baklava Hi Veronica Maamul recipe

[Guest guest]

I printed this. It does sound good. Thanks, Donna

 

Diamond Dog <diamonddog wrote:Well, I could only find *one* recipe

on the internet but here it is:

http://www.cyber-kitchen.com/ubbs/archive/JEWISHandKOSHER/Dessert_Maamul_by_Fruf\

fy.html

 

Haven't tried this one, I've only had them at Neomonde...a fabulous deli

here with SO many yummy veg options!

 

Veronica

 

At 06:27 AM 12/12/2004 -0800, you wrote:

>Hi Veronica,

>I will dig out 2 recipes and post to the group for baklava that the shop

>owners of a little deli gave me and helped me make. One has honey and not

>everyone uses honey. I have to run errands but will do it later. Come on

>and share the mamul............. I've never heard of it but if you say

>it's good I'll try it for sure. I love to cook/bake and a new recipe is

>always appreciated.

>Be back later, Donna

 

 

 

 

[Guest guest]

Traditionally these are made for Easter. Molds are available in many

Hispanic/Mexican markets in the Southwest ... just ask for Easter

cookie molds. The molds look like a deep wooden spoon with

carvings in the bowl of the spoon. If you don't have a mold just

use a deep spoon - it makes a smooth cookie instead of a sculpted

one but they taste as good.

 

MA'AMOUL (Walnut or date filled semolina cookies)

 

Do not expect the dough to be cohesive but it will be damp enough to

form into balls to pack into the cookie molds. This recipe needs to

be started a day ahead to make sure the fillings are cold and the

semolina pastry relaxes.

 

Makes 25 Ma'amoul

source:Lebanese Mountain Cooking by Mary Laird Hamady

 

1/2 cup solid shortening (butter, margarine, or whatever)

8 tablespoons or 4 ounces butter

1 cup flour, all purpose

2 cups semolina

1/4 teaspoon salt

1/4 teaspoon baking power

1/4 cup granulated sugar

2 Tablespoons rose flower water

1 tablespoon orange flower water

7 tablespoons water

walnut or date filling (recipe follows)

confectioners sugar

 

Melt shortening and butter together or use all butter if you wish a

richer cookie. cool slightly. Mix flour, semolina, salt, baking

powder and sugar together. Rub melted shortening into dough with

fingertips until it is like fine soft meal. Cover bowl and let it

rest overnight. Combine flower waters with 7 tablespoons water and

sprinkle over the dough. Toss lightly with a fork to distribute

liquid evenly. Mix until just combined, like pie

dough. (another person says to knead the dough well). Dust maamoul

molds well with flour. Invert and tap gently to remove excess flour.

Estimate the amount of dough need to fill maamoul mold and make a

ball of dough. Flatten it out slightly and place a good tablespoon

of filling in center. Close dough around filling to cover it. Pack

ball into mold. Level off cookie even with the lip of the mold. Be

sure you have not revealed filling or it will stick to the pan as it

bakes. Tap cookies out onto the work area with a sharp firm hit to

the top of the mold. Repeat for each cookie. Transfer cookies to

baking sheet with a spatula. Bake at 300 - 325deg F about 12

minutes, until barely colored. Cool. Sprinkle or rub with

confectioners sugar before serving.

 

WALNUT OR PISTACHIO FILLING:

1 1/2 cups finely chopped walnuts or pistachios

2 Tablespoons orange flower water

1/4 cup sugar

1/4 teaspoon ground cinnamon.

Mix well together.

 

DATE FILLING:

 

Date filling is traditionally used with a flat ma'amoul mold, rather

than the rounded variety.

 

1 1/2 cups chopped dates

6 tablespoons butter

 

cook dates with butter over low heat for 15-20 minutes. Mash

occasionally

until dates are completely pureed. Cool before filling.