Yasmin Khan is a brilliant writer and storyteller. I recently got her second book Zaitoun, recipes from the Palestinian kitchen. A book filled with stories that will inspire you to travel and recipes that will have your mouth water. I know that I will be using this book often, but for today I picked her Maamoul cookies.
Yasmin describes Ma’amoul as rich semolina shortbread cookies filled with date paste.
In spite of popularity of Ma’amoul, I had not tasted it prior to baking this recipe. Of course, I knew that is very similar to Iranian Kolompeh, I think of them as sisters :) Ma’amoul has a buttery flaky semi sweet crust with aromatic date filling.
I used Yasmin recipe with a few exception, first I divide the recipe in half & then I added an egg yolk to bind the dough together. Ma’amoul has its own mold that you can purchase on Amazon, but I used a cookie cutter a bit larger than the width of the cookie and used a Kolompeh stamp to have a print on top.
Yields: 12-15 pieces Bake time: 30 minutes
Ingredients for the dough:
1.5 cups (250g ) semolina
2 tbsps (52g) all purpose flour
1 stick (125g) unsalted butter , melted & cooled
1/4 cup (42g) sugar
1 egg yolk
A pinch of salt
1 tbsp rose water
Ingredients for the filling:
150g Medjool dates, pitted
1/3 cup crushed walnuts
1 tsp Advieh
1 tsp rose water
A pinch of salt
Powdered sugar to dust (optional)
In a large bowl, mix together semolina, flour, butter, sugar, egg yolk and salt until crumbly.
Add milk and rose water until a soft dough forms, wrap in plastic wrap and leave to rest for 1 hour in the fridge.
Meanwhile make the filling, spray the bowl of a food processor, place all the ingredients (except the powdered sugar) and pulse until you have a smooth paste.
Preheat the oven to 325°F / 165 °C , line one large baking sheet with parchment paper.
Divide the dough into 12 balls. Pick up a ball and press the dough in the middle of your palm, flattening the dough with your fingers. Place 1/2 tbsp of date mixture into the center of the dough and bring the sides together, form it into a round disk with 1 inch depth.
If you have the special mold, press the cookie into the mold once the cookie has shaped, tab the mold on the counter to get the cookie out of the mold.
If you don’t have the mold, place the cookie in the center of a larger size cookie cutter and use a kolompeh stamp to press down the cookie.
Release from the cookie cutter and place on the baking tray. Repeat until you’re done with the dough.
Bake for 15 minutes until the bottom is golden, then switch the heat to the top and bake for 2 more minutes until the top is golden.
Remove from the oven, let cool, then decorate with powdered sugar. or sprinkle some rose petals and pistachios.
To store Ma’amoul, keep them in an airtight container.
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