Discover the delight of traditional Arabic Ma’amoul cookies!
A shortbread-style recipe with exotic flavours like orange blossom water, and spices
In the rich tapestry of Middle Eastern food traditions, one standout delicacy is Ma’amoul. These delectable cookies take centre stage during the festive seasons of Eid, Easter, and Christmas, serving as a sweet indulgence and a symbol of celebration. With an irresistibly soft and buttery texture, a delicate sweetness, and often filled with dates or nuts, Ma’amoul stands out for its unique melt-in-the-mouth quality, intricate patterns, and intriguing use of yeast in the dough. This addition of yeast provides a subtle rise, ensuring that the cookies remain soft while retaining their distinct structure and design.
Recipe
The cookie recipe is straightforward; however, the resting period takes the most time. The resting period allows the flavours to meld together and helps give the cookies their signature soft texture. The ingredients should be mixed one by one, shaped, filled, and baked. Traditionally, these cookies are made using a Ma’amoul mould. However, in this recipe, I will show you how to make these even without the mould.
Step-by-step guide
Preparation time - 30 minutes
Baking time - 20 minutes
Resting time - 12 hours
Serves - 4
Ingredients :
60 gms Butter
120 gms Super-fine semolina
1/4 tsp Mahleb
1 1/2 tbsp Warm water
1 tbsp Sugar
1/4 tsp Instant dry yeast
1/2 tbsp Orange blossom water
For the filling
30 gms Nuts (finely chopped)
15 gms Powdered sugar
Icing sugar, for dusting
Method:
1. Melt the butter in a large bowl and stir in the semolina and mahleb till everything is well combined. Cover the bowl with cling film and let it rest for at least 12 hours at room temperature.
2. The next day, take the warm water, sugar and yeast in another bowl and mix everything well. Keep it aside for 10 minutes till it starts to get slight bubbles on top.
3. Add the yeast mixture and orange blossom water to the semolina and combine it well till it forms a smooth dough. Cover it with cling film and let it rest for at least 15 minutes.
4. Meanwhile, combine the powdered sugar with the chopped nuts and mix them well. Preheat the oven at 180°C.
5. Now, take a small portion of the cookie dough (about 25 to 27 grams each) and roll it out into a ball. Flatten it with your fingers and add one teaspoon of the nut filling in the centre of the dough. Pinch the dough over the filling to seal it, roll and flatten it out again.
6. Repeat this process until all the dough is used.
7. Place the cookies on a lined tray and make light indents on each cookie using a knife.
8. Place the tray in a preheated oven for about 18 to 20 minutes. You will know the cookies are done when the bottom turns golden brown while the top remains slightly pale.
9. Once baked, remove the tray from the oven and immediately dust the cookies with icing sugar.
10. Let them cool down completely before serving.
Tips :
1. You should only use super fine semolina for this recipe; otherwise, the cookie will be too crumbly.
2. It is of utmost importance to let the semolina and butter mixture rest overnight for the semolina to soak in the moisture and soften.
3. You can substitute the orange blossom water with rose water or orange or lemon extract. You can even spice the dough with ground cardamom or fennel instead of using mahleb.
4. You can fill the cookies with the fillings of your choice. You can use traditional fillings like date or fig paste or more contemporary fillings like Nutella or berry compote. However, please ensure you do not overfill the dough; otherwise, the cookies might break.
5. It is advisable to use a Ma’amoul mould for making these cookies; however, if you do not have one and choose to shape the cookies by hand, then make sure to handle the dough delicately.
6. Let the cookies cool down completely before serving. Otherwise, they might break or crumble.
7. You can store the cookies in an airtight container for about two weeks.
Note:
Mahleb is an aromatic spice made from the seeds of a species of cherry, Prunus mahaleb.
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