BEST Maamoul Recipe

Описание: Maamoul cookies are known as the Arabic cookies with dates. Ma'amoul is very famous in the Middle East during religious holidays for both Muslims and Christians. Along with other middle eastern cookies like Kahk, these cookies are made in huge quantities during festive days to celebrate and share with neighbors and guests.

Get the nutritional information, printable recipe, and tips:
https://amiraspantry.com/maamoul/
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For the first stage:

▢ 2 cups (350g) semolina.
▢ 1 cup (125g) all purpose flour.
▢ 1/2 Tablespoon ground mahleb. Note1
▢ A dash of salt.
▢ 1 cup (250g) ghee. Note2

For the second stage:

▢ 1 Tablespoon dry milk.
▢ 1/4 teaspoon active dry yeast.
▢ 3 Tablespoon simple syrup. Note3
▢ 1/4-1/3 cup warm milk.

Date filling:

▢ 1 cup (150g) dates.
▢ 1 teaspoon ghee.
▢ 1 Tablespoons cinnamon or rose water or orange blossom water.
▢ 1 Tablespoon roasted sesame seeds.

Pistachio filling:

▢ 1 1/4 cup (150g) pistachios.
▢ 1/2 Tablespoon powder sugar.
▢ 2 Tablespoons simple syrup.
▢ 1/2 teaspoon ghee.

Walnut filling:

▢ 1 1/2 cup (150g) walnuts.
▢ 1/2 Tablespoon powder sugar.
▢ 1/2 teaspoon cinnamon.
▢ 2 Tablespoons simple syrup.
▢ 1/2 teaspoon ghee.

Instructions:
First stage
Melt ghee in microwave or stovetop but do not let it get too hot or boiling.
In a deep semolina, flour mahleb, salt and mix.
Pour in the melted ghee and mix well.
Use the palms of your hands and rub the semolina mixture for a couple of minutes.
Cover and refrigerate overnight or up to 3 days.

Second stage:
Take the dough out of the fridge and allow it to come to room temperature to soften as it might harden in the refrigerator.
Add dry milk, yeast and mix well.
Mix in the syrup then add the milk little by little until you feel the dough is soft and rolls nicely into a ball.
Cover and let it rest for 1 hour.
Divide the dough into 24 balls.
Preheat oven to 350F

Make the fillings:
In your food processor combine the ingredients of each filling and process to desired texture. Note4
Divide the filling(s) into 24 balls.

Shape and bake maamoul:
With your thumb make a dent in each dough and fill with any of the stuffing suggested.
Close and roll into a ball. Press into a maamoul mold or flatten a bit and make some marks with a fork in a decorative way.
Bake on the middle rack for 10. Minutes then move up for another 7-10 minutes until top is lightly golden.
Let it cool down on the baking sheet for 3-4 minutes then transfer to a wire rack to cool completely.
Dust with powdered sugar and serve.
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