Maamoul (Filled Semolina Cookies)
Rédacteur en chef
Cookies sur African Food Network
Nous utilisons des cookies essentiels au fonctionnement du site. Nous aimerions aussi déposer des cookies de mesure d’audience et des cookies publicitaires, uniquement avec votre accord. Vous pouvez choisir séparément pour chacun. Lire notre politique relative aux cookies
Maamoul are semolina cookies filled with a sweet paste, walnuts here, though dates and pistachios are equally traditional, pressed into a carved mould and dusted with icing sugar. They are Levantine in origin, strongly associated with Lebanon, and eaten across the Middle East and North Africa. **They contain walnuts, which the title gives no indication of.** **This page had no recipe card in the source.** The ingredients and method below are reconstructed from its article, and that is flagged. Two things distinguish maamoul from an ordinary filled cookie. The dough is semolina rather than flour, worked with boiling water and fat, and then rested for at least an hour, often overnight. That rest lets the semolina hydrate fully, and without it the cookies are gritty. The second is the mould: carved wooden moulds called tabi press a pattern into each cookie, and traditionally the pattern indicates the filling, so you can tell dates from walnuts from pistachios without breaking one open. They are festival food. Maamoul is made for Eid al-Fitr, for Easter and for Purim, by Muslim, Christian and Jewish families respectively across the Levant, one of the more striking examples of a single food crossing all three. The source's method contains a typo, calling for groundnuts where the ingredient list specifies walnuts.
Maamoul are filled semolina cookies of Levantine origin, particularly associated with Lebanon and eaten across the Middle East and North Africa. They are shaped in carved wooden moulds whose patterns traditionally indicate the filling, and are made for Eid al-Fitr, Easter and Purim.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
Put the semolina flour into a medium bowl and cut in the shortening with a pastry blender or a fork until evenly distributed.
Pour in the boiling water and mix to a solid dough.
Turn it out onto a lightly floured surface and knead for a minute or two until well blended.
Cover the dough and leave it to stand for at least an hour, or overnight. This rest lets the semolina hydrate fully and is what stops the cookies being gritty.
Mix the sugar, ground walnuts and rose water together in a bowl until uniform. Set aside.
Set the oven to 350°F / 175°C and grease baking sheets or line them with parchment.
Knead the dough briefly again and form it into walnut-sized balls.
Make a hole in the centre of each ball with your finger, fill it with the nut mixture, and seal the dough over it.
Press each filled ball into a carved maamoul mould if you have one, then tap it out onto the sheet; otherwise flatten gently and mark the top with a fork.
Bake for around 20 to 25 minutes, until set and only just beginning to colour. Maamoul should stay pale.
Cool completely, then dust generously with icing sugar.
Soyez le premier à noter cette recette
Vous l’avez cuisinée ? Votre note aide la personne suivante à se décider.
Aucun avis sur cette recette pour le moment. Si vous l’avez cuisinée, le vôtre serait le premier.
