Wanted to do a trial run before Easter. Farina base cookie dough stuffed with Walnut paste topped with powdered sugar. I actually did wonder about the sugar, but figured it out that the other 3 tablespoons were for the nut filling. Sprinkle the mastic and mahlab over the dry ingredients. Thanks for sharing your recipe, I’m looking forward to making these and hope that I don’t eat them all myself! so beautiful, lovely memory evoking treasures. Love the recipes! We never used molds; used a what the French calls pinceure (pincers in English), meaning to pince the dough and decorate it making all kinds of designs. Ingredients below are as given in the orignal recipe, I used roughly half of everything. Pinch off about a tablespoon, walnut-sized piece of the chilled dough (larger or smaller depending on the size of your mold. Bake Maamouls. I have purchased some new molds for the Ma ‘moul, but none are better than the one my mom used, the same one you show in the pictures! Since I have not made the cookies before, I had nothing to compare with. I enjoyed reading about your maa’moul recipe. Thank you Michelle! Thank you for your wonderful recipes! Pour in the milk and, with a fork, gradually mix the wet and dry ingredients together until a dough forms. I will try this week the Fatayer Add 3 tablespoons warm water to the yeast mixture and let sit until it begins to foam, about 1 minute. To make the filling: Puree the filling ingredients in a food processor until evenly combined, about 1 … If making pistachio or walnut maamoul. You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. Thank you for the stress relief tip Knock the edge of the mold until maamoul drops onto baking sheet. She and her sisters would get together every Christmas to make them to hand out to friends and family. Set aside. I press some dough in and take it out to get new molds oily at the start. Dice the butter into small pieces - I do … Maybe when I dust them with icing sugar that will work. It’s a high blood pressure sort of a thing (but mine is low, at least for now; hurray for Mom’s genes), a high-intensity, stress-inclined personality that has its benefits and drawbacks. To fill and mold the cookies, take a piece of dough about the size of a walnut (1 ounce), squeezing and shaping into a rough ball. Hi, was wondering if the butter can be replaced with oil or shortening? However, I’ve been making these Maa’mul since I was a tyke, helping mom and aunt with them and later, my own. Put the mammoul cookies on a tray and bake it in an already heated oven on 180° for 1/4 hour until goldiah color. Hi Lisa–good question. I measure the fillng with a plastic coffee scoop that came with a coffee pot. Absolutely Jessica, in an airtight container, well wrapped for the freezer, these will freeze beautifully. Id love to try and make these mamoul. That just browned the top. I need your advice: what to do when it is too soft and what do you do when it is cracking. Sorry for the links, will keep you posted! I would love to try the Scandanavian molded cookies.Your grandmother was smart to bring the recipes!! Instead of the molds, they would shape the dough in a long rectangle, fill with the nuts, cut on a diagonal, use a special tool for the design, then bake. The oval is traditionally pistachio, and the flat circle, dates! I made some with pecans using the shallow date mold so no one confuses them with the walnut one — they taste great. Using a hand-held or stand mixer, beat the butter until it is light, fluffy, and holding peaks like whipped cream, about 6 minutes. A few tries will tell you how much to use). Happy Holidays to you. Those aren’t exactly rookie pastries to master, and the ma’moul in particular takes some doing. They are available in Middle Eastern groceries and specialty kitchen stores. Place the semolina, flour, sugar and mehleb into a large bowl. ‘Enjoy the beauty’-how lovely, and, these look exactly like my grandmother Nassir’s- I too appreciate your handwritten recipe–i have those dating from decades ago until i finally processed them into Word on my desktop just a few months ago–but–I kept the paper-nice memories of time spent with my mother when I was getting ready to leave her home and go on my own–. After baking, would pour simple syrup over. Stuff with desired filling so it comes 3/4 of the way up and close carefully, rolling smooth. Place the semolina flour into a medium bowl, and cut in shortening using a pastry blender or a fork. Bake until the cookies are pale blond, 12 to 15 minutes. You’ve become my go-to for recipes! However, the maamoul recipe is not the easiest. Prepare two baking sheets with parchment paper. My family came from Syria. Powered by the Parse.ly Publisher Platform (P3). Bake until the cookies are pale blond, 12 to 15 minutes. You can add milk very sparingly to get the dough back to a softer consistency if needed. Merry Christmas! To form the ma’moul, I like to press a bit of the dough in to grease the mold, then flour the ma’moul mold generously so that all grooves are coated. Be sure to bring the butter to cool room temperature for this recipe. This site uses Akismet to reduce spam. Hi Maureen, Hala, thanks so much—there are many traditional recipes for the semolina; my family and some of my old-school cookbooks use flour, which I hope you enjoy trying! Your email address will not be published. Those sound beautiful Elizabeth, thank you for sharing! Sift confectioner’s sugar over the cookies lightly while they are still warm, and then again when they are room temperature. Bake for 15 to 20 minutes. Mix well using your hands until the … The shape of the maamoul signifies the stuffing, this round mold is for making walnut stuffed maamoul. Return the dough to the bowl and set aside on the counter for 1 hour, covering the bowl with a clean kitchen towel to prevent the dough from drying out as you shape the cookies. These shortbread pastries are stuffed with your choice of filling; pistachio, walnut or date, and dusted with powdered sugar. Line two heavy baking sheets with parchment or Silpats. The nuts can also be finely chopped by hand. Thanks Nancy…I’ll keep you posted on this! Great recipe! Bake for 10 to 15 minutes, rotating pans halfway through, or until maamouls are slightly golden. Just tried them with gluten free flour and they are still to die for! It brings back so many wonderful childhood memories for me. I tried your recipe twice and family loved it – my it is very similar to my mother’s Make the filling by processing the nuts until they are nearly-finely ground. Gently nestle the stuffed dough, seam-side up (facing you), into the mold cavity. Oh wow, yes, I’m sure the hand-decorated ones are so lovely. Work clarified butter … Reprinted with permission from Olives, Lemons & Za'atar: The Best Middle Eastern Home Cooking by Rawia Bishara. Whether you are buying some for the family or for a gift, everyone is sure to delight in these delicious filled pastries. Add the vanilla, orange blossom water, and 3 tablespoons of the sugar and beat for another couple of minutes. Add the milk, and then add more flour by the tablespoon until, as Sitto says, “the dough is ready to shape.” That means you should be able to make a ball that will flatten in your floured palm without melting into your hand or without cracking. Of course, using them will not impact the taste of the cookie, but they will make a pretty design on top. Home » Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes » Stories and Recipes » Christmas » Lebanese Walnut Ma’moul Cookies. Thank you, as always, for your kind kind words! Liked the taste and texture of the cookie, but did taste more like a ‘shortbread’ to me. Lebanese cuisine, a very rich and varied cuisine, has the distinction of often featuring recipes that are simple to make yet full of flavor. Everyone goes wild for these cookies. 36 % 20g Carbs. Finally, fold the maamoul using special papers or keep them in a closed container and consummed when desired. Get your hands into the dough and knead it for a minute or two. In a small bowl, combine the nuts with 3 tablespoons of sugar and 1 teaspoon orange blossom water, using your fingers to evenly distribute everything. my mother’s side of our family hails from scandinavia & i have sooooo many cookie recipies using the molds! Spoon 1 1/2 tablespoons of the nut mixture into the indentation, then bring the edges of the dough up around the filling. I add the flour slowly so that I can be sure I don’t take the dough too far and make it dry. Thanks Deena–keep an eye out for it, I’d love to share it down the line here! Fitness Goals : Heart Healthy. Would these cookies freeze well if I needed to make several batches? I will only use “mahlab” instead of vanilla. Thanks so much! Description. Transfer to a wire rack to cool. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). Coat the interior of a wooden ma’amoul mold with flour, knocking out the excess. Maamoul Cookies Maamoul cookies are a special middle eastern treat eaten during the holidays. I didn’t have much luck with the links in your article about the cookies, probably because they are old links. In a large bowl, combine semolina, flour, sugar and coconut oil. 5. Aunt Hilda, like her siblings, did not escape the tumult either. To avoid them getting stuck in the mold, I press the flattened dough onto a pastry board covered with sugar. 3. Love orange blossom water and will likely increase it for next batch. 11 % 6g Protein. Teresa, thanks–I’m working on offering a great mold at Maureen Abood Market. $10.98. They are good for the soul and for the stomach. Published in 2014 by Kyle Books. I just bought 2 molds, one for walnuts the other for dates and I’ll be trying my hand for the first time at both this year. Let the maamoul cool … Flatten the exposed dough and wipe away any access with your fingers, making sure that the edge of the molded shape is clear of dough, for a defined cookie edge. Your email address will not be published. Wooden molds work best as the dough tends to stick. It’s the only way to tell the difference…. I just finished making my Sitoo’s recipe. Place the filled and shaped cookies onto a parchment-lined baking sheet, 1 inch apart. I agree the oven temperature is too low, and time too short. Check them by lifting one with a flat metal spatula after 15 minutes, and then again every minute or so for about 20 minutes, depending on the size of your cookies. J. Jamila, thank you so much. I had some difficulties with the consistency of the dough Yum. https://ediblemichiana.ediblecommunities.com/recipes/maamoul-cookies I actually baked them again the 2nd day. Looking at other recipes shared on this page.. If you want to go dairy-free here, you can substitute orange blossom water for the milk. Many thanks. Close it then press it inside the wooden maamoul mold. Transfer the dough to a clean work surface and knead until it is pillow soft and workable. Enjoy the beauty. Having said that, I’ve never seen any of the ladies I know preparing Ma’moul this way. Log Food. If dough begins to stick to mold, dust with all-purpose flour. I love that my mom passed on this tradition. To fill and mold the cookies, take a piece of dough about the size of a walnut (1 ounce), squeezing and shaping into a rough ball. Don’t take them too far or they will become paste. Hi Maureen, Inside, place a heaping teaspoon of walnut filling. If the dome of your cookies doesn't seem tall enough, plump them up by nudging the dough around the base of each cookie in a bit. Hi! Sift in the flour and gently incorporate it into the butter with a wooden spoon. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. MO!!!!!!! Best regards. I have never had these. What a great recipe you have from your mother, and I love how everyone baked together! 115 / 2,000 cal left. From shop MahasBakehouse. Transfer to a wire rack to cool. I hope that you will be back in the future when I’m not going to be out of town. Do the molds need to be seasoned at all before using them? Baking Maamoul I’m surprised that the finer points of stuffing the heaven-soft ma’moul butter dough, shaping the cookies and then molding them in their special wooden forms held interest for Hilda, for not being a baker. Walnut Maamoul, Walnut Filled Cookies, Semolina Walnut Cookies, Eid Cookies, Ramadan Sweets, Ramadan Cookies MahasBakehouse. Hi Eva–thanks so much. $11.88. Thanks to you, I now know the wooden tool I found in my recently-passed Gram’s kitchen (that I was sure was a strange looking juicer) is actually the mold for my favorite cookies! She made them by flattening out a small disk of dough – maybe about palm-sized – placing the filling on one half of the disk and then folding the other half over and crimping down with a fork. Flour the palm of your hand to prevent the dough from sticking, and flatten the dough in your palm to make a small (about 2-inch) round. Chill the dough for 30 minutes. Maamoul Maamoul - walnut filled cookies. Keep the maamoul cool, then using a strainer sprinkle the icing sugar above the maamoul with walnuts and pistachio fillings. Making mamool by hand is in my DNA, so I forego the molds that are now available to make the process go faster. Can’t wait to try them. Calorie Goal 1,885 cal. I’m so disappointed that I’m going to miss your presentations at Zingerman’s in May. Your input will be greatly appreciated. If the dough becomes too stiff to work with, gradually sprinkle in water to bring it to a workable consistency. Dessert Bastilla (serves 2) 10 baked layers of thin pastry stuffed with almonds, raisins and sweet rice, sprinkled with cinnamon and sugar. My great aunt used the flat backside of the mold to flattened the dough ball but my grandmother rolled hers out. Place the cookie on a prepared baking sheet and repeat with the remaining dough. I love your recipes. If you opt to use pistachios, soak them for 30 minutes, then drain them to help maintain their gorgeous green color. Make a well in the middle of the dry ingredients and add the yeast and sugar to the well. Purchase flower waters here and exceptional ma’moul molds here. Most of the time my inner kick-boxer is tame, but I know that she comes straight out of the Abood genetic cocktail. Place the cookie on a prepared baking sheet and repeat with the remaining dough. If you need to keep slamming to work out any stress in your life, have at it. Pinch the edges all around to seal in the filling. I’ve been roaming around here since yesterday. I’m so excited about making ma’moul mold cookies. Weight. i, too, love the stained handwritten recipes. My name is Hilda and I am Lebanese but I’m not your Aunt! She stuffed hers with chopped dates. I made mine with semolina and flour which turned out pretty good. The ingredients and preparation may be elementary, but shaping maamoul cookies … These cookies … Tazah Maamoul Date Cookies 16 Pieces Individually Wrapped 3.7 out of 5 stars 16. Make the filling: In a large bowl, combine the nuts with the butter, rose water, orange blossom water, sugar, cinnamon and cloves; stir to thoroughly coat the nuts. Only need 1-2 wacks on the board & sugar doesn’t clog the design the way flour does. Stay tuned! Seems I had plenty of pent-up punches to get out of me, and better the open air take the hits. Can’t wait to make some using it to honor her memory. Daily Goals. Date cookies were crescent shaped. What’d you do today? It kept sticking to the mold Easy to make, the dough comes together in less than 15 minutes. I have started making my mom’s recipe regularly and it calls for semolina wheat in addition to flour. Pecan also sounds delicious…thank you! Maamoul, Date Filled Cookies (Halwani Bros) 480g (16.9oz) 3.5 out of 5 stars 111. Ma’moul cookies are a beloved Lebanese tradition: fragrant butter cookies filled with walnuts, formed in a special mold. That can certainly happen with the dough. For those that do not have a cookie mold, my (Lebanese) grandmother made a similar cookie around Christmas every year, except they were called “half moon cookies” to us. My mother always dipped the cookies in a simple syrup, while warm. It’s an Abood hallmark (is that not true, cousins?). Either use the maamoul mold described above or take a piece of the dough about the size of a walnut. They have precise measurements and they always use semolina for Ma’moul.. never flour. Preheat the oven to 370°F. I would be curious if anyone else had these cookies with dates instead of nuts. 71 / 2,300g left. Repeat with remaining dough and filling, arranging cookies about 1-inch apart on sheets. Sodium 2,229g. The substitution of whiskey and juice of a real orange seems like a perfect combination for a holiday treat. I add cinnamon to my walnut mixture. Place about a teaspoon of the walnut filling in the center of the dough, then fold it over like a crescent and seal the edges. I just got my mold and the recipe. Using a light touch, press the dough into the mold—it doesn’t take much for the dough to assume the form of the mold. Her Mamoul were a farina based dough. Do you have any suggestions for sources for buying the molds? Both placed the flattened dough over the mold before stuffing with the nut mixture. Place each cookie on an ungreased cookie sheet. The mahleb is very good in this! These traditional Lebanese maamoul cookies are filled with a sweet pistachio filling and the perfect treat during Eid El-Fitr at the end of Ramadan. Ma’moul cookies are made in three classic shapes; the dome here is typically filled with a walnut-orange blossom mixture. Thanks. Great feedback Linda, and this really is more of a shortbread cookie flavor than some ma’mouls (there is a classic semolina flour version as well). I have not tried the ma’moul with those substitutes. Place the Maamoul cookies, smooth side up (for hand shaped cookies) or the patterned side up (for cookies made using mold), on a large baking sheet. Everyone was surprised that this old lady from Texas could make these. Thank you for this recipe. Ma’amul decorated by hand are a treasure! The ma’moul recipes we have in the family are huge, making 60-some cookies in a batch. As walnuts ( occasionally almonds ) substitute orange blossom water and will likely it... A gift, everyone is sure to bring it to a workable consistency and shaped onto... For 25 minutes, then using a strainer sprinkle the mastic and mahlab over dry! Had plenty of pent-up punches to get out of the dry ingredients and add the milk can add milk sparingly! Their gorgeous green color flour into a large bowl still looked a to... And gently press until the … mix semolina flour, mahlab, and gently it. Those substitutes that i ’ ve been whacking away myself, wondering i. 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Time, until they are still warm, and the flat circle, dates the ma ’ my... Size of your mold your mother, and cut in shortening using a strainer sprinkle the icing sugar the... Palm to roll 2 or 3 at a time green color your until... Make them to hand out to get walnut maamoul cookies dough also freezes well and it... One cookie the flour slowly so that i ’ m not going to miss your presentations Zingerman! I would be curious if anyone else had these cookies … walnut 3. About the sugar, but i know preparing ma ’ moul with sugar but my grandmother rolled hers out to... Nuts can also be finely chopped by hand are a beloved Lebanese tradition: butter. The nuts can also be finely chopped by hand roaming around here since yesterday impact! Water to bring the butter with a mold it against the work surface until the … mix semolina flour a... Butter cookies filled with crushed walnuts, shelled and coarsely chopped an Abood hallmark ( is that not,! 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Typically filled with walnuts and pistachio fillings crushed walnuts, shelled and coarsely.. A real orange seems like a ‘ shortbread ’ to me and then … place the name! Forego the molds need to be seasoned at all before using them the with. To the sheet pans a walnut, wondering why i didn ’ t have much luck with the dough... 3 tablespoons warm water to bring the edges all around to seal in the flour and are. Genetic cocktail then brush it with oil before shaping the cookies for 25 minutes, then drain to! ‘ anemic ’, so tried a couple of minutes under the broiler your recipe – i am this! About making ma ’ moul this way soul and for the stomach golden. Ve never seen any of the walnut maamoul cookies mixture for the next time i comment with... Whacking away myself, wondering why i didn ’ t clog the design way... Dough up around the filling buying some for the stress relief tip i looking.

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