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:

1. Heat the samn balady (Gee) until almost boiling.


2. Add the baking powder and the spices to the flour.


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


4. Keep stirring and stirring and stirring.


5. 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.


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


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


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


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


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


11. 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:

1. 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.


2. 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.


3. 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.


4. 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:

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


2. 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.


3. 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.

Baklava Roll-Ups Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Baklava Roll-Ups recipe. Enjoy Middle Eastern dessert recipes and learn how to make Baklava Roll-Ups. 

Total Time: 45 min
Prep 20 min
Cook  25 min
Yield: 6 to 8 servings
Level: Intermediate

Ingredients

Butter-flavored cooking spray
1/4 cup raw almonds
1/2 cup pistachios
1 tablespoon butter, room temperature
1/2 teaspoon ground cinnamon
1 tablespoon sugar
1/4 cup honey, divided
12 sheets phyllo dough

Directions

Preheat oven to 325 degrees F. Spray a cookie sheet with butter flavored spray. Reserve.

In a food processor, combine almonds and pistachios. Pulse to coarsely chop. Add butter, cinnamon, and sugar and pulse to combine. Transfer to a bowl and set aside.

Place 1 sheet of phyllo on a flat work surface, short side facing you. Spray with butter flavored spray. Repeat with second layer. Spread 1/3 of nut mixture over the dough, leaving a 1-inch margin at the top and bottom.

Drizzle with 2 tablespoons honey.

Cover with a layer of phyllo, spray with butter-flavored spray. Repeat with second layer of phyllo. Spray with butter-flavored spray.

Starting from the bottom, roll up into a thin cylinder (like a cigar) to the top.

Seam-side down, cut crossways into 5 sections. Transfer to baking sheet, seam side down. Spray with butter-flavored spray.

Repeat with second and third batch.

Bake until crust is evenly golden, 25 to 30 minutes. Remove from oven, drizzle with 2 tablespoons honey and serve.

Recipe courtesy Sandra Lee, 2008
Show: Semi-Homemade Cooking Episode: International Show

More Baklava Recipes:

Pistachio baklava
Mixed-Nut Honey Baklava
Pistachio & cardamom baklava
Pistachio & Almond Baklava
Coffee Baklava
Middle-Eastern baklava

Save and share Baklava Roll-Ups 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.

Pistachio baklava recipe

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

End your Springtime barbecue feast with this delicious, exotic treat.

Makes 35 pieces

Ingredients

4 x 80g packets pistachio kernels
1/4 cup caster sugar
1/4 teaspoon rosewater essence
375g packet filo pastry
250g unsalted butter, melted

Rosewater syrup
2 cups caster sugar
1/4 teaspoon rosewater essence

Method

1. Preheat oven to 180°C/160°C fan-forced. Lightly grease a 3.5cm-deep, 22cm x 29cm (base) rectangular pan.

2. Process pistachios until roughly chopped. Place pistachios, sugar and rosewater in a bowl. Stir to combine.

3. Cut pastry sheets in half crossways (so sheets fit neatly in pan). Cover pastry with a damp tea towel to prevent it drying out. Place 1 pastry sheet on a flat surface. Brush with butter. Top with 1 pastry sheet. Repeat with butter and half the pastry sheets (around 22 sheets). Place pastry stack in prepared pan, trimming to fit, if necessary.

4. Spread pistachio mixture over pastry stack. Place 1 remaining pastry sheet on a flat surface. Brush with butter. Top with 1 pastry sheet. Repeat with remaining butter and pastry sheets (around 22 sheets). Place on pistachio mixture. Cut all the way through into squares. Bake for 50 to 55 minutes or until browned and puffed.

5. Meanwhile, make syrup Combine sugar, rosewater and 1 cup cold water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until slightly thickened.

6. Pour over hot baklava. Cool completely. Serve.

Source
Super Food Ideas - November 2010, Page 77
Recipe by Emma Braz
  
More Baklava Recipes:

Mixed-Nut Honey Baklava
Pistachio & cardamom baklava
Pistachio & Almond Baklava
Coffee Baklava
Middle-Eastern baklava
Baklava Recipe

Save and share Pistachio baklava 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.

Mixed-Nut Honey Baklava ٌRecipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mixed-Nut Honey Baklava Recipe. Enjoy traditional Middle Eastern desserts and learn how to make Mixed-Nut Honey Baklava.  

Cook Time: 1 hr 30 min
Level: Intermediate
Yield: 96 (1 1/2-inch) pieces

Ingredients

Baklava
12 dried calamyra figs, diced 1/4-inch
1/2 cup dark rum
1 1/2 cups toasted walnut pieces, chopped
1 1/2 cups toasted unblanched almonds, chopped
1 1/2 cups unsalted butter (3 sticks)
4 ounces bittersweet chocolate, diced 1/4-inch
1/3 cup sugar
1 tablespoon ground cinnamon
2 teaspoons ground cardamom
1/2 teaspoon ground cloves
1 (1 pound) boxes phyllo dough (about 48 sheets)
Syrup
1 cup sugar
1 cup honey (preferably orange blossom), plus more for drizzling
1/2 cup water
Juice of 1 large lemon (about 3 tablespoons)

Directions

Soak the diced figs in the rum in a large bowl for at least 30 minutes and up to 2 hours.

Preheat the oven to 350 degrees F.

Spread the walnuts and almonds out on a baking sheet and toast until darkened and fragrant, about 8 to 10 minutes. Cool. Toss the nuts, chocolate, sugar, and spices with the figs and the rum.

Bring the butter to a simmer over low heat. Skim and discard the foamy solids that rise to the top until the butter is clear, about 8 to 10 minutes.

Lightly butter a 16 1/2 by 11 1/2-inch sheet pan. Remove the phyllo from the package, unroll and lay it on the counter next to the pan and cover with a kitchen towel. Lay 1 sheet of the phyllo on the pan and brush lightly with butter. Repeat with 11 more sheets of phyllo working quickly and keeping the phyllo covered, as you assemble the baklava. Scatter 1/3 of the nut mixture (about 1 1/2 cups) evenly over the layers of phyllo. Repeat 2 more times and top with the remaining 12 sheets of dough. Carefully, cut 3/4 of the way through the phyllo and nut filling to make about 96 (1 1/2-inch) squares.

Bake the baklava until light brown and cooked through, about 1 hour. Raise the temperature to 450 degrees F and bake until golden crisp, about 5 to 8 more minutes.

While the baklava crisps make the syrup: Heat the sugar, honey, and water in a saucepan over high heat until the sugar dissolves. Add the lemon juice and carefully pour the hot syrup over the just baked baklava, making sure to get into all the cuts. Let cool. Complete the pre-made cuts in the baklava and serve with some honey drizzled on top.

Store the baklava in a sealed container for up to 1 week.

From Food Network Kitchens

More Baklava Recipes:

Pistachio & cardamom baklava
Pistachio & Almond Baklava
Coffee Baklava
Middle-Eastern baklava
Baklava Recipe
Baklawa (Baklava)

Save and share Mixed-Nut Honey Baklava ٌ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.

Maamoul - Maamoul Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Maamoul recipe. Enjoy tasty Middle Eastern desserts and learn how to make best Maamoul.

They are popular in the Middle eastern countries. They may be in the shape of balls or of domed or flattened cookies. They can either be decorated by hand or be made in special wooden molds.

Muslims eat them During Eid, and Arab Christians eat them at Easter and Christmas. In Jewish communities, maamoul with nut fillings are eaten on Purim.

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 - Mamool - Kahk

Save and share 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.

Pistachio Maamoul Recipe

Learn how to make tasty oriental maamoul for the Eid Occassions with Pistachio.

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.

Save and share this 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.

Kahk

This is an Egyptian style kahk recipe. Kahk is usually prepared during Eid Al-Fitr and Eid Al-Adha occasions.

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:

1. Heat the samn balady (Gee) until almost boiling.
2. Add the baking powder and the spices to the flour.
3. Carefully add the flour to the hot samn balady (Gee) and stir with a wooden spoon.
4. Keep stirring and stirring and stirring.
5. 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.
6. Knead it for a short while, cover and let it rest. (Officially you should shape the kahk now and let it rest later).
7. After an hour or so you can start shaping the dough with your hands into little balls and then flatten them.
8. You can add nuts, agwa (date spread), or other filling when you are making it into balls.
9. Put them in a cookie tray and let them rest for a little.
10. Then put them in a preheated oven (345 F), and watch them. Usually 15 minutes is enough.
11. Take them out, wait until they cool and sprinkle with powdered sugar just before eating.
    

Mamool

Mamool or Ma'amoul is a traditional and common sweet in Lebanon. This mamool recipe is easy and delicious Lebanese dessert that is widely available in Lebanese restaurants.

Mamoul means filled in Arabic. These are very popular in Lebanon but can be found throughout the Middle East and North Africa. They are traditionally shaped as crescents or as pressed cookies and have several variations for the fillings. This one has a walnut filling, but you can use almonds or pistachios too.

How to make 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.