AuthorbaidooneMaamoul is a delicious traditional Middle Eastern cookie that is typically made on religious holidays such as Eid, Easter or Christmas. Ma'amoul are usually made a few days before the holiday then stored to be served with Arabic coffee and chocolate to guests who come during the holiday.
Mix all ingredients together or separate all the dried fruits and mix each of them with date paste.
In a large container, place the extra fine semolina, the flour, icing sugar, softened butter, baking powder. Mix well until reaching a dough that feels like sand.
Add the milk and then the required amount of orange blossom water and/or rose water. Form a ball of dough. It should be smooth, not sticky.
Cover the dough with plastic wrap and let stand for 1 hour at room temperature.
Form balls of about ½ oz.
Stuff each ball of dough with the date and nuts. Roll the ball so the filling is fully coated with dough.
Shape the balls using a maamoul mold. Put the dough inside the maamoul mold and pack well, turn the mold over and give a quick tap to unmold.
Place the maamouls on a baking sheet lined with parchment paper and cook in a preheated oven at 350 F for 15-20 minutes. Pastries must remain very white.
As you take them out of the oven, sprinkle with icing sugar.
Maamouls can be kept for eight days in an airtight container.
Ingredients
Directions
Mix all ingredients together or separate all the dried fruits and mix each of them with date paste.
In a large container, place the extra fine semolina, the flour, icing sugar, softened butter, baking powder. Mix well until reaching a dough that feels like sand.
Add the milk and then the required amount of orange blossom water and/or rose water. Form a ball of dough. It should be smooth, not sticky.
Cover the dough with plastic wrap and let stand for 1 hour at room temperature.
Form balls of about ½ oz.
Stuff each ball of dough with the date and nuts. Roll the ball so the filling is fully coated with dough.
Shape the balls using a maamoul mold. Put the dough inside the maamoul mold and pack well, turn the mold over and give a quick tap to unmold.
Place the maamouls on a baking sheet lined with parchment paper and cook in a preheated oven at 350 F for 15-20 minutes. Pastries must remain very white.
As you take them out of the oven, sprinkle with icing sugar.
Maamouls can be kept for eight days in an airtight container.