As for the oil, sadly you cant use liquid oil on its own. I think thats a really good idea. Thank you for sharing the recipe for these awesome maamoul cookies. You can replace the sugar with honey or sugar syrup if you want the filling texture to be more like a paste. Tahini with Kofta. What does the addition of the baking powder do? Which is the right one? Most readers find them on ebay or in Middle Eastern stores. All three kinds :-). Hello Jasmine I love these cookies. !thank you for sharing ,the best recipe!!! https://chefindisguise.com/2014/09/27/maamoul-date-stuffed-cookies/ Any info would be helpful. Hello, I am now on a new quest to make your beautiful Maamoul! Thank you so much! Affiliate Disclosure: As an Amazon Associate, we may earn commissions from qualifying purchases from Amazon.com. I will certainly try it as soon as possible. You will also find the videos on my Instagram account. Cover and refrigerate the dough for 20 to 30 minutes. Hi, the video is displayed under the post title, and if you scroll down the video screen gets smaller and is shown on the right side of the screen. Thank you so much for taking the time to write this comment. Thank you sis for the great recipe. If your kitchen is hot, then place the Maamoul cookies in an airtight container and store in the fridge for a week. What is the substitution for milk powder. Add the sugar, baking powder, milk, and vanilla to the dough and mix again on low speed until well combined. I know nothing about Eid but the traditions and food seems amazing. Thank you so much for this sweet comment Salpy! Happy Eid Thank you for a beautiful post. I dont use coarse semolina because it results in a grainy maamoul. I will try to make your cheese by following your recipe..
Allow to cool before serving. I am so sorry for the late reply. I shared with a friend from Syria who said they reminded her of I wanted to make the cookies myself but could not find stores in Tokyo, Japan that carry them. Hello Sofia they are proun to crumble the word proun should be PRONE. Or should they be hard? I do hope that youll enjoy the recipes that you try, I ate so much of this dough I felt like a blown up balloon ! Reblogged this on CBRfoodie and commented: Ramadan Mubarak I want some recipe without butter or oil and at the same time the cookies soft, it is possible. https://chefindisguise.com/2012/08/12/maamoul-stuffed-shortbread-cookies/ The second recipe is for maamoul that melts in your mouth, buttery and rich. You can find these cookies in Middle Eastern bakeries almost all the time. sorry, not sure, but it feels right! Add flavor to the maamoul No need for more flour or sugar. Many recipes do not include this and is why I am curious. Not to mention a mean clean up of the mould itself afterwards. Once again thanks for the wonderful recipe. Very yummy cookies. these stuffed onion are so rich and flavor that you Join our newsletter for free recipes, cooking tips, video recipes and special offers. Hi, Wa alikom al Salam wa rahmato Alla Farah I know this is probably too late but here is my flour maamoul recipe Thank you so much for sharing this lovely recipe! Maybe cause I usually buy from store.
Did you finish your shopping?
You have inspired me to make something like this that I can eat. Please read mydisclosure policy. And it worked out so fine, thanks to your good explanations! I have been experimenting and trying out different recipes and just made the melt in your mouth buttery version. PS. In a bowl, add the semolina and the all-purpose flour. I measure the butter by sticks..1 cup is two sticks as for the ghee, I measure it after melting Gently tap the edge of the mold over a hard surface like your kitchen counter. Where can i find mahleb in the USA? If you cant find mahlab, just leave it out. This will allow the semolina granules to swell and soften. I adore the picture of your little one working the dough with his/her hands, how precious! Then, shape the dough into small balls and set aside. I'm Muna, I live in the United Arab Emirates and I am a full-time food blogger, editor, food photographer, and recently a videographer. Thanx again , Salam Maysa please get back to me soon. I had coarse semolina at home so used that, do you suggest I use fine next time? I have not tried it myself but I think that you probably can but do keep in mind that ghee is pure fat while butter is around 80% fat and that may make your dough react differently during shaping and baking So where can I get them? My maamoul came out fine from the top but from the bottom they still feel undone is that normal? 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. Always looking for ways to use dates, my favorite naturally sweet treat. Are you still able to connect others with someone who sells these molds?
One says Semolina#1 and second Semolina #2 how can I know which one to take? your ma3moul looks amazing .thank you dear Sawsan. Super recipe today thank you. I am not a fan of Maamoul. Pulse till you get the filling to be almost of dough consistency. Preheat the oven to 190C/374F. Should I use them as they are or should I preseason them with oil before their first use? The next day add the flour, mastic, mahlab, powdered milk, anise and baking powder. https://chefindisguise.com/2012/08/12/maamoul-stuffed-shortbread-cookies/. Form a small cup of dough using your thumb to make a hole and pinching the sides thin. Or maybe you have a suggestion? If you want to add some spices add 1 tablespoon ground anais, 1 tablespoon of ground fennel seeds(if you like fennel) and 1 teaspoon cinnamon The first stuffing is the classic maamoul, with dates, the second version is with pistachios. Try to roll it again if it is still crumbly add the remaining 1/4 cup of oil and knead very gently, You can use ground dates that are sold as a paste or you can use regulardates that you pit and knead with some butter or olive oil. I realize I am very late to your comment but hopefully this helps you in the future or others . Anyways I want to make a traditional dessert and am hoping maamoul is appropriate. This recipe looks great. The next day, there was the story! Thank u! I was looking for a recipe for Maamooul. well let me just say the world of blogging is so small that I can find what Im looking for and not even know it! this gonna be my First attempt to make ma3mol, i look a lot around the net and i trust your recipe , just i need to know there is ready mix of spices for ma3mol and they add a lot of things to it like fennel anise seeds ,i know its totally optional , but if you have any advice i like to hear about the amount or anything. Next time I will make some pistachio too. It showed up on Pinterest. Do you believe in coincidences? I love it that its not a super sweet cookie. Do not tap the mold over your hand. Im off to check out those molds. Thanks for your generosity. I just made them today (the milk powder recipe ) , my mum has made them for years but I tried my hand this time. For a longer storing period, individually wrap the cookies with a plastic wrap and then place it in an airtight container. Share it with us on Instagram and tag @thecookingfoodie so we can see your cooking adventures!
Great work ! I am sorry the maamoul did not turn out well. I will be sharing two maamoul recipes today. They look unbelievably delicious. Thanks! I sadly dont know of a store that sells them at the moment Neither said fine semolina. Cover and leave over night. Look fwd to following your blog! But I am determined to make them and have my house filled with this divine smell and flavour. Thanks for all this goodies. https://chefindisguise.com/2012/08/12/maamoul-stuffed-shortbread-cookies/. 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. shall I mix it next time with course one or just using the course one not the extra coarse?? Hello Rebecca These maamoul look amazing! Can you tell me which one of the two recipes did you use? I would love to take you to the old markets, to jerash and every where you would like to go here , They really are so beautiful to look at, I can only imagine how good they must be to eat! Knafeh or Kanafeh is super delicious middle eastern dessert that made of kadayif, cheese and syrup. Hello,Im going to try your recipe today,so i mixed the semolina with gee and butter yesterday but it looks too wet,should i put some more semolina? Your family is very lucky to have you as their baker! The oven is ready and preheated after 15 to 20 minutes from turning it on. If you wish, you can dust the cool Maamoul with confectioners sugar before serving. I []. Some semolina maamoul purists (yes, the debate is that bad) will say that any semolina maamoul recipe should not have any trace of flour. I used to use Farkha semolina which is as fine as flour but now I use medium or even coarse semolina. That is why I try to write my recipes as clearly as possible and I add all the notes that I can think of that anyone making the recipe might need. Zayneb, Oh and I forgot to say Happy Eid! Love this highly detailed instruction from Chef In Disguise about making maamoul a classic middle-eastern cake, usually filled with dates. 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. JAK, Salam Omar I almost cracked my cutting board whacking the mould to get the cookies out! You need fine semolina for this recipe to get the best texture What do You recommend? Do not mix longer since this will develop the gluten and cause the maamoul to be tough. Do not overmix the dough to prevent the Maamoul from turning hard. You are most welcome Fatima But oh my, the spoons and mold are just fabulous as well and your idea of custom designing them is even more wonderful. Thank you so much for your recipe. Flavoring. Sadly I dont know of a maamoul recipe without fat, if you find the labneh one, I would love to give it a try, Salaam Sawsan, Dust generously with powdered sugar. You can learn more about our affiliate policy. My dough on the other hand is hard, tough and doesnt have much taste, and its too thick. I should love to purchase a set of 3 maamoul moulds if your friend can post to Australia Thank you for all the details here. Place the Maamoul on the baking sheet and bake for 20 minutes on the middle shelf of the oven. Jane, Hello Jane I just love how everything lined up for you try these. I thank You so much for sharing these traditional recipes and posting in english! I will look elsewhere but if I dont find it, can you suggest a substitute? Just wondering if you ever tried using avocado oil instead of olive oil? Can you please tell me where did you get that plastic mold with multi design? about me! Thanks for sharing this full proof recipe !! Warnai Ramadhan Kamu dengan 17 Resep Kurma Anti-Mainstream Ini! Added to that, the taste may vary a little, ghee has a distinctive rich flavor while butter is some what creamy in taste, [] 2. I will try and follow some of your tips. Hmm, I wonder whyBeautiful cookies. We loved making maamouls last year with the mold that my friend Barb (Profiteroles and Ponytails) have me; in fact, I loved them so much, I have molds to my blogging friends we had dinner with in the spring (Kelly from Inspired Edibles and Kristy from Eat Play Love our family food adventure). Unlike what I used to think, it is super easy to make Maamoul cookies at home. 1 kg of semolina is about 6 cups. I hope this helps, Sawson, this post is amazing. Change).
In some countries this dish called Dolma/Dolmath Baklava is a sweet dessert made of layers of phyllo filled with chopped walnuts and pistachios, soaked with honey syrup. For the date filling, add the ghee, cinnamon powder, and sesame seeds to the pitted date. Ive been eyeing the mamoul on your blog for such a long time .. but right now I want those moulds.. think Ill just make that my excuse to make a trip to Jordan!! I tried your flour mahmoul for this Eid an it was the best ever.Everyone loved them.Will try the semolina ones next, thanks for the great receipe. I was looking for a maamoul recipe and found yours.
Im not using molds but just forming them by hand. Mix the ingredients well and form equal size balls. Im in Florida and I dont have a Middle Eastern grocers by me. I am very much looking forward to trying to make maamoul. I have a plastic one, but think a wooden mold may work better for me. They were certainly a labor love. Wow! My friends and I have dinner parties where we cook food from another country, and this month were cooking recipes popular in Syria. Great post! This recipe is in a league of its own! 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). Flavor was amazing. I have never had maamoul and now I feel sorry for myself for this lack! Id like to make your maamoul! and how long do they last?
Also can you detail how to process pitted dates to make the mixture. Add it to the semolina mix and add the orange blossom and rosewater. I used the melt in your mouth recipe and right now tasting them with a coffee they really do melt in your mouth , Eid mubarak in advance to you and all your loved ones. You are most welcome Kari, I do hope that you will enjoy the maamoul. I want to make this recipe but Im sure I will be able to use the mold also for traditional Puerto Rican polvorones.
So terribly sorry for the delay Perfect reciepe!!!! Very nice people and they brought my partner and I sone stuffed vegetables. Save my name, email, and website in this browser for the next time I comment. Hello Marcellina, I really have enjoyed reading your Ramadan related posts. As we near the end of Ramadan, the buzz of Eid fills the air. See the rest of the directions at https://chefindisguise.com/2013/08/07/semolina-maamoul-stuffed-cookies-with-dates-and-nuts/ [], I found a very old mold in a scrapyard today in Amman now I found this wonderful reading with the receipt i am so excited about making these beautiful cookies. My advice for hard fillings, use a food processor to grind the nuts, add the ghee or butter and rosewater and instead of the sugar use sugar syrup. Sadly no. Coarser semolina will take a longer time to soften, and Im not fond of the texture. I love those bread moulds too. Add the baking powder, milk, vanilla or the flavoring you like, and sugar. Arrange all the cookies on a baking tray lined with parchment paper. We werent quite sure what we were doing, but your tutorial helped SO much! After filling the dough form it in a ball and lightly flatten it with your palm, use a fork to poke the cookies or use a, At times and when using the mold, the cookie doesnt come out as a whole, and part of it sticks to the mold. My pleasure Jennifer Question: do I have to soak the semolina in fat? I will definitely try this but i am in so much in love with your large plastic maamoul mould with so many designs. I took the wholemeal spelt one. I was looking for a recipe with dates, and I so glad to have learned about maamoul. What type of yeast do you use? Looking forward to the day you release a cookbook Sawsan . It gives the best taste and texture I would like to bake them and I actually have all the ingredients here except the milk powder which is not available here in the german supermarkets. Now that the dough has rested form equal size ball from the dough. Didnt know what it was until seeing your post. If you dont have a Maamoul mold, you can still make delicious Maamoul cookies. Click to share on Print & PDF (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to share on Skype (Opens in new window), Click to share on Telegram (Opens in new window), Click to share on Reddit (Opens in new window), Click to email a link to a friend (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on LinkedIn (Opens in new window), Marta@What should I eat for breakfast today, Celebrating Eid al Fitr | Middle East Moments, Going to India for dessert: Mawa cake and bolinhas de coco | Chef in disguise, https://chefindisguise.com/2012/08/12/maamoul-stuffed-shortbread-cookies/, Maamoul (date stuffed cookies) | Chef in disguise, https://chefindisguise.com/2014/09/27/maamoul-date-stuffed-cookies/, MAAMOUL (Middle Eastern Nuts filled Semolina Cookies) | Easy Food Smith, Maamoul Stuffed Cookies with Dates & Nuts | Heaven on a Spoon, Las galletas de dtiles From Texts to Table, https://chefindisguise.com/2013/08/07/semolina-maamoul-stuffed-cookies-with-dates-and-nuts/. Asking you cheerfully about your preparations for Eid. 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. Sorry for the late reply Thank you my friend. I made three kilos today for the upcoming eid!! I honestly have not. Thank you for sharing this recipe, is theres a link or webpage to get the beautiful molds? The semolina will resemble wet sand. This made me around 150 maamoul and every single one of them looks perfect!! (LogOut/ Stuffed grape leaves dishes are very popular all over the middle eastern and Mediterranean countries. 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. Love your step-by-step photos. . :)) and can you also take me to the place where I can buy a beautiful box just like that!! Best wishes, 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. 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. . If you want to replace the ghee in the recipe replace it with butter or margarine but if you can find ghee, use it. Pepared on special ccasions like Eid and in Ramadan. OMG, how I love this moulds, but it is so hard to find them to buy. I have enjoyed these cookies/cakes when I was young. Ramadan Mubarak Thank you so much for this sweet message Elisabethe and I am really sorry for the delay in my reply. They tempt me to make the maamoul. After baking, place the Maamoul on a cooling rack to cool completely. Coconut oil might work or perhaps shortening, though I have never tried either of them to make maamoul. Happy Eid ! 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! Hello Colleen Kids are hyper excited, checking out their new cloths, sneaking into the kitchen to snatch some maamoul when mum isnt looking, making long lists of places to go and things to do in Eid. They are all molds. You are not aiming for a smooth dough ball. Thank you so very much for sharing the recipe. Mix well for one minute. Naturally, being Middle Eastern, I have had my fair share of trying different maamoul recipes at friends and familes houses during eid, but none of the ones i have ever tried have ever tasted like these. These cookies melt in your mouth, and the dough has a minimal amount of sugar since the sweetness is coming from the flavorful fillings. Ill be making them as soon as Passover is over, perhaps for my friend during Ramadan. That would help me greatly because I can deepen my understanding of your culture via my five senses. I have a friend in Amman who sells these, if youre interested I will send you their email. It was my first ever attempt at making maamoul. Kept in an airtight container these cookies will last for 3 weeks, it will last even longer to store it in the fridge. I allow the dough to rest for 1 hour and start working immediately and work fast. It means the world to me when someone writes to me saying that my instructions or recipe helped them recreate something they love. Place your palm under the mold. Middle Eastern cookies filled with dates and pistachio. AND I also bought fresh dates. . Made them without a mould as didn't have one. Bring out the dough from the fridge and form 24 balls. These cookies can be made with semolina or flour. These cookies are so good, too. Thanks again , I am so sorry for the delay Mariam Thanks for sharing! The children sure do get excited with the new clothes and the gifts. Can I replace that? [] trying the recipe, I had more reasons to love it! Thank you very much for getting back to me as soon as possible, as I already tried to make them 2 days ago and again my filling was too hard. I have used fine semolina in this recipe because it saves time. Can I use coffee mate for the powdered milk? Ive had this recipe saved for years. I love the moulds and how the cookies look like professionally made ones perfect. Try checking those. Looking forward to your reply! you may find plastic molds there, [] a number of my favorite maamoul recipes: a melt in your mouth, fool proof flour maamoul, and two semolina maamoul recipes. I love the look of these! Also, I was wondering if I could use only oil (like sunflower oil) for this since I am vegan? Reblogged this on Ghost River Studios Blog. You can find mahleb in Turkish or Lebanese stores if you have any of those around Thank you for taking the time to leave me a comment. Kol 3am w enti bkher w saha w salama, 3id sa3eed, hugs to you. They should set and be slightly golden from the bottom. Rub the butter and oil into the semolina until they are completely absorbed by it. Need to stock up again! A lot of recipes I have come across include only butter (ghee). Sorry for all the questions! Thank you for this blog . With the link on the National Public Radio story this week, everyone will be making these! What beautiful shapes that your maamoul cookies have! Id join in the debate about the use of semolina or flour in maamoul anytime! I just store them in an airtight container. She has been baking traditional Mamool cookies since she was 12 years old. 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. Ive made the Melt in your mouth maamoul three times now. 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. Many readers found some on ebay. It is very important for the ghee or butter to be melted not softened and hot. If you are running an Ad Blocker then the video will not be displayed. The other reason could be that you added a little extra water maybe? Sawsan those Maamouls look fabulous. Flatten the dough ball , placethe date ball insideand seal the dough around the stuffing making sure the filling is completely enclosed by the dough and shape it into a ball. I miss the back and forth calls with my mum telling her about the latest maamoul recipe I am experimenting with or the mess the kids made as they were decorating their Eid cookies. Either one of these will prevent maamoul from sticking to the mould, Yes Ive been using a little flour before stamping them out it helps. This recipe makes roughly 50 to 60 maamouls, Zehra, I just purchased mahlab from World Spice Merchants. I love maamouls and would love to know where I can get the molds. Maamoul is mostly prepared on special occasions like Eid and in Ramadan. I read your tips on these problems, so I realize I am not the only one that faced disaster (!!). Her mother taught her how to make the shortbread dough, season it with [], Hello Chef, Where can I find these cookie mold its so hard to find in Canada and even If I do its way expensive, I am sorry for the delay. (LogOut/ Thank you for sharing this recipe.
Followed the recipe to a T only changing the amount of ground anise to 1/4 tsp because I wasnt sure I liked the flavor. I bet the actual cookies are amazing! Salam Ema 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. Thank you Angie, hope you give these cookies a try . Cover and let rest for 1 hour. Really glad you enjoyed the maamoul. Fine Semolina. Hi. 300 g of ghee is 1.5 cups So sorry for the delay All Rights Reserved. Thank you! Thanks so much for another peek into your life and religion, Sawsan.
The molds are lovely and contain such lovely detail. As for the orange blossom water the taste is very light in the baked maamoul but if you are worried you can replace it with milk or water. I am looking forward to bake the Maamouls tomorrow, best from Berlin/Germany, Constanze. Good students , ha? What do you think these would turn out to be. If you use this recipe, you must soak the semolina or else it will be hard and crunchy. The recipe below isa riff ontraditionalmaamoul, made entirely with all-purpose flour. And i even have the mold shape from a store with products from that area. Eid Mubarak to you and your little angel, This is awesome! I just did the first step, but I accidently sifted the flour and the semolina together and added the melted butter and oil. The second recipe also has sugar in the dough and has less yeast compared to the first recipe. Mamoul is in progress:). Thank you, No dont add anything just continue with the steps.
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