Friday, July 6, 2012

Maamoul - Maamoul Recipes

Muslims observe fasting every Ramadhan which coincides with non-specific month for English calendar. These cookies or desserts are commonly seen in arab tables. Warning  this recipe is not mine. I just save them for my future coming ramadhania recipes :) For people who are interested, pliz visit this link :


1 cup ghee (clarified butter)
½ cup warm milk
½ teaspoon rose water
2 1/2 cup flour
1 teaspoon baking powder
1 teaspoon sesame
1/8 teaspoon salt
¼ kg Turkish delight (lokum, malban)
Powdered sugar


- shake ghee, milk and rose water until well combined.
- Sift flour and baking powder in a bowl, add sesame and salt.
- Add flour mixture to ghee mixture, knead until smooth.
- Preheat oven to (180 – 350) degrees.
- Form dough into walnut sized balls
- Shape Turkish delight into tiny balls.
- Make a hole in the center of the dough using your finger.
- Place the Turkish delight balls in the center of each ball.
- Seal the dough up over it and press edges together.
- Flatten each ball a little and make a design using a fork or (monkash) or a cookie mold.
- Place cookies at least 1 inch apart onto cookie sheets.
- Bake for about 15 to 20 minutes or until lightly browned.
- Cool completely on a wire rack.
- Dust with confectioners (powder) sugar.
Serves: 12
Difficulty: Medium
Prep Time: 45 minutes


2 cups all purpose flour
1 cup semolina flour
1 tsp baking powder
1/4 cup milk
2 sticks butter at room temperature
1 tsp orange blossom water

1 cup ground walnuts
1/4 cup sugar
1/4 tsp cinnamon
1 tsp orange blossom water

8 medjool dates, pitted
1 tsp orange blossom water

vegetable oil
powdered sugar


Pre-heat oven to 450 degrees Fahrenheit.

In a large bowl, combine flour, semolina and baking powder, mix well.  Next, add butter, milk and orange blossom water to dry ingredients and combine until dough is formed.

In a food processor, blend walnuts until fine and crumbly, pour walnuts into bowl and add sugar, cinnamon and orange blossom water.  Next, put the dates into the food processor and blend until it is formed into a fine ball, remove and add orange blossom water, set aside.

To form maamoul cookies, roll dough into balls, smaller than golf balls, poke an indent into the ball and place some of the filling inside, close the opening until all of the filling is concealed.  Next, wipe down the maamoul mold with some vegetable oil so that dough does not stick, press ball into the maamoul mold and then tap our the cookie by hitting the mold on the side.  Place the cookies on a non-stick baking sheet and bake for 20 minutes, until bottom of the cookie is light brown.  Remove cookies and let cool completely, dust cookies completely with powdered sugar and store in an air tight container for up to 2 weeks.

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