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The Lebanese Bakery Maamouls

Maamoul are a buttery date filled middle eastern cookie which melt in your mouth and are delicious. Naturally sweetened with dates these have minimal added sugar.

Maamools

Ingredients For The Dough

1250 grams Coarse semolina
750 grams Fine semolina
700 grams Melted Butter
150 grams Sugar
5 grams Yeast
2 grams Nutmeg
10 grams Mahleb spice
210 grams Rose water
100 grams Orange blossom water

Method

Combine in a mixing bowl semolina, sugar, mahleb spice, nut meg and yeast.
Add the cooled melted butter and rub well into the mix, until ingredients are well combined.
Cover and let the mix rest in the fridge for about 10 hours - preferably overnight.
The following day, remove the dough from the fridge and bring to room temperature.
Add the rose water and orange blossom water and knead for about 10 minutes.

THE FILLING

Ingredients

Date stoned 500 grs
Nutmeg 2 grs
Butter 50 grs

Method

Chop the dates and place in a mixing bowl, with nutmeg and soft butter.
Mix well to form a paste.
Divide the paste and roll into balls of 12 grs each.

Note: Wet your hands to prevent the paste from sticking.

BUILDING A MAAMOUL PIECE

With damp hands, flatten a ball of 20 grs of dough in the palm of one hand, turning it around as you go lifting the edges to form a little cup.

Fill in with a ball of date filling, about 12 grs.

Pinch the dough over the filling to seal and roll each into a ball.

Use small pinching tongs to make decorative patterns into the.

Bake in a preheated oven at 150°C for 12 minutes.

Remove from the oven, leave to cool completely.

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