Arabian Cookies “Maamul”
by Editorial Staff
I offer an original recipe for oriental cookies “Maamul” with three different fillings.
Ingredients
For the dough:
- Semolina (coarsely ground durum wheat flour) or small semolina – 500 g
- Butter – 140 g
- Vegetable oil – 110 g
- Milk – 120 g
- Active dry yeast – 3 g
- Sugar – 1 teaspoon
- Flour – 250 g
- Powdered sugar – 100 g
- Baking powder – 1/2 teaspoon
- Nutmeg (or makhlib) – 1 teaspoon
- Salt – 1 pinch
- Rose water (flavoring) – 30 ml
For filling No. 1:
- Dates – 250-300 g
- Vegetable oil – 2 tbsp
For filling No. 2:
- Walnuts – 150 g
- Honey – 2 tbsp
- Cinnamon – 1/4 teaspoon
For filling No. 3:
- Pistachios – 120-150 g
- Sugar syrup – 3 tbsp
For decoration:
- Powdered sugar
Directions
- Mix semolina or semolina with vegetable and soft butter. Rub everything with your hands until the mass looks like a damp crumb.
- Cover the resulting crumb with foil and leave until the next day.
- Dissolve sugar and yeast in warm milk.
- Combine flour, icing sugar, baking powder, nutmeg and salt.
- Add dry ingredients to semolina (or semolina) butter crumbs. Rub everything with your hands.
- Pour in the yeast mash and rose water.
(If there is no rose water, replace this amount of liquid with milk, you can add vanilla as a flavoring.)
- Knead the dough. Cover the bowl with plastic wrap and leave for an hour at room temperature.
- Traditionally, the filling for this cookie is made from dates, pistachios or walnuts. You can try all three toppings or choose one that you like best.
- Remove seeds from dates. Grind the dates in a blender until a paste forms, adding vegetable oil in the process. You can also mince the dates.
- Dry the walnuts and pistachios in the oven at 150 degrees for 10 minutes.
Grind the walnuts with a blender so that small pieces remain. Stir in honey and cinnamon. - Grind the pistachios in the same way. Stir the pistachios into the sugar syrup.
- Turn on the oven to heat up to 230 ° C. Cover the baking sheet with parchment.
- There are special molds for the preparation of this dessert, but if you do not have them (just like me), you can get by with improvised means. I used small tartlet tins and a fork.
- Roll small balls out of the dough. Roll a little smaller balls from the filling.
- Pack the filling inside the dough, roll it back into a ball.
- Cover the mold with cling film. Place the workpiece in the mold and press well with your palm.
- Then remove the workpiece from the mold. Slightly prick from above with a fork.
- To form cookies without a cookie cutter, first also wrap the filling inside the dough to form a ball, then flatten the blank with your palm. Use a fork or knife to make patterns on the top and sides of the workpiece.
You can use other cookie cutters or make cookies without molds: roll the dough into a wide strip, wrap the filling in the dough and then cut into pieces.
- Put the blanks on a baking sheet and send to a well-preheated oven.
- Bake yeast dough cookies at 230 ° C for 6-8 minutes. The cookies should be slightly golden on top and brown at the bottom.
Sprinkle the ready-made Maamul cookies with icing sugar. Bon Appetit!
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