“Maamoul” are lebanese style cookies served during special occasions like Easter, Eid el Fitr, Eid el Adha.
Traditionally they can be stuffed with nuts, dates. Nowadays, there are many new versions like Halawa, Apricot jam…
I do prefer the traditional ones!
Enjoy preparing them with the kids and all family members!
INGREDIENTS
(Quantities are for about 150 small pieces)
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4 cups semolina (medium).
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2 cups super fine semolina.
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2 cups of butter (melted at room temperature).
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3/4 cup sugar.
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2 Tbs Mahlab (spices you fine it in lebanese/oriental supermarkets).
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1 Tbs Yeast.
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1/2 cup of orange blossom water.
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1/2 cup of rose water.
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For the Walnuts mix:
A cup of ground nuts with 1 tablespoon of sugar and a bit of orange blossom water.
For the Pistachio mix:
A cup of ground pistachio, with a tablespoon of sugar and a bit of orange blossom water.
For the dates mix:
Just pureed dates.
DIRECTIONS
1. Mix semolina (medium and fine), Mahlab, Yeast, Dugar and butter.
2. Mixwell until well combined, keep them soaked overnight (12 hrs). No need to put them in the fridge. If it feels too hot keep them in an air conditioned room.
3. The second day, add orange blossom + rose water, work them until you have a dough.
4. Divide them into small balls.
5. Make a hole in the ball, add one of nuts or date mixture, roll it then press it into the mould (check video).
6. Bake 15-20 min (oven on from both sides up and down).
7. Walnuts and pistachios maamoul should not be golden in colour (just baked). When they are out of oven sprinkle powdered sugar.
8. As for date maamoul, bake until golden (no need for powdered sugar).
9. Maamoul can be stores in airtight boxes up to two weeks.
For dough preparation
