Oh wow, yes, I’m sure the hand-decorated ones are so lovely. | All eggs are 55-60 g, unless specified. i LOVE these cookies! Thank you for sharing your knowledge. I’ve been whacking away myself, wondering why I didn’t ma’moul my troubles away long ago. A lot. Description Additional information Reviews (0) Store Policies Inquiries Description. She and her sisters would get together every Christmas to make them to hand out to friends and family. Can’t wait to make some using it to honor her memory. It’s slightly smaller than a regular scoop which is 1/8 cup. Take a walnut size piece of dough. Dissolve yeast in warm water and add to mixture. Yikes I hit Send by accident and I wanted to ask: If the small round mold is traditionally has a walnut filling, what are the traditional fillings for the oval shape and the larger, flat circle shape? Required fields are marked *. Preheat the oven to 180°C. The shape of the mold signifies what filling is inside the cookie. Pulse until the â¦ These molds are carved out of wood and have a handle that can be tapped to release the cookie. These cookies would be a great addition to that tradition. Hello. They have precise measurements and they always use semolina for Ma’moul.. never flour. Hi Maureen, Learn how your comment data is processed. Maamoul is Lebanonâs answer to shortbread cookies and is usually found on the tables of Middle Eastern families during celebratory events like Eid. I would really like to try these cookies. Your input will be greatly appreciated. J. Jamila, thank you so much. See more ideas about Maamoul recipe, Desserts, Dessert recipes. Tap mould to carefully remove dough and place on oven tray. SBS acknowledges the traditional owners of country throughout Australia. I so enjoy your blog. Ingredients 135 g (1¼ cups) roughly chopped walnuts 1½ tbsp white sugar ½ tsp ground cinnamon 1 tbsp rosewater 1 tbsp orange â¦ Sift confectioner’s sugar over the cookies lightly while they are still warm, and then again when they are room temperature. (another person says to knead the dough well). Oh, not much, just worked. 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. Line 2 oven trays with baking paper. clarified butter, cool room temperature, plus a few tablespoons all-purpose, unbleached four. Get your hands into the dough and knead it for a minute or two. Pecan also sounds delicious…thank you! My family came from Syria. I didn’t have much luck with the links in your article about the cookies, probably because they are old links. Food styling by Justine Poole. Download PDF. Yum. To make the pastry, sift the flour and mix with the semolina, cardamom and allspice. Photography by Brett Stevens. Thanks so much! 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! Hope that helps a reader who may not have the required tool! Toss lightly with a fork to distribute liquid evenly. STEP 2 Knead the melted butter into the mixture until it becomes grainy. Ma’moul cookies are made in three classic shapes; the dome here is typically filled with a walnut-orange blossom mixture. It kept sticking to the mold 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. I couldn’t help thinking about that when I was making my way through her and Sitto’s ma’moul recipes recently. I just finished making two dozen date ones for an iftar function and they were a hit. Knead dough for 5 minutes or until smooth. These look more than wonderful. Bake for 10 to 12 minutes in the preheated oven, or until lightly browned. I add cinnamon to my walnut mixture. My name is Hilda and I am Lebanese but I’m not your Aunt! Make the filling by processing the nuts until they are nearly-finely ground. Maybe when I dust them with icing sugar that will work. To avoid them getting stuck in the mold, I press the flattened dough onto a pastry board covered with sugar. Only need 1-2 wacks on the board & sugar doesn’t clog the design the way flour does. Might be a locale thing. 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. See more ideas about maamoul recipe, arabic dessert, arabic food. I love that my mom passed on this tradition. I have never had these. 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. I’ll try your recipe – I am sure it will be a success if I bake them right. so beautiful, lovely memory evoking treasures. 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. Make Dough. Wanted to do a trial run before Easter. You can see where the cookie name came from. I just finished making my Sitoo’s recipe. Pinch dough to enclose filling. Make the filling by processing the nuts until they are nearly-finely ground. I actually did wonder about the sugar, but figured it out that the other 3 tablespoons were for the nut filling. Thank you for this wonderful blog! I add the flour slowly so that I can be sure I don’t take the dough too far and make it dry. Dust â¦ You can add milk very sparingly to get the dough back to a softer consistency if needed. Thanks. ‘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–. Chill the dough for 30 minutes. Happy Holidays to you. Having said that, I’ve never seen any of the ladies I know preparing Ma’moul this way. I used to kick-box. i only wish i had some of my great gramma severina’s wooden ones she only brought her recipes & her baking gadgets & a small bag of clothes when she & my great grampa came through ellis island from etne, norway and as always i LOVE your words, your passion, & your photos <3 tammy. My sense is that Hilda didn’t mind a bit the quantity, both for the beautifully wrapped trays she used to give along with her baklawi every Christmas, and, now I know, for all of the whacking she could get out of every big batch she made. I’m so disappointed that I’m going to miss your presentations at Zingerman’s in May. Traditionally, maamoul are shaped using a mold called a tabbeh. One is date, cinnamon and orange blossom water, the other is a toasted walnut and honey. These buttery semolina cookies are usually stuffed with dates but you can use fig jam, walnuts, almonds or pistachios as well. STEPS STEP 1 Mix semolina, flour, milk, sugar, mahleb, salt evenly. I enjoyed reading about your maa’moul recipe. Love your videos and blog……..as well as cookbook. To make filling, combine all ingredients in a bowl and set aside. The dough also freezes well and makes it so nice to be able to make a few dozen at a time. I measure the fillng with a plastic coffee scoop that came with a coffee pot. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth. It’s the only way to tell the difference…. Aunt Hilda, like her siblings, did not escape the tumult either. Walnut Maamoul quantity. Thanks Nancy…I’ll keep you posted on this! And are made by hand or using special wooden molds to create different shapes - round like a ball, crescent form, shaped as a â¦ Just tried them with gluten free flour and they are still to die for! | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. 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. Food preparation by Kirsten Jenkins. You could at least give us those old family recipes. As these maamoul are festive fair, I wanted to make them extra special. So I made two types of filling. 2. Exclusive TV sneak peeks, recipes and competitions, Episode guide | Palisa Anderson's Water Heart Food, Episode guide | Cook like an Italian with Silvia Colloca, The sweet German festive tradition that's happiness on a plate, It's almost fitting that 2020's number one food search term is inedible, The two different types of Hanukkah spreads, Embrace abalone this summer to support local industry. my mother’s side of our family hails from scandinavia & i have sooooo many cookie recipies using the molds! They are so delicious! Place a filled ball in mould and lightly press down to flatten. Hi Maureen, Most of the time my inner kick-boxer is tame, but I know that she comes straight out of the Abood genetic cocktail. Using a hand-held or stand mixer, beat the butter until it is light, fluffy, and holding peaks like whipped cream, about 6 minutes. Thank you very very much for your words. I love the beat-up recipe written out on paper. However, the maamoul recipe is not the easiest. Teresa, thanks–I’m working on offering a great mold at Maureen Abood Market. Bake for 15 minutes or until light golden. The design on the cookie lets you â¦ The ingredients and preparation may be elementary, but shaping maamoul â¦ Combine flour with semolina, butter, orange blossom water, rose water and dried ground cherry. I’ve got lots of those. Walnut Maamoul $ 21.00. Dust maamoul molds well with flour. Use 2/3 of a piece to press into the maamoul mold, add the filling and place the remaining 1/3 on top, flattening it to a disk that covers the entire filling. What a great recipe you have from your mother, and I love how everyone baked together! That can certainly happen with the dough. 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! Enjoyed across the Levant, maâamoul is a cookie with ancient roots. My mother always dipped the cookies in a simple syrup, while warm. Those sound beautiful Elizabeth, thank you for sharing! Love the recipes! Allow to cool and dust with icing sugar, to serve. Making the maamoul. Proceed the same way with the rest of â¦ The substitution of whiskey and juice of a real orange seems like a perfect combination for a holiday treat. 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. I’m so excited about making ma’moul mold cookies. Thanks for sharing your recipe, I’m looking forward to making these and hope that I don’t eat them all myself! Do you know where they sell those wooden molds? Combine yeast and 60 ml (Â¼ cup) lukewarm water in a bowl and set aside in a warm place for 5 minutes or until mixture bubbles. MO!!!!!!! Your email address will not be published. Seems I had plenty of pent-up punches to get out of me, and better the open air take the hits. Hi! My Lebanese grandmother did the same thing. Save my name, email, and website in this browser for the next time I comment. But then perhaps the most crucial aspect of making ma’moul—releasing the cookies from the molds—was a real attraction: Dust the mold with flour, fill it with a nut-stuffed ball of dough to make the impression, then slam the mold face down against the (sturdy) table two or three times, until the cookie comes out. Thank you for your wonderful recipes! The fat content in any maamoul recipe determines the texture of the finished cookie. And I loved to brag about it. It’s possible to roll 2 or 3 at a time. Round with a flat top means a date stuffed maamoul; Round with a cone shaped top means walnut filled maamoul Donât skip this step! I suspect shortening would work better than liquid oil, as often shortening is called for in butter cookies (or it used to be, according to my Betty Crocker cookbook!). A few tries will tell you how much to use). What Are Maamoul Cookies? It brings back so many wonderful childhood memories for me. Hello Maureen, Those aren’t exactly rookie pastries to master, and the ma’moul in particular takes some doing. Absolutely Jessica, in an airtight container, well wrapped for the freezer, these will freeze beautifully. Repeat with remaining filled balls. Ma’amul decorated by hand are a treasure! Id love to try and make these mamoul. Hi Alisha–interesting question. Preparation. Nice stuff although I am familiar with the most as I am Lebanese living in an Arab country and of course visiting Lebanon few times a year. Wrap in plastic wrap and refrigerate overnight. This site uses Akismet to reduce spam. A treasure. Would these cookies freeze well if I needed to make several batches? It is available from Middle Eastern and Greek grocery stores. I had some difficulties with the consistency of the dough Thank you for this recipe. Thanks. Be sure to bring the butter to cool room temperature for this recipe. Sorry for the links, will keep you posted! As seen in Feast magazine, August 2014, Issue 34. 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. Ma’moul cookies are a beloved Lebanese tradition: fragrant butter cookies filled with walnuts, formed in a special mold. Thank you!! I have not tried the ma’moul with those substitutes. the rule is you need 450-500 grams fat (butter, ghee and oil) for each kilogram maamoul. I will try the ma’moul with sugar! You will get a feel for how much dough your mold takes, and how much filling you need, as you make a few of the cookies. Her Mamoul were a farina based dough. Lebanese cuisine, a very rich and varied cuisine, has the distinction of often featuring recipes that are simple to make yet full of flavor. 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. Maamoul is flavoured by Orange â¦ In the meantime, mix ground walnuts with sugar and a little orange blossom and rose â¦ Estimate the amount of dough need to fill maamoul mold and make a ball of dough. Divide dough into 20 equal-sized pieces and roll into balls. Place the apricots and verjuice into a small saucepan with lid and place over a medium high heat, bring to the boil, remove from heat, remove lid, set aside to cool. Hi Lisa–good question. Combine semolinas, sugar, mahleb and yeast mixture in a large bowl. That just browned the top. Gently nestle the stuffed dough, seam-side up (facing you), into the mold cavity. Line two heavy baking sheets with parchment or Silpats. This recipe is very much like the one she made and filled with ground dates with a little butter and shaped them like little footballs. Thank you for the stress relief tip 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. After baking, would pour simple syrup over. Purchase flower waters here and exceptional ma’moul molds here. I just got my mold and the recipe. 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. Walnut Maamoul with Nutella ... To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy! Mix your choice or pistachio, walnuts, or a mix of both along with sugar in a food processor and grind at high speed for... Add the â¦ Let them cool on the baking sheet for at least 15 minutes. Our famous maamoul and cookie crust filled with chopped walnuts and flavored with our secret Middle â¦ Desperate times call for desperate measures, and there was a point when all of the runs up and down Chicago’s lakeshore just didn’t cut it. It’s an Abood hallmark (is that not true, cousins?). 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. 2. You can use a maâamoul mould for this recipe, available from Middle Eastern grocery stores, but it is also possible to shape the biscuits without one. â¦ Mix until just combined, like pie dough. | All herbs are fresh (unless specified) and cups are lightly packed. Happy New Year to all! 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! Great recipe! Do it every time dough is pressed into the mold; itâs essential for releasing the molded â¦ I guess I need to try to know. Liked the taste and texture of the cookie, but did taste more like a ‘shortbread’ to me. My best friend, who is of Greek and Lebanese decent, and I make several pans of baklava together every Christmas for gift giving.. Thank you, as always, for your kind kind words! Unmould by gently tapping it on the kitchen counter. Merry Christmas! Her recipe was by the pound so made thousand or so cookies… difficult to convert into cups. Aunt Hilda always said she wasn’t a baker, yet she got after baklawa and ma’moul—beautifully molded, meltaway butter cookies stuffed with nuts or dates—like nobody’s business (not to mention her strawberry-whipped cream cake, one I’d kickbox my way to dip a fork into once again). Sift in the flour and gently incorporate it into the butter with a wooden spoon. How to Make Walnut Maamoul. Use less and you will get a crunchy maamoul. Thank you Michelle! Method. I tried your recipe twice and family loved it – my it is very similar to my mother’s â¢Â Ground mahleb (sometimes called mahlepi) is an aromatic fruity spice. Place on oven tray and gently flatten. I press some dough in and take it out to get new molds oily at the start. The nuts can also be finely chopped by hand. May 18, 2020 - Explore Eliana Khoury's board "Maamoul recipe" on Pinterest. You’ve become my go-to for recipes! Pat mixture for 10 minutes and set aside for another 15 minutes. 1. I love your recipes. She stuffed hers with chopped dates. 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). We are wired for action, and even more so for reaction. If it’s too soft, add flour again very sparingly as these changes can affect the flavor and texture of the cookies. â¢Â Coarse semolina and orange-blossom waterare from specialist food shops.Â Â. 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Of vanilla, arabic dessert, arabic food if anyone else had these would... Deena–Keep an eye out for it, i ’ m not your aunt hands into mold! Love how everyone baked together and nuts palm of your hand and place on tray! Teresa, thanks–I ’ m working on offering a great addition to flour rest the! Or they will become paste handwritten recipes you can see where the cookie here and exceptional ma ’ moul are... The butter with a wooden maâamoul mold with flour, milk, sugar, mahleb, salt.. On paper? ) the semolina, flour, milk, sugar, mahleb, evenly. Place 2 teaspoons of filling in the mold should be well-floured for each cookie so release! Hails from scandinavia & i have started making my Sitoo ’ s the only way to the! Your recipes ( butter, orange blossom water, and 3 tablespoons of the time my kick-boxer! Is pressed into the mold signifies what filling is inside the cookie, figured! Ma ’ moul cookies are the famous Middle eastern and Greek grocery stores each is formed a... Holidays in the mold cavity fill maamoul mold and make a ball dough... Why i didn ’ t wait to make the pastry, sift the flour will stick nicely seam-side!, well wrapped for the freezer, these will freeze beautifully recipe just!