Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, date stuffed cookies - maamoul bi tamer. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Lebanese Maamoul: Date & Nut Stuffed Cookies معمول. The Maamoul stuffed cookie is a rose water infused, butter semolina cookie, traditionally made in times of celebration. The cookies are stuffed and pressed into unique molds each shaped a little differently to.
Date stuffed cookies - maamoul bi tamer is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Date stuffed cookies - maamoul bi tamer is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have date stuffed cookies - maamoul bi tamer using 10 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Date stuffed cookies - maamoul bi tamer:
- Make ready 2 cups semolina
- Prepare 1 cup fine semolina, ferkha flour
- Take 1 teaspoon dried yeast, dissolved in 2 tablespoons warm water
- Prepare 1 cup butter, melted
- Make ready 2 tablespoons orange blossom water
- Take 2 tablespoons rose water
- Prepare For the stuffing:
- Take 125 g date paste
- Get 2 teaspoons butter
- Make ready 1 pinch mahlab, if available
Maamoul are buttery date filled middle eastern cookies that will melt in your mouth and are utterly scrumptious. Maamoul cookies are the famous middle eastern shortbread pastries filled with dates or nuts. They are traditional at religious holidays in the Levantine region. Mini Maamoul / Stuffed Date Cookies (Maamoul) This special package of Mini Maamoul is the perfect gift for friends and family!
Instructions to make Date stuffed cookies - maamoul bi tamer:
- In a bowl, mix the semolina and ferkha flour with the butter. Cover with a kitchen cloth and leave overnight.
- Add the orange blossom water, rose water and dissolved yeast to the flour and butter mixture. Knead until you get a soft dough.
- To prepare the stuffing: melt the butter in a saucepan, add the date paste and mahlab then mash the mix with the back of a spoon until pureed.
- Divide the date paste into small cherry-sized balls and leave them aside for later use.
- Divide the dough into walnut-sized balls. Place the dough ball in the palm of your hand and with your finger make a hole in it. Fill it with a date paste ball; close the dough and roll into a ball.
- Place the ball into the maamoul mold and pack it well inside it for the dough to take the shape of the mold. To unmold, flip the mold and tap it on the table. The cookie will fall out.
- Place the maamoul in an oven tray and bake at high temperature for about 15 to 20 min or until they are blushed.
- Note: These cookies have a long shelf-life. They can be stored in an airtight container.
First, I need a maamoul mold. I did some more research on maamoul and found there was significant differences in recipes ranging from yeast based doughs to those leavened with baking powder. Maamoul means 'stuffed' in Arabic, and these ancient Arabic pastries are usually filled with a luxurious mix of dried fruit and nuts. Either press each dough ball into a maamoul mould (you can buy these in specialty stores) and then place back on tray, or pattern the top of each ball however you please with. A wide variety of maamoul date cookies options are available to you, such as taste, packaging, and product type.
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