Maamoul with Dates
Middle eastern cookies usually filled with pistachios, walnuts, or dates. I only like the ones filled with dates.
Prep Time 1 hour hr 30 minutes mins
Cook Time 20 minutes mins
Resting time 12 hours hrs
Total Time 13 hours hrs 50 minutes mins
- 2 cups coarse semolina
- 2 cups fine semolina
- 120 g melted butter
- 120 g melted shortening I use Crisco
- 2 tbsp sugar
- 2 Tbsp powdered milk
- 1.5 tsp mahlab powder
- 3 tbsp warm water
- 1 tsp instant yeast
- 1.5 tbsp orange blossom water
- 1.5 tbsp rose water
- 700 g date paste
- 1 tsp orange blossom water
- 1 tsp rose water
- 1 tsp cinnamon Powder
- 3 tbsp powdered sugar
Place both semolinas and sugar in a large bowl, mix. Pour the melted butter and shortening and rub into the semolina mixture making sure each grain is coated well
Cover the bowl and let rest overnight
The next morning add the mahlab and powdered milk
Dissolve the yeast in the water making sure it’s not too hot and pour over the semolina mixture
Add the rose water, orange blossom water and mix all the ingredients together until you can shape them when pressed
Mix the date paste with cinnamon, orange blossom, and rose water until all liquid absorbed
Remove a tbsp or Maamoul dough, press a small date ball into it, seal it and press into a Maamoul mould
Once done place the Maamoul on a buttered baking tray, and into a preheated oven 180 C for around 15 min depending on your oven. WATCH THEM. Once they become golden it’s time to remove them
Sprinkle with powdered sugar