5. Once dates are softened, place dates and soaking water into high powered blender or food processor. You can add up to 4 tablespoons more flour if your dough seems too wet, but you probably won’t need it—and no matter what you do, don’t add more flour than that! So, resist the urge to over-work the dough. Sarah is the co-owner of Curious Cuisiniere and the chief researcher and recipe developer for the site. Fold the edges of the dough around the filling, pressing them together to seal in the filling. 9. Arrange the cookies on the baking sheets about ½ to 1 inch (1 ¼ to 2 ½ cm) apart (if you use 2 half-sheet pans, the cookies should all fit on 2 pans; if you use smaller pans you will need to cook them in 2 batches). https://mayihavethatrecipe.com/maamoul-nut-filled-middle-eastern-cookies These wholesome and healthy Coconut Blueberry Wholemeal Muffins are full of coconutty goodness and loaded with nutritious blueberries. 4. Cover the dough with plastic wrap and put it in the freezer to cool and stiffen slightly, about 10 minutes, then take it out and knead it for a couple minutes more. Aaah, ma’amoul. I used to always get these in NYC at a falafel shop near Union Square but never knew what they were called–until now! I would omit the almond extract and anise and add the mahlab to taste. The first thing to do is mix up the cake spice mix, which is a combination of ground cinnamon, allspice, mahlab (which is ground seed kernels from St. Lucie cherries), nutmeg, ginger, fennel seed, anise, and cloves. Bake the cookies for 25 minutes, rotating the baking sheet once during cooking. of pitted Medjool dates into a 4 cup glass measuring cup. It tastes like dessert but is made entirely from superfoods, so its incredibly nourishing for your body! Recipe reprinted with permission from An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky; Tuttle Publishing (2012). It smells like a combination of almonds and cherries, with a hind of anise. Not only because these cookies are delicious and sure to impress whoever you share them with but also because for me, they hold a deeper, much more special meaning: I learned how to make them from my Syrian mother-in-law Sahar in her tiny kitchen in Damascus. But you don’t need molds. This brings back great memories about delicious Syrian foods and afternoons spent in my grandma’s kitchen. Add the remaining ingredients and mix well. To do so, measure 1 slightly scant tablespoon of dough and roll it into a ball; slightly flatten it with your hands, then hold it in the palm of 1 hand. To shape the cookies with a ma’amoul mold (see note below), measure 1 slightly scant tablespoon of dough and roll it into a ball; slightly flatten it with your hands, then press it into the bottom and up the sides of the mold. She just released her first cookbook, “An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair” (Tuttle Publishing), a collection of authentic Middle Eastern recipes handed down to her from her husband’s family. Being in Sahar’s kitchen is an experience in itself: there are bright stacks of apricot leather waiting to be made into creamy puddings or refreshing drinks; jars of homemade pickled vegetables (like cucumber, olives, radish, and cauliflower); huge containers of homemade vinegar; a rainbow of homemade jams; tins of cookies just begging for a neighbor to stop by for an impromptu visit so they can be brought out; and all manner of dried herbs and spices. Yes, the resulting paste will be a bit more chunky than a blended-smooth paste. Simmer until the dates soften into a paste; Dried dates break down really well when heated with a little oil and water. If you need to grind the date paste yourself, a stand mixer fitted with a food grinding attachment (fine grind) really is the best way to go, but a super heavy-duty food processor will also work—just be sure to use canola oil to oil the blade well first. If you give it a try, stop back by and let us know how much you used! No yeast donuts at home—a quarantine trick! Date filling is traditional for celebrating Eid, but walnuts (flavored either with orange blossom syrup or cinnamon) and pistachios (flavored with rose water and orange blossom water) are also common. Ready to start? To shape the cookies by hand, take a larger dough ball, flatten it slightly, and lay in it the palm of one hand. You can store these beauties for up to a month in an airtight container at room temperature (their flavor actually improves as the spices in the filling have the chance to mingle). 7. Reserve 1.5 cups of the soaking water and then … Ma’amoul means “stuffed” in Arabic, and these cookies can be stuffed with a number of different fillings. Step 5 – Serve Maamoul with Arabic coffee or tea! Thanks for the lovely step by step photos. Add the ghee to the dates and knead both together. Method. But it will. If you’re using pitted, chopped dates or date paste that isn’t completely smooth, you’ll need to grind it yourself. (That might look like a lot of date filling, but it is enough for 2 ½ batches of cookies.). When we make it, we make enough for 30+ people and give to all of our friends. Measure 1 teaspoon of the date mixture and roll it into a ball; slightly flatten it and gently press it into the dough in the mold. What can I do to make it thick ? This easy ratatouille recipe is a classic summer French stew filled with vibrant, colourful and nutritious vegetables: tomatoes, zucchini and eggplant. Form it into a 1/3 in. Can’t wait to make them! Dried dates break down really well when heated with a little oil and water. and put on some good music (or grab a friend) and you’ll be done before you realize it. You can use ground dates that are sold as a paste or you can use regular dates that you pit and knead with some butter or olive oil. Cover the dough, put it in the freezer to stiffen slightly, about 5 to 10 minutes, and then knead it again for a couple minutes. Speaking of grinding dates yourself, I have to warn you, this next set of pictures isn’t pretty on any level. Mahlab: This spice is the seed kernel that comes from the center of St. Lucie Cherry pits; it has a lovely aroma and tastes like a cross between almonds and cherries. https://www.lurpak.com/en-me/cooking-with-lurpak/date-maamoul I’m going to let you in on a little secret about the dates for the filling in this recipe: if you use a really high-quality date paste, it might not need to be processed using the grinder attachment on a stand mixer or using a heavy-duty food processor (just use the same amount of date paste as you would use of pitted, chopped dates). Some traditional desserts and cookies here in Malaysia are also made like that. Measure 1 slightly scant teaspoon of dough, roll it into a ball, slightly flatten it, then put it on top of the date mixture in the mold; use your fingers to press the dough on the top into the dough on the sides. Share No, maamoul in Arabic means ‘made’ ‘Mahshi’ means stuffed (like Mahshi Coussa). Remove the cookies when they are lightly golden brown. To start working with the dough, let’s start with ka’ek, which is the rounded shape and stuffed with dates. Is it possible to use dried apricots for this filling–it just seems like a good idea? Preheat oven to 350°F (175°C); line 2 large baking sheets with parchment paper or Silpat liners. I am absolutely thrilled to be sharing this recipe with you today. By Sarah Ozimek | Published: March 26, 2018 | Last Modified: November 18, 2019 | 4 Comments. Probably just a pinch or two would be needed. Wow, these look gorgeous. These cookies are eaten throughout the year, but they’re especially made on religious holidays, especially those for breaking fasts. Chop the dates into small pieces. One important thing to note about making the dough is that the oil and butter are rubbed into the flour, not kneaded. Thanks for the great post! Measure out the dough and the dates for shaping. f Let the ghee cool down. Continue this way until you run out of dough and/or date filling. These molds are carved out of wood and have a handle that can be tapped to release the cookie. Separate the dough into 1 Tbsp sections. Place dates in large bowl and cover completely with purified water. If you can’t find it, although the flavor won’t be quite the same, for a similar flavor you could add a couple drops of pure almond extract. Once processed, oil your hands and knead the cake spice mix into the dates. They will last even longer if kept in the fridge. Cool 5 to 10 minutes. And the recipe sounds yummy! These cookies remind me of the time I spent learning from her, watching intently and scrawling detailed notes as she lovingly taught me the secrets of Syrian cooking, which is more about the sensory experience it induces than about following an exact recipe or measurement. Pour the oils and butter on top of the flour … (This method isn’t quite as pretty as using a mold, but it’s still functional!). A vegan, gluten-free and Whole30 dish that can be served several ways, including as a salad, side dish, or as an appetizer dip with chips and crackers on the side. In a small saucepan over medium heat, cook the chopped dates with the butter, stirring until the dates are broken down to a paste. Gently press the dough on top into the dough on the bottom so the date filling is completely covered. Add the yeast and milk mixture and vanilla. But, if you don’t feel like decorating the cookies, don’t worry. This site uses Akismet to reduce spam. Roll the filled cookie gently between your hands to bring it back to a nice ball shape. When you have everything ready, press a piece of the dough into a flat shape, then add the date in the middle and wrap the dough around it to cover the date completely. It will be a bit closer in texture to a thick jam. Hi Kayla. Practice a bit and you’ll easily get the hang of it.). Bring to a full, rolling boil (occasionally giving the pan a swirl); boil 1 minute and then turn off the heat. Reminds me of learning to cook in my grandma’s kitchen. While they are a bit time-consuming to make, if you have an afternoon free they’re definitely worth the effort. I ran it through the grinder attachment on my stand mixer once just to show how it looks when it comes out but it really was smooth enough that it didn’t need it. Maamoul cookies will last for 2-3 weeks in an air-tight container on the counter. However, these cookies can also be shaped by hand. I love this stuff! Mix well and roll into long logs and set aside. With just a little heat you have your paste! My dough looks greasy and is on the softer side . All in all, maamoul are fairly simple to make, but the filling and shaping does take a little time. Combine the oil and clarified butter in a separate small saucepan and cook over medium heat until the butter is just melted, about 2 minutes; cool slightly. Cool completely, and then dust with the powdered sugar. 2. A marble or granite counter is helpful here. Reduce the heat and stir for 4–5 minutes … She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes. Of course, we would always save a huge tin for ourselves to munch on for the next week or so. Blend pitted dates with almonds and raisins to make yourself some chewy, healthy … The wonderful, sweet and fragrant center of these cookies is made from naturally super-sweet dates that have been turned into a jam-like paste. Take a piece of date paste and knead it to loosen it. Soak dates for 2 hours or up to 2 days in fridge. Yes, the resulting paste will be a bit more chunky than a blended-smooth paste. Maamoul, a shortbread cookie stuffed with date paste or chopped walnuts or pistachios and dusted with powdered sugar, is the perfect reward after a month of fasting during Ramadan and Lent. If you don’t have a maamoul mold, don’t worry. Gosh, they’re pretty, aren’t they? Store the maamoul in an airtight container on the counter for 2-3 weeks. I usually make a double or triple batch because I use it pretty frequently, but even a single batch is more spice mix than what you’ll need for this recipe. Dilute the yeast in ¼ cup of warm water and … Posted by Faith (An Edible Mosaic) in Baking, Step-by-Step Recipes. (You will need the same amount of date balls as you have of large dough balls and small dough balls, so a 1:1:1 ratio of each.) Use a fork to make a decorative cross-hatch pattern on the top. But, this method is a great option if you are without a food processor or are looking for easy clean up! They are an ancient Arab dessert that are often made to celebrate Eid, the end of Ramadan. Beautiful post. Decorate, if desired, using a fork or press the filled cookie into a floured mold and tap it out. There are even depictions of them in ancient Egyptian temple paintings and carvings! In a small bowl, mix the milk and yeast. Using the wax paper, roll the log enclosing the date paste. For Muslims, maamoul are traditionally made a few days before Eid, the three-day celebration that ends the Ramadan month of fasting. These cookies are easiest to make using a ma’amoul mold (which can be purchased online or at Middle Eastern grocery stores), but below I also show how to make them without one. l lov them , i always buy them since i dont know how to make but now i know , i will try it soon ,thank u. I really love that you featured an exotic recipe. I bought myself a nice big pack of dates a couple days ago as they are now on sale. If you don’t like the idea of cleaning a date paste coated food processor, or if you don’t have access to a food processor, there is an easy way to make date paste without a food processor. Mix gently with your fingers. Bring to a boil (swirling the pan, but not stirring), boil for 1 minute, and then turn the heat off and cool slightly. For the dates, measure 1 teaspoon of the date mixture and roll it into a ball. It’s the perfect way to spend a perfectly sweet afternoon (pun intended). Use your fingers to press the dough on top into the dough on the sides. It’s completely vegan, gluten-free and keto and is ready in just 5 minutes! Put the dough inside the maamoul mold and pack well, turn the mold over and give a quick tap to unmold. It is a low-carb, gluten-free and vegan dish that can be made in one pan and served atop greens or grains, as a side to a main entrée, or all on its own. This mac and cheese is gooey, spiced with Old Bay, and couldn’t be easier to make! But at this point I highly recommend brewing up a pot of Turkish coffee and sampling the fruit of your labor. Date filling. Sahar is an artist; her kitchen is her studio and food is her medium. If using a stand mixer, alternate between adding the dates and oil. Traditionally, they are made with a tabbeh (a beautifully carved wooden mold for making maamoul) to make maamoul, and they mold the cookies in their distinctive shapes. At some point while incorporating the oil and the sugar syrup, you will probably think that there is absolutely no way the dough will take any more liquid. Cover the dates with the water and let sit for 10 minutes to soften. Extra date filling: If you have extra date filling, wrap it well and freeze for up to 6 months. These cookies (and the tools used to prepare them) are so pretty! Take 1 piece of the larger balls of dough, slightly flatten it, and then press it into the bottom and up the sides of the mold. Knead the dough a bit so it comes together into dough that’s somewhat soft and shaggy (it will be oily). These flavorful cookies can be stuffed with a number of different fillings. You can purchase this ready. Mix the flour, semolina, sesame seeds, nigella seeds, anise seeds, baking powder and yeast. Use oil or safe food prep gloves if needed, as the date mass can be sticky. Required fields are marked *. Knead this all together until a dough forms. 1. Place the chopped dates in a small saucepan along with the other filling ingredients. Faith Gorsky is the writer, recipe developer, photographer, and food stylist behind the blog An Edible Mosaic. Sign up for our newsletter to receive cultural tidbits & tasty dishes! Clarified butter (ghee): I don’t recommend replacing the ghee in this recipe with regular butter because of the different water content. You can shape them into regular cookie shapes and fill them with date paste. To remove the cookie from the mold, hold the mold by the handle and tap the flat rim on a secure surface a couple times; the cookie will drop right out. So easy, quick and delicious you’ll make it much more often going forward. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Explore recipes inspired by global flavors: British | Caribbean | Chinese | French | German | Greek | Indian | Italian | Japanese | Mexican | Polish| Spanish | Thai | American. Maamoul Soft shortbread cookies typically filled with date paste, pistachios, or walnuts and dusted with powdered sugar. Place the ghee on the stove and heat. You will only need 1 ½ teaspoons of the spice mix for recipe; store the remaining spice mix in an airtight container at room temperature for up to 6 months. Hi.. these Maamoul look great and I am trying them out today with this recipe . Your email address will not be published. The texture is buttery soft with a delicious date paste. Gradually stir the oil mixture into the flour …. I love these cookies I also love the ones stuffed with walnuts as well. To remove the cookie from the mold, hold the mold by the handle and tap the flat rim on a secure surface; the cookie will drop right out. If you like this dish, sign up for our newsletter for tasty, cultural inspiration in your inbox! Work it just enough to get it to come together. Use dates paste, add 1 tablespoon of olive oil, ¼ spoon of cinnamon and a pinch of nutmeg. Let the maamoul cool completely before dusting with powdered sugar. Notes: rope and place the rope directly on the dough. Grab a cup of coffee (iced for me, please!) Put the flour into a large bowl and whisk in the yeast. Let them cool completely, and then rain a little powdered sugar on top. If you have a ma’amoul mold, get it out now. Place the maamoul on a baking sheet lined with parchment paper and cook in a … If you’re making it for a crowd, you can always double the recipe. The scent of fresh ground Turkish coffee picked up at the market and baharat (spice) lingers in the air and mingles with the aroma of jasmine that wafts in through the open, but curtained window. Thanks so much for the evocative story of learning the recipe in your mother-in-law’s kitchen! 6. Form this homemade or the premade date paste into small balls (coat your hands with a touch of oil or flour to prevent the date paste from sticking), using about 1-1/2 teaspoons per ball. Maamoul (also written Ma’amoul) are an ancient cookie from the Arab world. Swedish yellow split pea soup—vegan and filling! And then gradually stir in the sugar syrup. What a lovely story, beautifully written. And watch videos demonstrating recipe prep and cooking techniques. Mix together the spices for the cake spice mix. Layer date paste between two cookies and sprinkle the top with sesame seeds. Use a wooden spoon to gradually incorporate the oil mixture, then gradually incorporate the sugar syrup. 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