This is all well and good, but it does make a sticky mess inside your food processor. Place the chopped dates in a small saucepan along with the other filling ingredients. Add in the yeast mixture you made at the beginning and mix in the ½ cup sugar, orange blossom water and rose water. Divide the date mass into 32 portions and roll them into smooth balls. While they are a bit time-consuming to make, if you have an afternoon free they’re definitely worth the effort. Get Maamoul: Stuffed Date-Orange Cookies Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Melt the ghee and oil together in a small saucepan. If using a stand mixer, alternate between adding the dates and oil. While these cookies are a bit time-consuming, if you have a free afternoon they really are worth every effort. Once dates are softened, place dates and soaking water into high powered blender or food processor. Grab a cup of coffee (iced for me, please!) Note: Heat 2 cups of water in the microwave. https://mayihavethatrecipe.com/maamoul-nut-filled-middle-eastern-cookies Insted of mahlab, we us a dash of almond extract and a little anise in our date filling. Mahlab is a lovely spice—it smells like a cross between almonds and cherries, and can be found at specialty spice shops or Middle Eastern grocery stores. Make green chile chicken enchiladas healthy and delicious! Reminds me of learning to cook in my grandma’s kitchen. You can add up to 8 tablespoons of butter to the date paste to make it more malleable using the food processor. And then gradually stir in the sugar syrup. Next, process in a food processor until a paste forms. (If not, I’ll show you how to shape the cookies by hand in a second.). (That might look like a lot of date filling, but it is enough for 2 ½ batches of cookies.). Hi.. these Maamoul look great and I am trying them out today with this recipe . 5. But, if you don’t feel like decorating the cookies, don’t worry. If you don’t like the idea of cleaning a date paste coated food processor, or if you don’t have access to a food processor, there is an easy way to make date paste without a food processor. Mahlab: This spice is the seed kernel that comes from the center of St. Lucie Cherry pits; it has a lovely aroma and tastes like a cross between almonds and cherries. We just add a few spices to enhance the flavor. Shape the cookie into a slightly flattened circle. If not using soft medjool dates, check the tips or notes section. We found that the round plates that go inside of a cookie press are perfect for making little designs on the maamoul. Cool. Traditionally, maamoul are shaped using a mold called a tabbeh. Also, that method of using a wooden mould is so familiar. Reduce the heat and stir for 4–5 minutes … This recipe for Middle Eastern Date-Filled Cookies (Ma’amoul) is one of the many that I had the honor of collecting from Sahar, and it can be found in my cookbook An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair (Tuttle; 2012). Most recipes for making date paste have you grind the dates in a food processor with some oil until they turn into a paste. Use a wooden spoon to gradually incorporate the oil mixture, then gradually incorporate the sugar syrup. In a small saucepan over medium heat, cook the chopped dates with the butter, stirring until the dates are broken down to a paste. Combine the oil and clarified butter in a separate small saucepan and cook over medium heat until the butter is just melted, about 2 minutes; cool slightly. Find out more about her and our mission on our About Page. Chop the dates into small pieces. Work it just enough to get it to come together. The flavor might not be spot on what it would be if you used mahlab, but it will be close and is very tasty! There are even depictions of them in ancient Egyptian temple paintings and carvings! 4. Plus, with all these healthy fats, protein and fibre, it will keep you full all the way to lunch! Yes, the resulting paste will be a bit more chunky than a blended-smooth paste. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes. Ma’amoul mold: In this recipe I give directions for how to shape these cookies with a ma’amoul mold, which can be purchased at Middle Eastern grocery stores or online. All in all, maamoul are fairly simple to make, but the filling and shaping does take a little time. Take a date ball, flatten it slightly, and lay it on top of the dough in your hand. These shredded chicken enchiladas are easy to make and freeze well, too. For the dates, measure 1 teaspoon of the date mixture and roll it into a ball. A vegan, gluten-free and Whole30 dish that can be served several ways, including as a salad, side dish, or as an appetizer dip with chips and crackers on the side. Measure 1 teaspoon of the date mixture and roll it into a ball; slightly flatten it and gently press it into the dough in your hand. A fresh and bright side dish for both Mexican and Asian cuisine. f She-crab bisque meets mac and cheese in this epic pairing! At some point while incorporating the oil and the sugar syrup, you will probably think that there is absolutely no way the dough will take any more liquid. Faith Gorsky is the writer, recipe developer, photographer, and food stylist behind the blog An Edible Mosaic. No, maamoul in Arabic means ‘made’ ‘Mahshi’ means stuffed (like Mahshi Coussa). You can use ground dates that are sold as a paste or you can use regular dates that you pit and knead with some butter or olive oil. Store the extra mix in an airtight jar in the pantry or spice cupboard. Bring to a full, rolling boil (occasionally giving the pan a swirl); boil 1 minute and then turn off the heat. Measure 1 slightly scant teaspoon of dough, roll it into a ball, slightly flatten it, then put it on top of the date mixture in the mold; use your fingers to press the dough on the top into the dough on the sides. These cookies truly have an ancient history. Then once you mix up the cake spice mix, get out everything else you’ll need. Thanks for the lovely step by step photos. It will be a bit closer in texture to a thick jam. It tastes like dessert but is made entirely from superfoods, so its incredibly nourishing for your body! Gosh, they’re pretty, aren’t they? If you don’t have a maamoul mold, don’t worry. Recipe reprinted with permission from An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky; Tuttle Publishing (2012). To shape the cookies by hand, take a larger dough ball, flatten it slightly, and lay in it the palm of one hand. If you can’t find it, although the flavor won’t be quite the same, for a similar flavor you could add a couple drops of pure almond extract. If you have a ma’amoul mold, get it out now. Sarah is the co-owner of Curious Cuisiniere and the chief researcher and recipe developer for the site. You can store these beauties for up to a month in an airtight container at room temperature (their flavor actually improves as the spices in the filling have the chance to mingle). With just a little heat you have your paste! Chop the walnuts into very fine pieces. Step 4 – Bake in the oven at 380 Fahrenheit for 20 minutes until lightly golden. Once you have everything measured out, using the mold is quick, methodical work like shelling peas. Form it into a 1/3 in. Process the chopped medjool dates in a food processor into a smooth mass. Practice a bit and you’ll easily get the hang of it.). Meanwhile, to make the filling, place the dates, butter and spices in a saucepan with 50ml/2fl oz of water, and bring to the boil. Set aside until the yeast has softened and is foamy, 3-5 minutes. Measure out the dough and the dates for shaping. To do so, measure 1 slightly scant tablespoon of dough and roll it into a ball; slightly flatten it with your hands, then hold it in the palm of 1 hand. If you’re using a food processor, before you add any dates, Swedish yellow split pea soup—vegan and filling! Required fields are marked *. If your dates are on the dry side, soak them with some hot water for 30 minutes then drain them. You can add up to 4 tablespoons more flour if your dough seems too wet, but you probably won’t need it—and no matter what you do, don’t add more flour than that! In a small bowl, mix the milk and yeast. Related Categories: Around the World, Dessert Recipes, Easter, Middle Eastern Recipes, Ramadan You May Also Be Interested In: Cookies. This brings back great memories about delicious Syrian foods and afternoons spent in my grandma’s kitchen. I didn’t knead it. Owner Mitri Hanna Moussa dips pitted dates into rosewater, then passes them through a meat grinder to make a paste. To shape the cookies with a ma’amoul mold (see note below), measure 1 slightly scant tablespoon of dough and roll it into a ball; slightly flatten it with your hands, then press it into the bottom and up the sides of the mold. Remove the cookies when they are lightly golden brown. I used to always get these in NYC at a falafel shop near Union Square but never knew what they were called–until now! To make the dough, combine the sugar and water in a small saucepan over medium heat. Cover the dates with the water and let sit for 10 minutes to soften. Another nice thing is that it’s an easy recipe to double, which I often do because the cookies keep so well. Let them cool completely, and then rain a little powdered sugar on top. Press the ball shaped dough well into the mold and the tap the mold on the counter so it falls out, catching it with your other hand. If you can’t find, make your own by chopping the medjool dates. She lives in Upstate New York and loves to travel, especially to places steeped in rich culture and history. Thanks for the great post! To make the date filling, grind the dates and oil in a stand mixer fitted with a food grinding attachment (fine grind) or in a heavy-duty food processor. Bake the cookies for 25 minutes, rotating the baking sheet once during cooking. For a quicker version you can use 1 cup boiling hot water. Extra date filling: If you have extra date filling, wrap it well and freeze for up to 6 months. So, resist the urge to over-work the dough. It truly is like being transported to an exotic place. Maamoul cookies will last for 2-3 weeks in an air-tight container on the counter. rope and place the rope directly on the dough. Let the maamoul cool completely before dusting with powdered sugar. If you can’t find it, although it won’t be quite the same, for a similar flavor you can add a couple drops of pure almond extract instead. (You will need the same amount of date balls as you have of large dough balls and small dough balls, so a 1:1:1 ratio of each.) You can purchase this ready. They are an ancient Arab dessert that are often made to celebrate Eid, the end of Ramadan. Use your hands to gently shape it into a circle, and then use a fork to make a decorative cross-hatch pattern on the top. If using a stand mixer, alternate between adding the dates and oil. Put the flour in a large bowl and whisk in the yeast. It’s completely vegan, gluten-free and keto and is ready in just 5 minutes! No yeast donuts at home—a quarantine trick! It is a low-carb, gluten-free and vegan dish that can be made in one pan and served atop greens or grains, as a side to a main entrée, or all on its own. These cookies are eaten throughout the year, but they’re especially made on religious holidays, especially those for breaking fasts. Clarified butter can commonly be found at regular grocery stores or easily made at home. Explore recipes inspired by global flavors: British | Caribbean | Chinese | French | German | Greek | Indian | Italian | Japanese | Mexican | Polish| Spanish | Thai | American. Place Medjool dates in a glass or ceramic bowl and pour hot water over them. Preparation of the date filling. Maamoul Soft shortbread cookies typically filled with date paste, pistachios, or walnuts and dusted with powdered sugar. You will only need 1 ½ teaspoons of the spice mix for recipe; store the remaining spice mix in an airtight container at room temperature for up to 6 months. Add the remaining ingredients and mix well. Cool completely, and then dust with the powdered sugar. Flatten one ball of dough into a disc and place 1 tsp of filling on the center. It smells like a combination of almonds and cherries, with a hind of anise. They get sprinkled with powdered sugar after baking, so the designs aren’t that noticeable anyway. Put the flour into a large bowl and whisk in the yeast. Bring to a boil (swirling the pan, but not stirring), boil for 1 minute, and then turn the heat off and cool slightly. Use your fingers to press the dough on top into the dough on the sides. I love these cookies I also love the ones stuffed with walnuts as well. These cookies remind me of the time I spent learning from her, watching intently and scrawling detailed notes as she lovingly taught me the secrets of Syrian cooking, which is more about the sensory experience it induces than about following an exact recipe or measurement. So easy, quick and delicious you’ll make it much more often going forward. I ran it through the grinder attachment on my stand mixer once just to show how it looks when it comes out but it really was smooth enough that it didn’t need it. Cover and allow them to … Soak dates in hot water to soften them. This Czech recipe has been passed down through our family for generations. For Muslims, maamoul are traditionally made a few days before Eid, the three-day celebration that ends the Ramadan month of fasting. I bought myself a nice big pack of dates a couple days ago as they are now on sale. Your email address will not be published. Some traditional desserts and cookies here in Malaysia are also made like that. Cool 5 to 10 minutes. Layer date paste between two cookies and sprinkle the top with sesame seeds. This Peanut Butter Cup Smoothie is the perfect way to start your day! However, these cookies can also be shaped by hand. Both the dough and the filling come together pretty easily. I have a few questions though : 1. 7. My Syrian mother-in-law taught me this recipe and it’s found in my cookbook. These flavorful cookies can be stuffed with a number of different fillings. To start working with the dough, let’s start with ka’ek, which is the rounded shape and stuffed with dates. If you like this dish, sign up for our newsletter for tasty, cultural inspiration in your inbox! The brand of date paste I show pictured above (Onaizah Dates Factory) is great; it’s very smooth and well-pureed. 2. Fold the edges of the dough around the filling, pressing them together to seal in the filling. Soak dates for 2 hours or up to 2 days in fridge. Add the ghee to the dates and knead both together. These pancakes are so delicious you won’t even realize they’re good for you too! https://www.lurpak.com/en-me/cooking-with-lurpak/date-maamoul They are deliciously nutty with a noticeable banana and oat flavor that is even better with a drizzle of peanut butter. Ready to start? Cover the dough, put it in the freezer to stiffen slightly, about 5 to 10 minutes, and then knead it again for a couple minutes. The dates naturally sweeten the filling, so no sugar is added at all! Mix gently with your fingers. Probably just a pinch or two would be needed. This Sweet Potato Salad with avocado, tomato, onion, lime and cilantro is SO easy to make and is guaranteed to be a huge hit in any group! of pitted Medjool dates into a 4 cup glass measuring cup. Roll each section into a ball. Decorate, if desired, using a fork or press the filled cookie into a floured mold and tap it out. Mix semolina flour, all-purpose flour, mahlab, and salt together in a large bowl. And the recipe sounds yummy! The texture is buttery soft with a delicious date paste. Traditionally Maamoul contain a spice called mahlab. Dilute the yeast in ¼ cup of warm water and … Here’s the ground date paste (left), the date paste with spice (center), and the date paste after kneading the spice in. Mahlab is a spice that is made from ground cherry pits. Arrange the cookies about ½ to 1 inch apart on Silpat or parchment paper-lined large baking sheets. Store the maamoul in an airtight container on the counter for 2-3 weeks. Happy Easter/Passover everyone! Hi Kayla. Continue this way until you run out of dough and/or date filling. The dough is sweetened with simple sugar syrup, so add the sugar and water to a small saucepan over medium heat. Use dates paste, add 1 tablespoon of olive oil, ¼ spoon of cinnamon and a pinch of nutmeg. Dates, being an integral part of Arabic cuisine, form a base for many of their sweets and desserts. When you’re ready to use it, let it thaw in the fridge overnight, then knead a little bit of canola oil into it until smooth. Form this homemade or the premade date paste into small balls (coat your hands with a touch of oil or flour to prevent the date paste from sticking), using about 1-1/2 teaspoons per ball. Date filling. 9. 8. Although small, Sahar’s kitchen is efficient and she moves around it with all the grace and ease that a ballerina would dance onstage. These wholesome and healthy Coconut Blueberry Wholemeal Muffins are full of coconutty goodness and loaded with nutritious blueberries. Then, flatten the cookie slightly. Posted by Faith (An Edible Mosaic) in Baking, Step-by-Step Recipes. What a lovely story, beautifully written. Beautiful post. If you have mahlab, do you just replace the almond extract with the same amount of mahlab? I would omit the almond extract and anise and add the mahlab to taste. So, don’t be afraid to make a big batch to keep on hand for impromptu guests or when those sweet cravings strike! Of course, we would always save a huge tin for ourselves to munch on for the next week or so. I love this stuff! By Sarah Ozimek | Published: March 26, 2018 | Last Modified: November 18, 2019 | 4 Comments. Clarified butter (ghee): I don’t recommend replacing the ghee in this recipe with regular butter because of the different water content. One important thing to note about making the dough is that the oil and butter are rubbed into the flour, not kneaded. The scent of fresh ground Turkish coffee picked up at the market and baharat (spice) lingers in the air and mingles with the aroma of jasmine that wafts in through the open, but curtained window. Knead the dough a bit so it comes together into dough that’s somewhat soft and shaggy (it will be oily). Is it possible to use dried apricots for this filling–it just seems like a good idea? It will be a bit closer in texture to a thick jam. For the dough, you’ll need to measure out an equal amount of 2 sizes: 1 slightly scant tablespoon of dough (those are the larger balls on the left in the picture below), and 1 slightly scant teaspoon of dough (those are the smaller balls on the right in the picture below); roll each piece into a ball. 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