If you need to keep slamming to work out any stress in your life, have at it. From shop MahasBakehouse. Can’t wait to try them. Line two heavy baking sheets with parchment or Silpats. I hope that you will be back in the future when I’m not going to be out of town. Hello. Maamoul Cakes, Stuffed Shortbread Cookies w/ Walnuts - Hallab 1881, Sugar Cookies Mediterranean Sweets (Gift Box 20 Oz, 1.2 lbs) (Perfect Gift idea) by Hallab 1881 3.8 out of 5 stars 54 ratings Flip the cookie over into the other hand, seam-side down, and gently press until the seam side is flattened. Dough: 150g ground walnuts, 600g flour, 300g butter, 1-2 eggs, 200g granulated sugar, 2 tablespoons cocoa Thanks so much, Maureen! Al Bohsali Maamoul Mix 24 pc. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. I made mine with semolina and flour which turned out pretty good. I would really like to try these cookies. Spoon 1 1/2 tablespoons of the nut mixture into the indentation, then bring the edges of the dough up around the filling. My best friend, who is of Greek and Lebanese decent, and I make several pans of baklava together every Christmas for gift giving.. Thank you Michelle! I agree the oven temperature is too low, and time too short. Thanks for sharing your recipe, I’m looking forward to making these and hope that I don’t eat them all myself! Sodium 2,229g. I didn’t have much luck with the links in your article about the cookies, probably because they are old links. Form a small cup of dough using your thumb to make a hole and pinching the sides thin. Place the semolina, flour, sugar and mehleb into a large bowl. Place the semolina flour into a medium bowl, and cut in shortening using a pastry blender or a fork. 53 % 13g Fat. I love the beat-up recipe written out on paper. I will try again Oh, not much, just worked. I will only use “mahlab” instead of vanilla. i only wish i had some of my great gramma severina’s wooden ones she only brought her recipes & her baking gadgets & a small bag of clothes when she & my great grampa came through ellis island from etne, norway and as always i LOVE your words, your passion, & your photos <3 tammy. Make sure to space them one to two inches apart. I love your recipes. I add the flour slowly so that I can be sure I don’t take the dough too far and make it dry. The nuts can also be finely chopped by hand. That can certainly happen with the dough. Clarify the butter using this method, or melt the butter over low heat, let it rest in the pot until the solids fall to the bottom, then strain through a fine strainer. Additional information. These cookies … Love your videos and blog……..as well as cookbook. I suspect shortening would work better than liquid oil, as often shortening is called for in butter cookies (or it used to be, according to my Betty Crocker cookbook!). Make an indentation in the ball with your finger. Place the cookie on a prepared baking sheet and repeat with the remaining dough. Making mamool by hand is in my DNA, so I forego the molds that are now available to make the process go faster. What’d you do today? Hi Maureen, It’s possible to roll 2 or 3 at a time. Pinch off about a tablespoon, walnut-sized piece of the chilled dough (larger or smaller depending on the size of your mold. Might be a locale thing. I just got my mold and the recipe. Be sure to bring the butter to cool room temperature for this recipe. We are wired for action, and even more so for reaction. I’ll try your recipe – I am sure it will be a success if I bake them right. These look more than wonderful. My name is Hilda and I am Lebanese but I’m not your Aunt! I add cinnamon to my walnut mixture. Thanks so much! It’s an Abood hallmark (is that not true, cousins?). Calorie Goal 1,885 cal. Can’t wait to make some using it to honor her memory. Text © 2014 by Rawia Bishara; photography © 2014 Peter Cassidy. I used to kick-box. The mahleb is very good in this! Aunt Hilda, like her siblings, did not escape the tumult either. Easy to make, the dough comes together in less than 15 minutes. Your input will be greatly appreciated. Transfer to a wire rack to cool. A lot. I enjoyed reading about your maa’moul recipe. Either use the maamoul mold described above or take a piece of the dough about the size of a walnut. Bake for 10 to 15 minutes, rotating pans halfway through, or until maamouls are slightly golden. Seems I had plenty of pent-up punches to get out of me, and better the open air take the hits. Thank you very very much for your words. They can either be decorated by hand or be made in special wooden molds. Bake one pan of cookies at a time, until they are still mostly white but golden on the bottom. These molded filled cookies are deliciously sweet and make for a wonderful dessert or snack to enjoy with your family. Great tip! ma'moul molds at my online shop here. Repeat with remaining dough and filling, arranging cookies about 1-inch apart on sheets. You will get a feel for how much dough your mold takes, and how much filling you need, as you make a few of the cookies. Sorry for the links, will keep you posted! Powered by the Parse.ly Publisher Platform (P3). I just finished making two dozen date ones for an iftar function and they were a hit. Using a hand-held or stand mixer, beat the butter until it is light, fluffy, and holding peaks like whipped cream, about 6 minutes. Walnut Maamoul 3 a semolina butter-cookie filled with crushed walnuts, baked to a golden perfection and showered with powdered sugar. Mix semolina flour, all-purpose flour, mahlab, and salt together in a large bowl. Don’t take them too far or they will become paste. I’m so disappointed that I’m going to miss your presentations at Zingerman’s in May. I made some with pecans using the shallow date mold so no one confuses them with the walnut one — they taste great. They are good for the soul and for the stomach. Close it then press it inside the wooden maamoul mold. Everyone goes wild for these cookies. Roll it into a ball and hollow out the center. Stretch the dough a little to get the dough over the nuts to seal. Maamoul Maamoul - walnut filled cookies. She made them by flattening out a small disk of dough – maybe about palm-sized – placing the filling on one half of the disk and then folding the other half over and crimping down with a fork. Do not let the cookies over bake or turn too brown. Place the filled and shaped cookies onto a parchment-lined baking sheet, 1 inch apart. Those sound beautiful Elizabeth, thank you for sharing! I measure the fillng with a plastic coffee scoop that came with a coffee pot. Yikes I hit Send by accident and I wanted to ask: If the small round mold is traditionally has a walnut filling, what are the traditional fillings for the oval shape and the larger, flat circle shape? You can add milk very sparingly to get the dough back to a softer consistency if needed. Thank you for your wonderful recipes! Transfer to a wire rack to cool. Chill the dough for 30 minutes. 3. I will try the ma’moul with sugar! I guess I need to try to know. Since I have not made the cookies before, I had nothing to compare with. Having said that, I’ve never seen any of the ladies I know preparing Ma’moul this way. Finally, fold the maamoul using special papers or keep them in a closed container and consummed when desired. Sift confectioner’s sugar over the cookies lightly while they are still warm, and then again when they are room temperature. Lebanese cuisine, a very rich and varied cuisine, has the distinction of often featuring recipes that are simple to make yet full of flavor. Whether you are buying some for the family or for a gift, everyone is sure to delight in these delicious filled pastries. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). It brings back so many wonderful childhood memories for me. What a great recipe you have from your mother, and I love how everyone baked together! 11 % 6g Protein. The shape of the maamoul signifies the stuffing, this round mold is for making walnut stuffed maamoul. Ingredients below are as given in the orignal recipe, I used roughly half of everything. That just browned the top. She and her sisters would get together every Christmas to make them to hand out to friends and family. Thanks. Transfer the dough to a clean work surface and knead until it is pillow soft and workable. Your email address will not be published. Add the milk, and then add more flour by the tablespoon until, as Sitto says, “the dough is ready to shape.” That means you should be able to make a ball that will flatten in your floured palm without melting into your hand or without cracking. Thanks to you, I now know the wooden tool I found in my recently-passed Gram’s kitchen (that I was sure was a strange looking juicer) is actually the mold for my favorite cookies! Her Mamoul were a farina based dough. My family came from Syria. You can see where the cookie name came from. I’ve been whacking away myself, wondering why I didn’t ma’moul my troubles away long ago. Thanks Nancy…I’ll keep you posted on this! Pour in the milk and, with a fork, gradually mix the wet and dry ingredients together until a dough forms. Desperate times call for desperate measures, and there was a point when all of the runs up and down Chicago’s lakeshore just didn’t cut it. Inside, place a heaping teaspoon of walnut filling. You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. Thank you for this wonderful blog! I have never had these. Published in 2014 by Kyle Books. If the dome of your cookies doesn't seem tall enough, plump them up by nudging the dough around the base of each cookie in a bit. 3 lbs. If dough begins to stick to mold, dust with all-purpose flour. Hi Maureen Great feedback Linda, and this really is more of a shortbread cookie flavor than some ma’mouls (there is a classic semolina flour version as well). Most of the time my inner kick-boxer is tame, but I know that she comes straight out of the Abood genetic cocktail. The substitution of whiskey and juice of a real orange seems like a perfect combination for a holiday treat. Of course, using them will not impact the taste of the cookie, but they will make a pretty design on top. Great recipe! Thanks Deena–keep an eye out for it, I’d love to share it down the line here! Id love to try and make these mamoul. It’s the only way to tell the difference…. Hi, was wondering if the butter can be replaced with oil or shortening? Just tried them with gluten free flour and they are still to die for! Best regards. Work clarified butter … How does this food fit into your daily goals? She stuffed hers with chopped dates. (8 oz.) For those that do not have a cookie mold, my (Lebanese) grandmother made a similar cookie around Christmas every year, except they were called “half moon cookies” to us. And I loved to brag about it. I made the cookies ….with dates (using cookbook recipe) just last week. Purchase flower waters here and exceptional ma’moul molds here. Yum. Make a well in the middle of the dry ingredients and add the yeast and sugar to the well. It’s a high blood pressure sort of a thing (but mine is low, at least for now; hurray for Mom’s genes), a high-intensity, stress-inclined personality that has its benefits and drawbacks. Place about 3 tablespoons dough in the palm of one hand and use the other palm to roll it into a ball. Add the vanilla, orange blossom water, and 3 tablespoons of the sugar and beat for another couple of minutes. I’m so excited about making ma’moul mold cookies. Maamoul is an ancient Arab dessert filled pastry or cookie made with dates, pistachios or nuts such as walnuts (occasionally almonds). Place each cookie on an ungreased cookie sheet. My sense is that Hilda didn’t mind a bit the quantity, both for the beautifully wrapped trays she used to give along with her baklawi every Christmas, and, now I know, for all of the whacking she could get out of every big batch she made. The cookies can be stored at room temperature for 2 days; they will keep in an airtight container in the refrigerator up to 2 weeks or in the freezer up to 3 months. Thank you, as always, for your kind kind words! I am looking forward to my holidays to practice. Flip the mold over and hit the edge with a hard surface to get the maamoul piece out. Add 3 tablespoons warm water to the yeast mixture and let sit until it begins to foam, about 1 minute. I actually did wonder about the sugar, but figured it out that the other 3 tablespoons were for the nut filling. Tazah Maamoul Date Cookies 16 Pieces Individually Wrapped 3.7 out of 5 stars 16. i, too, love the stained handwritten recipes. Wooden molds work best as the dough tends to stick. $11.88. Hope to have them soon at Maureen Abood Market! Instead of the molds, they would shape the dough in a long rectangle, fill with the nuts, cut on a diagonal, use a special tool for the design, then bake. Liked the taste and texture of the cookie, but did taste more like a ‘shortbread’ to me. Fitness Goals : Heart Healthy. They are so delicious! Thank you so much for sharing all these delights.. the Lebanese cuisine is just full of deliciousness. To make the filling: Puree the filling ingredients in a food processor until evenly combined, about 1 … Turn the mold over and slam it against the work surface until the cookie falls out. They still looked a little ‘anemic’, so tried a couple of minutes under the broiler. You could at least give us those old family recipes. Love orange blossom water and will likely increase it for next batch. Ma’moul cookies are made in three classic shapes; the dome here is typically filled with a walnut-orange blossom mixture. Stuff with desired filling so it comes 3/4 of the way up and close carefully, rolling smooth. I am sure this Ma’moul is another story. Would these cookies freeze well if I needed to make several batches? Bake for 15 to 20 minutes. Really nice recipe, thank you! Get your hands into the dough and knead it for a minute or two. Return the dough to the bowl and set aside on the counter for 1 hour, covering the bowl with a clean kitchen towel to prevent the dough from drying out as you shape the cookies. Remove the cookies when they are lightly golden brown. Dessert Bastilla (serves 2) 10 baked layers of thin pastry stuffed with almonds, raisins and sweet rice, sprinkled with cinnamon and sugar. Home » Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes » Stories and Recipes » Christmas » Lebanese Walnut Ma’moul Cookies. My great aunt used the flat backside of the mold to flattened the dough ball but my grandmother rolled hers out. Bake Maamouls. These shortbread pastries are stuffed with your choice of filling; pistachio, walnut or date, and dusted with powdered sugar. Everyone was surprised that this old lady from Texas could make these. Bake until the cookies are pale blond, 12 to 15 minutes. 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