Rub melted butter into dough with fingertips until it is like fine soft meal. Cover bowl and let it rest overnight. Combine flower waters with 7 tablespoons water and sprinkle over the dough. Toss …
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directions. Combine the dates and 1/4 cup water in a jsmall pan over a gentle heat and cook until softened, then set aside to cool. Sift the flour into a bowl, and add the diced, chilled butter and …
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Making the Maamoul Make roughly 40 balls out of the dough, and 40 smaller balls of the date mixture. Press the date mixture into the dough and cover the bottom so the date does not show. Press dough and date filling into a maamoul mold. (If you do not have one, flatten the dough and filling until it resembles a filled cookie.)
You can make maamoul without yeast but it is recommended to use it. For the filling, it is more common to use date filling and it is the tastier in my opinion but I am giving you the other options as well using pistachios and walnuts. In a deep bowl add flour, semolina, mahlab, and a dash of salt. Mix everything well together.
Make maamoul (with walnut filling) Brush the wooden molds with a sprinkle of olive oil. Make a hole in the dough and fill it with the stuffing. Close the dough well then make a ball. Put the ball in the mold and flatten it. Flip the mold and put the maamoul in a tray covered with a parchment paper.
Maamoul is a shortbread-style cookie made with either flour or semolina. You can fill maamoul with date paste as I do in this recipe, or use ground pistachios or walnuts. Creative bakers use maamoul molds or other tools to create the decorative pattern on the cookie before dusting it with powdered sugar.