Maa’moul
‘Ma'amoul
are small shortbread pastries filled with dates, pistachios or walnuts (or
occasionally almonds, figs, or other fillings). They are popular in Levantine
cuisine and in the Gulf countries. They may be in the shape of balls or of
domed or flattened cookies. They can either be decorated by hand or be made in
special wooden moulds.
Many
households keep a stock of them all year round, but they are particularly used
on religious festivals. Muslims eat them at night during Ramadan, and
Arabic-speaking Christians eat them at Easter.’
-
Wikipedia
I made the version which is filled with
walnuts and pistachios. Of course I did not have the wooden moulds so I relied
on my palms and the use of a fork and I also used a ridged part which came out
from one of my nephew’s toys.
Ingredients
400 grams fine semolina,
200 grams frozen butter,
10 grams refined flour,
1 tsp baking powder,
100 grams icing sugar + extra for dusting,
2 tbsp milk,
1 tsp orange essence,
175 grams of a mixture or walnuts and
pistachios,
50 grams sugar,
¼ tsp cinnamon powder
Method
Mix together the semolina, flour, baking
powder and icing sugar in a bowl.
Cut the frozen butter into cubes and add it
to the dry ingredients and work it in with your fingers till it resembles bread
crumbs. Add the milk and orange essence and make a dough. Let it stand covered
for about 3-4 hours. This is an important step as it makes the dough workable.
Blend the nuts, cinnamon powder and sugar
into a coarse blend.
There are two methods to make the actual
cookie:
Method
1 – Take a walnut-sized ball of the dough and
flatten it on your palm, then make a cup shape and fill it with the filling.
Get the edges of the cup together and join them to form a dough ball filled
with the stuffing.
Method
2 – Take two dough balls one small and one big.
Take the bigger dough ball and flatten it into a disc and make a slight
depression in the centre. Flatten the smaller dough ball into a disc too. Place
some filling in the depression of the bigger disc and place the smaller disc on
top and seal the edges. Shape into a flat cookie.
Then make ridges on the cookie (irrespective
of the method you follow for the cookie making) using a fork or any other tool
you find handy.
Preheat the oven to 180oC. Bake
for 25 minutes at 180oC.
Let them cool completely and then dust with
the remaining icing sugar.
Love your post, you shared great recipes. Keep it up.
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