For the dough, you’ll need to measure out an equal amount of 2 sizes: 1 slightly scant tablespoon of dough (those are the larger balls on the left in the picture below), and 1 slightly scant teaspoon of dough (those are the smaller balls on the right in the picture below); roll each piece into a ball. Add the ghee to the dates and knead both together. If using a stand mixer, alternate between adding the dates and oil. Work it just enough to get it to come together. 1 tablespoon cinnamon. Measure out the dough and the dates for shaping. Is it possible to use dried apricots for this filling–it just seems like a good idea? Shape the cookie into a slightly flattened circle. Posted by Faith (An Edible Mosaic) in Baking, Step-by-Step Recipes. Grab a cup of coffee (iced for me, please!) Continue this way until you run out of dough and/or date filling. If you like this dish, sign up for our newsletter for tasty, cultural inspiration in your inbox! 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. If you can’t find it, although it won’t be quite the same, for a similar flavor you can add a couple drops of pure almond extract instead. Decorate, if desired, using a fork or press the filled cookie into a floured mold and tap it out. The recipe can easily be double for larger crowds. Can’t wait to make them! 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. 4. Or a couple of the fruits of your labor. They are deliciously nutty with a noticeable banana and oat flavor that is even better with a drizzle of peanut butter. So, don’t be afraid to make a big batch to keep on hand for impromptu guests or when those sweet cravings strike! Cover the dates with the water and let sit for 10 minutes to soften. Chop the dates into small pieces. Place the ghee on the stove and heat. While they are a bit time-consuming to make, if you have an afternoon free they’re definitely worth the effort. Our family’s favorite dill pickles! Swedish yellow split pea soup—vegan and filling! We just add a few spices to enhance the flavor. And the recipe sounds yummy! Use a fork to make a decorative cross-hatch pattern on the top. The texture is buttery soft with a delicious date paste. Gradually stir the oil mixture into the flour …. They are simple to shape without a mold, and you can even give them pretty designs. Soak dates in hot water to soften them. I didn’t knead it. Roll the filled cookie gently between your hands to bring it back to a nice ball shape. Plus, with all these healthy fats, protein and fibre, it will keep you full all the way to lunch! Speaking of grinding dates yourself, I have to warn you, this next set of pictures isn’t pretty on any level. I love this stuff! Maamoul (also written Ma’amoul) are an ancient cookie from the Arab world. A fresh and bright side dish for both Mexican and Asian cuisine. © Copyright 2006-2021, The Pioneer Woman | Ree Drummond.All Rights ReservedPowered by WordPress, Ground Mahlab (ground Seed Kernel From St Lucie Cherries), Pitted Dates, Coarsely Chopped (or Date Paste), All-purpose ﬂour, Plus Up To 4 Tablespoons More For Kneading, Vegan Lemon Kale Spaghetti with Spicy Sausage, Middle Eastern Date-Filled Cookies (Ma’amoul), An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair. Take a date ball, flatten it slightly, and lay it on top of the dough in your hand. This Czech recipe has been passed down through our family for generations. Dates, being an integral part of Arabic cuisine, form a base for many of their sweets and desserts. 3. Bring to a boil (swirling the pan, but not stirring), boil for 1 minute, and then turn the heat off and cool slightly. 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. Knead the dough until it comes together nicely into a shaggy dough, adding up to 4 tablespoons more ﬂour as needed (when done, the dough will be soft and should look smooth, shiny, and slightly oily). You can usually find mahlab at specialty spice stores or Middle Eastern grocery stores. Store the extra mix in an airtight jar in the pantry or spice cupboard. It will be a bit closer in texture to a thick jam. Mix semolina flour, all-purpose flour, mahlab, and salt together in a large bowl. Of course, we would always save a huge tin for ourselves to munch on for the next week or so. Wow, these look gorgeous. My parents are both Syrian and my grandma taught me how to make these cookies. These three are the most common fillings you will find for maamoul. Place the chopped dates in a small saucepan along with the other filling ingredients. Layer date paste between two cookies and sprinkle the top with sesame seeds. In a small bowl, mix the milk and yeast. The dough is sweetened with simple sugar syrup, so add the sugar and water to a small saucepan over medium heat. It’s completely vegan, gluten-free and keto and is ready in just 5 minutes! You can shape them into regular cookie shapes and fill them with date paste. If you’re using a food processor, before you add any dates, rub oil on the blade and inside of the bowl. If you don’t have a maamoul mold, don’t worry. My dough looks greasy and is on the softer side . Required fields are marked *. (This method isn’t quite as pretty as using a mold, but it’s still functional!). Insted of mahlab, we us a dash of almond extract and a little anise in our date filling. 8. (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.) The brand of date paste I show pictured above (Onaizah Dates Factory) is great; it’s very smooth and well-pureed. Made with real fruit and chia seeds, you’ll be spreading chia jam over your baked goods in 10 minutes flat. Find out more about her and our mission on our About Page. If you have mahlab, do you just replace the almond extract with the same amount of mahlab? Maamoul Soft shortbread cookies typically filled with date paste, pistachios, or walnuts and dusted with powdered sugar. 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. 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. Get Maamoul: Stuffed Date-Orange Cookies Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. These molds are carved out of wood and have a handle that can be tapped to release the cookie. 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. 1/2 pound of seeded dates; 2 tablespoons of ghee or butter Method of Making the Mamoul . Probably just a pinch or two would be needed. Measure 1 slightly scant teaspoon of dough, roll it into a ball, slightly ﬂatten it, then put it on top of the date mixture; use your ﬁngers to press the dough on the top into the dough on the sides. With just a little heat you have your paste! Here’s the dough after a brief chill in the freezer. Melt the ghee and oil together in a small saucepan. The key is to add everything gradually and fully stir it in between each addition. Let the ghee cool down. I bought myself a nice big pack of dates a couple days ago as they are now on sale. However, these cookies can also be shaped by hand. Some traditional desserts and cookies here in Malaysia are also made like that. As for the walnuts chop finely, add sugar, cinnamon, and nutmeg, mix well and set aside. 2. I hope you enjoy this recipe as much as I do. If you have a ma’amoul mold, get it out now. Once dates are softened, place dates and soaking water into high powered blender or food processor. Process the chopped medjool dates in a food processor into a smooth mass. of pitted Medjool dates into a 4 cup glass measuring cup. If your dates are on the dry side, soak them with some hot water for 30 minutes then drain them. Ma’amoul mold: In this recipe I give directions for how to shape these cookies with a ma’amoul mold, which can be purchased at Middle Eastern grocery stores or online. These cookies (and the tools used to prepare them) are so pretty! The dates naturally sweeten the filling, so no sugar is added at all! e. These beautiful cookies are perfect for any special occasion. But, this method is a great option if you are without a food processor or are looking for easy clean up! Reserve 1.5 cups of the soaking water and then … One important thing to note about making the dough is that the oil and butter are rubbed into the flour, not kneaded. 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. Step 5 – Serve Maamoul with Arabic coffee or tea! You can also find it online.But most online vendors we found require you to buy quite a lot, which may not be practical if you just want to experiment with it a bit. It tastes like dessert but is made entirely from superfoods, so its incredibly nourishing for your body! I would omit the almond extract and anise and add the mahlab to taste. Our recipe for date filled maamoul makes about 20 cookies. And watch videos demonstrating recipe prep and cooking techniques. For the date filling, you need date paste. and put on some good music (or grab a friend) and you’ll be done before you realize it. Another nice thing is that it’s an easy recipe to double, which I often do because the cookies keep so well. Take 1 of the measured date balls, slightly flatten it, and then gently press it into the dough in the mold. The rubbing action means less development of the flour’s gluten proteins. Thanks so much for the evocative story of learning the recipe in your mother-in-law’s kitchen! 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