Ma’amoul Recipe (Date Cookies)

maamul

Ingredients

  • 11 cups semolina course
  • 3 cups semolina fine
  • 1/2 cup self-raising flour
  • 1 1/2 cup icing sugar
  • 2 tablespoons mahlepi (optional flavour)
  • 5 packs of unsalted butter 250g each
  • 1/2 cup orange blossom water (mazaher)
  • 2 tablespoon of yeast
  • 1 cup warm water

Filling Ingredients

  • 5 packs of pitted dates 500g each
  • 2 spoons of cinnamon ground
  • 1 Tablespoon cloves
  • 1 Tablespoon nutmeg
  • 150g of unsalted butter

Method

  • Combine the semolina, flour, icing sugar and butter then leave it for about 1-2 hours.

Date filling

  • Mix the dates and the seasoning then put it in the microwave in batches for 5 minutes
  • Add butter to soften the dates then put it in the food processor to puree to make a well formed dough
  • Shape them into small balls

Dough

  • Add the yeast to the water then pour it over the semolina then add the orange blossom water and mix thoroughly until it becomes a well formed dough.
  • Divide the mixture into small pieces, they should be about the same size as the mould
  • Lay a piece of the dough in the palm of your hand and flatten it with your other hand
  • Then add the date filling in the middle of the dough and fold it over
  • Place the dough in the mould and press gently to set
  • Tap the mould out and place them on a tray
  • Bake them in a 180 degree preheated oven for 15 minutes
  • Sprinkle with icing sugar when cooled
  • This recipe makes up to 120 cookies

Tip: Sprinkle some flour into the mould before using  it to stop the dough from sticking.

doughroundfoldballsemolinamouldtap_mouldformed


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Mamul (Date Cookies)

Ingredients

  • 11 cups semolina course
  • 3 cups semolina fine
  • 1/2 cup self raising flour
  • 1 1/2 cup icing sugar
  • 2 tablespoons mehlepi (optional flavour)
  • 3 1/2 packs of unsalted butter 250g each
  • 1/2 kg ghee
  • 1/2 cup blossom water mazaher
  • 2 tablespoon of yeast
  • 1 cup warm water

Filling Ingredients

  • 5 packs of pitted dates 500g each
  • 2 spoons of cinnamon
  • cloves
  • nutmeg
  • 150g of unsalted butter

Method

Dough

  • Combine the semolina, flour, butter and ghee then leave it for about 1-2 hours

Date filling

  • Mix the dates and the seasoning then put it in the microwave in batches for 5 minutes
  • Add butter to soften the dates then put it in the food processor to puree to make a well formed dough
  • Cut them into small balls

Dough

  • Mix the semolina well then add the the rest of the ingredients
  • Mix thoroughly until it becomes a well formed dough then divide the mixture into small pieces
  • These pieces should be about the same size as the mould
  • Lay a piece of of the dough in the palm of your hand and flatten it with your other hand
  • Then add the date filling in the middle of the dough and fold it
  • Place the dough in the mould and press gently to set
  • Tap the mould out and place them on a tray
  • Bake them in a 180 degree preheated oven for 15 minutes
  • Sprinkle with icing sugar when cooled
  • This recipe makes up to 120 cookies

Tip

  • Sprinkle some fine simolina into the mould before using  it to stop the dough from sticking.

Basbousa/ Semolina dessert

Ingredients

  • 3 cups semolina
  • 1 cup fine desiccated coconut
  • 1 cup sugar
  • 1 tbsp baking powder
  • 300g unsalted butter / room temperature
  • 2 cups natural yogurt
  • ½ cup skinned almond for decoration
  • 2 tbsp tahina

For the syrup

  • 3 cups sugar
  • 1½ cups water
  • 2 tbsp of lemon juice
  • 2 tbsp of blossom water (optional)

Method
To prepare the Basbousa

  • In a large bowl mix semolina, coconut, sugar, baking powder, butter and yogurt.
  • Apply a thin layer of tahini to a baking tray 25 cm x 35 cm.
  • Spread the mixture in the tray making sure its an even surface.
  • Top with almonds cut it in equal diamonds or square pattern.
  • Preheat oven to 180, bake for 35 minutes or until the surface becomes light brown
  • Cut through surface lines to the bottom then pour the cool syrup on top

To prepare the syrup

  • Mix the sugar, water, lemon juice and the blossom water
  • Boil for 12 to 15 minutes or until the syrup turns thick.
  • Cool the syrup
  • Pour the syrup on top of the hot basbousa
  • Leave it to set for 2 hours then serve