Tags
arabic cookies, butter cookies, cookies, eid cookies, maamoul, maamoul date filling, middle eastern, semolina cookies, semolina maamoul, معمول العيد, المعمول بالسميد, حشوات المعمول, طريقة عمل المعمول بالبيت
Maamoul is a date or nut filled soft buttery cookies enjoyed by all Middle Eastern during religious celebrations, either at Eid El Fitr or Eid Al-Adha and Easter.
Eid El Fitr, is a major muslim feast that marks the end of fasting the whole month of Ramadan. Days before, women start the preparations for Eid that includes a thorough house cleaning, making cookies, and other savory treats. Preparing for Eid also meant that new outfits and shoes had to be purchased for the small children of the family. On the last week of Ramadan, families are busy shopping for the coming Eid celebration. The streets are crowded with shoppers and stores are filled with merchandise.
It is a tradition in Middle East that women gather during the last week of Ramadan to make Maamoul cookies for Eid. Each family has their own Maamoul recipe that pass by from mothers to daughters. For me, It was always a special time when my mom let us set to help her with making and shaping Maamoul. I was always picking the shaping part, guess it was the easiest one. Now, I still making the Maamoul for my family and my kids enjoying the shaping part.
I like to shape my cookies by hand, like the old traditional way. Perhaps, there are many different molds for this sold at Middle Eastern stores, the wooden or plastic one, but by using a special Maamoul clip, a small brass clip with pinked edges, called Malqat, it’s much more fun to see your own decorative patterns on the surface of each cookie.
To make Maamoul you have to manage your time and starts a day before to prepare the dough. The dough must be set a whole day to let the semolina flour time to absorb the butter, which in turn results in a very elastic and soft dough.
You can also make the filling a day a head. Some of the traditional filling is date paste, nuts like pistachio nut filling and pecan filling.
Semolina Maamoul Cookies
- 1 kilo course semolina flour (it’s sometimes called Farina)
- 1/2 cup all purpose flour
- 1/2 cup sugar
- 1/3 teaspoon mastic gum
- 1/3 teaspoon mahleb
- 1/4 teaspoon nutmeg
- 2 cups melted butter
- 1/4 cup rose water
- 1/4 cup orange blossom water
- 1 teaspoon yeast
- About 1 cup warm milk
To Prepare The dough:
In a bowl, combine the semolina, all purpose flour. In the coffee grinder, grind the mastic with sugar until powder, then grind the mahleb, add to the semolina and flour.
Mix all together, add the nutmeg and melted butter. Working with your hands, mix the dough until the the semolina flour absorbs all the butter. Cover the dough with plastic wrap and let it rest overnight, at least 24 hours.
The day of baking the cookies:
Add the rose and orange water to the dough. Disolve the yeast with 1 cup of the warm milk, sprinkle over the dough. Work the dough with your fingers until it is smooth.
Add more liquid if need it.
Divide the dough into walnut size balls, place it in the palm of your hand and flatten it with the other palm. Make the filling balls half the size of the dough balls. Place the filling ball in the centre and gather the dough around it. Using the traditional clip, pinch the edges. Make decorative patterns all over the surface by lightly pinching the dough with the clip. Avoid puncturing the dough, or the filling will ooze out during baking. Using the Maamoul mold is more easy and quick.
Preheat the oven to 400 f. Place the pastries on baking sheet and bake until are pale blonde, 10 – 15 minutes. Transfer the pastries to racks to cool.
Serving:
Before serving, dust the cookies liberally with powdered sugar by tapping it through a fine mesh sieve.
Storing:
The cookies once cooled can be stored in rigid airtight containers in the freezer for 3 month, thaw and serve at room temperature. The cookies also can keep at room temp for more than 2 weeks in an airtight container.
Date Filling:
- 2 pound Medjoul date, pitted
- 1/4 cup soft butter
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
To Make the Date Filling:
Combine the dates, butter, cinnamon, and nutmeg, you can use the food processor and pulse until it forms a smooth, thick paste.
If you are making nut filling:
Pistachio filling:
- 3/4 cup shelled unsalted and roasted pistachio
- 2 tablespoon sugar
- 2 tablespoon soft butter
- 1 tablespoon orange blossom water
Pick over the nuts and remove the shell. Place in a food processor and pulse until they form course crumbs. Add the sugar, melted butter, and orange blossom water, and pulse to form a thick paste.
معمول السميد
١ كيلو سميد خشن
٢ كوب زبده
١/٢ ك طحين
١/٣ م ص مستكه
١/٣ م ص محلب
١/٢ م ص جوز الطيب
١/٤ ك سكر
١/٤ ك ماء زهر
١/٤ ك ماء ورد
١ م ص خميره
١ ك حليب سائل دافي
لكل كيلو سميد له ٢ ك من الزبده او السمنه
وهنا لك حرية الاختيار بين السميد اما يكون سميد خشن لوحده
اوممكن اضافة سميد ناعم بمقدار ٢خشن و١ ناعم
بالنسبه للسمنه ايضا لك الاختيار
احيانا اعمله بسمنه لوحدها وهون استخدم الكريسكو او الغزال او بالزبده لوحدها
نطحن المستكه في مطحنة القهوه مع السكر ونضيفه للسميد
وايضا المحلب نطحنه ونضيفه وايضا الجوز الطيب
كل هذه المقادير يتم عملها وخلطها قبل بيوم على الاقل من عملك للمعمول لانها سوف تنتقع حتى تطرى حبة السميد وتتشرب الدهن
انا من ناحيتي بتركه حسب الفضاوه ممكن يوم او ٢
طريقة الخلط بعد وضع المكونات الاولى للنقع يبس السميد باطرف الاصابع ولا يعجن كطريقة العجين للفطائر حتى لا تتكسر حبات السميد
ملاحظه اذا لاحظت ان السميد تجمد اثناء النقع فلا تقلقي فقط حركيه بملعقه كبيره بخفه بين الحين والاخر
في اليوم التالي
نضيف ١/٤ ك ماء زهر
١/٤ك ماء الورد
ونبسه مره اخرى ونتركه عدة ساعات
نضيف ملعقه صغيره تذوب مع الحليب الدافئ المستخدم للبس النهائي
ويرش على السميد رشات رشات مع استمرار العجن
انا ياخد معي من ١/٢ ك الى ٣/٤ ك ولا تنسي اننا اضفنا ١/٢ ك من الماء زهر والورد
هنا نكون انتهينا من تحضير عجينة السميد
الحشوا ت
التمر :
كيلو تمر منزوع النواه
١/٢ م ص جوز الطيب
١ م ص قرفه
١/٤ كوب زبده لينه
نعجن التمر او نضعه بالخلاط مع باقي المقادير
حشوة الفستق الحلبي:
٣/٤ كوب فستق محمص نيئ
٢ م ك سكر
٢ م ك زبده
١ م ك ماء زهر
فستق حلبي نطحنه جيدا ثم نضيف عليه باقي المقادير ونطحنه مره اخرى حتى نحصل على قوام سميك
حشوة الجوز: جوز نطحنه ناعم قليلا ونضيف قرفه وقطر ويحرك
طريقة الحشي
ناخذ قطعه من السميد مناسبه لحجم القالب المستعمل للطبع ونبسها براحة اليد ونفرده وقطعة من التمر اصغر من عجينة السميد ونكورها ونضعها داخل عجينة السميد ونطبقها ونلفها على شكل كره نضعها بالقالب ونطبعها
Good Cooks 