MAAMOUL (ARABIAN DATE FILLED COOKIES)
Maamoul Cookies are melt in your mouth, date filled cookies that are low in sugar but robust in flavor.Yield: 20 (2 inch) cookies
Provided by Sarah | Curious Cuisiniere
Categories Dessert
Time 1h25m
Number Of Ingredients 16
Steps:
- In a small bowl, mix the milk and yeast. Set aside until the yeast has softened and is foamy, 3-5 minutes.
- In a medium bowl, mix flour and sugar.
- Rub the oil and melted butter into the flour with your fingertips, until the mixture is an even, sandy texture.
- Add the yeast and milk mixture and vanilla. Mix gently with your fingers.
- Add water, a little at a time, mixing gently after each addition, until the dough comes together in a soft and shaggy dough.
- Cover the dough and set aside to rest for 10 minutes, while you prepare the filling.
- Place the chopped dates in a small saucepan along with the other filling ingredients.
- Cover the saucepan and heat over medium heat, 7-10 minutes, stirring occasionally, until the dates soften and become jam-like.
- Preheat your oven to 350F.
- Separate the dough into 1 Tbsp sections. Roll each section into a ball.
- Flatten one ball of dough into a disc and place 1 tsp of filling on the center. Fold the edges of the dough around the filling, pressing them together to seal in the filling.
- Roll the filled cookie gently between your hands to bring it back to a nice ball shape. Then, flatten the cookie slightly.
- Decorate, if desired, using a fork or press the filled cookie into a floured mold and tap it out.
- Place the filled and shaped cookies onto a parchment-lined baking sheet, 1 inch apart.
- Bake the cookies for 25 minutes, rotating the baking sheet once during cooking. Remove the cookies when they are lightly golden brown.
- Let the maamoul cool completely before dusting with powdered sugar.
- Store the maamoul in an airtight container on the counter for 2-3 weeks.
QUICK AND EASY MAAMOUL RECIPE
This quick & easy Maamoul recipe results in light and sweet cookies traditionally made in Arabic countries around Easter and Eid.
Provided by Gemma Stafford
Categories Dessert
Number Of Ingredients 9
Steps:
- In a small saucepan over medium-low heat, combine the dates, water, and salt. Cook the dates, mashing and stirring until they have broken down into a paste (about 3 minutes). Let cool.
- Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper. Set aside.
- In a mixing bowl or in a food processor, combine the flour, sugar, and baking powder, then pulse or cut the butter in.
- Combine the milk and rosewater and then stir into the dough until it comes together.
- Gather the dough together, and then divide the dough into 20 equally-sized balls.
- Take one ball of dough, flatten it in the palm of your hand and pinch it into a bowl shape.
- Place a teaspoon of filling in the center of the dough and bring up the sides and pinch together to seal the filling in.
- Roll and flatten slightly, and then place the cookie seam side down on the prepared cookie sheet. Repeat with the remaining dough and filling.
- Prick the top of the cookies with a fork or toothpick in a decorative pattern, and then bake until the cookies are just beginning to turn golden, about 25-30 minutes. Dust generously with powdered sugar while the cookies are still warm.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
ARABIAN GULF SHORTBREAD COOKIES (GHIRAYBAH)
Very nice little Middle Eastern shortbread cookies. I like to give these as gifts or make them for tea time. I also make them often for my FIL's diwaniya (men's gathering) to enjoy with their Arabic coffee or tea. Recipe from The Complete Middle East Cookbook by Tess Mallos.
Provided by UmmBinat
Categories Dessert
Time 55m
Yield 35-40 cookies, 35-40 serving(s)
Number Of Ingredients 5
Steps:
- First of all, sifting is an important part which must not be left out or the cookies will not turn out the right texture so be sure you have a sieve.
- If need be, chill samneh or butter in refrigerator if too soft. (It should be somewhat soft just not very soft)
- Put samneh in mixing bowl and beat until light. Gradually add sifted icing sugar, beating until very creamy and light.
- Preheat oven to 325°F.
- Sift flour and fold into butter mixture. Knead lightly until smooth. (Don't overdo it) If kitchen is hot, chill dough in refrigerator for 1-2 hours.
- Roll pieces of dough into balls the size of a walnut and place on ungreased baking sheets. Flatten slightly. Flour hand lightly if necessary. Top half or all with a slivered almond. (I like to do half with the nuts and half with the dusting of icing sugar after cooled).
- Bake in the preheated moderately slow oven for 20-25 minutes until very lightly coloured. Cool on baking sheets. Dust the other half without the almond slivers with icing sugar. (Makes for a pretty presentation of the mixed biscuits on a platter) then remove. These are very delicate biscuits and must be handled carefully.
- Enjoy!
LEBANESE EASTER COOKIES
These cookies are made in my mom's home village of Baalbek, in Lebanon's Bekaa Valley, a week before Easter. They are such a hit, everyone asks for the recipe. They taste good and they're not hard to prepare, especially if you add the right ingredients.
Provided by Arlette Therese Abdallah
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 10h10m
Yield 60
Number Of Ingredients 16
Steps:
- In a small saucepan, melt butter over low heat. Stir in sugar and water; continue stirring to dissolve sugar. Do not boil. Remove from heat and let cool slightly.
- Measure flours into a large bowl. Add melted butter, yeast, spices, and sesame seeds; stir slowly for about 10 minutes to thoroughly blend ingredients. Cover the bowl with plastic wrap and leave dough in bowl to rest for 1 hour.
- Prepare 3 baking sheets with cooking spray or parchment paper. In a small bowl, pour the rose water and orange flower water. Pour the warm water in to a second small bowl. Working on a floured board, pull off about 1 cup of dough. Dip your fingers first in the warm water and knead the dough a few minutes; then dip the dough in the flower water and knead it again until the dough is soft and pliable.
- Use the palm of your hand to roll the ball of dough into a rope 12 inches long and 1 inch in diameter. Cut the rope in half and make a wreath-shaped cookie with each one, pinching the ends together. Place on a baking sheet. When you have filled a baking sheet, cover the cookies with a clean towel and refrigerate overnight to rest the dough.
- Preheat oven to 350 degrees F (175 degrees C). Remove baking sheets from the refrigerator to warm up while the oven preheats. Bake cookies in the preheated oven until golden brown, about 15 minutes.
Nutrition Facts : Calories 198.3 calories, Carbohydrate 26.4 g, Cholesterol 24.4 mg, Fat 9.7 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 5.9 g, Sodium 66.3 mg, Sugar 13.4 g
LEBANESE COOKIES
Different from the "cookies" we are used to making. Seems like a bit of work, but my neighbor makes them and they are yummy!
Provided by Parsley
Categories Dessert
Time 50m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- In mixing bowl, beat cooking oil and butter until blended; beat in sugar.
- Add orange juice, baking powder and baking soda, mix well.
- Gradually add flour to make a soft dough.
- With clean hands, shape dough into 2-inch ovals. Place on an ungreased baking sheet. Bake at 350 degrees for 20 to 25 minutes or until golden.
- Cool about 2 minutes and remove to a wire rack.
- Meanwhile, in a saucepan, combine the 3/4 cup sugar, honey and 1/2 cup water, bring to a boil. Gently boil, uncovered, for 5 minutes. Remove from heat.
- Dip the COOLED cookies into the warm syrup.
- Sprinkle immediately with the finely chopped walnuts.
- Return to wire rack to set.
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- First you need to mix the ghee/butter with the powdered sugar by hand. Then add the flour to the mixture and mix until it's well combined. The dough should be nice and soft and should not stick to your hands.
- After you take it out of the refrigerator, let it rest for 15 minutes. Gently knead the dough for a few seconds and start shaping dough balls (each should approximately weight about 6 grams), place it on wax paper on a baking tray, flatten it using your hand and press a pistachio into each cookie.
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