Ma’amoul Mad bil Tamer

Maamoul_Mad-1.jpg
Maamoul_Mad-2-edited

Ma’amoul mad literally means ma’amoul spread in Arabic. It’s a slightly tweaked version of the regular semolina date cookies I posted in January, where the date filling is spread between two pieces of dough and cut into squares or diamonds before baking. I changed the ratio of the fine to coarse semolina for the dough to hold its shape when sliced. You’ll also notice that I used clarified butter called samneh in Arabic instead of regular unsalted butter for a couple of reasons that I listed below.

Maamoul_Mad-4

Unlike most types of oils and fats that are composed of 100% fat, butter is an emulsion of roughly 80% butterfat, 15% water and 5% milk proteins. Butter has a low smoking point when melted because the proteins burn quickly, and it’s also prone to turn rancid fast from the high water content (Source: Serious Eats). When butter is clarified (i.e. milk proteins removed and water evaporated to get pure butterfat) the resulting samneh has a high smoking point and a longer shelf life. That’s why it’s so commonly used in Arabic sweets.

Maamoul_Mad-5Maamoul_Mad-7

This version of ma’amoul is way faster and easier to make than the individual ones, and it tastes just as good with a crumbly semolina crust filled with melt-in-your-mouth date paste spiced with mahleb and scented with orange blossom and rose water. It goes without saying that the higher the quality the dates the better the end result.

Maamoul_Mad-11

Clarified butter – Instructions from Serious Eats
You can clarify any quantity of butter for future use. For this recipe, I used 300g of unsalted butter (roughly 2.5 sticks). Store any leftovers in the fridge.

Cut the butter into pieces and melt in a heavy-duty saucepan over medium-high heat and bring to a boil (the milk protein will foam the surface). Once boiling, turn the heat to medium and let the butter simmer for roughly 10 minutes: first, the white foamy surface will break apart then the milk proteins will sink to the bottom and the boiling will begin to slowly cease.

Once the butter stops boiling, remove from the heat and pour through a cheesecloth-lined strainer or a coffee filter into a heatproof container to remove the browned milk solids. Let cool, then transfer to a sealed container and refrigerate until ready to use. Clarified butter should keep for at least 6 months in the refrigerator.

Date Filling
600g high quality soft medjool dates, pitted, peeled and white interior skin removed
1 tsp rose water
1 tsp orange blossom water
½ tsp ground mahleb
50g (2 Tbsp) clarified butter samneh, room temperature

Semolina Dough
340g (2 cups) coarse semolina flour (Smeed)
160g (1 cup) fine semolina flour (Farkha)
30g (2 Tbsp) granulated sugar
½ tsp instant dry yeast
½ tsp ground mahleb
210g (1 cup) clarified butter samneh, room temperature
2 Tbsp rose water
2 Tbsp orange blossom water (1/4 cup and 1 tablespoon)
Icing sugar (optional)

Make the date filling:
Mix the cleaned dates, rose water, orange blossom water, ground mahleb and clarified butter with your hands until a homogeneous paste is formed. Cover date paste with plastic wrap and set aside until later use.

Make the semolina dough:
In a large bowl mix the coarse semolina and fine semolina, sugar, yeast, and ground mahleb. Add the clarified butter and rub mixture together with the palm of your hands until the mixture is grainy and the butter is fully absorbed in the flour (about 5 minutes). Cover in plastic wrap and let it sit on the kitchen counter overnight or at least 2 hours.

After resting the dough, add the rose and orange blossom water, mix again and cover with plastic wrap leaving it to rest for another hour.

Preheat oven to 360°F (180°C). Brush a 9″x13″ rectangular baking pan or glass pyrex dish with clarified butter. Divide the semolina dough in half and cover the other half to prevent it from drying out. Roll out the first dough to roughly 9″x13″ inch and transfer to the baking dish (I find it easier to roll it between two sheets of wax paper). Use a bench scraper to smooth the dough and make sure that it’s evenly leveled. Repeat the same process with the date paste and the second half of the semolina dough.

Using a sharp knife, carefully slice the unbaked ma’amoul into 1.5″ vertical strips, making sure to slice all the way to the bottom of the baking dish. Then, slice diagonally in a crossways pattern, to create diamond shapes (alternatively, cut crosswise to make rectangles). Bake for 35 minutes, or until the top is golden and the edges are a light brown.

Take out the pan from the oven and let cool completely (preferably overnight). Dust the pieces of ma’amoul with icing sugar only before serving. Store in an air tight container up to a month or freeze up to 3 months.

Advertisements

Ma’amoul Bil Tamer (Semolina Date Cookies)

maamoulcookies_brownieboxblog-1

For as long as I can remember, all the women in my family have made these Ma’amoul cookies for the Christmas and Easter holidays. They would all gather together at my grandma or mom’s home to bake the cookies while drinking fenjan ahweh (Arabic Coffee), gossiping about family members, and passionately discussing current events. It literally took them all day to make roughly roughly 3-4 kg (7-8 pounds) of Ma’amoul which are then distributed among different families.

maamoulcookies_brownieboxblog-2

Ma’amoul are extremely popular in Lebanon, and they’re typically filled with date paste, ground pistachios, walnuts, or almonds. Each flavor has its own shape and geometric design: Dates (Tamer) are typically round, pistachios (Festok) or walnuts (Joz) are domed, almonds (Loz) are crescent. The dough is incredibly soft and crumbly with a toothy semolina crunch that’s flavored with mahleb (more about this spice here), orange blossom water, and rose water.

MaamoulCookies_BrownieBoxBlog-3.jpg
maamoulcookies_brownieboxblog-4

There are a lot of good recipes of Ma’amoul in cookbooks and online that call for other ingredients or techniques, but that’s my family’s version and it’s the most valuable one. This recipe produces more than a sweet snack or a delicious treat, it connects me to my roots, brings up memories, offers comfort and nourishes me way beyond its nutritional value. It’s been passed on and tweaked across generations of women in my family who spent countless of hours in the kitchen together working on their skills and creating experiences. Knowing that – not only instills a gratifying sense of wonder and excitement – but also drives me to keep our tradition alive by baking.

maamoulcookies_brownieboxblog-5

Recipe: – Yields roughly 40 cookies

Dough:
• 400g farina (smeed – coarse flour)
• 200g semolina flour (farkha – fine flour)
• 300g unsalted butter, melted and warm
• 1 tablespoon vegetable oil
• 1¼ tsp mahleb powder
• 60ml (1/4 cup) orange blossom water, warm
• 60ml (1/4 cup) rose water, warm
• 3 tsp orange blossom water, warm
• 3 tsp rose water, warm

Date Filling:
• 800g high quality, soft medjool dates pitted and white interior skin removed
• 100g unsalted butter
• 1 tsp orange blossom water
• 1 tsp rose water

Day 1: Prepare the dough
In a large bowl mix the farina flour, semolina flour, and mahleb powder. Gradually add the warm butter and vegetable oil and mix with your hands. Gently rub the mixture with the palm of your hands for about 5 minutes until it’s no longer lumpy. Cover in plastic wrap and let it sit in a warm place overnight.

Day 2: Make the date filling and bake the cookies
1. After removing the pits of the dates and cleaning them, place them in a medium saucepan with the butter over medium heat. Stir for 20 minutes until a date paste is formed.
2. Let it cool down for a few minutes then transfer to a food processor and add the rose and orange blossom water. Pulse a few times until homogeneous.
3. Using a tablespoon, form roughly 40 balls, place on a large plate or baking sheet and cover with a damp kitchen towel to prevent them from drying out.
4. Uncover the dough from Day 1, add the 1/4 cup of each rose and orange blossom water, and knead with your hands for about 2 minutes until it comes together – Don’t worry if it’s still crumbly at this point.
5. Divide the dough into three even portions and cover with a damp towel. Take out one portion and add 1 teaspoon of each rose and orange blossom water and knead on a clean surface until it becomes a smooth and silky dough.
6. To make the cookies: Prepare 2-3 large baking sheets and line with parchment paper. Scoop 1 tablespoon of the semolina dough, roll into a ball and flatten with the palms of your hands. Place a date ball in the middle, bring the edges of the dough together and roll again into a ball then flatten to form a short cylinder. Using a wooden spoon, poke a hole in the middle of the cookie. Smooth the edges and use a decorative pinch or fork to create a design. Place the cookie on the baking sheet. Repeat this step until all the cookies are molded then repeat step five with the rest 2/3 of the dough.
7. Pre-heat oven to 350°F (180°C). Place the baking sheets in the oven and bake for 30 minutes, rotating halfway, until lightly golden around the edges. Let cool completely before serving.

Notes:
• Serving suggestion: dust the ma’amoul with powdered sugar before serving.
• Ma’amoul cookies will keep unrefrigerated in an airtight container for one month or frozen up to 4 months.