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Maamoul cookies: Soft, buttery, and filled with sweet dates or nuts. A simple, delicious treat from the Middle East.
Type of Cuisine:
Middle Eastern
Prep Time: 26 hours (includes 2 hour of active preparation and 26 hours of dough resting).
Cook Time: 20 minutes
How Many Servings?
50 pieces
Ingredients:
1X
2X
3X
Adjust Servings
| 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 | |
Date filling:
| 14 oz Baking date | |
| 2 tablespoons Clarified butter ( Ghee ) | |
| 1 teaspoon Mahlab | |
| 1 tablespoon Ground Cinnamon | |
| 1/2 tablespoon Nutmeg |
Pistachio filling
| 1 1/2 cup semi finely chopped pistachios | |
| 1 Tablespoon orange blossom water | |
| 1/4 cup thick simple syrup |
Walnut filling
| 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 |
Preparation
1
In a large bowl, mix together the dry semolina and 1/4 cup of sugar. Add the warm melted clarified butter.
2
mix until the semolina has absorbed all the butter.
Cover the bowl and let it sit at room temperature for 24 to 72 hours
3
Prepare each stuffing for the mammoul separately, by adding each stuffing ingredients together and mix them individually, and keep cover until ready to use.
4
To use the mold, follow these steps:
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.
5
To form the dough by hand: Shape the dough into a circle or a semi-oval shape. Then, with the dough in one hand, using the thumb of your other hand, do a deep pouch, fill in the dough with the filling, and close thedough. Make sure the dough is nice and smooth on all sides. Then, use the special mammoul tool ( a pastry tongs) to pinch the dough to decorate. Repeat until you are done making each cookie
6
Bake the cookies in a preheated oven at 375 F for about 15 minutes. They should have a slight caramel color. when they done Let them cool down or come to room temperature before you move them