Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Cookie Recipes >> Maamoul

Print this Recipe    Maamoul

MAAMOUL (Walnut or date filled semolina cookies)
Makes 25 Maamoul

1/2 cup solid shortening
8 tablespoons or 4 ounces butter
1 cup flour, all purpose
2 cups semolina
1/4 teaspoon salt
1/4 teaspoon baking power
1/4 cup granulated sugar
2 Tablespoons rose flower water
1 tablespoon orange flower water
7 tablespoons water
walnut or date filling (recipe follows)
confectioners sugar

Do not expect the dough to be cohesive but it will be damp enough
to form into balls to pack into the cookie molds. This recipe needs
to be started a day ahead.

Melt shortening and butter together or use all butter if you wish
a richer cookie. cool slightly. Mix flour, semolina, salt, baking
powder and sugar together. Rub melted shortening into dough with
fingertips until it is like fine soft meal. Cover bowl and let it
rest overnight. Combine flower waters with 7 tablespoons water and
sprinkle over the dough. Toss lightly with a fork to distribute
liquid evenly. Mix until just combined, like pie dough. (another
person says to knead the dough well). Dust maamoul molds well with
flour. Invert and tap gently to remove excess flour. Estimate the
amount of dough need to fill maamoul mold and make a ball of dough.
Flatten it out slightly and place a good tablespoon of filling in
center. Close dough around filling to cover it. Pack ball into
mold. Level off cookie even with the lip of the mold. Be sure you
have not revealed filling or it will stick to the pan as it bakes.

Tap cookies out onto the work area with a sharp firm hit to the
top of the mold. Transfer cookies to baking sheet with a spatula.
Bake at 300 to 325deg F about 12 minutes, until barely colored.
Cool. Sprinkle or rub with confectioners sugar before serving.


WALNUT OR PISTACHIO FILLING

1 1/2 cups finely chopped walnuts or pistachios
2 Tablespoons orange flower water
1/4 cup sugar
1/4 teaspoon ground cinnamon

Mix well together.


DATE FILLING

1 1/2 cups chopped dates
6 tablespoons cutter

Cook dates with butter over low heat for 15-20 minutes. Mash
occasionally until dates are completely pureed. Cool before filling.

Date filling is traditionally used with a flat maamoul mold, rather
than the rounded variety.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: Ease of Prep: Appearance:

Write an ON-LINE REVIEW and share your thoughts with others.



10 of 11 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Extravagant, November 12, 2005 - 10:14 PM
Reviewer: Anonymous from Los Angeles, CA USA
I love maamoul! It is the best! i want it right now!!!!

Was this review helpful to you?  Yes  No



  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.