Also can you detail how to process pitted dates to make the mixture. I love the slight nuttiness that olive oil adds and so have not tried to replace it. I stumbled onto your post quite by accident, but Im so glad that I did! Which is the right one? If you use this recipe, you must soak the semolina or else it will be hard and crunchy. Bake for 20 Minutes until the cookies are very slightly golden. Add ghee and sugar to the ground pistachio and mix well. I will try to make your cheese by following your recipe.. Make sure not to mix the dough for a long time, or the Maamoul will come out hard. You mentioned a while back that you were working on the molds. I have not tried it myself but I think that you probably can but do keep in mind that ghee is pure fat while butter is around 80% fat and that may make your dough react differently during shaping and baking these stuffed onion are so rich and flavor that you Join our newsletter for free recipes, cooking tips, video recipes and special offers. Thank you so much , You are too kind. It always looks too wet at first, dont worry and dont add any more semolina. I look forward to trying my hand at making them in the very near future, thank you for sharing such amazing taste sensations and also for sharing a glimpse of your heritage! Except for the small round one, it was a gift I have enjoyed these cookies/cakes when I was young. I am now on a new quest to make your beautiful Maamoul! Add cinnamon, sesame seeds, and ghee to the date and mix well. The other reason could be that you added a little extra water maybe? I am a fan of Mid Eastern sweets. It was my first ever attempt at making maamoul. Thank you for sharing this recipe. If you cant find mahlab, just leave it out. I love these cookies. Ive really enjoyed reading about Ramadan. Cant wait to see your design and for them to be available for purchase. I was longing to bake mamoul for awhile, since I have not tried any before. Thank u! I read your tips on these problems, so I realize I am not the only one that faced disaster (!!). taste is gud but my dough is not so smooth as yours and have grains of samolina. When I set out to go fond all the ingredients I saw semolina in a bag which looked to me to be pretty fine though Im not really sure what it was supposed to look like. If you wish, you can dust the cookies with confectioners sugar before serving. https://chefindisguise.com/2012/08/12/maamoul-stuffed-shortbread-cookies/. But in our country fine semolina is not available, can i use coarse semolina by pulsed in a processor until fine??? 2. Neither said fine semolina. Tap the edge of the mold on a hard surface like the kitchen counter to release the Maamoul. If youve never tried you these middle eastern cookies, you should know that they are melt in your mouth. The recipe I made had semolina and flour, my husband liked the texture. If you dont have a Maamoul mold, you can still make delicious Maamoul cookies. I love the photo with the little hands what a helper. please guide me. Reblogged this on CBRfoodie and commented: :)) and can you also take me to the place where I can buy a beautiful box just like that!! But I have some questions. You can easily buy plastic maamoul mold/maamoul spoon here: https://amzn.to/3D2bSYW, Or wooden Maamoul mold here: https://amzn.to/3E1jU5r. Thank you, No dont add anything just continue with the steps. The second recipe is for maamoul that melts in your mouth, buttery and rich. I will definitely try this but i am in so much in love with your large plastic maamoul mould with so many designs. Many readers found some on ebay. You can find milk powder in indian stores and middle eastern ones if you have any near by Added to that, the addition of milk as mentioned above affects the gluten production in the dough hence you need less yeast, 3.Baking powder: In this recipe it actually helps the cookies hold themselves a little after they cool down, 4.Used part oil here is because oil is slightly healthier and since the recipe allows enough time for the semolina to absorb the oil, it is ok to use part oil, [] https://chefindisguise.com/2013/08/07/semolina-maamoul-stuffed-cookies-with-dates-and-nuts/ [], As Salam Alaikum. Ramadan Mubarak https://chefindisguise.com/2012/08/12/maamoul-stuffed-shortbread-cookies/ well let me just say the world of blogging is so small that I can find what Im looking for and not even know it! The more yeast you add in a recipe the more likely that youll lose the print of the maamoul during baking Food definitively connects people no matter in which little corner of the world we are! My maamoul came out fine from the top but from the bottom they still feel undone is that normal? Its early, but Eid Mubarak to you! Happy Eid! Never skip the dough resting step. I have been using your recipes for years now and just thought i will let you know i appreciate them very much indeed. They are beautiful and your recipe looks amazing! Maybe cause I usually buy from store. No, you dont need more water. Thank you Jas for stopping by and for the kind words, Hi Sawsan. Sadly you need the powdered milk for the texture. We are truly blessed to be able to afford these simple, yet meaningful luxuries . I was wondering if you have a maamoul recipe using only flour without semolina. I []. Do the types of semolina differ in how coarse the grains are? So sorry for the delay Wow am I glad that I found this site! Just for a dough that comes together and is homogenous. Markets are full of people buying new cloths, decorations and sweets. Ive had this recipe saved for years. JAK, Salam Omar I took the wholemeal spelt one. Wonderful Thank You Thank you Thank you. What a joy ! 1 kg of semolina is about 6 cups. happy blogging do give me feedback! I love it that its not a super sweet cookie. Hi! Eid Mubarak in advance , Eid Mubarak , your maamoul cookies look amazing! I can recall the glee of our Berber Mountain Guide, Hassan telling us of the upcoming celebrations! Great work ! This recipe is in a league of its own! Made them without a mould as didn't have one. Stuff the balls with the filling and pinch the edges together to form a ball again. Question: do I have to soak the semolina in fat? Which recipe did you use? I just did the first step, but I accidently sifted the flour and the semolina together and added the melted butter and oil. If you want to replace the ghee in the recipe replace it with butter or margarine but if you can find ghee, use it. Waw Sawsan, I found a treasure by chance!. Mix until combined. Will be making these for the first time this week for Eid. I will have to try out your suggestions for sure. Hi, the video is displayed under the post title, and if you scroll down the video screen gets smaller and is shown on the right side of the screen. Eid Mubarak to you and your little angel, This is awesome! The first time was so-so, the second better and the third even better. Where can we buy maamoul mold/maamoul spoon? Your recipe is a little different from mine, but will try yours inshaallah. My 10 year old daughter and I made them for a Girl Scout badge shes working on and we learned so much about baking AND Eid! I made both walnut and date. You can store maamoul cookies, covered in the fridge for up to 5 days. Today, I found a mold and the mastic at a Turkish grocery, but did not find the mahlab. I know this is probably too late but here is my flour maamoul recipe Nastar cookies (Indonesian pineapple tarts) Chef in disguise, Maamoul: Middle Eastern Holiday Cookies Baker Without Borders, Maamoul: An Ancient Cookie That Ushers In Easter And Eid In The Middle East, Refugee Cookies: How a Syrian Woman and Her Family Turned Hardship Into a Sweet, Sweet Business - Leggings Are Pants, The mystery of the moulds and an eid recipe round up Chef in disguise, Karuna Riazi - Kindle Curiosity a podcast for curious souls. Hello,Im going to try your recipe today,so i mixed the semolina with gee and butter yesterday but it looks too wet,should i put some more semolina? Rahila, Hello Rahila, sorry for the delay or maybe icing sugar? It seems one secret to making a good batch is getting a feel for the texture of the dough and mastering the technique with the mold. Add milk, vanilla extract, rose water and mix until dough forms. Please read mydisclosure policy. Salam Sawsan,my second time making maamoul,we love it!! This step helps when shaping the cookies and prevent it from breaking while baking. You probably used coarse semolina, that is what caused them to be grainy, Middle eastern stores, Turkish stores and on ebay, [] and nuts alternating in a beautiful pattern and heavenly combination of flavor.It is sort of mamoul meets harissa/basbousa meets knafeh and oh my if there was one dessert that is the best of those [], Dear Sawsan, do I keep it in the fridge overnight before processing or on the worktop is fine? Your email address will not be published. But MashAllah made such wonderful decadent cookies. The cookies are also good baked if you want to add heat to them , We say Sahtain in Arabic which means a wish for health and more enjoyment . Do you believe in coincidences? Didnt know what it was until seeing your post. Happy Eid, Dear Sawsan, Should I use them as they are or should I preseason them with oil before their first use? Also, I was wondering if I could use only oil (like sunflower oil) for this since I am vegan? They were certainly a labor love. Wow, so impressed with Kynas custom cookie molds. Thank you so much for posting the recipes on the maamoul. But oh my, the spoons and mold are just fabulous as well and your idea of custom designing them is even more wonderful. I made it few times and everyone including my mother whose an excellent cook was amazed. Just wondering if you ever tried using avocado oil instead of olive oil? Eid is the celebration at the end of the month of Ramadan. Really apperciate it. I have a few questions which I was hoping you could help answer: 1. I find that the addition of the syrup keeps the filling from drying out while baking and makes it more flavorful, Keep the rest of the dough covered or it will dry out, If you find that the dough is a little dry or it cracks when you try to form it, add 1/4 cup of vegetable oil and knead it lightly into the dough, Form the kneaded date puree into small balls about half the size of the dough balls. If you want to add some spices add 1 tablespoon ground anais, 1 tablespoon of ground fennel seeds(if you like fennel) and 1 teaspoon cinnamon The second recipe also has sugar in the dough and has less yeast compared to the first recipe. Hi Sawsan, I love your pictures! There is something about those little decorated cookies that is enough to make you smile just by the mere smell of them. Where can i find mahleb in the USA? Looking forward to your reply! For a first time, I think they turned out great except they tast a bit dry although your hands are oily if you hold them, Im guessing the butter/oil amount is enough. Arrange all the cookies on a baking tray lined with parchment paper. Sorry for the late reply They look unbelievably delicious. I sadly dont know of a store that sells them at the moment Learn how your comment data is processed. I have a friend in Amman who sells these, if youre interested I will send you their email. I went to the store last time and they carry 2 types of semolina (wheat). You can use. Tahini with Kofta. I know nothing about Eid but the traditions and food seems amazing. Leave it covered on the counter top. -, Maamoul Cookies 2018 AFTD Food For Thought Campaign #endFTD | Lydia's FTD House, Maamoul: An Ancient Cookie That Ushers In Easter And Eid In The Middle East | Al-Bushra, Dahdah (semolina, coconut, cinnamon and nut bars) Chef in disguise, Dahdah (semolina, coconut, cinnamon and nut bars) Chef in disguise Arab Recipes, Dahdah (semolina, coconut, cinnamon and nut bars) Chef in disguise Arab Recipes Arabic Food Recipes, 300 grams butter, softened or ghee melted, 1/2 cup orange blossom water(can be replaced with water or milk), 1/2 cup of rosewater(can be replaced with water or milk), 300 grams (1 and 1/2 cups) ghee, melted and hot, 100 grams (1 stick) (1/2 cup) melted butter, 1 teaspoon sugar (for proofing the yeast), 500 gm choppedwalnuts and 1/2 cup sugar with2 tablespoons orange blossom water, 2 tablespoons butter or gheeand 1 tablespoon cinnamon, 500 gm coarsely ground pistachios and 1/2 cup sugar with 2 tablespoons orange blossom water and 2 tablespoons melted butter or ghee, You can bake maamoul without shaping it, just form the stuffed cookies into balls and arrange them on a baking sheet and bake them, they will be just as tasty without the molds or decorations, To make it easier to get the cookies out of the molds, I line the molds with a little piece of plastic wrap, press the filled dough then use the plastic wrap to take the dough out of the mould then peel off the plastic wrap. I realize I am very late to your comment but hopefully this helps you in the future or others . So would you please suggest some alternative /substitute for these two ingredients. Thank you! Jazaki Alluhu Khairan, Sorry for the delay You can usually find these in middle eastern or Lebanese stores if you have any of these around The molds can also be found in places that sell chocolate supplies, if you know of a place that sells molds and equipment for tempering chocolate, you may find them there, Wish you Ramadan greetings !! I still have problems with the dough cracking while baking, but the flavour is so nice. I guess I didnt roll the dough thin enough and did I overwork it? I cannot thank you enough for this recipe. Make the result softer (due to the milk fat acting as a tenderizer by interfering with gluten production) He was so excited, it made us excited and happy to have the opportunity to see it up close! If you want maamoul that is not crumbly try this recipe Thank you so much for this kind comment. After filling the dough form it in a ball and lightly flatten it with your palm, use a fork to poke the cookies or use a, At times and when using the mold, the cookie doesnt come out as a whole, and part of it sticks to the mold. Hi. Oh my, what beautiful beautiful moulds and maamouls and such a comprehensive tutorial. These are fabulous cookies, Sawsan. For a longer storing period, individually wrap the cookies with a plastic wrap and then place it in an airtight container. Salam from Germany. Always looking for ways to use dates, my favorite naturally sweet treat. They look so perfect and amazingly delicious. I tried to make these delightful cookies yesterday but I messed up my dough. the no milk one or the melt in your mouth one? I just bought Tahini in a Toronto supermarket (since I love anything with Tahini) I googled and your blog showed up. Thanks so much for another peek into your life and religion, Sawsan. Or just leave it off? You sadly cant substitute it with liquid milk in this recipe. In concept it should work but to be honest, I have not tried it myself. The first maamoul cookie is also one without milk because I received many requests for a maamoul recipe with no milk. did you start on the maamoul? I really have enjoyed reading your Ramadan related posts. Wish I could share a photo of my last batch with you. https://chefindisguise.com/2014/09/27/maamoul-date-stuffed-cookies/ I used the melt in your mouth recipe and right now tasting them with a coffee they really do melt in your mouth , Eid mubarak in advance to you and all your loved ones. I love the crumbles of semolina and sweet taste of the dates. But I got quite a few requests for the more rustic flour maamoul cookies called kaek el eid (Eid [], [] Semolina Maamoul : stuffed cookies with dates and nuts @ Chef in Disguise []. We add around half a cup of milk to Maamoul, which helps in keeping the cookies soft for a longer time. Kids are hyper excited, checking out their new cloths, sneaking into the kitchen to snatch some maamoul when mum isnt looking, making long lists of places to go and things to do in Eid. Add the sugar, baking powder, milk, and vanilla to the dough and mix again on low speed until well combined. Thank you for a beautiful post. Please let me know how the maamoul turns out. Mamoul cookies are my fever ever cookies! But when I gave your recipe a try, I guess I am the one who ate the most. I also did not let them sit in the oven for too long. If the dough is too hard, allow to rest at room temperature for 30-60 minutes. https://chefindisguise.com/2012/08/12/maamoul-stuffed-shortbread-cookies/. Mix well for one minute. I will pass your email on to my friend . The these molds are actually my mums, she gave them to me. Hello Cookies dengan kurma di tengahnya []. I have three wooden molds like yours and Ive never known exactly what they were for. There must be an Ad running. Dear Sawsan, I have no mastic ground and no mahlab. Allow to cool before serving. Super recipe today thank you. For tomorrow should I add more flour? It was a yellowish color. Hello Rebecca Can I use coffee mate for the powdered milk? We werent quite sure what we were doing, but your tutorial helped SO much! Could you help me with points to where to look for the molds, especially the plastic one like yours with MULTIPLE patterns? Take care, BAM, I adore the picture of your little one working the dough with his/her hands, how precious! I am dying over here to do maamouls but I have never bought semolina. Sadly that person no longer sells molds but if you want I would be more than happy to send you some in the summer when I get back to Jordan, [] Equally divide the dough and the filling. Thank you so much for sharing this info and all of your wonderful pictures. Anyways I want to make a traditional dessert and am hoping maamoul is appropriate. Cant wait to see your creations! Maamoul Cookies are Middle Eastern cookies filled with dates and pistachio. Ironically, the story appeared the day after our Passover Seder. If your dates are on the dry side, soak them with some hot water for 30 minutes then drain them, Orange blossom water, cardamomand cinnamon are added for flavor and are entirely optional, Taste the filling and adjust the sweetness and spices according to your taste, just remember that there is not sugar in the crust so the filling has to be on the extra sweet side, You can replace half of the sugar with 1/4 cup of simple syrup. Mix gently, you take a lump of dough and then crumble it between your fingers and then repeat. Thanks in advance. In the resting time, the semolina absorbs the moisture and become softer. I will order several ingredients and attempt it, even without the moulds. I tried your flour mahmoul for this Eid an it was the best ever.Everyone loved them.Will try the semolina ones next, thanks for the great receipe. I would love to take you to the old markets, to jerash and every where you would like to go here , They really are so beautiful to look at, I can only imagine how good they must be to eat! Place the dough ball in the mold and press it down gently. These cookies can be made with semolina or flour. 3. But I am determined to make them and have my house filled with this divine smell and flavour. I just love how everything lined up for you try these. Im off to check out those molds. Thank you again Sawsan! Is this just for flavour? One says Semolina#1 and second Semolina #2 how can I know which one to take? https://chefindisguise.com/2014/09/27/maamoul-date-stuffed-cookies/ [] trying the recipe, I had more reasons to love it! This is my second eid i made these flour mamoul an they are great. I do hope that youll enjoy the recipes that you try, I ate so much of this dough I felt like a blown up balloon ! Thank you for the trust. I would like to bake them and I actually have all the ingredients here except the milk powder which is not available here in the german supermarkets. Note I couldn't find your video. thanks in advance. Oh I wish! It is usually filled []. Many thanks, Hello Rah For the pistachio filling, add sugar and ghee to the ground pistachio and mix well. Thank you Sawsan, Thank you Romana Unfortunately I dont have milk powder , can I substitute it with milk ? Thank you so much for sharing this lovely recipe! All the Maamouls were already eaten up the next day :-D. They were so delicous!! Freezing Maamoul will keep it fresh for up to a month. Hello Colleen Dont substitute butter with oil; the texture will be ruined. Add a little flour and the result is a cookie that takes on the imprints of the moulds carving better, looks better and holds up better. If you lose a large piece and apply it to the mould loosely it will not shrink, [] the house with the kids. Mamoul is in progress:). There are a number of reasons why they turned out a little dry: I came upon your website on NPR when The Salt featured maamoul and was immediately intrigued by the spices, the mold and the process. We use melted butter to get a little moisture out of the butter, which adds richness to the Maamoul. Before I get to the recipe I wanted to thank Kyna the wonderfully talented lady behind my cookie mold for sending me two wonderful bread presses. Very yummy cookies. In this recipe I made two version of maamoul cookies. They turns out great but I always seem to encounter the same problem with the dough sticking to the moldI use 1/2 cup rosewater, 1/2 cup orange blossom water, 1/4 cup of oil and 1/4 cup of water to dissolve the yeastdo I need to add more water? Enhance browning of the crust due to the potential carmelization of the milk sugars.Lactose, which is a milk sugar, is not metabolized by yeast (used as food) but it contributes to coloration, 2. Pulse till you get the filling to be almost of dough consistency. Best wishes, Affiliate Disclosure: As an Amazon Associate, we may earn commissions from qualifying purchases from Amazon.com. I have found that the addition of a little flour improves the texture of the maamoul, semolina alone results in a cookie that is very crumbly. Made Maamoul yesterday and they turned out really nice! Do not tap the mold over your hand. Lots of love n Eid al adha mubarak, Thank you for the Eid wishes. Hi. Literally. Are you still able to connect others with someone who sells these molds? Mosques are full of worshipers trying to make the best out of the precious final days of the month. If you are using hard dates, then use a food processor to soften it. Flatten the balls and place the filling in the middle. Hope this helped. Mix well and form equal size balls. For the first step of mixing the semolina and butter, do you leave it on the counter covered overnight or is it supposed to be in the fridge overnight? Rosewater and orange blossom water are optional, you can replace them with water or milk. Dust generously with powdered sugar. On the workshop is fine , I appreciate the speedy response:) thank you. Im having a hard time finding this in Canada. Can you tell me a little more about it. you can use the same amount of honey or sugar syrup.. Blessings, Hello Laura Shape the mixture into small balls. I wanted to make the cookies myself but could not find stores in Tokyo, Japan that carry them. Any info would be helpful. Thank you so very much for sharing the recipe. Im in love with this post. You have inspired me to make something like this that I can eat. Change), You are commenting using your Facebook account. Maamoul does require some advance planning and the dough preparation is made on the eve so []. At first you will get clumps then the dough will come together. Will let you know . Thanks for all this goodies. Naturally, being Middle Eastern, I have had my fair share of trying different maamoul recipes at friends and familes houses during eid, but none of the ones i have ever tried have ever tasted like these. This will be my new family eid cookie recipe Love it!!!! Looking forward to the day you release a cookbook Sawsan . Can you tell me which one of the two recipes did you use? I just store them in an airtight container. and do you feel strong taste of the Orange blossom water in this ma3mol ? shall I mix it next time with course one or just using the course one not the extra coarse?? The dough balls should be walnut sized. The process of this overnight rest reminds me of semolina maamoul another heavenly semolina based [], Stunning post! What do you think these would turn out to be.