Date Maamoul 500gm Alkaramah Dough
Maamoul is a traditional cookie enjoyed throughout the Middle East come Ramadan, Eid, Spring time, Easter, and basically year round. But it is especially imperative during the holidays! Maamoul is a scrumptious butter cookie made with butter, flour, semolina and some rose extract and filled with a delicious and gooey sweet cinnamon spice date.
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Rub some ghee or vegetable oil on your palms to avoid sticking and shape the date filling into 40 to 45 small balls for a small ma'amoul mold. If using a larger mold, shape the balls accordingly.
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After that, mix with semolina and knead for 5 minutes, then let it rest covered for 20-30 minutes. Then, in a separate bowl mix the ingredients of the filling well, and stuff the maamoul dough. Last but not least, bake on a cookie sheet at 425℉, for about 10-12 minutes, or until the bottoms are golden brown. Finally, transfer the date cookies.
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To assemble: Once dough and filling are ready, heat the oven to 350 F (180C). Grease a 9×13 pan with a little ghee. If semolina dough is too crumbly add 1-2 tablespoon of water and mix to combine. Divide the dough in half, and roll out each half to the size of the 9×13 pan.
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Maamoul are also enjoyed by Christians as a treat to celebrate Easter and the end of the Lenten fast. 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. Flavoring Maamoul: Finding A Mahlab Substitute. Traditionally Maamoul contain a spice called.
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Ma'amoul can be stuffed with walnuts, pistachios, or dates, but to many devotees, the date kind is quintessential. 'd been making a paste by whizzing sticky-sweet Medjools in the food processor with a few pats of butter, a drizzle of honey, cinnamon, mahlab, anise, and salt.
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Set aside in small bowl. Put the semolina and flour in a large bowl and work the butter in with your fingers. Sprinkle in the cinnamon and mahleb, pour in the cooled syrup and work the dough until it is soft, pliable and easy to shape. Put the dough in freezer for 15 minutes to firm up (it's easier to mold).
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Add spice to the dough. You can incorporate cinnamon, cardamom, or nutmeg into the dough to add extra flavor. Experiment with the presentation. The maamoul mold is traditional, but you can also shape the dough into balls or crescents or even cut them into fun shapes using cookie cutters. Just make sure the dough covers the filling.
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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. Reduce the heat and stir for 4-5 minutes until a thick paste.
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Mahlab: mahlab is a popular addition to maamoul cookies. The spice is made from ground cherry pits with a cherry-almond-anise-like aroma/flavor. Almond extract and anise are sometimes added as replacements. Ginger: a small amount of finely chopped crystallized ginger added to the maamoul with walnuts is a popular addition in Turkey. It will.
Al Barkh Maamoul Spices 150 g البركة بهارات المعمول 150 جرام LULU
*Maamoul spices may also be labeled at the Arab store as Kaek or Cookie spice. Stuff the cookies. To this, take a piece of cookie dough (about 1 tbsp), make a well into the dough (shape it like a mushroom cap) and add a small spoonful of nut filling or a prepared date ball. Fold the cookie dough around the stuffing and shape it like a ball.
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Bring to a full, rolling boil (occasionally giving the pan a swirl); boil 1 minute and then turn off the heat. Cool 5 to 10 minutes. 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.
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Step 5: Fill and shape the ma'amoul. Move the oven rack to the top third of the oven. Preheat the oven to 350° F. Line two sheet pans with parchment paper. To fill and mold the cookies, take a piece of dough about the size of a walnut (1 ounce), squeezing and shaping into a rough ball.
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Slice 24 pieces of the date paste into balls 1/3 the size of the dough balls. Flatten the dough ball, place the date ball in the center and form the dough completely around it. Do the same for the remaining balls. Preheat oven 325. Place parchment paper onto a cookie sheet.
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Maamoul is a semolina-based biscuit stuffed with a variety of fillings - usually dates, pistachios or walnuts - often dusted with icing sugar.. (a fragrant spice made from pulverised cherry.
ما هي مكونات بهارات المعمول بهارات المعمول طب 21
1 teaspoon cardamom. In a bowl add the flour and semolina. Add the ghee , butter and olive oil (if you are using butter or ghee they have to be melted and warm) Rub the ghee, butter, oil mixture into the flour semolina mix with your finger tips. Don't knead, kneading will make your maamoul rock hard.