Maamoul (Date Stuffed Cookies)- Levantine cuisine
- luvlittlehearts
- Dec 3, 2015
- 2 min read
Ingredients
6 cups flour
1 cup semolina
1 cup milk powder
3 cup ghee, butter or olive oil or a combination of them(I used 1 cup ghee,1 cup butter and 1 cup olive oil)
3 tablespoons anise seeds (optional)
3 tablespoons sugar
1 tablespoon yeast
1/4 cup rosewater
1/4 cup orange blossom water
1 tablespoon vanilla
1-2 cups water
For the date filling:
500 g date paste
1 tablespoon ghee
1 tablespoon anise seeds
1 tablespoon cinnamon (add more if you like it)
[if !supportLists]17. [endif]1 teaspoon cardamom
Method: In a bowl add the flour and semolina. Add the ghee, butter, and olive oil (if you are using butter or ghee they have to be melted and warm) Rub the ghee, butter, oil mixture into the flour semolina mix with your finger tips. Don’t knead, kneading will make your maamoul rock hard. Cover and leave for a couple of hours to allow the semolina to absorb the ghee butter and oil.(if you are in a hurry you can skip this step but if you have the time do it, you will get better texture this way). Add the powdered milk, anise seeds, yeast and sugar and toss gently, again, don’t knead. Add the rosewater, orange blossom water, vanilla and 1 cup of water. Mix gently until the dough comes together, if you need more water add it 1/4 of a cup at a time. Try not to over work the dough since this will develop the gluten and cause the maamoul to be tough. You are not aiming for a smooth dough ball. Just for a dough that comes together and is homogenous. Stuff the cookies and form them into balls. Place the dough in a mold, press firmly but do not over do it or the maamoul will stick to the mold (see the notes for a trick that will help you get the cookies out of the molds whole every time). Place a kitchen towel on a cutting board or your kitchen table. Then invert the mold and tap the end of the mold on the kitchen towel and the formed cookie will fall out. Bake at 175 on the lowest rack of the oven until the bottom is golden brown. Place them under the broiler for a couple of minutes to get the tops to be golden brown if you like (this is optional). Take the cookies out of the oven and allow them to cool completely before moving them as they will be fragile when they are hot. Store in an air tight container in a cool place and they will last for weeks (if you can keep your hands off them).
Happy Cooking!
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