This will allow the semolina granules to swell and soften. I would like to know if there is anyway to make mamool without adding so much fat. Is there a site where I can buy this? I hope you have had a beautiful month. I allow the dough to rest for 1 hour and start working immediately and work fast. It would be hard to replace them, they are there to enhance flavor but the maamoul will still taste great without them. But I got quite a few requests for the more rustic flour maamoul cookies called kaek el eid (Eid [], [] Semolina Maamoul : stuffed cookies with dates and nuts @ Chef in Disguise []. Wow! I find that the addition of the syrup keeps the filling from drying out while baking and makes it more flavorful, Keep the rest of the dough covered or it will dry out, If you find that the dough is a little dry or it cracks when you try to form it, add 1/4 cup of vegetable oil and knead it lightly into the dough, Form the kneaded date puree into small balls about half the size of the dough balls. To have a delicious shortbread flavor and to get the melt in the mouth texture. Happy Eid A Syrian friend was with us and he said that my Yemenite haroset tasted like the filling in his mothers Maamoul, so I told him I would learn how to make the cookies, using that for the filling. Onions stuffed with meat and rice - original, beautiful and interesting recipe for stuffed onion. Add a little flour and the result is a cookie that takes on the imprints of the moulds carving better, looks better and holds up better. Make the result softer (due to the milk fat acting as a tenderizer by interfering with gluten production) Thanks Sawsan for the lovely recipe. about me! The more yeast you add in a recipe the more likely that youll lose the print of the maamoul during baking Are you still able to connect others with someone who sells these molds? Originally, this recipe is made by hand, so you can make it without using a hand mixer, stand mixer, or a spoon. In the resting time, the semolina absorbs the moisture and become softer. Question: do I have to soak the semolina in fat? Mamoul cookies are my fever ever cookies! Did you finish your shopping? In concept it should work but to be honest, I have not tried it myself. You can easily buy plastic maamoul mold/maamoul spoon here: 2022 The Cooking Foodie. Ive been looking for this recipe for years THANKS for printing it, [] you are not familiar with maamoul, it is THE cookie in the Levant for Eid, Easter, Christmas and celebrations. Hello Rebecca These cookies are perfect for Christmas, for Ramadan or just with a cup of tea. Am in the UK, around 25c here. I will try and follow some of your tips. Kul 3am wa antum bi alf kheir, I and my friend are following every single post of you, trying many recipes and discussing our experiments on the phone. I am now on a new quest to make your beautiful Maamoul! Thank you for your kind words about my baking. I love the photo with the little hands what a helper. This recipe is in a league of its own! Kol 3am w enti bkher w saha w salama, 3id sa3eed, hugs to you. I just made them today (the milk powder recipe ) , my mum has made them for years but I tried my hand this time. They were certainly a labor love. Perfect reciepe!!!! Thanks for the fab recipe Only problem is i cant find molds and there are no Arabic shops around us:( please can you give me the link to a website that sells them online???? Ill be making them as soon as Passover is over, perhaps for my friend during Ramadan. I have used fine semolina in this recipe because it saves time. Thank you Sawsan, Thank you Romana We use melted butter to get a little moisture out of the butter, which adds richness to the Maamoul. You have inspired me to make something like this that I can eat. Freezing Maamoul will keep it fresh for up to a month. You can learn more about our affiliate policy. If you want to replace the ghee in the recipe replace it with butter or margarine but if you can find ghee, use it. Texture was perfect. Flatten the dough ball and fill it with the pistachio or the date filling, close the dough over the filling, and seal all the edges forming a ball again. I just made a trial batch and will make more for Eid, InshAllah. But when I gave your recipe a try, I guess I am the one who ate the most. I am fascinated by using semolina instead of flour. Hello sawsan, I love maamoul and was searching for the recipe. I just love how everything lined up for you try these. I have really enjoyed reading your stories about Ramadan Sawsan. But if you manage to find it,do use it because it adds a lovely gentle flavor to the maamoul. Mix until combined. You are most welcome.. Once again thanks for the wonderful recipe. The kids spilled water on my laptop and it was in maintenance, Dear Sawsan, thank You for Your reply that days Yes, I left it out. As for the dates, you take the pits out then add the ghee or butter or oil (you should melt the ghee or butter, the heat will help soften the dates)and spices and knead them, the way you knead dough, do you know a recipe for a cookie named nankhatai? You are not aiming for a smooth dough ball. Cover and let rest for 1 hour. Hello and thank you for the wonderful recipe! Happy Eid Sawsan and thank you for the post, when I tried the recipe the one with milk, too bad it doesnt come good at all, even though the taste is very yummy , first issue it keeps swallowing even after I shaped it so all the shape erased totally like I am doing a flat ball ( I used the same amount of yeast and I let it rest good and it become puffy and fluffy before shape it). I remember it looking and feeling like sand at one point. I think well all enjoy them. You can replace the sugar with honey or sugar syrup if you want the filling texture to be more like a paste. You need a fat that is solid at room temperature. Allow to cool before serving. Some leave the dough to rest for up to one hour. Im off to check out those molds. I have found that the addition of a little flour improves the texture of the maamoul, semolina alone results in a cookie that is very crumbly. It was blissful! Arrange all the cookies on a baking tray lined with parchment paper. You can totally make this recipe without the mahlab and mastik. Delicious, thank you! You sadly cant substitute it with liquid milk in this recipe. I measure the butter by sticks..1 cup is two sticks as for the ghee, I measure it after melting and do you feel strong taste of the Orange blossom water in this ma3mol ? Thanks, Hello Shakira 4. Also I used butter and oil, no ghee and was wondering if I should substitute margarine for ghee next time or use the same? (LogOut/ Thank you for sharing this recipe, is theres a link or webpage to get the beautiful molds? If you never tried it, now its the time! Food definitively connects people no matter in which little corner of the world we are! If you place it in the fridge the butter will solidify and the semolina will not be able to absorb it, This is the most amazing recipe you will ever try. Ive made the Melt in your mouth maamoul three times now. 3. Last year I shared my recipe for the maamoul made with flour, this year I am sharing my recipe for semolina maamoul, The debate of which is better is kind of like the muffin/ cupcake one. Thank you for all the details here. Really glad you enjoyed the maamoul Thank you so much for sharing this info and all of your wonderful pictures. i am so excited about making these beautiful cookies. My dough on the other hand is hard, tough and doesnt have much taste, and its too thick. I know nothing about Eid but the traditions and food seems amazing. On the workshop is fine , I appreciate the speedy response:) thank you. Please let me know how the maamoul turns out, Amazing post Sawsan. You probably used coarse semolina, that is what caused them to be grainy, Middle eastern stores, Turkish stores and on ebay, [] and nuts alternating in a beautiful pattern and heavenly combination of flavor.It is sort of mamoul meets harissa/basbousa meets knafeh and oh my if there was one dessert that is the best of those [], Dear Sawsan, do I keep it in the fridge overnight before processing or on the worktop is fine? You can serve these fantastic cookies with tea or black coffee; I enjoy the pistachio filled cookies with a chilled glass of milk. Thank you, Hello Nazma Please let me know asap This step helps when shaping the cookies and prevent it from breaking while baking. Tap the edge of the mold on a hard surface like the kitchen counter to release the Maamoul. So where can I get them? your ma3moul looks amazing .thank you dear Sawsan. Try checking those. did you start on the maamoul? Thank you for sharing your culture with us! 2. I bake maamoul on the middle rack of a preheated oven (230 C) till the edges are golden brown (5-12 minutes)and then place them under the broiler till the tops are golden brown (2-5 minutes), Take the cookies out of the oven and allow them to cool on the baking sheet for 10- 15 minutes then move them to a cooling rack becausethey are prone to crumble if you move them when they are still hot, My maamoul is crumbly, it falls apart when you try to hold a cookie. Adding the syrup will insure that your filling is smooth and remains soft even after baking, As for the the outside, if you make semolina only maamoul it will be slightly crumbly no matter what you do. Ive really enjoyed reading about Ramadan. Those molds look wonderful! Love your step-by-step photos. Cover and refrigerate the dough for 20 to 30 minutes. That would help me greatly because I can deepen my understanding of your culture via my five senses. 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. 1 kg of semolina is about 6 cups. Hello Areeba After baking, place the Maamoul on a cooling rack to cool completely. I will definitely try this but i am in so much in love with your large plastic maamoul mould with so many designs. You could reduce the yeast to 1 teaspoon if the type of yeast you use is too active. Take the dough out of the fridge. Thanks in advance. I am thinking about making these fine cookies. The molds can also be found in places that sell chocolate supplies, if you know of a place that sells molds and equipment for tempering chocolate, you may find them there, Wish you Ramadan greetings !! You can find mahleb in Turkish or Lebanese stores if you have any of those around But in our country fine semolina is not available, can i use coarse semolina by pulsed in a processor until fine??? Mamoul is in progress:). I made it few times and everyone including my mother whose an excellent cook was amazed. Salam Sawsan,my second time making maamoul,we love it!! I used [], [] her secret for making the best maamoul. The only thing I altered in your recipe was instead of the oil, as I didnt have any, I used extra ghee. These cookies melt in your mouth, and the dough has a minimal amount of sugar since the sweetness is coming from the flavorful fillings. Ive been very, very lucky to find handcrafted, wooden maamoul molds in a second hand shop. Preheat the oven to 190C/374F. I love these cookies. Your comments and support mean so much! Place the dough in a mold, pressfirmly but do not over do it or the maamoul will stick to the mold (see the notes for a trick that will help you get the cookies out of the molds whole every time), Place a kitchen towel on a cutting board or your kitchen table. Id make some of these soon, except my wife polished off the huge box of dates we had in the house grr! No, you dont need more water. As you may have noticed I dont use the spice mix because there are ingredients in it I dont like and second the semolina I used I think it was the finest one it has no 1 on the package and it is very fine its almost like a flour so my mamoul become crunchy I wonder is this is because of the semolina is too soft?? To thaw the cookies, place the cookies on a baking sheet and let it thaw for an hour and then warm it for a few minutes in the oven. Im having a hard time finding this in Canada. I love the slight nuttiness that olive oil adds and so have not tried to replace it. Make the pistachio filling: place pistachios, sugar and cinnamon into the food processor and pulse for 10-15 seconds, add butter and rose water, pulse for 10 seconds more. Sawsan those Maamouls look fabulous. Sadly that person no longer sells molds but if you want I would be more than happy to send you some in the summer when I get back to Jordan, [] Equally divide the dough and the filling. Thank you so very much for sharing the recipe. Do you believe in coincidences? I am thrilled that my tutorial helped and that the maamoul turned out so well, Love the plastic maamoul mold , can you please let me know where you purchased it from ? thanks in advance. Hi. Knafeh or Kanafeh is super delicious middle eastern dessert that made of kadayif, cheese and syrup. []. Can I use coffee mate for the powdered milk? do you keep them in the fridge, Yes I do bake them, the instructions on the temperature and the duration are detailed in the post. Good students , ha? Hoping this is it. It seems one secret to making a good batch is getting a feel for the texture of the dough and mastering the technique with the mold. Salam Zainab Kyna can custom design cookie molds to your liking. I will be sharing two maamoul recipes today. [] irresistible melt in your mouth cake like cookie. I went to the store last time and they carry 2 types of semolina (wheat). There was a real sense ot celebration in this post, the feeling of having got to the end of Ramadan and all that it represents and then moving into Eid do we say Happy Eid? Salam Fine Semolina. Flavor was amazing. I bought this from Amman/Jordan but I have seen similar moulds in places that sell chocolate making supplies. Thank you for the kind comment, I'm happy that you liked the recipe! I have heard mamool being made with low fat labneh instead of butter and oil. I tried all the places where I live in Ohio to no avail. please guide me. Mix the ingredients well and form equal size balls. You can fill the cookies with dates, pistachio, almonds, or a mixture of dates and pistachio. I have a few questions which I was hoping you could help answer: 1. Not to mention a mean clean up of the mould itself afterwards. Lahmacun or Lahmajon is Turkish style "pizza" with meat. Very yummy cookies. Should I use them as they are or should I preseason them with oil before their first use? I have a plastic one, but think a wooden mold may work better for me. Lastly, both recipes call for the inclusion of oil and butter. If I used 3/4 semolina, 3/4 flour and soaked it with the fat for an hour, would that work? I like you, prefer a mixture of both, as I find semolina too grainy and dry, even when left to sit in butter overnight However, your recipe looks promising, thanks for sharing. Milk. Wow am I glad that I found this site! My maamoul came out fine from the top but from the bottom they still feel undone is that normal? This made me around 150 maamoul and every single one of them looks perfect!! (LogOut/ So terribly sorry for the delay I want to make this recipe but Im sure I will be able to use the mold also for traditional Puerto Rican polvorones. I sadly dont know of a store that sells them at the moment What does the addition of the powdered milk do? The crust is plenty sweet for me, and the fruit fillings are not overly so. And it was worth it! Thank you, Hello Sarah I just store them in an airtight container. And then next to that #1 semolina which was definitely finer and more powdery and a white color. The recipe below isa riff ontraditionalmaamoul, made entirely with all-purpose flour. Thanks for all this goodies. Eid Mubarak in advance , Eid Mubarak , your maamoul cookies look amazing! These cookies melt in your mouth, and the dough has a minimal amount of sugar since the sweetness is coming from the flavorful fillings. Which recipe did you use? Please watch the video tutorial in this post to learn how easy it is to make Maamoul, plus I have provided a few tips to make your first Maamoul a hit! 1.Milk (or milk powder) is a way of enhancing the dough to: In a bowl, add the semolina and the all-purpose flour. Now Im looking forward to trying to use it. light taste will be perfect ! The next day, there was the story! shall I mix it next time with course one or just using the course one not the extra coarse?? I just bought one of those maamoul molds at a Middle Eastern store and I was going to figure out a recipe for themI didnt even know what they were! My husband and I made these this weekend, the no milk version. I also did not let them sit in the oven for too long. Leave it covered on the counter top. or maybe icing sugar? Perhaps I know it under a different name, [] tookall the patience in me to wait for Eid to start on thisrich and buttery stuffed cookie from Chef in Disguise. You can find these cookies in Middle Eastern bakeries almost all the time. [], [] kind used to make pasta), flavored with rose water or orange blossom water, and shaped using ornate molds. Refrigerate for 30 minutes. I live in New York and would be very helpful if you know where I can get them. Thank you again Sawsan! Take care, BAM, Delicious.. just love Maamoul ~ i have made some too do visit my place when time permits Wonderful Thank You Thank you Thank you. I cant wait to see more of your recipes Sawsan!! Today, I found a mold and the mastic at a Turkish grocery, but did not find the mahlab. Or maybe you have a suggestion? The coarse semolina is one. It is easy to make Maamoul at home; homemade Maamoul tastes much better than the ones sold in the stores. Sadly you need the powdered milk for the texture. There are special molds that are used to shape the Maamoul, but in the video and this post, I will show you that you can use a citrus juicer to get a beautiful shape too. You can usually find these in middle eastern or Lebanese stores if you have any of these around The taste and texture of Maamoul cookies are similar to shortbread. Sorry for all the questions! I know this is probably too late but here is my flour maamoul recipe Wow! Thanks for sharing! What do You recommend? Since every oven is different and some get hotter than the others, keep in mind that the Maamoul cookies are done when the bottom of the cookie is light brown. Thank you for sharing this recipe. You can leave them out. All three kinds :-). And approximately how many does this recipe make? . In many homes, it isnt Eid if the house is not full of the smell of mastic and spices from the baking maamoul.
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