Pulse until the mixture has the texture of fine sand. In a small saucepan over medium heat, cook the chopped dates with the butter, stirring until the dates are broken down to a paste. See “How to Make Clarified Butter” on Allrecipes. Give the cookies a fresh dusting of confectioners’ sugar just before serving. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Press down so that the top is flush with edges of the mold. Allrecipes is part of the Meredith Food Group. The size of your filling depends on the size of your cookie, so adjust as needed. Some recipes call for little to no sugar at all in the cookie, which complements the sweet date or nut fillings. Maamoul is a Middle Eastern pastry that is beloved by both Christians and Muslims alike to celebrate Easter and the Islamic Eid. Move the oven rack to the top third of the oven. Pour yeast mixture and orange blossom water over the dough and mix until evenly moistened. Nut fillings such as walnut or pistachio are as popular and delicious as the date. Repeat this process with the rest of the dough and date filling, placing the cookies about an inch apart on the baking sheets. You need a special maamoul mould for this recipe, which can be found in Middle Eastern grocery stores and online. If you are not vegan or do not have lactose intolerance and would like to try my family original recipe, just replace the 250ml EVOO with 250g melted butter. Cover bowl and let dough rest at room temperature, 8 hours to overnight. Because semolina can be dry and crumbly, flour is often added to give the cookie staying power. They’re ubiquitous for Christians celebrating the end of fasting after Lent and for Muslims, Eid al-Fitr. The molded, filled cookies were expertly arranged and stacked high like a pyramid, each cookie presented in its own foil cup. Press your thumb into the ball to create space for the filling. In a stand mixer or using a hand-held mixer, beat the butter in a large bowl until it’s creamy and light, about 3 minutes. Preheat the oven to 400ºF. Let cool completely. Congrats! Pour milk into a microwave-safe bowl. Lebanese Date Shortbread (Ma'amoul) These Lebanese shortbread cookies feature a buttery pastry scented with rose and orange blossom waters wrapped around a cinnamon and nutmeg–spiced date filling. Some recipes call for little to no sugar at all in the cookie, which complements the sweet date or nut fillings. Form this homemade or the premade date paste into small balls (coat your hands with a touch of oil or flour to prevent the date paste from sticking), using about 1-1/2 teaspoons per ball. Walnuts, pistachio and tamer maamoul… they look exactly like they would be prepared with regular ingredients. Cool the clarified butter to solid room temperature (refrigerate to speed up the process). Slowly add in flour … Keep an eye on the cookies to monitor if they are beginning to crack at the top. Avoid flower water “extracts,” as the flavor is not that of genuine flower water. Store the cookies in an airtight container for up to two weeks at room temperature, or for two months frozen. Here we’re filling the ma’amoul with dates, but scroll down for nut variations. Preheat the oven to 400F/200C and line a couple of baking sheets with parchment. But the molds found in Middle Eastern markets today are not like our grandmothers’ molds. I have always wanted to try making them myself, but have been intimidated by the skill of all the older arab ladies I see making them. Then knead it all … Thanks for posting this maamoul recipe. Roll the ball so the filling is fully coated with dough. She wrapped the whole shebang with cellophane, tied with a bow. Cool. 57 calories; protein 0.4g 1% DV; carbohydrates 4.4g 1% DV; fat 4.3g 7% DV; cholesterol 11.1mg 4% DV; sodium 25.1mg 1% DV. Cover and let rest for 15 minutes. The second recipe is for maamoul that melts in your mouth, buttery and rich. Put the dough inside the maamoul mold and pack well, … Percent Daily Values are based on a 2,000 calorie diet. Work clarified butter into the dry ingredients with your fingertips until thoroughly incorporated. Method. Press the dough ball into the mold, creating a hollow space in the center and pushing the dough up and over the perimeter edge. Sift powdered sugar over the cookies while still slightly warm. 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. Mix semolina flour, all-purpose flour, mahlab, and salt together in a large bowl. They keep for 7-10 days at room temperature or the freezer for 3 months. The first maamoul cookie is also one without milk because I received many requests for a maamoul recipe with no milk. 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. 2. Remove and cool completely. Maamoul I love you Not… The regular maamoul recipe contains semolina, farina or (flour “ferkha”), butter, sugar powder, orange blossom water and rose water. Cover the date ball with the dough, using a touch more dough as needed to seal the date ball inside the dough. Add comma separated list of ingredients to exclude from recipe. Mahleb (also known throughout the Levant as mahlab, mahaleb, mahleppi and mahlebi) and flower waters are the hallmark pastry flavorings of the Middle East. 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. 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. For the filling, if using fresh dates, finely chop them by hand or in the food processor. Clarified butter stays good for months at room temperature in an airtight container; I keep it on hand at all times! Place the cookie on the cookie sheet. This recipe makes about 18 2-inch cookies. Your daily values may be higher or lower depending on your calorie needs. Drop in a piece of date paste and pinch dough over it to seal. Microwave until just warm, about 15 seconds. Mix semolina flour, all-purpose flour, mahlab, and salt together in a large bowl. Nutrient information is not available for all ingredients. Repeat with remaining dough and date paste, arranging cookies 1 inch apart on the baking sheets. 1. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Allow the dough to rest for about 15 minutes, then squeeze a palmful again and adjust as needed to form a soft, pliable dough, taking care not to overwork the dough with your hands. The dough will be crumbly, but when squeezed should hold together without cracking. Maamoul are also enjoyed by Christians as a treat to celebrate Easter and the end of the Lenten fast. Place the semolina flour into a medium bowl, and cut in shortening using a pastry blender or a fork. Don’t skip this step! Bake the cookies, one sheet pan at a time, for 15-17 minutes, or until the cookies are a pale golden brown. Your recipe and instructions make it seem doable. Be sure to toast the nuts first for best texture and flavor, then grind or finely chop them. Set … Work the edges with your fingers so the sides are even and fairly thin. To make the dough, melt the butter and pour into a food processor with the semolina, flour, yeast, sugar, salt. Holly, I really enjoy your blog. Place the cookies on two 12 x 17-inch ungreased baking sheets, leaving space between each pastry. Preheat the oven to 350 degrees F (175 degrees C). Aunt Hilda’s ma’amoul was made in our family’s Lebanese tradition: a buttery, melt-in-your mouth cookie, filled with date paste or sugared nuts, and pressed into an heirloom wooden mold for a precise, gorgeous design and domed shape. I didn't use rosewater because I had run out, but I didn't miss it. Allow the … Easy to make, the dough comes together in less … Fill the hollow with a date ball. Preheat the oven to 350° F. Line two sheet pans with parchment paper. Thank you for this amazing recipe! Use about a cup of chopped nuts mixed with 1/4 cup granulated sugar and a teaspoon of orange blossom water. Mix the ingredients well then cover and set aside for at least 1 hour. Next add the milk, one tablespoon at a time. They aren’t deep enough, and the design is typically not very well cut in the wood. 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. 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