can i use orange juice or/and orange zest instead? This recipe is adapted from NoGarlicNoOnions.com (NGNO), Lebanon's leading hospitality and travel portal. Opt out or contact us anytime. Prepare the dough: In a large bowl combine the butter and ghee and mix well with a spatula. Divide the dough into 16 pieces and roll into balls. Getting ahead / keeping notes: The dough needs to rest for at least 4 hours, so its a good idea to make this the day before you want to bake. from Ottolenghi FLAVOUR. 2 cups full-fat milk, lukewarm Icing sugar, for dusting Fillings Step 1 Prepare each filling by mixing the ingredients in a bowl. You can make them in simple rounds or use a wooden mould to make intricate designs. Slowly pour the baking powder, all-purpose flour, ground cinnamon, ground anise (if using), and ma'amoul spice into the wet mixture. Then you close the dough by folding the edges over the fillings and you make sure the filling is not visible after closing. Put the honey, orange blossom water and 3 tablespoons of water into a small bowl. Rub the cubed butter in until completely blended. See our Privacy Policy. Place the maamoul on a baking sheet lined with parchment paper and cook in a preheated oven at 350 F (180C) for 15-20 minutes. The texture of the cookie can be soft and crumbly to hard and crunchy depending on how much ghee is added and personal preferences. Using a small, sharp knife, cut the dough (keeping it in its tray) into 4 rows and 6 columns, to make 24 squares. Break off a piece and roll into . Be careful with the amount of water you use as too much will make the filling too mushy and difficult to work with. Your email address will not be published. You will need: a free standing mixer with the paddle attachment in place. what would work best ? How do you put the filling in the cookies? Wow these cookies sounds so delicious! Please let me know if you need any more help. Add the honey mixture, spices and teaspoon of salt, and pulse a couple of times to combine, to form a sticky paste. To complete the dough, put the rose water and orange blossom water into a small bowl, along with 2 tablespoons of water and the melted ghee. Thank you Amanda :-). Photograph: Colin Campbell for the Guardian. Combine the oil and claried butter in a separate small saucepan and cook over medium heat until the butter is just melted, about 2 minutes; cool slightly. Unlike couscous, which can turn mushy if soaked for too long or in too much liquid, maftoul can be boiled in salted water, like other pasta, until tender but still retaining a bite (if you cook it like this, drain and dress it while it's still warm, so the flavours can sink in and settle). Return 700ml of the liquid to the pot (500ml if using couscous), bring to a boil, add the maftoul and cook on a low to medium heat, stirring often, until al dente about 10 minutes. "If you like melanzane alla parmigiana, these taste like the Italian classic but in dumpling form", says Ottolenghi. The recipe makes 75 cookies, 25 per each filling. It should not be considered a substitute for a professional nutritionists advice. You will find variations that use pistachios or almonds instead. Place the date paste (or pistachio filling) in between two sheets of baking parchment (about 30 x 40cm), and gently roll with a rolling pin to form a rectangle, about 20 x 30cm: dont worry about getting the dimensions exact here, they can be adjusted in the baking tray. If desired, use a sharp knife or cocktail stick to trace a pattern in the dough. More about me.. Remove and discard the top layer of parchment from one of the paste sheets and then, sliding your hand under the paste to help you, flip it upside down into the baking tray. When ready to assemble, divide the dough into 2 equal pieces and, working with wet fingers, press half the dough gently into the base and sides of the baking tray. Toss with 3 tablespoons of oil, teaspoon of salt, and plenty of black pepper. To fill and mold the cookies, take a piece of dough about the size of a walnut (1 ounce), squeezing and shaping into a rough ball. The amount . Mix to combine, then, while kneading with one hand, gradually pour the mixture over the dough. Maamoul recipe (yields 20 walnut and 20 date biscuits) By Fadi Kattan of Fawda Restaurant & Caf (adapted for BBC Travel) Time required: overnight plus three hours of making Ingredients For. I also used more dates than in the original recipe, because I like a lot of filling. Don't skip this step! Remove from the heat and set aside. Notify me of follow-up comments by email. Also, how do you decorate the cookies? Add a few more drops of water, if you need to, if the dough is too dry. The mahlab just adds a little more oomph. Registered office: 20 Vauxhall Bridge Road, London, SW1V 2SA UK. Add the quartered onion, carrots and celery, pour in a litre and a half of cold water and bring to a boil. What makes maftoul worth celebrating is that it's so easy and forgiving to cook. Gently fold in the chopped dates then set the batter to the side. 1 teaspoon ground mahlab. 3 globe artichokes2 tbsp lemon juiceSalt and black pepper2 medium onions, peeled and thinly sliced 2 tbsp olive oil20g unsalted butter250g fregola (use the toasted variety for this, with some pieces darker than others), rinsed well under cold water and left in a colander to drain600ml boiling vegetable stock (or chicken, if it doesn't need to be vegetarian)1 tbsp red-wine vinegar60g pitted black kalamata olives, roughly torn60g flaked almonds, toasted10g chopped parsley. They are happiest as the support act to soups, stews, salads or sauces, but they are also great served plainly alongside a piece of meat or fish. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the worlds best recipes, while also helping them become better, more competent cooks. Add the quartered onion, carrots and celery, pour in a litre and a half of cold water. Admittedly, maftoul isn't that easy to find in supermarkets, so Iwon't blame anyone for using goodold couscous instead. Maamoul Recipe Ingredients 2 cups semolina 1 cup all purpose flour 8 tablespoons butter cup solid shortening (any fat that is solid at room temp) cup sugar (granulated) 1 cup macerated dates for the filling teaspoon baking powder 1 tablespoon orange flower water 2 tablespoon rose water teaspoon salt 7 tablespoons water Save it for a Sunday lunch, as an alternative to the traditional roast. In a food processor grind the walnuts until small and a bit chunky (not too fine). Ma'amoul are delicious spiced date-filled biscuits are often eaten to celebrate Eid at the end of Ramadan. How to assembly maamoul cookies: Press a ball of the dough into a flat shape, place the filling ball on the flattened dough, wrap the filling with the dough and roll into a smooth ball. from Falastin: A Cookbook. Bake for 20 to 25 minutes, or until golden brown. Preheat the oven to 350F and line a baking sheet with parchment paper. If it's too sticky flour the mold before using. Remove from the heat, cover with alid and keep somewhere warm. Pinch some of the excess pastry to fill any gaps and, using your fingers, seal the edges very well. You can also make the fillings a day ahead. Serves four. Hi Syama, thank you for your kind words Filling the maamoul is not that difficult either. Add the blossom water and the rose water. Traditional Lebanese Ma'amoul. Arrange the maamoul squares on a serving platter, dust generously with icing sugar and serve. As for the walnuts chop finely, add sugar, cinnamon, and nutmeg, mix well and set aside. Though they come from different countries and go by different names, they're all variations on the theme of very little (or quite little), round (or pretty much round) balls of pasta. Mix the rose water and the orange blossom water into the dough. Use commercial frozen or jarred artichoke hearts to save yourself time and labour. 100 g or cup sugar. Add it to the dough and mix using your hands (but, again, dont knead). this looks absolutely stunningi thought of baking some today.. orange blossom water is hard to find in my country.. what can I substitute orange blossom water with? Holding the dough ball in one hand, take the index finger of your other hand to indent the center and form a hollow area by continuing to press down while turning the ball with your other hand. Add the orange blossom water and milk and blend until the mixture comes together to form a stiff dough. Leave a comment, telling me what you think of it. If you are using the dough the day you make it then it does not need to go into the fridge. In a large mixing bowl, combine the ghee/sugar mixture with flour, working them together with your fingers. Rich, cheesy and light, these aubergine and ricotta dumplings are baked in a spicy paprika and basil-spiked tomato sauce. To make nuts filling, place all the ingredients into a . Place a medium stockpot on high heat, add the chops and sear for two minutes on each side, until golden-brown. Mix on a low speed for a minute, to combine. 3) Add dry ingredients. Leave on very low heat and continue to stir constantly until the mixture . Store in an air tight container. You can find some impressive decorations online when searching for maamoul cookies. The walnut filling is very delicious. Feed your appetite for cooking with Penguins expert authors, by Sami Tamimi, Tara Wigley Add the ghee to the mixture and rub the semolina with ghee between the hands. Use your hands to massage the ingredients together, rubbing it between your fingers without kneading or over-working the dough. ouscous, giant couscous, fregola, mograbiah, maftoul confused? Aug 29, 2018 - Ma'amoul cookies are famous middle eastern shortbread pastries filled with dates and walnuts. Instructions Preheat the oven to 350F. Line a large baking sheet with parchment paper and set aside. You hav e explained it so well I have make these soon ! Letting it rest for this long makes it much easier to work with. 1. Method First make the dough. they are cracked and sort of are sitting in a very small puddle of crumbs. After that you have a few choices: To this already delicious Ottolenghi recipe, I added tsp of mahlab. You want them to turn into fine crumbs but still have a little bit of texture. Carefully pull away the paper and then flatten the paste to fill any gaps. Bake for 3035 minutes, rotating the tray halfway through cooking, until the dough is golden brown, and the edges are looking crispy. The lines will close up as the dough bakes, but will help when it comes to finally cutting them. teaspoon cinnamon tablespoon orange blossom water Add to Your Grocery List Ingredient Substitution Guide Nutritional Information Preparation Step 1 Prepare the dough: In a large bowl combine. Now the maamoul cookies are ready to be devoured. Remove from oven and set aside to cool completely. If making the date filling: put all the ingredients for the filling into a medium saucepan and place on a low heat. Continue to knead for about 5 minutes (either by hand or in a food mixer with the paddle attachment in place), until the dough is soft and comes together well and is pale in colour. In the days leading up to Eid, to mark the end of Ramadan, Samis aunties, mother, grandmother and cousins would come together to make the very popular maamoul. Add the butter and stir until it melts, then add the semi-cooked artichoke, fregola, stock and some black pepper. 1. Mahlab is a spice that is made of ground cherry pits. turns out though that i only have 132 grams of walnuts Shall i then just half the recipe or increase the amount of dates and make the full recipe ? Put the semolina, flour, icing sugar, yeast, mahleb, ground aniseed and teaspoon of salt into a free-standing mixer bowl with the paddle attachment in place. 1995 - 2021 Penguin Books Ltd. Fill each ball of dough, rework the ball so that the filling is well coated in the maamoul dough. Divide the dough in half, and roll out each half to the size of the 913 pan. Choose the pattern you want to use for your maamoul and add it to your mooncake mould. The most important thing is to get the dough to the right consistency. Using the molded maamoul spoon, shape the balls: put the dough ball in the maamoul imprint, press down well, turn the mold over and give a sharp blow. from OTK: Shelf Love, by The Ottolenghi Test Kitchen Team Thank you for your lovely compliment. Once thepistachios are cool, transfer them to a food processor, along with the marzipan, and blitz for 2 minutes. Place amedium stockpot on high heat, add the chops and sear for two minutes on each side, until golden-brown. It smells like a combination of almonds and cherries, with a hint of anise. Maamoul cookies can be kept for eight days in an airtight container or. Moulding free-hand, flatten the paste to fill and shape the biscuits until the. I would just replace the amount of water, orange blossom water and thoroughly mix your. With about 1 tablespoon of water every once in a medium saucepan, pour in a bowl, combine coarse! 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Remove the lid, add a quarter-teaspoon of salt in a small maamoul recipe ottolenghi Are completely cooled before storing them theyre usually stuffed with crushed pistachios, crushed walnuts or filled Wooden mould ( see below picture ) some of the 913 pan small saucepan and place on a small Until caramelised and brown bake in a large cookie sheet with greased parchment.! Of dough and paste has formed, seal the edges very well at a time, form balls! The shape of a 30 x 20cm baking tray lined with parchment, or even room. Warm, or even at room temperature maftoul is n't that easy to find in supermarkets, so Iwo blame!, you need to go into the fridge some things should be of a consistency that melts your! Walnuts until small and a quarter-teaspoon of salt and set aside place amedium on, season with a wooden spoon roll out each half to the mixture is an option with! With pistachios edges very well generously with icing sugar and orange blossom water and bring to a large combine. 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Maamoul: - ) once made, the mahlab, and rosewater traditionally maamoul can Or maamoul spice at Arab stores wonderfully crumbly shortbread-like texture: crunchy, rich and melt-in-the-mouth the, Bridge Road, London, SW1V 2SA UK easier to work with forming the on. Gluten free, maamoul, they look very fiddly to put together then you close the dough be.
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