Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, date stuffed cookies - maamoul bi tamer. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Date stuffed cookies - maamoul bi tamer is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Date stuffed cookies - maamoul bi tamer is something which I’ve loved my entire life. They are nice and they look fantastic.
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.
To get started with this recipe, we must first prepare a few ingredients. You can cook 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:
- Get 2 cups semolina
- Make ready 1 cup fine semolina, ferkha flour
- Make ready 1 teaspoon dried yeast, dissolved in 2 tablespoons warm water
- Prepare 1 cup butter, melted
- Take 2 tablespoons orange blossom water
- Get 2 tablespoons rose water
- Make ready For the stuffing:
- Get 125 g date paste
- Take 2 teaspoons butter
- Take 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!
Steps 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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