Maamoul. Sprinkle some flour over the ma'amoul molds and tap out the excess. Pinch off a walnut-sized piece of dough and roll into a ball. Press your thumb into the ball to create space for the filling. Ma'amoul (Arabic: معمول (), also spelled m'aamoul, m'amul, m'aamul) is a filled semolina cookie found in Arab regions made with dates, nuts such as pistachios or walnuts and occasionally almonds, or figs. Ma'amoul are usually made a few days before Christmas, Easter, or Eid, then stored to be served with Arabic coffee and chocolate to guests who come during the holiday.
Maamoul is a cookie like nut-filled pastry.
It can be filled with a variety of nuts but is best made with walnuts, pistachios, or almonds.
This maamoul recipe is not only easy but delicious!
You can have Maamoul using 15 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Maamoul
- It's 250 gram of semolina.
- Prepare 75 gm of butter.
- Prepare 1/4 cup of oil.
- You need 3/4 cup of flour.
- You need 1/4 cup of milk powder.
- It's 1/2 cup of powdered sugar.
- Prepare of Nutmeg or mahlab.
- It's 1/2 teaspoon of baking powder.
- You need Pinch of salt.
- Prepare 1/4 cup of Milk.
- Prepare 1 teaspoon of sugar.
- It's 1/4 glass of water.
- Prepare of Few drops of Vanilla essence.
- Prepare 1/4 cup of rose water.
- Prepare 1 tablespoon of yeast.
Maamoul are also enjoyed by Christians as a treat to celebrate Easter and the end of the Lenten fast. The simple outside and sweet, flavorful filling of the maamoul cookies is a reminder that there is a sweet reward at the end of a period of fasting. Flavoring Maamoul: Finding A Mahlab Substitute. Maamoul are a signature holiday cookie that are as fun to make as they are to eat!
Maamoul instructions
- 250 gram semolina 75 gm butter 1/4 cup oil Mix the above and leave it overnight. Semolina will swell up.
- Next day add 3/4 cup flour 1/4 cup milk powder 1/2 cup powdered sugar Nutmeg or mahlab 1/2 teaspoon baking powder Pinch of salt Milk 1/4cup Vanilla essence.
- In a bowl put Sugar 1 teaspoon Add 1/4 glass water Yeast 1 tablespoon wait till its fluffy 1/4 cup rose water Mix all and cover and leave for one hour.
- In a mixture make 250 grams dates paste add 1 tablespoon oil and knead Make 125 grams of pistachio balls with 3 tablespoon sugar n 2 tablespoon water Make 100 grams walnut balls with 3 tablespoon sugar, 1 teaspoon cinnamon and 2 tablespoon water Make balls of dough, date paste, pistachio and walnut.
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- Take a ball and tape it in your palm and insert filling ball and press it in the mould. Repeat for all..
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- Preheat oven at 180 degrees and bake Maamaul for 12 to 15 minutes or until golden brown..
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Though these shortbread pastries are available year-round in Lebanon, they are prepared in extra-large quantities during holidays like Easter, Christmas, and Good Friday. Enjoyed across the Levant, ma'amoul is a cookie with ancient roots. Although its name is derived from an Arabic word for filled, in southern Turkey it is known as kombe, and as kahk in Egypt, where they stuff these cookies with two additional fillings, Turkish delight, and agameya, a honey and walnut mixture. Archeologist found its Egyptian predecessor khak depicted in temple paintings and. Ma'amoul are popular Middle Eastern shortbread cookies flavored with mahlab — a powdered spice made of cherry pits — and orange blossom water They're usually stuffed with crushed pistachios, crushed walnuts or date paste and stamped with geometric designs They are often presented as gifts during high holidays, and are best enjoyed with tea or Turkish coffee A popular Middle Eastern pastry, especially as popular at Easter.