Eid Ma’amoul. Ma'amoul is a Saudi-style shortbread or cookie usually stuffed with dates and sometimes filled with pistachios, almonds or walnuts. This pastry, which melts in your mouth, is very popular during the holidays, especially Eid Al-Fitr and Eid Al-Adha. Also called Eid cake, ma'amoul is usually served with a cup of Arabic coffee.
Sometimes they are made with semolina, sometimes flour.
I use a special wooden mold to shape my ma'amoul.
They have several fillings—dates, walnuts or pistachios—and they come in a variety of shapes.
You can cook Eid Ma’amoul using 9 ingredients and 15 steps. Here is how you cook it.
Ingredients of Eid Ma’amoul
- Prepare 2 kg of extra fine semolina.
- It's 2 kg of fine semolina.
- Prepare 2 kg of animal ghee.
- Prepare 1 cup of rose water.
- Prepare 1 1/2 cup of blossom water.
- It's 1 1/2 cup of sugar.
- You need 1 cup of powder milk.
- You need 1 tbsp of yeast dissolved in a cup or more of warm water.
- Prepare of For decoration we need a proper amount of icing sugar.
Sometimes they are made with semolina, sometimes flour. Last Eid I posted my recipe for date-filled ma'amoul. For Christians and Muslims in the Middle East, maamoul is an essential part of Easter and Eid respectively. Stuffed with date paste or nuts, this buttery cookie dates back to ancient Egypt.
Eid Ma’amoul step by step
- In a big bowl mix the semolina with the sugar and the milk so they are well combined.
- Add the ghee while rubbing the mixture with fingers.
- Leave the semolina for 4hrs or overnight to rest.
- In the second day add the blossom, rose water and the dissolved yeast with water and rube them very well so we have a cohesive dough, then leave it to rest for an hour.
- Form small balls,with the size of a walnut, out of the dough and cover them so they don’t get dry.
- ✍️ for walnut stuffing 500g of walnut 2tbsps sugar A small cup of rose water In a bowl crush the walnut coarsely, then add the sugar and the rose water and mix very well Cove the bowl and leave it in a cold place for half an hour Form balls out of the mixture with a size smaller than the dough size.
- ✍️for date stuffing 500g pitted dater and mashed 2tbsps of butter 2tbsps rose water a cup of grated walnut(optional) Melt the butter on low heat (make sure that it doesn’t get hot) add the dates and the rose water and mix very well Add the walnut if used and mix for a bit Form balls out of the date smaller than the dough balls.
- ✍️formation of ma’amoul.
- Take one ball of dough, make a whole with the size of stuffing ball that prepared before.
- Put the stuffing inside then pinch the dough so it is completely sealed.
- Put the dough ball in a wooden mould special for ma’amoul (dip the mould in the semolina so the dough doesn’t stick inside).
- Place the ma’amoul in the baking trays and bake for 15min in a preheated oven at 180°C or when they turn gold in colour.
- Leave them so they cool down.
- Using a sieve dust some icing sugar on top of the walnut stuffed ma’amoul so it is well covered.
- Wrap the ma’amoul with special paper, or store in a well sealed container.
A Middle Eastern Eid And Easter Cookie. For Muslims, maamoul are traditionally made a few days before Eid, the three-day celebration that ends the Ramadan month of fasting. During the Eid celebrations, there is a lot of visiting friends and entertaining. These cookies store well, so they're perfect for keeping on hand as a treat for impromptu. Bakers throughout the Middle East traditionally make ma'amoul cookies for holidays.