Saveur may receive financial compensation for products purchased through this site. Use a bench scraper to smooth the dough and make sure that it’s evenly leveled. if not, do you need to use a blender? There are three types of traditional maamoul fillings – dates, walnuts and pistachios. Required fields are marked *. Make the date filling: Maamoul is a small ball or dome-shaped Middle Eastern pastry with a slightly crumbly crust that is stuffed with a sweet chewy filling. 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. Watch Queue Queue. This version of ma’amoul is way faster and easier to make than the individual ones, and it tastes just as good with a crumbly semolina crust filled with melt-in-your-mouth date paste spiced with mahleb and scented with orange blossom and rose water. When butter is clarified (i.e. Fragrant mahlab, an aromatic almond-like spice made from the kernel of the St. Lucie cherry, also contributes to the unique, delicate flavor of ma’amoul. A Bonnier Corporation Company. Preheat oven to 360°F (180°C). Fill it with a date paste ball; close the dough and roll into a ball. Cover date paste with plastic wrap and set aside until later use. These Lebanese shortbread cookies feature a buttery pastry scented with rose and orange blossom waters wrapped around a cinnamon and nutmeg–spiced date filling. You do not have to heat up the dates with the butter on the stove? unsalted butter, melted and cooled, 10 tbsp. Date stuffed cookies - maamoul bi tamer Recipe by Cook Lebanese. All rights reserved. Some recipes call for little to no sugar at all in the cookie, which complements the sweet date or nut fillings. Maamoul Recipe. The maamoul is a delicate Lebanese Easter cookie made with semolina and stuffed with dates and nuts. Make the filling: Purée dates, butter, cinnamon, and nutmeg in a food processor until smooth. Date Filling Clarified butter – Instructions from Serious Eats Using a sharp knife, carefully slice the unbaked ma’amoul into 1.5″ vertical strips, making sure to slice all the way to the bottom of the baking dish. The Semolina mixture Combine semolina, butter, powdered sugar together the evening before (12-24 hours) The next day, add one teaspoon of yeast to a cup of warm water and set aside for 10 minutes Slowly add the water mixture to the semolina mixture and knead them together. Now you can easily prepare and serve delicious dishes to your loved ones. Maamoul Date Cookies (معمول بالتمر) are very famous traditional Middle Eastern cookies that have been around for generations. Though they're easy to shape by hand, it's worth seeking out a traditional ma'amoul mold to make them. Mix the cleaned dates, rose water, orange blossom water, ground mahleb, and clarified butter with your hands until a homogeneous paste is formed. Cover in … https://amiraspantry.com/maamoul-mad-pistachio-with-ashta-recipe Step by step recipe video below 500 gm coarsely ground pistachios and 1/2 cup sugar with 2 tablespoons orange blossom water and 2 tablespoons melted butter or ghee. Press balls into ma'amoul mold, or flatten slightly using your palm; transfer to a baking sheet. May 17, 2019 - Recipe courtesy of Rola, RolasCatering Everyone loves date Maamoul, so why not try out a date cake? Cut the butter into pieces and melt in a heavy-duty saucepan over medium-high heat and bring to a boil (the milk protein will foam the surface). Easy to make, the dough comes together in less than 15 minutes. I changed the ratio of the fine to coarse semolina for the dough to hold its shape when sliced. https://mayihavethatrecipe.com/maamoul-nut-filled-middle-eastern-cookies Make the semolina dough: In a large bowl mix the coarse semolina and fine semolina, sugar, yeast, and ground mahleb. 160g (1 cup) fine semolina flour (Farkha) Repeat the same process with the date paste and the second half of the semolina dough. Divide dough into 25 balls. Working with 1 ball at a time, press finger into dough, creating a pocket. Fill it with a date paste ball; close the dough and roll into a ball. Bake for 35 minutes, or until the top is golden and the edges are a light brown. That’s why it’s so commonly used in Arabic sweets. Add the clarified butter and rub the mixture together with the palm of your hands until the mixture is grainy and the butter is fully absorbed in the flour (about 5 minutes). Gradually add the warm butter and vegetable oil and mix with your hands. The beautiful long-handled tools, known as taabehs, are intricately carved with designs that correspond to their fillings, with distinct patterns for ma'amoul filled with dates, pistachio, or walnut. After resting the dough, add the rose and orange blossom water, mix again and cover with plastic wrap leaving it to rest for another hour. It’s a slightly tweaked version of the regular semolina date cookies I posted in January, where the date filling is spread between two pieces of dough and cut into squares or diamonds before baking. Date Cookies Holiday Cookies Date Balls Apricot Tree Orange Blossom Water Middle Eastern Recipes Creative Food Pistachio Eid. 1 tsp rose water ½ tsp ground mahleb If you’re making it for a crowd, you can always double the recipe. Make the crust: Pulse semolina, flour, butter, sugar, and salt in a food processor into pea-size crumbles. 600g high-quality soft Medjool dates, pitted, peeled and white interior skin removed if tough Butter has a low smoking point when melted because the proteins burn quickly, and it’s also prone to turn rancid fast from the high water content (Source: Serious Eats). Watch Queue Queue Mix farina, semolina, mahlab, sugar, mastic, and flour. Many thanks for all your great recipes. You can clarify any quantity of butter for future use. It goes without saying that the higher the quality of the dates the better the end result. Unlike most types of oils and fats that are composed of 100% fat, butter is an emulsion of roughly 80% butterfat, 15% water and 5% milk proteins. Our recipe for date filled maamoul makes about 20 cookies. 340g (2 cups) coarse semolina flour (Smeed) Roll out the first dough to roughly 9″x13″ inch and transfer to the baking dish (I find it easier to roll it between two sheets of wax paper). 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. Hi Nathalie, I found extremely moist and tender dates in the market that didn’t need heating up after adding the clarified butter. Let cool, then transfer to a sealed container and refrigerate until ready to use. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window). For this recipe, I used 300g of unsalted butter (roughly 2.5 sticks). Place the ball into the maamoul mold and pack it well inside it for the dough to take the shape of the mold. WHAT ARE MAALOUL DATE COOKIES (معمول بالتمر)? They are soft on the inside and crunchy on the outside. Once the butter stops boiling, remove from the heat and pour through a cheesecloth-lined strainer or a coffee filter into a heatproof container to remove the browned milk solids. Slowly add in flour mixture until combined. Maamoul Cookies are Middle Eastern cookies filled with dates and pistachio. These Lebanese shortbread cookies feature a buttery pastry scented with rose and orange blossom waters wrapped around a cinnamon and nutmeg-spiced date filling. Take out the pan from the oven and let cool completely (preferably overnight). You’ll also notice that I used clarified butter called samneh in Arabic instead of regular unsalted butter for a couple of reasons that I listed below. Clarified butter should keep for at least 6 months in the refrigerator. Stuffed Cookies, Orange Blossom Water, Dough Balls, Rose Water, Cookie Decorating, Walks, Great Recipes, Foods, Food Food. 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