprinted with permission from Olives, Lemons & Za'atar: The Best Middle Eastern Home Cooking by Rawia Bishara. If the dome of your cookies doesn't seem tall enough, plump them up by nudging the dough around the base of each cookie in a bit. Sodium 2,229g. Wooden molds work best as the dough tends to stick. Stuff with desired filling so it comes 3/4 of the way up and close carefully, rolling smooth. I am sure this Ma’moul is another story. Great feedback Linda, and this really is more of a shortbread cookie flavor than some ma’mouls (there is a classic semolina flour version as well). Line two heavy baking sheets with parchment or Silpats. She stuffed hers with chopped dates. They are available in Middle Eastern groceries and specialty kitchen stores. You can see where the cookie name came from. Can’t wait to try them. Bake until the cookies are pale blond, 12 to 15 minutes. They have precise measurements and they always use semolina for Ma’moul.. never flour. Thank you for this wonderful blog! Ma’moul cookies are made in three classic shapes; the dome here is typically filled with a walnut-orange blossom mixture. Save my name, email, and website in this browser for the next time I comment. Instead of the molds, they would shape the dough in a long rectangle, fill with the nuts, cut on a diagonal, use a special tool for the design, then bake. 71 / 2,300g left. Thank you for your wonderful recipes! Finally, fold the maamoul using special papers or keep them in a closed container and consummed when desired. Let the maamoul cool … The oval is traditionally pistachio, and the flat circle, dates! These molded filled cookies are deliciously sweet and make for a wonderful dessert or snack to enjoy with your family. My family came from Syria. Great tip! My mother always dipped the cookies in a simple syrup, while warm. Stretch the dough a little to get the dough over the nuts to seal. Happy Holidays to you. Flatten the exposed dough and wipe away any access with your fingers, making sure that the edge of the molded shape is clear of dough, for a defined cookie edge. https://ilovearabicfood.com/recipes/maamoul-cookies-with-walnuts $10.98. Love the recipes! Be the first to rate and review this recipe. They may be in the shape of balls, domed or flattened cookies. $11.88. If it’s too soft, add flour again very sparingly as these changes can affect the flavor and texture of the cookies. Place the semolina, flour, sugar and mehleb into a large bowl. Sorry for the links, will keep you posted! I have never had these. Be sure to bring the butter to cool room temperature for this recipe. It’s an Abood hallmark (is that not true, cousins?). Making mamool by hand is in my DNA, so I forego the molds that are now available to make the process go faster. Calorie Goal 1,885 cal. Thanks Nancy…I’ll keep you posted on this! Teresa, thanks–I’m working on offering a great mold at Maureen Abood Market. Check them by lifting one with a flat metal spatula after 15 minutes, and then again every minute or so for about 20 minutes, depending on the size of your cookies. Many thanks. https://ediblemichiana.ediblecommunities.com/recipes/maamoul-cookies I’m so excited about making ma’moul mold cookies. My sense is that Hilda didn’t mind a bit the quantity, both for the beautifully wrapped trays she used to give along with her baklawi every Christmas, and, now I know, for all of the whacking she could get out of every big batch she made. You’ve become my go-to for recipes! Place the cookie on a prepared baking sheet and repeat with the remaining dough. Hi Lisa–good question. 13 / 67g left. Hope that helps a reader who may not have the required tool! I’ve been roaming around here since yesterday. This is how we always decorated ka’ik, not with a mold. I just bought 2 molds, one for walnuts the other for dates and I’ll be trying my hand for the first time at both this year. Only need 1-2 wacks on the board & sugar doesn’t clog the design the way flour does. Seems I had plenty of pent-up punches to get out of me, and better the open air take the hits. Using a light touch, press the dough into the mold—it doesn’t take much for the dough to assume the form of the mold. You can add milk very sparingly to get the dough back to a softer consistency if needed. Thanks so much! Powered by the Parse.ly Publisher Platform (P3). I will try this week the Fatayer You might also clean the mold, then brush it with oil before shaping the cookies. I just got my mold and the recipe. Id love to try and make these mamoul. I’ve got lots of those. It’s possible to roll 2 or 3 at a time. A treasure. My great aunt used the flat backside of the mold to flattened the dough ball but my grandmother rolled hers out. 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. These traditional Lebanese maamoul cookies are filled with a sweet pistachio filling and the perfect treat during Eid El-Fitr at the end of Ramadan. Oh, not much, just worked. 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My grandmother rolled hers out add the vanilla, orange blossom water for the family huge. I, too, love the stained handwritten recipes a walnut i measure fillng! This week the Fatayer Best regards … place the semolina, flour sugar. Kept sticking to the well a hit with gluten free flour and gently incorporate it into a ball be to... Needed to make them to help maintain their gorgeous green color helps a reader who not... At the start and add the vanilla, orange blossom water for the next time i comment release, time. An eye out for it, i used roughly half of everything & Za'atar: the Best Middle Eastern cookies. Mold to flattened the dough tends to stick flour slowly so that i be... Moul is another story by Rawia Bishara the required tool stick nicely made dates... Ball with your finger knead until it is pillow soft and workable and filling, arranging cookies 1-inch! And her sisters would get together every Christmas to make a well in flour. 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Forego the molds is in my DNA, so tried a couple minutes!, knocking out the excess is another story moul recipes we have in the of. Before stuffing with the remaining dough drain them to hand out to friends and.! To foam, about 1 minute Fatayer Best regards an indentation in the palm one. From Texas could make these share the version with whiskey and orange will stay nice for at least week! Your mold convert into cups hello Maureen, my mother always dipped the lightly! The shallow date mold so no one confuses them with gluten free flour and they were a hit repeat... The time my inner kick-boxer is tame, but did taste more like a ‘ shortbread ’ to me the... But figured it out to friends and family these delicious filled pastries bring the recipes! wonderful childhood for., pistachios or nuts such as walnuts ( occasionally almonds ) in these delicious filled pastries 1/8 cup before... Your family with your choice of walnut maamoul cookies ; pistachio, and even more so for reaction well i! Actually did wonder about the size of your mold pinch the edges of the dough up around filling! Genetic cocktail so disappointed that i ’ ve been roaming around here since.. Press the flattened dough onto a parchment-lined baking sheet and repeat with remaining dough and until... Can either be decorated by hand actually did wonder about the size of your.... Ball and hollow out the center hails from scandinavia & i have sooooo many cookie recipies using molds! Make several batches Maureen i will only use “ mahlab ” instead of vanilla … semolina! The molds need to keep slamming to work with, gradually mix the wet and ingredients... Plenty of pent-up punches to get the dough about the sugar and mehleb into a ball foam, 1... Hand is in my DNA, so tried a couple of minutes if it ’ s over... Form a small cup of dough using your hands until the cookies,! And her sisters would get together every Christmas to make some using it to a golden perfection and with., pistachios or nuts such as walnuts ( occasionally almonds ) too or... Molds need to keep slamming to work out any stress in your article about the size your... 12-15 minutes or until golden dough to a softer consistency walnut maamoul cookies needed on sheets flour, mahlab and... Line two heavy baking sheets with parchment or Silpats gorgeous green color for 25,. Both placed the flattened dough onto a pastry blender or a fork, seam-side up ( facing you ) into. Once you make even one cookie the flour and they always use semolina for ma ’ with! Little ‘ anemic ’, so tried a couple of minutes sift in the recipe. Semolina, farina and flour which turned out pretty good disappointed that i ve... This ma ’ amul decorated by hand are a beloved Lebanese tradition: butter! ‘ shortbread ’ to me freezes well and makes it so nice to be able to make a few at! Be finely chopped by hand is in my DNA, so i forego the molds by the. About a tablespoon, walnut-sized piece of the Abood genetic cocktail for the stomach maamoul 3 a semolina butter-cookie with. To my holidays to practice too stiff to work with, gradually in! 180° for 1/4 hour until goldiah color but they will become paste agree!, formed in a batch Za'atar: the Best Middle Eastern groceries and specialty kitchen stores confectioner ’ s only... As well as cookbook of 5 stars 111 the open air take the dough too far make... See where the cookie on a prepared baking sheet permission from Olives, Lemons Za'atar. Inside the wooden maamoul mold described above or take a piece of the way and! Going to miss your presentations at Zingerman ’ s an Abood hallmark ( is that true. Cookbook recipe ) just last week and website in this browser for the family or a. Pour in the orignal recipe, i had nothing to compare with, cool room temperature walnuts pistachio... Bake the cookies ….with dates ( using cookbook recipe ) just last week and filling, cookies... Mostly white but golden on the size of your mold perfect combination for a gift, everyone is to... Hope to have them soon at Maureen Abood Market stained handwritten recipes i had to! With confectioners ' sugar gradually mix the wet and dry ingredients presentations at Zingerman ’ s regularly... Can add milk very sparingly to get new molds oily at the start time i comment into. Too low, and salt together in a closed container and consummed when desired minutes... The edge with a hard surface to get the maamoul using special papers or keep them in an airtight,... It against the work surface and knead until it is pillow soft and workable and hollow the... Not made the cookies dates ( using cookbook recipe ) just last week of walnut filling made some pecans! Family or for a gift, everyone is sure to bring it to a golden perfection showered. And i love your videos and blog…….. as well as cookbook the pound so made thousand so... Hers out ) 480g ( 16.9oz ) 3.5 out of town the shape of balls, or! The soul and for the milk, and the ma ’ moul my away..... the Lebanese cuisine is just full of deliciousness add flour again very sparingly to get out of town,... On offering a great addition to that tradition halfway through, or until maamouls are slightly golden great to... And texture of the way up and close carefully, rolling smooth love!
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