Date Maa'moul معمول بلتمر
recipe by Umm O'Sama
Cookie Dough
5 cups farina
2 cups semolina
2 cups unsalted butter, melted
½ cup corn oil
3 tablespoons, plus two teaspoons sugar
½ tablespoon of “mahlab”
½ teaspoon salt
½ package yeast
¾ cup of warm milk
¾ cup of warm water
Filling
One package (14 oz.) pressed dates
1 teaspoon unsalted butter, at room temperature
1 teaspoon ground nutmeg
Combine farina, semolina, melted butter, corn oil, three tablespoons sugar, and “mahlab” in a large mixing bowl. Allow to rest for ten hours, or overnight.
Dissolve yeast, two teaspoons sugar, and warm water in a small bowl. Set aside for five minutes to activate the yeast. Use your clean hands to mix the warm milk and yeast mixture into the rested batter. Set aside for a ½ hour while you prepare the filling. Knead all filling ingredients in a bowl, until filling is soft and pliable. Form filling into one-inch balls and set aside. Form cookie dough into 1½-to-2 inch balls, depending on the size of your maa’moul mold. Make a center in the dough ball and drop in one filling ball. Close dough around filling, so it is completely encased.
Press into maa’moul mold, making sure the bottom is flat. Tap mold on table to release cookie. Line on baking sheets and allow them to rest for a ½ hour before baking.
Bake at 350º for 8-10 minutes. Cookies should be a light golden brown, with very little coloration. Let cool completely and dust with powdered sugar.
Makes about 75-100 Maa’moul.
Cookie Dough
5 cups farina
2 cups semolina
2 cups unsalted butter, melted
½ cup corn oil
3 tablespoons, plus two teaspoons sugar
½ tablespoon of “mahlab”
½ teaspoon salt
½ package yeast
¾ cup of warm milk
¾ cup of warm water
Filling
One package (14 oz.) pressed dates
1 teaspoon unsalted butter, at room temperature
1 teaspoon ground nutmeg
Combine farina, semolina, melted butter, corn oil, three tablespoons sugar, and “mahlab” in a large mixing bowl. Allow to rest for ten hours, or overnight.
Dissolve yeast, two teaspoons sugar, and warm water in a small bowl. Set aside for five minutes to activate the yeast. Use your clean hands to mix the warm milk and yeast mixture into the rested batter. Set aside for a ½ hour while you prepare the filling. Knead all filling ingredients in a bowl, until filling is soft and pliable. Form filling into one-inch balls and set aside. Form cookie dough into 1½-to-2 inch balls, depending on the size of your maa’moul mold. Make a center in the dough ball and drop in one filling ball. Close dough around filling, so it is completely encased.
Press into maa’moul mold, making sure the bottom is flat. Tap mold on table to release cookie. Line on baking sheets and allow them to rest for a ½ hour before baking.
Bake at 350º for 8-10 minutes. Cookies should be a light golden brown, with very little coloration. Let cool completely and dust with powdered sugar.
Makes about 75-100 Maa’moul.
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