Maamoul Middle Eastern Cookies Recipe
Maamoul cookies were integral to our family’s holiday traditions. Growing up in Jordan, I remember my mom and aunts spending a whole day in the kitchen, preparing and baking these delicate treats with meticulous care. The entire house would be filled with freshly baked cookies with warm, sweet aromas, signaling the start of the festive season.
For us, Maamoul wasn’t just a cookie – it was a labor of love, a way to bring our family together and honor our cultural heritage. I loved watching my mom shape the dough into perfect rounds, filling them with fragrant dates, walnuts, or pistachios and decorating them with intricate patterns using special wooden molds. Even as a child, I felt a sense of pride in carrying on this centuries-old tradition.
And the taste…oh, the flavor! These cookies were unlike anything else I’ve ever tried. The rich, buttery dough practically melted in my mouth, revealing a sweet, nutty filling that perfectly complemented the delicate flavors. I couldn’t help but reach for seconds, thirds, and sometimes even more – they were that addictive!
Living far from home, I still make Maamoul every holiday season, following my mom’s cherished recipe and passing on the tradition to my family. These cookies like the Barazk and Garybeh are more than a delicious treat – they remind me of my roots, culture, and the love that binds us together.”
Table of Contents
Two secret spices in a much beloved Mammoul Middle Eastern cookie Recipe can take your dessert game to the next level! Elevate the flavor and aroma of this traditional Eid treat with our expert tips and discover the exotic tastes that will leave your taste buds craving more. Let us dive more into it:
Some spices you will need to make the Mammoul Middle Eastern Cookie
Mastic- comes from the mastic tree and is a resin commonly used in traditional Middle Eastern cuisine, especially in Greece and Turkey, as a flavoring and binding agent. It has a unique, piney, and slightly sweet taste, often used in sweets and baked goods, such as cookies and bread. If you cannot find mastic at your local Middle Eastern markets, don’t worry! You can purchase it from specialty spice shops or online retailers like Amazon. Here is a link to buy Mastic on Amazon.
Mahlab- Spice up your Middle Eastern and Mediterranean cuisine with mahlab, a flavorful spice made by grinding the seeds of the St. Lucie cherry (Prunus mahaleb) tree. With its distinct nutty and slightly bitter taste, mahlab adds subtle hints of almond and cherry to your baked goods and desserts, especially the beloved Mammoul-filled shortbread cookies.
To ensure the best taste, it’s recommended to grind mahlab seeds in small amounts yourself using a spice grinder, mortar, or pestle, as pre-ground mahlab may lose its potency. You can easily find whole mahlab seeds in Middle Eastern grocery stores or online from various retailers.
Filling for the Mammoul Middle Eastern cookie?
“The three traditional fillings for Maamoul are walnut, date, and pistachio. Each filling has its unique flavor and texture. The walnut filling has a nutty, slightly bitter taste and a crumbly texture. Date filling is sweet and caramel-like with a chewy texture. Pistachio filling has a delicate, slightly sweet flavor and a satisfying crunch.
Mammoul Middle Eastern Cookie A Labor Of Love
Middle Eastern cookies are a labor of love, made with intricate techniques and attention to detail. Making these cookies is more of a ritual than a recipe, and patience is key as things take time. These cookies often have unique shapes and designs, with ingredients such as dates, nuts, and spices adding a distinctive Middle Eastern flavor.
Whether you’re making them for a special occasion or just for yourself, the process of creating these cookies is a rewarding experience that allows you to connect with the rich cultural heritage of the Middle East. So take your time, savor the process, and enjoy the delicious results of your effortsMiddle Eastern cookies are a labor of love, made with intricate techniques and attention to detail. Making these cookies is more of a ritual than a recipe, and patience is vital as things take time.
Cover the bowl and let it sit at room temperature for 24 to 72 hours
Sprinkle a small amount of the semolina and flour mixture onto the mold to prevent the dough from sticking.
Take a small amount of dough and roll it into a ball. Press it onto the mold and use your fingers to shape it to the mold.
Add the filling to the center of the dough, making sure to leave enough space around the edges to seal it properly.
Take a small amount of dough and roll it into a ball. Flatten it and place it on top of the filling to cover it completely.
To Use the mold: Use your fingers to press the dough gently around the edges to seal it, making sure there are no gaps.
Tap the mold gently to release the maamoul and place it on a thin buttered baking sheet.
Continue shaping the dough until you have used all of the first flavor.
Repeat the process with the other fillings, making sure to sprinkle the mold with more semolina and flour mixture as needed.
Please Support The SiteHome Cooking is Easy!With These Minimalist Kitchen Essentials
Mammoul are a beloved dessert in Middle Eastern cuisine, and are often enjoyed during special occasions and holidays. Those Mammoul are delicious Middle Eastern cookies that feature a rich, buttery shortbread dough filled with a sweet and fragrant filling of dates, pistachios, or walnuts.
|6 cups ( 38 oz ) fine semolina|
|1/4 cup confectioners sugar|
|3 cups clarified butter ( Ghee)|
|2 teaspoons mahlab ground|
|1 teaspoon mistka crushed|
|1 teaspoon dry active yeast|
|3 tablespoons orange blossom water|
|1 cup warm water|
|14 oz Baking date|
|2 tablespoons Clarified butter ( Ghee )|
|1 teaspoon Mahlab|
|1 tablespoon Ground Cinnamon|
|1/2 tablespoon Nutmeg|
|1 1/2 cup semi finely chopped pistachios|
|1 Tablespoon orange blossom water|
|1/4 cup thick simple syrup|
|2 cups chopped walnut|
|1/4 cup white sugar|
|1 tablespoon ground cinnamon|
|1/2 tablespoon freshly ground nutmeg|
|1 tablespoon orange blossom water|
Simple thick syrup
|1/2 cup sugar|
|1/4 cup water|
|1 tablespoon lemon juice|
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