Enter your email address to subscribe to this blog and receive notifications of new posts by email. @Marianna: I am sure you will find maamoul molds in any Middle-Eastern stores around holiday time, Christmas or Easter or maybe Ramadan that is starting in a couple of days. Now its really dry and hard to form cookies:(. You can cut each piece into two parts with a knife, or keep it one piece, but never grind it. Pinterest. Pastries must remain very white. Isnt the semolina #2 the coarse semolina? Your email address will not be published. It would change your lifestyle. Set aside. @Nadji: Cest promis, je mettrai les onces et les grammes; je vais peser mes tasses de nouveau et marquer les grammes.:). 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. Place the molded cookies onto a baking sheet with parchment. Preheat oven to 325F. !..Ive been desperately trying to find a recipe of pistachio (and date!) Pour in the melted butter and mix in. 3 cups coarse semolina. Press a piece of the dough into a flat shape, then add a tablespoon of . These petite desserts look sensational! Dates filling: Mix every 1 kg. Put the maamoul in an oven tray and bake it in the oven for 10 minutes at 350 degrees, then reduce the temperature to 220 degrees and bake it for 5 minutes until it becomes golden in color Directions: Prepare the three fillings by mixing the ingredients for each in a bowl and set aside. And why you noted to use semolina and cream of wheat ? Cover dough and let it rest for 1 to 3 hours. A) Use all medium semolina (5 cups) These look like treats Id happily chomp on. I am not sure to be honest, I think it just rises more I believe with the yeast. I have only had them with walnuts I think I would love them with pistachios. Pinch the dough together to make a sealed ball, and then carefully roll the maamoul . These cookies freeze really well, so I implore you to make a double batch! Meanwhile, we will make the Ashta by combining all its ingredients. In a large mixing bowl, combine the ghee/sugar mixture with flour, working them together with your fingers. Simmer gently for no more than 10 minutes. steps: 1-in a bowl mix semolina, flour, sugar, dry yeast, mahlab and sugar. Spirit week, fun days, field days, and graduation!!!. Sorry for the late reply. Je ne connais pas la version fromage. Bake in a preheated 400 degree oven for 20 minutes. Tap out onto an cookie sheet that is not greased and bake in a 185c for 15-20 minutes or until lightly colored but not browned. Be sure to let me know if you liked these yummy cookies and leave a rating on my recipe card. In a deep bowl, combine first 5 ingredients mixing very well with your hands to cover all the granules with butter. Mix until all of the ingredients are incorporated. Combine water, sugar and yeast in a separate bowl. I wish I can help you more with that! Use the same method if you have used hard dates paste. vanilla (liquid, or you can use rose water), Yogurt for making dough (you can use milk instead of yogurt, but it will be better with yogurt). One of the best semolina flour recipes I've ever had. I am wondering if I were to use all purpose flour. Oil Spray. I usually buy them from the bakery. Just let it sit outside for 1-2 hours if you have time before filling. Bobs Red Mill carries it and I have seen it at almost all the health food stores and even normal grocery stores around. yeast. In the next day, add spices, and vanilla over the semolina mixture. Pour the rose and orange blossom water through the feed tube and run the machine for a couple of minutes to incorporate. From weeknight dinners for crazy busy days to desserts with the wow factor, and classic comforts from the Mediterranean. . Some people like to get a paste, I prefer the nuts to be chopped medium-fine. Next time, I will integrate a bit more butter to thin it out a bit. Taste of Beirut started as a blog in 2009 and its main purpose was to share my beloved Lebanese heritage with the world through recipes, anecdotes, and cultural tidbits. But my favorites are the Date and Pistachio filled Maamouls. Close up the open end. Bonjour Joumana, quels adorables petits bouts de choux , ils sont croquer, bisous et passe une belle journe, OMG!!! Put the fig jam in a bowl and add the walnuts and mix. Bake in the oven until golden brown. -This Maamoul does not contain any flour, and this is the best way to make it. Hi again Joumana !! They will last at their best for 1 week at least either at room temperature or in the fridge. 1 day ago lebaneserecipes.org Show details . For the date filling, knead the dates with the butter until soft. Preheat the oven to a temperature of 180 C. Take a medium-sized tray, press it with your hand, and pour half the amount of dough. Take a small amount of maamoul dough and shape as a ball, at the middle make with your finger make a small hole, add 1 tbsp of pistachio filling, then close firmly. It is usually filled with. Today. Tags: semolina, arabic pastries, ma'amoul, pastries, holiday, pistachio, cookies, tagged. If you find that your dough is too dry, simply add more rose or orange blossom water to make the dough moist and pliable. Here are some of my ideas: Like ceremony, party, Elitch gardens day and so on. ground cardamom, and form as small circles, smaller than the template. Now, some people prepare simple syrup and pour it over the Ma'amool, but really I did not think it needed all that sugar. In a deep bowl, we will add all the flours, sugar, butter and yeast. Yes just use that it is fine. This recipe makes enough for 30 cookies and they have a relatively long shelf life so nothing will go to waste! But this recipe should make you about 24 date Maamoul piece or about 32 or more pistachio ones. Put Maamoul in padded trays with baking papers to the preheated oven to 450 Fahrenheit in the middle row to become golden from the bottom, then turn on the upper heat. I LOVE pistachios, especially when wrapped with this crumbly, buttery dough. Traditionally, mamouls were sprinkled with powdered sugar and distributed to friends and neighbors and relatives for religious holidays. I only made 1 batch of dough which was enough to make about 80 cookies with both filling using smaller maamoul molds. Knead it well to form soft dough. Dough Fillings Step 1 Prepare each filling by mixing the ingredients in a bowl. aww. Hi Gabriela, So glad to hear this site is useful, wow! Divide the dough into 75 pieces, 25 for each filling. Wrap the cooled cookies individually in plastic wrap or foil without dusting with sugar, and place in a freeze bag or freezer safe container. Maamoul Recipe. I would love to make these one day once I know where to get the molds. Today is the first day of Ramadan, I probably will be fine until 3:00 may be 4:00 PM. Work the edges with your fingers so the sides are even and fairly thin. Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Pocket (Opens in new window), Click to email a link to a friend (Opens in new window), Photography and Content Copyright Joumana Accad, Taste of Beirut 2022, https://www.tasteofbeirut.com/2011/03/pistachio-mamouls/. Thanks for such a wonderful blog. Add to the walnut one spoon rose water, 1 or 2 spoons sugar and spoons cinnamon (cinnamon is optional). I always wanted to know how to make them. Press the stuffed dough into a wooden maamoul mold to form a pattern on the upper side of the dough. Pistachio Maamoul with To prepare the dough: 9 cups semolina or 1500 g 1 cup melted unsalted butter 1 cup melted ghee, or 300 g 200 g or 1 cup caster sugar 1 teaspoon ground nutmeg 1 teaspoon ground mahlab 1 teaspoon yeast cup rose water or 190 ml cup blossom water or 60 ml For the filling: 3 . Instructions. 1 tablespoon of hot pepper sauce. And stay in touch with me onFacebook,Twitter, Pinterest, and Instagram for all the latest updates. Thank you so much for sharing! What follows is the three-day festival of Eid al-Fitr . I break mine up so it softens faster. Set aside for 10 minutes. Transfer a piece of the flattened dough into the mold, and spoon a tablespoon of the filling into the middle. Maamoul in Lebanon are the traditional cookies for these holidays, and I have kept my grandmother's recipe and shared it on the blog and on television (Daytime, Youtube). Once that part is done, lay the pieces on a sheet pan with parchment paper or a non-stick pan until you finish the rest of the balls. Place all of the dough ingredients into a bowl and knead it with your hands or in a stand mixer. You can always reduce the amount of butter if you feel its too greasy for you. OMG, your mamouls are beautiful and I bet they taste heavenly! As you take them out of the oven, sprinkle with icing sugar. Pour the ashta over leveling the surface.*. Cookin' With Mima blog is a place where you can find hundreds of easy and delicious family-friendly recipes that are bound to please even your toughest critics. Youre after my heart with this one. Im asking because I found my dough to be very buttery like ny hands were very greasy. rose water Gluten Free Pistachio Cookies Recipe 1 kg. Arent they the same thing ? la version avec les pistaches doit tre tout aussi succulente que celle avec les dattes 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. A trs bientt. In a cup, add warm water with sugar, and yeast. Two tablespoons [], Maamoul with Pistachio Recipe (Pistachio Cookies Recipe), Maamoul (Maamoul Recipe) is a kind of local cookies in the Arab region, especially in Lebanon, Syria, Palestine and Iraq. I dont own one. These molded filled cookies are deliciously sweet and make for a wonderful dessert or snack to enjoy with your family. You might just need a tiny bit more water to get the right consistency. Combine pistachio, sugar, and rose water together in a small bowl and mix well. Wrap the dough and allow to rest at room temperature for 1 hour. Prepare a 9x9 oven pan, by brushing it with some butter from sides and bottom. How long does this dessert stay good for and whats the best way to store it? Step 1/6. One thing in common, they are all recipes that have been tried and tested by family and friends. Set aside. can I substitute semolina with All purpose and use wheat flour for coarse semolina? Sans the machinery, ( you can try putting them in air tight. What I wanted check with online ethnic food purveyors, or keep it one piece, never. A piece of dough and stuff the center Maamouls have a relatively long shelf life so nothing go. 5 ingredients mixing very well with your hands until you are using, pistachios are so good minutes. Flour used is semolina and cream of wheat any flour, can I substitute with any another of. Will integrate a bit then cover and let it cool down off the heat and let cookies. Need a tiny bit more water to make a well to prep for wet ingredients a! 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