healthy foods recipes

Save and share Hazelnuts Basbosa recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Mamoul, Maamoul Recipe - How to Make Mamoul, Maamoul

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mamoul, Maamoul Recipe. Enjoy Eid Fitr and learn how to make Mamoul, Maamoul.

Mamoul with pistachios, walnuts, and dates

What is Mamoul, Maamoul?
It is a delicate and sweet Middle Eastern semolina cookie filled with dates, pistachios, or walnuts. It can also be made with white flour instead of semolina.

Ingredients
Semolina, sugar, butter ghee, rose water, orange flower water, yeast, and either dates, pistachios, or walnuts, depending on the filling chosen.

Characteristics
Mamoul are usually formed in the shape of balls or domes and filled with dates, pistachios, or walnuts, and topped with powder sugar. It is also rarely filled with almonds or figs.
In order to differentiate between the three fillings, each type is molded into a different shape. The walnuts filled version is customarily shaped in the form of a dome with a rounded top, while dates filled one takes the form of a dome with a flat top. The pistachios filled cookie, on the other hand, has a relatively elongated oval shape.
This nuts filled cookie is commonly found in three sizes: small bite sized pieces, medium size, and large size. The bite size version is often consumed with coffee or tea whereas the medium and large size is served as a dessert.
Because they is relatively easy to make, these Middle Eastern cookies are often prepared and baked at home.

Pronunciation of "Mamoul" and "Maamoul"
pronounced [ma'-mul], it is also written Mamul, Maamul, or Ma'moul.

How is Mamoul Made?
First the semolina dough and the filling (dates, pistachios, or walnuts) are prepared. Next, the dough is cut into pieces of the desired size and filled with the filling of choice then shaped using a wooden mold and baked.

Preparation of the Dough
The dough is made of semolina, butter ghee, yeast, rose water, and orange flower water. First, semolina and butter ghee are mixed together and left to rest for about twelve hours. Yeast, rose water, and orange flower water are then added and mixed to form the ready dough.

Preparation of the Filling
Traditionally, Mamoul is filled with pistachios, walnuts, or dates. For pistachios or walnuts fillings, the nuts are grounded, whereas for dates filling, a date paste is used. Sugar and sugar syrup are added and mixed with the nuts or dates to form the filling paste.

Preparation of Maamoul Balls
Small pieces of the dough are cut, the desired filling is put on the dough, and the dough is closed around the filling to form a ball of dough filled with pistachios, walnuts, or dates. The filled dough balls are then put inside a mold to take a particular shape and are left to rest for about an hour.

Baking
The filled dough balls are placed on a baking sheet and baked for about eight minutes on high temperature.

Serving Suggestions
Bite size Maamoul is often offered with coffee or tea anytime during the day, while the medium and large size pieces are offered as a dessert.
In Middle Eastern countries, these cookies are a must have dessert during holidays as well as during the month of Ramadan.

Popularity
It is most popular in Lebanon, Syria, Jordan, Palestine, the Arabic Gulf region, Egypt (where it is usually filled with Lukum), Turkey, Armenia, Iran, Greece, and Pakistan.

Classification
Mamoul is a Middle Eastern cookie.

More Mamoul Recipes:

Mamool
Simple Eid Cookies (ka’ak)
Pistachio Maamoul
Kahk
Maamool with Dates
Maamool with Walnuts

Save and share Mamoul, Maamoul Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Mamool, Mamoul, Maamoul, Mamool Cookies

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mamool, Mamoul, Maamoul, Mamool Cookies Recipe. Enjoy Eid Fitr and learn how to make Mamool, Mamoul, Maamoul, Mamool Cookies.

Simple Eid Cookies (ka’ak) Recipe

Ingredients

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

Method

- 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.

Maamoul with Walnuts Recipe

Serves: 12
Difficulty: Medium
Prep Time: 45 minutes

Ingredients:

Dough:
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

Filling:
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

Preparation:

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.

Pistachio Maamoul Recipe

Ingredients

For the dough:

9 cups semolina or 1500 g

1½ cups butter or 300 g, melted

1½ cups ghee or 300 g, melted

1 cup caster sugar or 200 g

1 teaspoon ground nutmeg

1 teaspoon ground mahlab

1 teaspoon yeast

¾ cup rose water or 190 ml

¼ cup blossom water or 60 ml

For the filling:

3½ cups pistachio nuts or 500 g

1 tablespoon blossom water

2 tablespoons rose water

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

½ cup caster sugar or 100 g

Preparation

In a bowl, combine semolina, butter, ghee, sugar, nutmeg, mahlab, and yeast. Mix the ingredients well then cover and set aside for at least 4 hours.

Pin an electric mixer, blend the pistachio until they are completely crushed. Remove and place in a bowl.

Mix blossom water, rose water and NESTLÉ® Sweetened Condensed Milk until all ingredients are well combined. Cover and place in fridge for 1 hour.

Add rose water and blossom water to the dried mixture, knead by hands until the dough starts to hold together or forms a paste. If necessary, add a small amount of rose water.

Remove a small piece of dough and flatten it with your hands and place a teaspoonful of the filling. Close carefully to form a ball.

Press the stuffed dough into a wooden maamoul mold to form a pattern on the upper side of the dough.

Tap out onto an cookie sheet that is not greased and bake in a 185c for 15-20 minutes or until lightly colored but not browned.

Kahk with Dates Recipe

Ingredients:

2 cups samn balady

1 cup milk

4 1/2 cups flour, all purpose

2 tablespoons baking powder

1 teaspoon instant yeas

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 tea spoon ground ginger

sesame seeds

Preparation:

Heat the samn balady (Gee) until almost boiling.

Add the baking powder and the spices to the flour.

Carefully add the flour to the hot samn balady (Gee) and stir with a wooden spoon.

Keep stirring and stirring and stirring.

When the mixture cools down a little, but is still warm, (ie you can knead it with your hands without causing permanent damage), add the instant yeast to the milk with a teaspoon of sugar, then stir gently into the dough.

Knead it for a short while, cover and let it rest. (Officially you should shape the kahk now and let it rest later).

After an hour or so you can start shaping the dough with your hands into little balls and then flatten them.

You can add nuts, agwa (date spread), or other filling when you are making it into balls.

Put them in a cookie tray and let them rest for a little.

Then put them in a preheated oven (345 F), and watch them. Usually 15 minutes is enough.

Take them out, wait until they cool and sprinkle with powdered sugar just before eating.

Mamool Recipe

Ingredients:

2 cups semolina flour
1 1/2 cups shortening
1 cup boiling water
3/4 cup white sugar
2 cups ground walnuts
1 teaspoon rose water
1/4 cup confectioners' sugar for dusting (optional)

Preparation:

Place the semolina flour into a medium bowl, and cut in shortening using a pastry blender or a fork. Pour in boiling water, and mix to form a solid dough. Turn the dough out onto a lightly floured surface, and knead for a minute or two to be sure the dough is well blended. Cover dough and let stand for at least one hour, or as long as overnight.

In a medium bowl, mix together the sugar, ground nuts, and rose water so that the mixture is uniform. Set aside.

Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets, or line with parchment paper. Knead dough again briefly, and form into walnut sized balls. Make a hole in the center using your finger. Fill the hole with the nut mixture, and seal the dough up over it. Gently form into balls or crescents, or make designs into the dough using a fork. Place cookies at least 1 inch apart onto the prepared cookie sheets.

Bake for 10 to 12 minutes in the preheated oven, or until lightly browned. Dust with confectioners sugar while still warm if desired.

Tips:

Almonds or unsalted pistachios may be used for filling also. If rose water is not available in your area, you can use 1/2 teaspoon of cinnamon for flavoring.

There are many variations for shaping these cookies including rectangles rolled into mini jelly rolls, or shape 3 inch rounds from balls, place filling in the center, and fold the sides over to cover, and seal.

Maamool with Dates

Ingredients:

1 1/2 # semolina

1 cup sugar

1 1/4 # pound butter

boiling water

2 # fresh dates, pitted and pureed

Preparation:

Combine the semolina and the sugar in a large bowl, mix thoroughly. Melt 1# pound of the butter and let it come to a boil . Gradually add the butter to the semolina mixture. Knead well. Set aside in a sealed airtight container at least one hour before using.

When you are ready to use the dough add small amounts of boiling water to make the dough soft and pliable. Wear rubber gloves to protect hands from the boiling water. Combine the dates with the 1/4 # pound of butter (it is better to let this soften first). Knead together until they are well blended. Mold the pastry in small ball about 2 inches in diameter. Hollow out the center of the ball using your finger. Form a shell about 1/4 inch thick.

Fill the hollow with the date mixture. Seal the top by pressing the dough together. Flatten lightly between your palms to form a pie shape. Use the tines of a fork to make a design around the top.

Place on a baking sheet. Cook in a pre heated oven 450 degrees F or 230 degrees C for 20 minutes or until light golden brown. Sprinkle with powdered sugar. Store in sealed airtight containers.

Maamool with Walnuts

Ingredients:

2 cups smeed (semolina)

1 cup boiling water

1 1/2 cups samneh (or other shortening)

1 tsp. ma'ez zahr (orange blossom essence)

1 tsp. rose water

3/4 cup fine sugar

1 1/4 cup crushed walnuts

Preparation:

Make dough of smeed, samneh and boiling water. Knead well together. Cover tightly and leave overnight.

On the second day knead again thoroughly and form into small balls. Hollow out their centers. Fill the hollow with mixture of sugar, nuts and flavorings.

Press the dough back over the filling. Press each cookie onto a buttered baking pan and flatten and decorate with the tines of a fork. Or, shape the dough in the carved molds made in Lebanon especially for this purpose. Bake in moderate oven until lightly browned. Dust liberally with powdered sugar while hot.

Save and share Mamool, Mamoul, Maamoul, Mamool Cookies Recipes

Want to share these recipes with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Simple Eid Cookies (ka’ak) - How to Make Simple Eid Cookies (ka’ak)

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Simple Eid Cookies (ka’ak) Recipe. Enjoy Eid dessert recipes and learn how to make Simple Eid Cookies (ka’ak).

Ingredients

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

Method

- 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.

Save and share Simple Eid Cookies (ka’ak) recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Almond and Chocolate Pie recipe - How to make Almond and Chocolate Pie

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Almond and Chocolate Pie Recipe. Enjoy Ramadan dessert recipes and learn how to make Almond and Chocolate Pie.

Ingredients

½ cup butter
1¼ cups flour
4 Tbsps water
½ cup grounded nuts

The filling

¼ cup almond slices
½ cup dried fruits
½ cup butter
½ cup powdered sugar
2 eggs
½ cup almond flour
¼ tsp vanilla
¼ tsp baking powder

For garnishing

pineapple slices
dried plums
cherries
chopped pistachios

Method

• Preheat oven to180 °C.
• In a large bowl rub butter with flour with finger tips, until well combined and crumby.
• Add water and nuts; continue kneading until soft homogenous dough is obtained.
• Roll out dough in a 26 cm round tart pan, make sure the dough covers the bottom and the sides (prick the bottom of the dough with the tines of a fork to avoid puffing up while baking).
• Cover crust completely with the almond slices and fruits.
• Using an electric mixer beat the butter with sugar in a large bowl on a medium speed until creamy.
• Add the eggs with constant beating until well combined.
• Add flour, vanilla and baking powder; continue beating until thick homogenous batter.
• Pour the batter over the crust.
• Garnish with pineapples, dried plums , cherries and pistachios
• Bake for 35 minutes or until completely cooked.
• Cool, cut and serve.

More Dessert Recipes:

Umm Ali

Layali Lubnan

Save and share Almond and Chocolate Pie recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Umm Ali - How to Make Umm Ali

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Umm Ali Recipe. Enjoy Egyptian desserts and learn how to make Umm Ali.

Preparation time : 15 minutes
Cooking time : 20 minutes
Serves: 10 persons

Ingredients

8 pieces croissant or 600 g, medium size, cut into small pieces
3 tablespoons raisins
3 tablespoons desiccated coconut
3 tablespoons flaked almonds, toasted
3 tablespoons pistachio nuts, cracked
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1 teaspoon vanilla essence
4 cups water or 1 liter
1 cup liquid cream or 250 ml, whipped

Preparation

Combine croissant pieces, raisins, coconut, almonds and pistachio in a baking dish.

Place NESTLÉ® Sweetened Condensed Milk , vanilla and water in a large saucepan and bring to boil then remove from heat and pour immediately over the croissant mixture in the baking dish and set them aside for 5 minutes or until croissants absorb the maximum of the liquid.

Place whipped cream in a piping bag and pipe the cream over the prepared mixture in the baking dish.

Place the baking dish in a preheated oven at 200°C using the grill part of the oven and grill for 5 minutes or until the cream topping is golden color. Serve it immediately.

More Dessert Recipes:

Layali Lubnan

Save and share Umm Ali recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Layali Lubnan - How to Make Layali Lubnan

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Layali Lubnan Recipe. Enjoy Lebanese desserts and learn how to make Layali Lubnan.

Ingredients

2½ cups water or 625 ml
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
½ cup fine semolina or 80 g
2 eggs
1 tablespoon rose water
1 tablespoon blossom water
1 cup liquid cream or 250 ml, whipped
3 tablespoons pistachio nuts, chopped
3 tablespoons flaked almonds, toasted

Preparation

In a medium saucepan, place water and NESTLÉ® Sweetened Condensed Milk . Stir occasionally to boil.

In a separate bowl, beat semolina and eggs together. Add this mixture to the simmering milk, stirring vigorously for 3 minutes or until it thickens.

Remove the saucepan from the heat; add rose water and orange blossom water. Stir and pour over individual bowls or a large serving plate. Set aside until it cools.

Decorate with the whipped cream all over the top then sprinkle with pistachio and the toasted almond flakes.

Serving tips : Serve sugar syrup if desired.

More Dessert Recipes:

"Bride's Finger" Date Rolls with Orange Flower Water-Honey Syrup

Save and share Layali Lubnan recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Arabic fried macroons recipe - How to make Arabic fried macroons

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Arabic fried macroons Recipe. Enjoy quick & easy Middle Eastern food and learn how to make Arabic fried macroons.

Ingredients

1 1/2 cup flour
1/3 cup semolina
1/3 cup clarified butter
1 tablespoon yeast
¾ cup water
1 ½ table spoon sugar
Oil for frying
Sugar syrup (cold)

Method

- Mix flour and semolina in a deep pot.

- Add butter (hot) and mix it well together.

- Place yeast in a warm water with sugar till dissolve .Add the yeast mixture to the flour mixture.

- Add the water and mix it well until you got firm dough, leave to rest for 10 minutes, roll out and cut into a small finger’s shape. Press on each finger on a grater to take the curved shape with the groves of the grater.

- Fry in a hot oil.

- Remove from fryer and place on a kitchen towel, dip in the syrup. Remove to get rid of excess syrup and serve.

More Dessert Recipes:

"Bride's Finger" Date Rolls with Orange Flower Water-Honey Syrup
Middle eastern rosewater cakes

Save and share Arabic fried macroons recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Peach & pistachio kulfi recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Peach & pistachio kulfi Recipe. Enjoy delicious & easy Middle Eastern desserts and learn how to make Peach & pistachio kulfi.

Traditionally made with boiled milk, this Indian and Middle Eastern ice-cream treat makes a refreshing end to a summer feast.

Preparation Time 15 - 265 minutes
Cooking Time 5 minutes

Ingredients (serves 8)

360g (1 1/2 cups) bought vanilla custard
1 x 395g can sweetened condensed milk
1 x 300ml ctn double cream
2 tsp vanilla extract
100g dried peaches, chopped
80g unsalted pistachio kernels, coarsely chopped
10 sheets filo pastry
Olive oil spray
80ml (1/3 cup) honey

Method

Whisk the custard, condensed milk, cream and vanilla in a bowl. Add the peach and half the pistachio and fold to combine.

Divide the mixture between eight 185ml (3/4-cup) capacity metal timbale moulds. Place on a baking tray. Place in the freezer for 4 hours or until firm.

Preheat oven to 180°C. Place the filo on a clean work surface and roll up tightly to form a log. Use a sharp knife to cut the filo into 5mm-thick strips crossways. Scatter the filo over a large baking tray. Spray with olive oil spray. Bake in oven for 5 minutes or until the filo is golden brown and crisp. Set aside for 10 minutes to cool.

Run a palette knife around each kulfi and turn out onto serving plates. Top with filo and drizzle over the honey. Scatter over the remaining pistachio and serve immediately.

Notes

You can prepare this recipe to the end of step 2 up to 2 days ahead. Store in the freezer. Continue to the end of step 3 up to 1 day ahead. Store filo in an airtight container lined with paper towel. Continue from step 4 just before serving.

Source
Good Taste - January 2007, Page 78
Recipe by Michelle Noerianto

More Dessert Recipes:

"Bride's Finger" Date Rolls with Orange Flower Water-Honey Syrup
Middle eastern rosewater cakes
Raspberry and Turkish delight semifreddo

Save and share Peach & pistachio kulfi recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Mandarin and almond syrup cake with cardamom cream recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mandarin and almond syrup cake with cardamom cream Recipe. Enjoy delicious & easy Middle Eastern food and learn how to make Mandarin and almond syrup cake with cardamom cream.

Make the most of seasonal mandarins in this Middle Eastern style cake topped with thick spiced cream.

Preparation Time25 minutes
Cooking Time 85 minutes

Ingredients (serves 8)

1 x 300ml ctn double cream
1 tbs icing sugar mixture (see note)
1/2 tsp ground cardamom
3 (about 360g) mandarins, unpeeled
Melted butter, to grease
6 eggs
200g (2 cups) almond meal
215g (1 cup) caster sugar
1 tsp baking powder ( see note)
1 tsp vanilla essence
100g (1/2 cup) caster sugar, extra
60ml (1/4 cup) fresh mandarin juice
60ml (1/4 cup) water
Ground cardamom, extra, to serve

Method

Combine the cream, icing sugar and cardamom in a small bowl. Cover with plastic wrap and place in the fridge.

Place mandarins in a saucepan. Cover with cold water. Bring to the boil over high heat. Drain. Repeat 2 more times. Set aside to cool. Quarter, leaving peel intact. Remove and discard any seeds.

Preheat oven to 160°C. Brush a round 22cm (base measurement) cake pan with melted butter to grease. Line the base and side with non-stick baking paper.

Place the mandarin in the bowl of a food processor. Process until smooth. With the motor running, add the eggs, 1 at a time, until combined. Add the almond meal, caster sugar, baking powder and vanilla. Process until just combined. Pour mixture into the prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean.

Meanwhile, combine the extra sugar, mandarin juice and water in a small saucepan over low heat and stir until the sugar dissolves. Simmer for 5 minutes or until the syrup thickens slightly.

Pour three-quarters of the hot syrup over the cake. Set aside for 20 minutes to cool slightly. Transfer to a serving plate. Cut the cake into slices. Divide among serving plates and drizzle over the remaining syrup. Top with a dollop of the cream mixture and sprinkle with extra cardamom to serve.

Notes

Cook's tip: Make sure you boil and drain the mandarins 3 times in step 2 – this process reduces the bitterness of the peel.

If you want this recipe to be gluten free, use gluten-free icing sugar mixture and baking powder.

Source
Good Taste - August 2009, Page 93
Recipe by Emma Braz

More Dessert Recipes: