Arabian Cookies “Maamul”

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

1. Mix semolina or semolina with vegetable and soft butter. Rub everything with your hands until the mass looks like a damp crumb.
2. Cover the resulting crumb with foil and leave until the next day.
3. Dissolve sugar and yeast in warm milk.
4. Combine flour, icing sugar, baking powder, nutmeg and salt.
5. Add dry ingredients to semolina (or semolina) butter crumbs. Rub everything with your hands.
6. 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.)

   

7. Knead the dough. Cover the bowl with plastic wrap and leave for an hour at room temperature.
8. 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.
9. 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.
10. 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.
11. Grind the pistachios in the same way. Stir the pistachios into the sugar syrup.
12. Turn on the oven to heat up to 230 ° C. Cover the baking sheet with parchment.
13. 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.
14. Roll small balls out of the dough. Roll a little smaller balls from the filling.
15. Pack the filling inside the dough, roll it back into a ball.
16. Cover the mold with cling film. Place the workpiece in the mold and press well with your palm.
17. Then remove the workpiece from the mold. Slightly prick from above with a fork.
18. 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.

    

19. Put the blanks on a baking sheet and send to a well-preheated oven.
20. 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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