MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Maamoul
Categories: Cookies, Middle-east
Yield: 40 Cookies

MMMMM---------------------------DOUGH--------------------------------
1 1/2 c Coarse semolina
1 1/2 c Fine semolina
2 tb Sugar
1/4 tb Ground Arabic gum (mastic)
1/2 Ground mahlab (cherry
-seeds)
1 c Ghee; melted
1 1/2 ts Yeast
1/2 ts Sugar
1/2 c Water; warm

MMMMM----------------------WALNUT STUFFING---------------------------
3 oz Walnuts; chopped
1 ts Sugar
1/4 ts Ground cinnamon

MMMMM-----------------------DATE STUFFING----------------------------
4 oz Date paste
1 tb Olive oil

Time required: Overnight +3 hours

Dough:

Mix the sugar, mahlab (cherry seeds), mastic (Arabic gum), and
semolinas in a large bowl. Add the melted ghee and mix well to have
the ghee absorbed by the semolina.

Leave overnight, covered to infuse.

The next day, mix the warm water, yeast, and sugar in a small bowl.
After 15 minutes, add the yeast mixture to the semolina mix and knead
well.

Cover and leave to rest for an hour.

Separate the dough into roughly two halves, one for the date stuffing
and one for the walnut stuffing.

Date Filling:

Mix the date paste and olive oil, and then form into 20 small
identical balls.

Separate the dough into 20 identical-sized balls.

Take a ball of dough in your palm and flatten it into a circle, and
then place the date ball in the middle and fold the dough around it.

Use the mould to create a design or spiked tongs to decorate the top
of the cookie in symmetrical shapes.

Space evenly on an oven tray lined with baking paper.

Walnut Filling:

Add the sugar and cinnamon to chopped walnuts, and reserve in a bowl.

Separate the dough into 20 identical-sized balls.

Take a ball of the dough in your hand and cup around it while using
your finger from the other hand to hollow its centre. With a spoon,
fill that cavity with the walnut mixture and then seal the bottom
with the dough. You will end up with a dome on one side and a flat
surface on the other side.

Place into the wooden mould or use the spiked tongs to decorate the
side of the dome and then arrange it on an over tray lined with
baking paper.

Baking And Serving:

Leave both oven trays to rest for 45 minutes while you preheat oven to
430°F (about 220°C).

Bake for 12 minutes or until the top colour is slightly golden and the
bottom is golden.

Leave to cool before conserving in an airtight container.

Dust with powdered sugar to garnish.

Recipe by Fadi Kattan of Fawda Restaurant & Café

Recipe FROM: <https://www.bbc.com/travel/article/
20220413-maamoul-a-sweet-celebration-for-christians-and-muslims>

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