Cover with a kitchen cloth and leave overnight. Did you make this recipe? Put dates and water in a saucepan over low heat. The ingredients and preparation may be elementary, but shaping maamoul cookies is definitely an art. If you have a mold, oil it with olive oil and then oil again lightly every 3 or 4 mamoul. NOTE: This recipe the instructions for round mamoul decorated only by pricking with a fork. METHOD: Place semolina and farina (cream of wheat) in a large mixer bowl. In a large bowl, combine semolina, flour, sugar and coconut oil. Lebanese cuisine, a very rich and varied cuisine, has the distinction of often featuring recipes that are simple to make yet full of flavor. 500 gm coarsely ground pistachios and 1/2 cup sugar with 2 tablespoons orange blossom water and 2 … You do not have to heat up the dates with the butter on the stove? Bake for 35 minutes, or until the top is golden and the edges are a light brown. Combine the farina mixture with the softened butter in a standing mixer blending for at least 10 minutes till the butter is well absorbed. Mix the cleaned dates, rose water, orange blossom water, ground mahleb, and clarified butter with your hands until a homogeneous paste is formed. 500 gm chopped walnuts and 1/2 cup sugar with 2 tablespoons orange blossom water, 2 tablespoons butter or ghee and 1 tablespoon cinnamon. Hi Nathalie, I found extremely moist and tender dates in the market that didn’t need heating up after adding the clarified butter. NOTE: This recipe the instructions for round mamoul decorated only by pricking with a fork. Flavoring Maamoul: Finding A Mahlab Substitute. Shape the balls using a maamoul mold. For this recipe, I used 300g of unsalted butter (roughly 2.5 sticks). Our third Maamoul feature is by Sarah of Mama’s Joy. Semolina cookies that are stuffed with a date paste. Serves: 12 Difficulty: Medium Prep Time: 45 minutes Ingredients: Dough: 2 cups all purpose flour 1 cup semolina flour 1 tsp baking powder 1/4 cup milk 2 sticks butter at room temperature 1 tsp orange blossom … Step by step recipe video below In Syria and Lebanon, and in some specialty grocery stores in North America, you can find elaborately carved mamoul molds. Store any leftovers in the fridge. I changed the ratio of the fine to coarse semolina for the dough to hold its shape when sliced. Add milk and... Make the filling: Purée dates, butter, cinnamon, and nutmeg in a food processor until smooth. Place the maamoul in an oven tray and bake at high temperature for about 15 to 20 min or until they are blushed. Share a picture of your creation! Stuff each ball of dough with the date and nuts. Roll the ball so the filling is fully coated with dough. The simple outside and sweet, flavorful filling of the maamoul cookies is a reminder that there is a sweet reward at the end of a period of fasting. cups of semolina 3/4 cup of fine semolina 1/2 cup of butter 1/4 Flour Maamoul or Kaaek al eid كعك العيد بالطحين. Using a sharp knife, carefully slice the unbaked ma’amoul into 1.5″ vertical strips, making sure to slice all the way to the bottom of the baking dish. Use more and you will get a melt in your mouth buttery maamoul; Your email address will not be published. 210g (1 cup) clarified butter samneh, room temperature Cover in plastic wrap and let it sit on the kitchen counter overnight or at least 2 hours. Add the clarified butter and rub the mixture together with the palm of your hands until the mixture is grainy and the butter is fully absorbed in the flour (about 5 minutes). If you have a question about this recipe, ask it here to get a reply from the cookpad community. Cover date paste with plastic wrap and set aside until later use. Use less and you will get a crunchy maamoul. Leave it overnight to allow the farina and semolina to swell and soften. Find calories, carbs, and nutritional contents for maamoul bi-tamer and over 2,000,000 other foods at MyFitnessPal.com. • 3 … I do hope you’ll give it a try. Recipes & Inspiration. Cut the butter into pieces and melt in a heavy-duty saucepan over medium-high heat and bring to a boil (the milk protein will foam the surface). Repeat the same process with the date paste and the second half of the semolina dough. ½ tsp ground mahleb Dough: • 400g farina (smeed – coarse flour) • 200g semolina flour (farkha – fine flour) • 300g unsalted butter, melted and warm. Put dates and water in a saucepan over low heat. 6 cups flour. Bring to a simmer, reduce and stir often until the consistency is thick and jam-like. Ma'amoul means filled in Arabic. Enjoy this Arabian Delight and Follow me on Pinterest. I have tried quite a few other recipes but they are either too oily or too sweet or lacking flavor. It's free! Stuffed Cookies, Orange Blossom Water, Dough Balls, Rose Water, Cookie Decorating, Walks, Great Recipes, Foods, Food Food. Maamoul Bi Tamer Maamoul Bi Tamer - Maamoul Bi Tamer[biscuit Stuffed With Dates] Serving Size : 50 g (6cm or 1 large piece) 254 Cal. Mix semolina flour, all-purpose flour, mahlab, and salt together in a large bowl. Never lose a recipe again, not even if the original website goes away!Use the Copy Me That button to create your own complete copy of any recipe that you find online. Add the clarified butter and rub the mixture together with the palm of your hands until the mixture is grainy and the butter is fully absorbed in the flour (about 5 minutes). Once the butter stops boiling, remove from the heat and pour through a cheesecloth-lined strainer or a coffee filter into a heatproof container to remove the browned milk solids. Divide dough into 25 balls. Add the melted butter and mix until the dough is sandy and crumbly. Place the ball into the maamoul mold and pack it well inside it for the dough to take the shape of the mold. Preheat oven to 360°F (180°C). Fill it with a date paste ball; close the dough and roll into a ball. To unmold, flip the mold and tap it … Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window). Great recipe for Maamul Tamer. Unlike most types of oils and fats that are composed of 100% fat, butter is an emulsion of roughly 80% butterfat, 15% water and 5% milk proteins. Maamoul Bi Joz {biscuit Stuffed With Pistachios] Maamoul Bi Joz. • 60ml (1/4 cup) rose water, warm. This recipe is the perfect balance, at least in my book. Other Popular Results; Ajweh(maamoul bi tamer) Al Sultan sweets. Ma’amoul mad literally means ma’amoul spread in Arabic. The cookie will fall out. Your email address will not be published. These are very popular in Lebanon but can be found throughout the Middle East and North Africa. 0 %--Carbs. Maamoul is a traditional decorative cookie made to celebrate major religious holidays by Lebanese and Middle Easterners throughout the world, including Easter and Eid-al-Fitr. Divide into 25 balls; Heat oven to 400°. Knead until you get a soft dough. 8) Spread the other half of the maamoul mixture on top, pressing down to compress the mixture and keeping it uniform and as equal as possible 9) Cut the maamoul in the desired shape and size, place into a hot oven at 200 degrees for 20 mins or until lightly golden/brown. Making Middle Eastern pastries is definitely an art. Date Filling 0 %--Protein. 1 teaspoon dried yeast, dissolved in 2 tablespoons warm water Put the dough inside the maamoul mold and pack … June 25, 2017 by Leave a Comment. Mix farina, semolina, mahlab, sugar, mastic, and flour. Clarified butter – Instructions from Serious Eats NOTE: The recipe can be made with just fine semolina or semolina and regular all-purpose flour. Notify me of follow-up comments by email. 8) Spread the other half of the maamoul mixture on top, pressing down to compress the mixture and keeping it uniform and as equal as possible 9) Cut the maamoul in the desired shape and size, place into a hot oven at 200 degrees for 20 mins or until lightly golden/brown. To prepare the stuffing: melt the butter in a saucepan, add the date paste and mahlab then mash the mix with the back of a spoon until pureed. Once boiling, turn the heat to medium and let the butter simmer for roughly 10 minutes: first, the white foamy surface will break apart then the milk proteins will sink to the bottom and the boiling will begin to slowly cease. Our third Maamoul feature is by Sarah of Mama’s Joy. maamoul bi-tamer nutrition facts and nutritional information. It goes without saying that the higher the quality of the dates the better the end result. Date Cookies Holiday Cookies Date Balls Apricot Tree Orange Blossom Water Middle Eastern Recipes Creative Food Pistachio Eid. 50g (2 Tbsp) clarified butter samneh, room temperature, Semolina Dough Make the semolina dough: Add the orange blossom and rose water and mix thoroughly. • 60ml (1/4 cup) orange blossom water, warm. ... Place the ball into the maamoul mold and pack it well inside it for the dough to take the shape of the mold. Never lose a recipe again, not even if the original website goes away!Use the Copy Me That button to create your own complete copy of any recipe that you find online. Clarified butter should keep for at least 6 months in the refrigerator. Required fields are marked *. It's free! Then, slice diagonally in a crossways pattern, to create diamond shapes (alternatively, cut crosswise to make rectangles). Log Food. Butter has a low smoking point when melted because the proteins burn quickly, and it’s also prone to turn rancid fast from the high water content (Source: Serious Eats). 30g (2 Tbsp) granulated sugar To make the dough, melt the butter and pour into a food processor with the semolina, flour, yeast, sugar, salt. Instructions Make the crust: Pulse semolina, flour, butter, sugar, and salt in a food processor into pea-size crumbles. You’ll also notice that I used clarified butter called samneh in Arabic instead of regular unsalted butter for a couple of reasons that I listed below. Maamoul is a traditional decorative cookie made to celebrate major religious holidays by Lebanese and Middle Easterners throughout the world, including Easter and Eid-al-Fitr. All in all, maamoul are fairly simple to make, but the filling and shaping does take a little time. Homemade healthy Maamoul Tamer with Elle & Vire light butter! • 1 tablespoon vegetable oil. Maamoul Mad Bil Tamer/Stuffed Bars with Dates. Icing sugar (optional). Maamoul Tip and Recipe. Copyright © Cookpad Inc. All Rights Reserved. Do not over bake the Maamoul, it might look under baked after 20 minutes, but after you let it cool it will firm up and will melt in your mouth. In Syria and Lebanon, and in some specialty grocery stores in North America, you can find elaborately carved mamoul molds. Method. Over baking will make it very crunchy and it will lose the buttery flavor. Spread the filling on a plate or shallow bowl to cool. milk proteins removed and water evaporated to get pure butterfat) the resulting samneh has a high smoking point and a longer shelf life. Dust the pieces of ma’amoul with icing sugar only before serving. Step by step recipe video below Roll out the first dough to roughly 9″x13″ inch and transfer to the baking dish (I find it easier to roll it between two sheets of wax paper). Divide the dough into walnut-sized balls. Homemade Maamoul made the healthy way with Elle & Vire light butter ! Our recipe for date filled maamoul makes about 20 cookies. Add the orange blossom water, rose water and dissolved yeast to the flour and butter mixture. Date stuffed cookies - maamoul bi tamer Recipe by Cook Lebanese. It’s a slightly tweaked version of the regular semolina date cookies I posted in January, where the date filling is spread between two pieces of dough and cut into squares or diamonds before baking. They are traditionally shaped as … 1 cup milk powder Divide the semolina dough in half and cover the other half to prevent it from drying out. To unmold, flip the mold and tap it on the table. Preheat oven to 350 degrees Fahrenheit and line a couple of cookie sheets with parchment paper. In a large bowl mix the coarse semolina and fine semolina, sugar, yeast, and ground mahleb. So call in some friends or family and have a cookie-making party! • 1¼ tsp mahleb powder. If you’re making it for a crowd, you can always double the recipe. 1 cup semolina. Mar 29, 2018 - Classic Middle Eastern semolina cookie (baked in a tray) filled with date paste and flavored with mahleb, rose water and and orange blossom water. Make the date filling: 2 Tbsp orange blossom water (1/4 cup and 1 tablespoon) Bring to a simmer, reduce and stir often until the consistency is thick and jam-like. See more ideas about maamoul recipe, arabic dessert, arabic food. Blending or heating up the date paste to make it softer won’t affect the texture after baking, it just helps in making it more malleable to spread it out. Balls and leave them aside for later use Delight and Follow me on Pinterest keep! 1 cup milk powder date stuffed cookies - maamoul bi Joz { biscuit stuffed with a date paste with wrap. Tablespoons butter or ghee and oil ) for each kilogram maamoul and let cool completely preferably... Tamer recipe by Cook Lebanese way with Elle & Vire light butter Twitter ( Opens in new window,... 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