maamoul recipe

An authentic recipe for maamoul with semolina with three different fillings.

Maamoul

(350 grams) semolina.

(125 grams) all purpose flour.

Tablespoon ground mahleb. (Note1)

(250 grams) ghee. (Note2)

dry milk.

active dry yeast.

milk.

(150 grams) dates.

ghee.

cinnamon

Tablespoon roasted sesame seeds.

(150 grams) pistachios.

Tablespoon powder sugar.

(150 grams) walnuts.

cinnamon.

Melt ghee in microwave or stovetop but do not let it get too hot or boiling.

In a deep semolina, flour mahleb, salt and mix.

Pour in the melted ghee and mix well.

Use the palms of your hands and rub the semolina mixture for a couple of minutes.

Cover and refrigerate overnight or up to 3 days.

First stage

Take the dough out of the fridge and allow it to come to room temperature to soften as it might harden in the refrigerator.

Add dry milk, yeast and mix well.

Mix in the syrup then add the milk little by little until you feel the dough is soft and rolls nicely into a ball.

Cover and let it rest for 1 hour.

Divide the dough into 24 balls.

Preheat oven to 350F

Second stage:

In your food processor combine the ingredients of each filling and process to desired texture. Note4

Divide the filling(s) into 24 balls.

Make the fillings:

With your thumb make a dent in each dough and fill with any of the stuffing suggested.

Close and roll into a ball. Press into a maamoul mold or flatten a bit and make some marks with a fork in a decorative way.

Bake on the middle rack for 10. Minutes then move up for another 7-10 minutes until top is lightly golden.

Let it cool down on the baking sheet for 3-4 minutes then transfer to a wire rack to cool completely.

Dust with powdered sugar and serve.

Shape and bake maamoul:

Middle Eastern cookies filled with dates and pistachio. Pepared on special ccasions like Eid and in Ramadan. These cookies melt in your mouth, and the dough has a minimal amount of sugar since the sweetness is coming from the flavorful fillings.

Maamoul Arabian Cookies Made With Semolina

semolina

all-purpose flour

baking powder

vanilla

unsalted butter

sugar

milk warm

pistachio

ghee

date

cinnamon powder

sesame seeds

In a bowl, add the semolina and the all-purpose flour. Mix well for one minute.

Add the melted unsalted butter to the previous mixture and mix until well combined. In this step, we are trying to coat the semolina and flour with the fat from the butter to bring out a shortbread-like taste.

Add the baking powder, milk, vanilla or the flavoring you like, and sugar. Mix well until combined on low speed. Do not overmix the dough to prevent the Maamoul from turning hard.

Cover the dough with a plastic wrap and place in the fridge for 20 minutes to an hour. This step is crucial because it allows the semolina to absorb the moisture and increase in size.

MAKING THE DOUGH

Add ghee and sugar to the ground pistachio and mix well. Form 12 balls and Keep aside.

TO MAKE THE PISTACHIO FILLING

Add cinnamon, sesame seeds, and ghee to the date and mix well. Form 12 balls and keep aside.

TO MAKE THE DATE FILLING

Preheat the oven to 190C/374F. Line a baking sheet with parchment paper and keep aside.

Bring out the dough from the fridge and form 24 balls.

Flatten the balls and place the filling in the middle. Close the dough ball again to form a ball.

Place the filled dough ball in the mold and press it gently to help the dough take the shape of the mold.

Gently tap the edge of the mold over a hard surface like your kitchen counter. Place your palm under the mold to catch the Maamoul after it is released from the mold. Do not tap the mold over your hand. Careful not to hurt yourself!

Place the shaped Maamoul on the baking sheet keeping two-inch space between each cookie and bake on the middle shelf for 20 minutes, or until the edges of the Maamoul turn light brown.

Allow the cookies to cool completely on a wire rack.

If you wish, you can dust the cool Maamoul with confectioner’s sugar before serving.

FORMING THE MAAMOUL

https://content.jwplatform.com/videos/n9JZmhqx.mp4

Middle Eastern cookies filled with dates and pistachio. Prepared on special occasions like Eid and in Ramadan. These cookies melt in your mouth, and the dough has a minimal amount of sugar since the sweetness is coming from the flavorful fillings.

Maamoul Recipe with Semolina

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