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Maa’moul – Date Cookies
Maa’moul are traditional Middle Eastern cookies that are served during the holidays, especially during Eid-ul-Fitr (an Islamic holiday signaling the end of Ramadan) and Eid-ul-Adha (an Islamic holiday signaling the end of the Hajj). There are three different Maa’moul fillings: walnut, pistachio, and date. Although the filling may be different, the cookie outside is essentially the same recipe. Each type of cookie has its own design, so you can tell it apart. You can use Maa’moul molds to make these designs (which can be found at Altayebat Market), or you can use a fork or knife to create your own designs. The recipe below is for the date-filled Maa’moul.
WHAT YOU NEED:
Cookie Dough:
- Five cups Mid East Farina
- Two cups Mid East Semolina
- Two cups Alta Dena Unsalted Butter, melted
- ½ cup Mazola Corn Oil
- Three tablespoons, plus two teaspoons sugar
- ½ tablespoon of “Mahlab”
- ½ teaspoon salt
- ½ package yeast
- ¾ cup of warm Alta Dena Milk
- ¾ cup of warm water
Filling:
- One package (14 oz.) Sadaf Pressed Dates
- One teaspoon Alta Dena Unsalted Butter, at room temp.
- One teaspoon ground nutmeg
- COMBINE farina, semolina, melted butter, corn oil, three tablespoons sugar, and “mahlab” in a large mixing bowl. Allow to rest for ten hours, or overnight.
- DISSOLVE yeast, two teaspoons sugar, and warm water in a small bowl. Set aside for five minutes to activate the yeast.
- USE your clean hands to mix the warm milk and yeast mixture into the rested batter. Set aside for a ½ hour while you prepare the filling.
- KNEAD all filling ingredients in a bowl, until filling is soft and pliable. Form filling into one-inch balls and set aside.
- FORM cookie dough into 1½-to-2 inch balls, depending on the size of your maa’moul mold. Make a center in the dough ball and drop in one filling ball. Close dough around filling, so it is completely encased.
- PRESS into maa’moul mold, making sure the bottom is flat.
- TAP mold on table to release cookie. Line on baking sheets and allow them to rest for a ½ hour before baking.
- Bake at 350º for 8-10 minutes. Cookies should be a LIGHT golden brown, with very little coloration.
- LET cool completely and dust with powdered sugar.
Makes about 75-100 Maa’moul.
Recipe courtesy of Mrs. Noha Khouraki
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