Homemade Traditional Maamoul | Date and Nut Stuffed Arab cookies
Тәжірибелік нұсқаулар және стиль
Homemade Traditional Maamoul are cookies that are stuffed with Dates and nuts. They are popular all over the Middle East and are commonly served during religious festivals such as Eid, Easter and Hanukkah. Today I'll show you how to make the cookie dough as well as three delicious fillings Walnut, Pistachio and Date.
I'm Obi from Middle Eats and I'm on a mission to show you how to cook delicious food from across the Middle East. Leave a comment with any recipe requests you'd like to see me cook.
For 42 Cookies:
Dough ingredients:
500g (17.5 oz) fine semolina
250g (8.75 oz) clarified butter/ghee or about 300-350g (10.5-12.25oz) butter to make this
150ml (5 fl oz) orange blossom water
1 Tbsp mahlab
Pinch of salt
1. Add mahlab to semolina and mix until combined
2. Add clarified butter (must have let this cool completely) and massage into the semolina until incorporated and uniformly yellow. Cover and leave to rest overnight
3. Rework the mixture until it starts to come together
4. Add the orange blossom and salt then knead until fully absorbed, it forms a soft dough after about 5 mins.
5. Cover and let it rest for ~30 minutes before using
Syrup (for the fillings):
100g (3.5 oz) Sugar
50g (1.75 oz) Water
Squeeze of lemon juice
1. Add sugar, water and lemon juice to a pot on medium heat
2. Swirl the pot a couple of times and let it come to a boil
3. Once the sugar has dissolved turn the heat down to low and simmer for 5 minutes
For the Walnut filling:
150g (5.25 oz) Walnuts
1 Tbsp caster sugar
1 Tbsp light brown sugar
3 Tbsp Syrup or you can use honey
Splash rose water/orange blossom (optional)
1/2 Tsp cinnamon
1/2 Tsp mahlab
1/8 Tsp cloves
1/8 Tsp mace
1/8 Tsp cardamom
You can toast your walnuts before hand for added flavor
1. Chop the walnuts into small chunks about the size of a grain of rice or two. Use a knife or food processor for this.
2. Add the walnuts to a bowl as well as the sugar and spices, mix to combine
3. Add the syrup (must have let this cool completely) and mix until it starts to clump together. Add more syrup if necessary
For the Pistachio Filling:
150g (5.25 oz) pistachios
3 Tbsp sugar
3 Tbsp honey/thick syrup
Splash rose water/orange blossom (optional)
You can toast your pistachios before hand for added flavor
1. Chop the pistachios into small chunks about the size of a grain of rice or two. Use a knife or food processor for this.
2. Add the remaining ingredients and mix until it starts to clump together. Add more syrup if necessary
For the Date Filling
200g (7 oz) Date Paste or Pitted Dates
20g (0.7 oz) Clarified Butter
1. Add the ingredients to a mixing bowl and massage by hand until combined
Note: If you are using pitted dates, check out my Kahk video for directions on how to make the filling Egyptian Kahk Recipe - Eid Cookies- كحك العيد
To assemble the cookies:
1. Portion the dough out into 20g balls and roll each ball in your hands till smooth
2. To fill the Maamoul, make an indentation in your dough ball and add a teaspoon of filling into it
3. Use your fingers to press the dough around the filling and seal into a ball once more
4. Roll in your hands until smooth once more
5. Place the dough ball into a Maamoul mould and press down to imprint
6. Smack your Maamoul mould onto a surface at an angle to get the formed Maamoul to drop out
To cook:
1. Evenly space on a grease proof paper lined tray
2. Bake in an oven preheated to 200c or 392f for 12 minutes total, rotating it fully at the 6 minute mark
3. Remove and let them cool on the tray for 15-30 minutes before dusting with powdered sugar
4. Serve and enjoy
Instagram: / itsmiddleeats
Пікірлер: 48
An easy way to make a design on them if you don't have the molds is to press the back of a fork all along the sides.
@MiddleEats
4 жыл бұрын
That's a great idea, I think it would work best with forks with 3 tongs rather than 4 because you'll get nice even lines! Thanks for the advice
@toniam.2080
2 жыл бұрын
Nice but not the same 😘
haven’t had these in years, my great aunt used to ship them to us overseas. So glad I found this channel
Love your non complicated recipe and very thorough instructions. Made them today, and they turned out amazing! Thank you for sharing
I love your channel so much, thank you for your hard work! This seems like the first cooking channel where I know I'll make 100% of the recipes!
I’m a new subscriber and I am not only enjoying your videos but they are so thorough that I can easily execute the dishes. TYFS, stay safe and healthy everyone ❤️
@MiddleEats
3 жыл бұрын
Thank you, hope you give them a try and enjoy them
I usually make these once a year at Easter time. I’ve been using my mothers recipe’s. Her recipe also includes Rose Water in addition to the Orange Blossom water. As for the dough her recipe calls for Cream of Wheat. I can’t wait to give your recipe a try. Thank you for sharing
Such clear instructions. And very worth admiring.
that's amazing, the level of dedication! thanks for giving us the opportunity to try out true levant/egyptian cuisine. Mad respect :D
Thanks to MiddleEats for the amazing video - you made it look easy
@MiddleEats
4 жыл бұрын
Oh it really is as easy as it looks, give it a try and let us know.
excellent demonstration
They look so good!
@MiddleEats
4 жыл бұрын
Oh they are amazing!
it looks perfect!! Lovely mamoul video👍
i did your spinach fatayer and wow was it a succes. I will try now the maamoul. I have done both fatayer and maamoul previously but i love your recipes more than the ones i tried.
My favorite Arabic cookies are those ones that a lot of Christians make around Christmas. Ghray'bee I think they are called.
The spices you use are so creative! Spice from cherry seeds... the dried rose petals you mentioned somewhere awhile back... amazing uses of all things growing that we don't use here commonly in the US.
@DF-pr9iy
2 жыл бұрын
Literally everyone uses ma7lab and contrary to what he says he does not taste like cherry. It comes from a cherry.
@kristalcallator2806
2 жыл бұрын
@@DF-pr9iy Maybe "literally" everyone where you are.
@DF-pr9iy
2 жыл бұрын
@@kristalcallator2806 The whole levant does it, and these are originally from the levant.
@kristalcallator2806
2 жыл бұрын
@@DF-pr9iy Okay and as you can see from the person's comment, those flavor combinations aren't common where THEY are from, in the US. THEY like them and think theyre creative since they are finding out about them. So like I said, where you are everyone does it but not where they are, which is what they were talking about.
@DF-pr9iy
2 жыл бұрын
@@kristalcallator2806 mekh fadi
Maa'moul ohhhh 💖
500g of butter - no wonder they are so tasty. Thanks for sharing.
@MiddleEats
4 жыл бұрын
I think the 500g of butter makes about 400g of clarified butter. We then use 250g of that which works out to about 315g of butter. It's still a lot but overall across the 43 cookies it isn't too much. Apparently some people use all vegetable oil, or even coconut oil instead. I wonder if they would still have the same texture that way. Thanks for watching!
May I ask where you got those wooden maamoul molds from? The wood looks very dense and smooth, whereas the ones I have been able to find look like they are made from rough and cheap wood and I don't want any wood dust or splinters to come off in the food when they get banged around
Can i use this recipe for kerebic also?
I wonder why no yeast in this recipe? Just curious. I’m used to recipes that require yeast! Excellent video btw! So clear
at last maamoul in grams. any online link for wooden maamool moulds, definitely in my Christmas to do list, I assume it's ok to substitute the orange blossom water with just water, as I am not much of a fan.
@MiddleEats
3 жыл бұрын
You can find the molds on eBay, search kaak or maamoul moulds. Maybe use vanilla instead for some added flavour.
Hey Obi can you suggest a substitute for mahlab as I can’t find it where I live. Thanks
@MiddleEats
3 жыл бұрын
I'd just leave it out if you can't find it. It has quite a unique taste that can't be replaced. Maybe search online
Would it be alright to make the fillings a day before while I’m waiting for the dough or will the fillings dry out, thanks:)
@MiddleEats
3 жыл бұрын
Of course! I did that when filming and I actually have some leftover fillings in the freezer. I've been thinking of getting a ravioli press to make the rest of them.
Where on earth would I find orange blossom water?!
@patriciamesthos2522
10 ай бұрын
It’s often available in the grocery store these days.
Can you make them without mahlab I don’t know what this is
@patriciamesthos2522
10 ай бұрын
I’ve ordered mahleb from Amazon. It comes direct from Greece. It’s a lovely flavoring.
why do so many recipes recommend AP flour AND semolina? It seems very inauthentic. The same with vegetable oil usage. I appreciate your recipe for that reason. I'm wondering why you don't use any leavening like yeast or baking powder though. I've seen some with yeast, some with nothing, and a few with baking powder.
Wait a few seconds. The maamoul is Egyptian, not Arabic. The maamoul is from ancient Egypt and was mummified in museums Also, sugar is not added to the maamoul
cherry seeds seasoning????????????? cherry seeds have cyanide in them and chewing/swallowing a few could be dangerous to your health.... how is this powder processed to not be harmful anymore? or is it from a specific species of cherry that doesnt have cyanide in the seeds???
Why is Andrew tate telling me how to make cookies??
You can use the word "Syria" in your video titles you know
@graciastephan
3 жыл бұрын
Maamoul is eaten in many other middle eastern countries, not only in Syria.
TITLE LEVANTINE MAAMOOL.. THEN U CALL IT ARAB COOKIE HOW SMART IS THAT... MAAMOOL IS MAAMOOL HAS NOTHING TO DO WITH COOKIES DUED