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Walnut and Date Pastries (Maamoul) - Video (Video In Arabic Language) More Videos

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Recipes Ideas Walnut and Date Pastries (Maamoul) - Recipe

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Maamoul is nut or date filled biscuits popular in the Middle East.   They are essential part of socializing that takes place during religious festivals such as Easter and Eid al-Fitr.


Ingredients:To prepare 18 pieces with walnut filling and 18 pieces with date filling

½ kg Firkah flour

225 g. butter (1 cup.)

Dash salt

½ teaspoon quick acting dry yeast

Dash mahlab

About ¾ cup orange blossom water



For walnut stuffing

1 cup finely chopped walnut

¼ cup sugar

1 tablespoon orange blossom water

For date stuffing

¼ kg seedless dates

1 teaspoon butter

½ teaspoon ground cinnamon

Dash nutmeg

For decoration

½ cup icing sugar

1. Mix flour with butter and salt in a big bowl for a thick dough, cover and set aside 6 hours or overnight.

2. Knead dough with yeast, mahlab, and some orange blossom water adding orange blossom water as needed to smooth dough. Cut dough to pieces size of walnut.

To prepare walnut Maamoul: 

1. Mix walnut filling.  Place a piece of dough in the palm of the hand and poke a whole using the index finger of the other hand and work around the inside of the hole to enlarge it and have a thin shell, fill with one teaspoon of the walnut filling and cover filling completely to get the shape of a cone.

2. Continue with the half of the dough to prepare 18 pieces, decorate with special tweezers for the purpose and place on baking tray.

To prepare date filling: 

1. Mix date filling and divide to 18 pieces then roll each to 7 cm. length, join ends to form a circle.

2. Place a piece of dough in the palm of the hand and poke a whole in the middle, place the round date circle inside the hole, turn sides and cover top.

3. Poke a hole in the middle using the end of a wooden spoon and decorate with special tweezers for the purpose and place on baking tray.

To bake and serve Maamoul: 

1. Bake walnut and date Maamoul 15 minutes in the upper shelf of the oven and 15 minutes in the lower shelf of the oven in a 175 Cº  (350 F°) oven (Maamoul should not color).  Cool and place in well closed containers, dust with icing sugar only before serving.

N.B.: Fine semolina may be used instead of Firkha flour or a mixture of fine semolina and Firkha flour (the more semolina in the dough the more crumbly the Maamoul).

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© 2005 Cooking Courses Marlene Matar


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