Asaf’s Maamoul Cookies (by martha)


  • Step 1Dough:In a small bowl, stir yeast and 1/2 teaspoon sugar into warm water; let stand until bubbly, about 5 minutes.
  • Step 2In a large bowl, whisk together flours, mahleb, salt, mastic, and remaining 1/2 cup sugar. Gently mix in clarified butter until it is absorbed. In a small bowl, stir together yeast mixture and milk. Drizzle over flour mixture; using your hands or a rubber spatula, knead just until dough comes together and is moist but not wet. Cover; let stand at room temperature 2 hours.
  • Step 3Filling:Meanwhile, pulse dates, butter, water, sugar, cinnamon, mahleb, and anise seeds in a food processor until a smooth paste forms. Cover and let stand until dough has rested.
  • Step 4Preheat oven to 350 degrees. Using a 1 1/2-inch ice cream scoop, scoop 1 heaping tablespoon of dough; roll into a ball. Press dough in the palm of your hand to form a well in the center. Place 1 scant teaspoon of filling in well. Pull up sides of dough to enclose, adding more dough if necessary. Firmly press dough into a ma’amoul mold. Invert mold; tap to release dough onto a parchment-lined baking sheet. Repeat with remaining dough, spacing about 1 inch apart. Refrigerate about 1 hour.
  • Step 5Bake until beginning to turn golden around edges, 14 to 17 minutes. Transfer sheets to a wire rack; let cool completely.

Maamoul Cookies that are yummy

Some say ma'amoul, a popular Middle Eastern cookie stuffed with date puree, is a reminder that at the end of the fasting period, there's a sweet reward. Stamped with geometric designs, they make beautiful edible gifts.
Print Recipe
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 20 people

Ingredients
  

  • 1/2 teaspoon active dry yeast
  • 1/2 cup plus 1/2 teaspoon sugar
  • 1/4 cup warm water 100 to 110 degrees
  • 3 cups fine semolina flour
  • 1/2 cup unbleached all-purpose flour
  • 2 teaspoons ground mahleb
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground mastic
  • 1 cup clarified butter melted and cooled
  • 1/4 cup whole milk room temperature
  • Filling:
  • 1/2 cup pitted Medjool dates
  • 1/4 cup unsalted butter room temperature
  • 3 tablespoons water
  • 2 tablespoons sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground mahleb
  • 1 teaspoon ground anise seeds

Recipe for scraping

Hearty Country Hot Cakes

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Ingredients
  

  • 1.5 cup buttermilk
  • 1 1/4 cup flour
  • 6 tbsp sugar
  • 1/4 cup oil
  • 1 egg
  • 1/2 tbsp salt
  • 1 tbsp baking powder
  • 1/2 tbsp vanola extract

Instructions
 

  • Combine buttermilk, flour, sugar, oil, egg, vanilla extract, baking powder and salt in a bowl. Beat using an electric mixer on low until just combined.
  • Heat a lightly oiled griddle over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until middle is set, about 4 minutes. Flip and cook until golden brown on the other side, 3 to 5 minutes. Repeat with remaining batter.