How to make Maamoul عجينة المعمول

 

Maamoul Cookies

Prep Time:45min      Cook Time: 15min    Total Time:1hr

Maamoul is a Middle Eastern cookie packed with battery dates that will melt in your mouth and is absolutely stunning. Naturally sweet with dates, they contain the least amount of sugar. They are popular during Eid, Christmas, and other holidays.

WHAT ARE MAAMOUL COOKIES?

Maamoul cookies are popular Middle Eastern shortbread pastries filled with dates or nuts. They are traditional on religious holidays in the Levantine area. And made by hand or using special wooden molds to make different shapes - round like a ball, crescent-shaped, dome-shaped, or flat like a disc.

If you are looking for a recipe for Maamoul without flour, without yeast, without semolina, and with dates, this is for you. And with this recipe, you can learn how to make them by hand or use cookie molds.

What Ingredients Maamoul Cookies?

Ingredients

Dough

½ Cup ghee or butter, grass-fed

¼ cup light olive oil or butter/ghee

 2 ½ cup all-purpose flour (can use half-hole wheat pastry flour)

2 tablespoons sugar

2 tablespoons rose water/orange blossom water

3 tablespoons milk

HOW TO MAKE IT

What are the Instructions for Maamoul Cookies?

Instructions

Preheat the oven to 350 ° F.

PREPARATION OF THE DOUGH

Melt butter or ghee. Add oil and stir in the sugar. In a large mixing bowl, mix the ghee/sugar mixture with the flour, working with your fingers. Add as much flour as the butter/oil mixture will absorb and this usually varies from 2¼ to 2½ cups. Then add rose liqueur and mix. Then add one tablespoon of milk at a time. Then knead all this into a soft dough.

When you add milk, sometimes it looks like the milk is too much and the dough is sticky. But when you keep mixing it, the milk is absorbed. Let the flour rest for half an hour. Then roll 32 pieces of flour into smooth balls. I find this easy because all my cookies are about the same size.

PREPARATION OF THE DATE FILLING

How is PREPARE DATE FILLING?

In a food processor, process the chopped medallion dates into a smooth mass. If you are not using soft medulla dates, check out the Tips or Notes section. Divide the palm mass into 32 parts and roll them into smooth balls. Use oily or safe food gloves if needed, as the palm mass may be sticky.

How SHAPING OF THE DATE-FILLED COOKIES?

Take a ball of flour and flatten it. Put it in the middle of your palm and drink it. Place the date ball in the middle. Bring the edges of the dough together. Pinch to seal the dough well and then smooth it out. Press it into the disk.

Tip: Make sure you don't use too many fillings, or the cookies will explode.

Use the nut pick/fork to create interesting patterns. Or press the dough-filled cookie dough into a traditional mold and gently press to get a pattern on the cookie. Turn the front edge of the mold upside down on a hard surface like a kitchen counter, and place your palm under the mold to retrieve the cookie from the mold.

How USE A TRADITIONAL MAAMOUL MOLD?

Alternatively, a simple mold can be used to shape the cookies. In this case, a portion of the flour is first pressed into the mold. Then the palm filling is folded over the flour. After that, another piece of flour is folded and flattened on top of the date filling. Tap the front edge of the mold on a hard surface like a kitchen counter, and place your palm under the mold to get the cookie out of the mold.

Sometimes I find that this method does not work very well for everyone. Because cookie dough can be difficult to get out of the mold. Sprinkling a little flour in the mold before using it can help to release the cookie better. Or putting a piece of plastic wrap in a mold and filling it before packing with cookie flour can also help.

But my favorite way is to make the cookie by hand and then gently press it into the mold to create the pattern. It's not uncommon to use a mold like this, but it works better and speeds up the process.

How ABOUT BAKING THE MAAMOUL COOKIES?

Place maamoul cookies, smooth side-ups (for hand-shaped cookies), or patterned side-ups (for cookies made using molds) on a large baking sheet. Keep them one to two inches apart. Bake for 15 to 20 minutes. Don't let cookies overcook or over brown. Well-baked cookies will look dry on the surface, as opposed to the moist look of raw flour. Also, they will have a lighter tan.

Cool the well-baked material completely on a wire rack. Using a sieve, wash a combination of sugar with some confectionery sugar or some almond meal. Store Maamoul cookies in an airtight container.

Are the people healthy?

Is Mamul healthy? Maamoul is naturally sweetened with dates, so is healthier than cookies that contain much better sugar. But it's still a rich cookie dough made with butter, so enjoy them in moderation.

Can you freeze Maamoul cookies?

Wrap the cooled cookies individually in a plastic wrap or foil without washing with sugar, and place them in a freezer bag or freezer container. Melt them at room temperature and, if you wish, you can bake them in a hot oven for a freshly baked cookie flavor.

How many calories are there in a date Maamoul cookies?

Amount of calories in date normal:  130 calories

Is Maamoul like KAHK?

Maamoul, as it is called in Syria, Jordan, Lebanon, Israel, and Palestine, is known as Kombe in southern Turkey and Kahk in Egypt. Kahk seems to be the undeniable ancestor of Maamoul, as shown in the temple paintings and Pharaonic carvings.

What does Maamoul mean?

Maamoul is a stuffed butter cookie made from semolina flour. The filling can be made from dried fruits such as figs or dates or nuts such as pistachios or walnuts and occasionally almonds.