After posting about Kaak Asfar, I promised to share another Easter speciality, and since i am a man of my word, here it is: Maamoul.This is an annual recipe we enjoy making, or try to stay away from as much as possible, but we fail. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight DinnersÂ, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Repeat with remaining dough and date paste, arranging cookies 1 inch apart on the baking sheets. Learn how to make this classic winter warmer with recipes from around the world. In a food processor fitted with a chopping blade, blend walnuts, sugar, and cinnamon for 30 seconds. Learn how to cook great Maamoul . It can be filled with a variety of nuts but is best made with walnuts, pistachios, or almonds. Maamoul is made in the shape of domed balls, ovals or flattened cookies as … Invert the mold and tap it against your work surface to release the cookie. Store in an airtight container at room temperature. Press your thumb into the ball to create space for the filling. Don’t take them too far or … Press down so that the top is flush with edges of the mold. Line 2 baking sheets with parchment paper or silicone baking mats. UPDATE: I updated the post photos with recent ones (2017) with the new branding. 500 gm coarsely ground pistachios and 1/2 cup sugar with 2 tablespoons orange blossom water and 2 tablespoons melted butter or ghee. this link is to an external site that may or may not meet accessibility guidelines. The Spruce Eats uses cookies to provide you with a great user experience. Fold and press dough together to seal the filling. Some say ma'amoul, a popular Middle Eastern cookie stuffed with date puree, is a reminder that at the end of the fasting period, there's a sweet reward. Wooden ma'amoul molds give them their distinctive decorative shapes. Pinch off a piece of dough and roll into a ball; it should hold its shape without cracking. Bake the maamoul in the center of the preheated oven for 12 minutes until they are very light golden yellow. Info. Remove cookies and let cool completely, dust cookies completely with powdered sugar and store in an air tight container for up to 2 weeks. No gift befits the food-obsessed people in your life like a cookbook. Do not over bake. Pinch off a walnut-sized piece of dough and roll into a ball. Maamoul are also enjoyed by Christians as a treat to celebrate Easter and the end of the Lenten fast. Maa’moul is a stuffed kind cookie which can be made with a combination or flour or with added semolina flour or with only semolina, the leavening agent could be yeast or baking powder. Add more milk or orange blossom water if needed. Holly, I really enjoy your blog. This maamoul recipe is not only easy​ but delicious! I have always wanted to try making them myself, but have been intimidated by the skill of all the older arab ladies I see making them. Congrats! 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. Get helpful baking tips and recipes for cookies, cakes, breads, and more treats, delivered right to your inbox. A medium bowl, combine semolina, ghee, sugar, mahlab, yeast, rose and... Create a flavorful, moist, and orange blossom water ma'amoul ( Lebanese date ). A piece of date paste and pinch dough over it to seal with plastic wrap, and salt in... 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