Learn how your comment data is processed. But oh my, the spoons and mold are just fabulous as well and your idea of custom designing them is even more wonderful. I am a fan of Mid Eastern sweets. Wow, so impressed with Kynas custom cookie molds. Flatten the dough ball and fill it with the pistachio or the date filling, close the dough over the filling, and seal all the edges forming a ball again. I hope this helps. Because of the high amount of fat in the dough, these cookies store well at room temperature for three days. Eid Mubarak to you and your little angel, This is awesome! If you want maamoul that is not crumbly try this recipe Not to mention a mean clean up of the mould itself afterwards. Flavoring. These cookies are so good, too. Hi! Really easy and delicious recipe.
Walnut and Peanut Butter Stuffed Dates The Best Treat Ever, Rugelach Cookies | The Best Rolled Cookies In The World. Wow wander full! I deeply appreciate them, One more week left till eid and Im so happy to have found this recipe to make them in time.. thank you, You are most welcome and Eid mubarak to you. Wonderful Thank You Thank you Thank you. We stuffed half of the batch with dates and the other half with an apricot filling I concocted, inspired by the date recipe. Those molds look wonderful! Thank you for the kind comment, I'm happy that you liked the recipe!
Do you know where I can purchase these molds and the pincher? It always looks too wet at first, dont worry and dont add any more semolina. You can try my other maamoul recipes, some of them do not require the milk, Salaam Sawsan, One of the molds ( ) I saw posted with the recipe has Islamic motifs, and I love everything Islamic . They were certainly a labor love. I would like to know if there is anyway to make mamool without adding so much fat. Didnt know what it was until seeing your post. Add flour, cornstarch, powdered sugar, salt and baking powder. or maybe icing sugar?
https://chefindisguise.com/2012/08/12/maamoul-stuffed-shortbread-cookies/ These cookies are perfect for Christmas, for Ramadan or just with a cup of tea. The extra liquid tends to make maamoul dry and slightly hard I just love how everything lined up for you try these. 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. Except for the small round one, it was a gift . 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. On my blog, you'll find delicious and quick-to-prepare recipes from around the world! A Syrian friend was with us and he said that my Yemenite haroset tasted like the filling in his mothers Maamoul, so I told him I would learn how to make the cookies, using that for the filling. I will try your recipe when we get back to the city. Make the result softer (due to the milk fat acting as a tenderizer by interfering with gluten production) Really glad you enjoyed the maamoul Over baking or the fat in the recipe being too little or you over kneaded the dough.I use fine semolina, it is not like flour, it is a little coarser that that, you can still feel the grains. semolina maamoul munatycooking Make decorative impression using moulds, else simply flatten the balls slightly and lay on baking tray lined with parchment. Thanks Sawsan for the lovely recipe. In this step, we are trying to coat the semolina and flour with the fat from the butter to bring out a shortbread-like taste. Add cinnamon, sesame seeds, and ghee to the date and mix well. It gives the best taste and texture Made Maamoul yesterday and they turned out really nice! Thank you for sharing this recipe! Some leave the dough to rest for up to one hour. I dont have tons of time, trying to make them this afternoon. The semolina will resemble wet sand. Thanks for sharing! Can you please tell me where did you get that plastic mold with multi design?
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. Can I use coffee mate for the powdered milk? This is an amazing blog with detailed steps and you can feel the love ! How to Make Homemade Hummus | Hummus Recipe, Stuffed Grape Leaves Recipe | Dolma Recipe, Best Baklava Recipe | How to Make Baklava. Do you think Eid will be Friday or Thursday? I wanted to make the cookies myself but could not find stores in Tokyo, Japan that carry them. Neither said fine semolina. Thank you, Hello Nazma If there is a middle eastern or Lebanese store close to you, you may be able to find them there. Place the Maamoul on the baking sheet and bake for 20 minutes on the middle shelf of the oven. Dissolve the yeast in the water with the sugar and wait for it to foam and bubble. Lovely post and explanation.
Fine Semolina. But if you manage to find it,do use it because it adds a lovely gentle flavor to the maamoul.
Thanks for the fab recipe Only problem is i cant find molds and there are no Arabic shops around us:( please can you give me the link to a website that sells them online???? For the date filling, add the ghee, cinnamon powder, and sesame seeds to the pitted date. Fabulous post! Pulse till you get the filling to be almost of dough consistency. Mamoul is in progress:). Thank you for the kind comment. I met the challenge, and I made it through. I measure the butter by sticks..1 cup is two sticks as for the ghee, I measure it after melting At first you will get clumps then the dough will come together. Should I use them as they are or should I preseason them with oil before their first use?
Ive really enjoyed reading about Ramadan. My maamoul came out fine from the top but from the bottom they still feel undone is that normal? Sawsan those Maamouls look fabulous. OMG, how I love this moulds, but it is so hard to find them to buy. 300 g of ghee is 1.5 cups Where can i find mahleb in the USA? Thanks for all this goodies. Its early, but Eid Mubarak to you! I guess I didnt roll the dough thin enough and did I overwork it? I have been experimenting and trying out different recipes and just made the melt in your mouth buttery version.
Wow!
Can I replace that? happy blogging do give me feedback! Salam Zainab I will try to make your cheese by following your recipe.. You can add vanilla, rose water, orange blossom, or any Arabian flavors like cardamom and saffron. Anonymous/7/8/2014 Very impressive blog, Im sure it took a lot of time and effort , So sorry for the delay Duaa You can usually find these in middle eastern or Lebanese stores if you have any of these around The maamoul will still be amazing without it. maamoul xawaash traditionally semolina You can learn more about our affiliate policy. I bet the actual cookies are amazing! Please come to Jordan and the molds, box and cookies would be my gift to you. Thanks again , I am so sorry for the delay Mariam I have been using your recipes for years now and just thought i will let you know i appreciate them very much indeed.
I so appreciate learning something about Muslim food and tradition. In some countries this dish called Dolma/Dolmath Baklava is a sweet dessert made of layers of phyllo filled with chopped walnuts and pistachios, soaked with honey syrup.
And it was worth it! You need a fat that is solid at room temperature. So would you please suggest some alternative /substitute for these two ingredients. On the workshop is fine , I appreciate the speedy response:) thank you. Take the dough out of the fridge. https://chefindisguise.com/2014/09/27/maamoul-date-stuffed-cookies/ Delicious.. just love Maamoul ~ i have made some too do visit my place when time permits You can find milk powder in indian stores and middle eastern ones if you have any near by There must be an Ad running. Kol 3am w enti bkher w saha w salama, 3id sa3eed, hugs to you. 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. For the pistachio filling, add sugar and ghee to the ground pistachio and mix well. https://chefindisguise.com/2012/08/12/maamoul-stuffed-shortbread-cookies/. I hope you have had a beautiful month. Never skip the dough resting step. Is this just for flavour? Place the dough in a mold, pressfirmly but do not over do it or the maamoul will stick to the mold (see the notes for a trick that will help you get the cookies out of the molds whole every time), Place a kitchen towel on a cutting board or your kitchen table. Flatten them slightly in your palm so that you can add the stuffing in them. I am very excited to try this recipe! Does the oil improve the texture i.e make it lighter? They are beautiful and your recipe looks amazing! Her mother taught her how to make the shortbread dough, season it with [], Hello Chef, Where can I find these cookie mold its so hard to find in Canada and even If I do its way expensive, I am sorry for the delay. I honestly have not. Mix the ingredients well and form equal size balls. Your recipe looks really good.
Dust generously with powdered sugar. Maha I am the one who cant thank you enough for this sweet comment, you really made my day and I am thrilled that you loved the recipe so much. Thank you so very much for sharing the recipe.
You will also find the videos on my Instagram account. Thank you for sharing with us this wonderful recipe! Im in Florida and I dont have a Middle Eastern grocers by me.
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. Maamoul bakes really quickly, dont walk away from the oven while the cookies are baking they can go from white to black in a couple of minutes. You can store maamoul cookies, covered in the fridge for up to 5 days.
Tahini with Kofta. . Hello Areeba I thank You so much for sharing these traditional recipes and posting in english! I am so sorry for the late reply. Add it to the semolina mix and add the orange blossom and rosewater. maamoul semolina
All the Maamouls were already eaten up the next day :-D. They were so delicous!! Finally got around to making them. This made me around 150 maamoul and every single one of them looks perfect!! Sorry for the late reply Maybe I should start one myself I think the most frequent question I get is where to get the moulds, You can find that info in my conversions page. If you use this recipe, you must soak the semolina or else it will be hard and crunchy. Also, I was wondering if I could use only oil (like sunflower oil) for this since I am vegan?
LOL. Hello Zehra After baking, place the Maamoul on a cooling rack to cool completely. Hello Jasmine foodgawker maamoul Which recipe did you use? Form a small cup of dough using your thumb to make a hole and pinching the sides thin. Thank you, No dont add anything just continue with the steps. and second the semolina I used I think it was the finest one it has no 1 on the package and it is very fine its almost like a flour so my mamoul become crunchy I wonder is this is because of the semolina is too soft?? Sadly no. But I am determined to make them and have my house filled with this divine smell and flavour. Hello Sawsan. I cannot thank you enough for this recipe. My new neighbours are Syrian refugees.
Next time I will make some pistachio too. Food definitively connects people no matter in which little corner of the world we are! Hello, Id join in the debate about the use of semolina or flour in maamoul anytime! The recipe I made had semolina and flour, my husband liked the texture. Flatten the balls and place the filling in the middle. Change). Ironically, the story appeared the day after our Passover Seder. I am now on a new quest to make your beautiful Maamoul! 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. The first time was so-so, the second better and the third even better. Maamoul does require some advance planning and the dough preparation is made on the eve so []. Bring out the dough from the fridge and form 24 balls.
maamoul semolina If that is the case, use the finer one Thank you for all the details here. Make sure not to tap the mold on your palm! For a longer storing period, individually wrap the cookies with a plastic wrap and then place it in an airtight container. They will absorb oil from the maamoul as you use them and they will turn into a deeper richer color. I am sorry the maamoul did not turn out well.
I also did not let them sit in the oven for too long. What beautiful shapes that your maamoul cookies have! Allow to cool before serving. I want some recipe without butter or oil and at the same time the cookies soft, it is possible. I will order several ingredients and attempt it, even without the moulds. You mentioned a while back that you were working on the molds. I just did the first step, but I accidently sifted the flour and the semolina together and added the melted butter and oil. I cant wait to make it. I have a few questions which I was hoping you could help answer: 1. The ghee and the butter, do you measure them before melting them and then melt them? HAPPY EID.. Sawsan the molds and the cookies are both gorgeous. One is a little on the crunchy side, closer to a cookie in texture and a little lighter. Mamoul cookies are my fever ever cookies! Thanks so much for another peek into your life and religion, Sawsan. Hello Hala.. You can easily buy plastic maamoul mold/maamoul spoon here: 2022 The Cooking Foodie. In concept it should work but to be honest, I have not tried it myself. Place your palm under the mold to catch the Maamoul after it is released from the mold. Try checking those. Thanks! This time, after reading your recipe and all the good comments from others that tried it, I persuaded myself to try once more.
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. Ramadan Mubarak The only thing I altered in your recipe was instead of the oil, as I didnt have any, I used extra ghee. I appreciate your website. Maybe cause I usually buy from store. In many homes, it isnt Eid if the house is not full of the smell of mastic and spices from the baking maamoul. I cant wait to see more of your recipes Sawsan!! If I used 3/4 semolina, 3/4 flour and soaked it with the fat for an hour, would that work? Kul 3am wa antum bi alf kheir, I and my friend are following every single post of you, trying many recipes and discussing our experiments on the phone. As for the oil, sadly you cant use liquid oil on its own. I really love all your recipes.
I really have enjoyed reading your Ramadan related posts.
Also can you detail how to process pitted dates to make the mixture. This recipe is in a league of its own! I shared with a friend from Syria who said they reminded her of Lahmacun or Lahmajon is Turkish style "pizza" with meat. Please read mydisclosure policy. There are those who love flour maamoul and those who swear by semolina maamoul. Will let you know . Thank you for the trust. I have three wooden molds like yours and Ive never known exactly what they were for. We always made them for Easter. if you can email me I may be able to help you out find some on line. To prevent this, place a. We are truly blessed to be able to afford these simple, yet meaningful luxuries . This recipe makes roughly 50 to 60 maamouls, Zehra, I just purchased mahlab from World Spice Merchants. . Your email address will not be published. The fat content in the recipe you are using is less than what is required, you are adding too much filling leaving a thin layer of dough to cover it, you left the maamoul out, leaving it in a container that is not air tight will cause it to dry, The fat content in your recipe is too little, You over worked the dough while kneading it. I should love to purchase a set of 3 maamoul moulds if your friend can post to Australia The recipe below isa riff ontraditionalmaamoul, made entirely with all-purpose flour. Kyna can custom design cookie molds to your liking. Very yummy cookies.
I cant tell you how happy comments like your make me! 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? It was my first ever attempt at making maamoul. Many readers found some on ebay. [], [] kind used to make pasta), flavored with rose water or orange blossom water, and shaped using ornate molds. Form 12 balls and keep aside. I bought this from Amman/Jordan but I have seen similar moulds in places that sell chocolate making supplies. is it ok or i did something wrong. I do not yet have a proper maamoul mould, But have a feeling I soon will. This will allow the semolina granules to swell and soften. I will try and follow some of your tips. Place the filled dough ball in the mold and press it gently to help the dough take the shape of the mold. And I love the premise if giving to the less fortunate, a very selfless act in this selfish world if ours. Ive been eyeing the mamoul on your blog for such a long time .. but right now I want those moulds.. think Ill just make that my excuse to make a trip to Jordan!! All three kinds :-). We werent quite sure what we were doing, but your tutorial helped SO much!
I just bought Tahini in a Toronto supermarket (since I love anything with Tahini) I googled and your blog showed up.
Walnut and Peanut Butter Stuffed Dates The Best Treat Ever, Rugelach Cookies | The Best Rolled Cookies In The World. Wow wander full! I deeply appreciate them, One more week left till eid and Im so happy to have found this recipe to make them in time.. thank you, You are most welcome and Eid mubarak to you. Wonderful Thank You Thank you Thank you. We stuffed half of the batch with dates and the other half with an apricot filling I concocted, inspired by the date recipe. Those molds look wonderful! Thank you for the kind comment, I'm happy that you liked the recipe!
Do you know where I can purchase these molds and the pincher? It always looks too wet at first, dont worry and dont add any more semolina. You can try my other maamoul recipes, some of them do not require the milk, Salaam Sawsan, One of the molds ( ) I saw posted with the recipe has Islamic motifs, and I love everything Islamic . They were certainly a labor love. I would like to know if there is anyway to make mamool without adding so much fat. Didnt know what it was until seeing your post. Add flour, cornstarch, powdered sugar, salt and baking powder. or maybe icing sugar? https://chefindisguise.com/2012/08/12/maamoul-stuffed-shortbread-cookies/ These cookies are perfect for Christmas, for Ramadan or just with a cup of tea. The extra liquid tends to make maamoul dry and slightly hard I just love how everything lined up for you try these. 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. Except for the small round one, it was a gift . 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. On my blog, you'll find delicious and quick-to-prepare recipes from around the world! A Syrian friend was with us and he said that my Yemenite haroset tasted like the filling in his mothers Maamoul, so I told him I would learn how to make the cookies, using that for the filling. I will try your recipe when we get back to the city. Make the result softer (due to the milk fat acting as a tenderizer by interfering with gluten production) Really glad you enjoyed the maamoul Over baking or the fat in the recipe being too little or you over kneaded the dough.I use fine semolina, it is not like flour, it is a little coarser that that, you can still feel the grains. semolina maamoul munatycooking Make decorative impression using moulds, else simply flatten the balls slightly and lay on baking tray lined with parchment. Thanks Sawsan for the lovely recipe. In this step, we are trying to coat the semolina and flour with the fat from the butter to bring out a shortbread-like taste. Add cinnamon, sesame seeds, and ghee to the date and mix well. It gives the best taste and texture Made Maamoul yesterday and they turned out really nice! Thank you for sharing this recipe! Some leave the dough to rest for up to one hour. I dont have tons of time, trying to make them this afternoon. The semolina will resemble wet sand. Thanks for sharing! Can you please tell me where did you get that plastic mold with multi design?
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. Can I use coffee mate for the powdered milk? This is an amazing blog with detailed steps and you can feel the love ! How to Make Homemade Hummus | Hummus Recipe, Stuffed Grape Leaves Recipe | Dolma Recipe, Best Baklava Recipe | How to Make Baklava. Do you think Eid will be Friday or Thursday? I wanted to make the cookies myself but could not find stores in Tokyo, Japan that carry them. Neither said fine semolina. Thank you, Hello Nazma If there is a middle eastern or Lebanese store close to you, you may be able to find them there. Place the Maamoul on the baking sheet and bake for 20 minutes on the middle shelf of the oven. Dissolve the yeast in the water with the sugar and wait for it to foam and bubble. Lovely post and explanation.
Fine Semolina. But if you manage to find it,do use it because it adds a lovely gentle flavor to the maamoul.
Thanks for the fab recipe Only problem is i cant find molds and there are no Arabic shops around us:( please can you give me the link to a website that sells them online???? For the date filling, add the ghee, cinnamon powder, and sesame seeds to the pitted date. Fabulous post! Pulse till you get the filling to be almost of dough consistency. Mamoul is in progress:). Thank you for the kind comment. I met the challenge, and I made it through. I measure the butter by sticks..1 cup is two sticks as for the ghee, I measure it after melting At first you will get clumps then the dough will come together. Should I use them as they are or should I preseason them with oil before their first use?
Ive really enjoyed reading about Ramadan. My maamoul came out fine from the top but from the bottom they still feel undone is that normal? Sawsan those Maamouls look fabulous. OMG, how I love this moulds, but it is so hard to find them to buy. 300 g of ghee is 1.5 cups Where can i find mahleb in the USA? Thanks for all this goodies. Its early, but Eid Mubarak to you! I guess I didnt roll the dough thin enough and did I overwork it? I have been experimenting and trying out different recipes and just made the melt in your mouth buttery version.
Wow! Can I replace that? happy blogging do give me feedback! Salam Zainab I will try to make your cheese by following your recipe.. You can add vanilla, rose water, orange blossom, or any Arabian flavors like cardamom and saffron. Anonymous/7/8/2014 Very impressive blog, Im sure it took a lot of time and effort , So sorry for the delay Duaa You can usually find these in middle eastern or Lebanese stores if you have any of these around The maamoul will still be amazing without it. maamoul xawaash traditionally semolina You can learn more about our affiliate policy. I bet the actual cookies are amazing! Please come to Jordan and the molds, box and cookies would be my gift to you. Thanks again , I am so sorry for the delay Mariam I have been using your recipes for years now and just thought i will let you know i appreciate them very much indeed.
I so appreciate learning something about Muslim food and tradition. In some countries this dish called Dolma/Dolmath Baklava is a sweet dessert made of layers of phyllo filled with chopped walnuts and pistachios, soaked with honey syrup.
And it was worth it! You need a fat that is solid at room temperature. So would you please suggest some alternative /substitute for these two ingredients. On the workshop is fine , I appreciate the speedy response:) thank you. Take the dough out of the fridge. https://chefindisguise.com/2014/09/27/maamoul-date-stuffed-cookies/ Delicious.. just love Maamoul ~ i have made some too do visit my place when time permits You can find milk powder in indian stores and middle eastern ones if you have any near by There must be an Ad running. Kol 3am w enti bkher w saha w salama, 3id sa3eed, hugs to you. 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. For the pistachio filling, add sugar and ghee to the ground pistachio and mix well. https://chefindisguise.com/2012/08/12/maamoul-stuffed-shortbread-cookies/. I hope you have had a beautiful month. Never skip the dough resting step. Is this just for flavour? Place the dough in a mold, pressfirmly but do not over do it or the maamoul will stick to the mold (see the notes for a trick that will help you get the cookies out of the molds whole every time), Place a kitchen towel on a cutting board or your kitchen table. Flatten them slightly in your palm so that you can add the stuffing in them. I am very excited to try this recipe! Does the oil improve the texture i.e make it lighter? They are beautiful and your recipe looks amazing! Her mother taught her how to make the shortbread dough, season it with [], Hello Chef, Where can I find these cookie mold its so hard to find in Canada and even If I do its way expensive, I am sorry for the delay. I honestly have not. Mix the ingredients well and form equal size balls. Your recipe looks really good.
Dust generously with powdered sugar. Maha I am the one who cant thank you enough for this sweet comment, you really made my day and I am thrilled that you loved the recipe so much. Thank you so very much for sharing the recipe.
You will also find the videos on my Instagram account. Thank you for sharing with us this wonderful recipe! Im in Florida and I dont have a Middle Eastern grocers by me.
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. Maamoul bakes really quickly, dont walk away from the oven while the cookies are baking they can go from white to black in a couple of minutes. You can store maamoul cookies, covered in the fridge for up to 5 days.
Tahini with Kofta. . Hello Areeba I thank You so much for sharing these traditional recipes and posting in english! I am so sorry for the late reply. Add it to the semolina mix and add the orange blossom and rosewater. maamoul semolina
All the Maamouls were already eaten up the next day :-D. They were so delicous!! Finally got around to making them. This made me around 150 maamoul and every single one of them looks perfect!! Sorry for the late reply Maybe I should start one myself I think the most frequent question I get is where to get the moulds, You can find that info in my conversions page. If you use this recipe, you must soak the semolina or else it will be hard and crunchy. Also, I was wondering if I could use only oil (like sunflower oil) for this since I am vegan?
LOL. Hello Zehra After baking, place the Maamoul on a cooling rack to cool completely. Hello Jasmine foodgawker maamoul Which recipe did you use? Form a small cup of dough using your thumb to make a hole and pinching the sides thin. Thank you, No dont add anything just continue with the steps. and second the semolina I used I think it was the finest one it has no 1 on the package and it is very fine its almost like a flour so my mamoul become crunchy I wonder is this is because of the semolina is too soft?? Sadly no. But I am determined to make them and have my house filled with this divine smell and flavour. Hello Sawsan. I cannot thank you enough for this recipe. My new neighbours are Syrian refugees.
Next time I will make some pistachio too. Food definitively connects people no matter in which little corner of the world we are! Hello, Id join in the debate about the use of semolina or flour in maamoul anytime! The recipe I made had semolina and flour, my husband liked the texture. Flatten the balls and place the filling in the middle. Change). Ironically, the story appeared the day after our Passover Seder. I am now on a new quest to make your beautiful Maamoul! 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. The first time was so-so, the second better and the third even better. Maamoul does require some advance planning and the dough preparation is made on the eve so []. Bring out the dough from the fridge and form 24 balls.
maamoul semolina If that is the case, use the finer one Thank you for all the details here. Make sure not to tap the mold on your palm! For a longer storing period, individually wrap the cookies with a plastic wrap and then place it in an airtight container. They will absorb oil from the maamoul as you use them and they will turn into a deeper richer color. I am sorry the maamoul did not turn out well.
I also did not let them sit in the oven for too long. What beautiful shapes that your maamoul cookies have! Allow to cool before serving. I want some recipe without butter or oil and at the same time the cookies soft, it is possible. I will order several ingredients and attempt it, even without the moulds. You mentioned a while back that you were working on the molds. I just did the first step, but I accidently sifted the flour and the semolina together and added the melted butter and oil. I cant wait to make it. I have a few questions which I was hoping you could help answer: 1. The ghee and the butter, do you measure them before melting them and then melt them? HAPPY EID.. Sawsan the molds and the cookies are both gorgeous. One is a little on the crunchy side, closer to a cookie in texture and a little lighter. Mamoul cookies are my fever ever cookies! Thanks so much for another peek into your life and religion, Sawsan. Hello Hala.. You can easily buy plastic maamoul mold/maamoul spoon here: 2022 The Cooking Foodie. In concept it should work but to be honest, I have not tried it myself. Place your palm under the mold to catch the Maamoul after it is released from the mold. Try checking those. Thanks! This time, after reading your recipe and all the good comments from others that tried it, I persuaded myself to try once more.
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. Ramadan Mubarak The only thing I altered in your recipe was instead of the oil, as I didnt have any, I used extra ghee. I appreciate your website. Maybe cause I usually buy from store. In many homes, it isnt Eid if the house is not full of the smell of mastic and spices from the baking maamoul. I cant wait to see more of your recipes Sawsan!! If I used 3/4 semolina, 3/4 flour and soaked it with the fat for an hour, would that work? Kul 3am wa antum bi alf kheir, I and my friend are following every single post of you, trying many recipes and discussing our experiments on the phone. As for the oil, sadly you cant use liquid oil on its own. I really love all your recipes.
I really have enjoyed reading your Ramadan related posts.
Also can you detail how to process pitted dates to make the mixture. This recipe is in a league of its own! I shared with a friend from Syria who said they reminded her of Lahmacun or Lahmajon is Turkish style "pizza" with meat. Please read mydisclosure policy. There are those who love flour maamoul and those who swear by semolina maamoul. Will let you know . Thank you for the trust. I have three wooden molds like yours and Ive never known exactly what they were for. We always made them for Easter. if you can email me I may be able to help you out find some on line. To prevent this, place a. We are truly blessed to be able to afford these simple, yet meaningful luxuries . This recipe makes roughly 50 to 60 maamouls, Zehra, I just purchased mahlab from World Spice Merchants. . Your email address will not be published. The fat content in the recipe you are using is less than what is required, you are adding too much filling leaving a thin layer of dough to cover it, you left the maamoul out, leaving it in a container that is not air tight will cause it to dry, The fat content in your recipe is too little, You over worked the dough while kneading it. I should love to purchase a set of 3 maamoul moulds if your friend can post to Australia The recipe below isa riff ontraditionalmaamoul, made entirely with all-purpose flour. Kyna can custom design cookie molds to your liking. Very yummy cookies.
I cant tell you how happy comments like your make me! 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? It was my first ever attempt at making maamoul. Many readers found some on ebay. [], [] kind used to make pasta), flavored with rose water or orange blossom water, and shaped using ornate molds. Form 12 balls and keep aside. I bought this from Amman/Jordan but I have seen similar moulds in places that sell chocolate making supplies. is it ok or i did something wrong. I do not yet have a proper maamoul mould, But have a feeling I soon will. This will allow the semolina granules to swell and soften. I will try and follow some of your tips. Place the filled dough ball in the mold and press it gently to help the dough take the shape of the mold. And I love the premise if giving to the less fortunate, a very selfless act in this selfish world if ours. Ive been eyeing the mamoul on your blog for such a long time .. but right now I want those moulds.. think Ill just make that my excuse to make a trip to Jordan!! All three kinds :-). We werent quite sure what we were doing, but your tutorial helped SO much!
I just bought Tahini in a Toronto supermarket (since I love anything with Tahini) I googled and your blog showed up.