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Purim Ma’amoul

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Purim Ma’amoul

Purim Ma’amoul

Ma’amoul are semolina butter cookies stuffed with dates and pressed into a decorative round mold. I’ve eaten them at Moroccan Shabbat tables, Palestinian weddings, Lebanese and Turkish restaurants. They are a Mideast staple during the Muslim Eid holiday and Easter, and the Jews of Egypt bake maamoul during Purim.
Course Dessert
Cuisine Iraq, Lebanon, Syria

Ingredients
  

For the dough

  • 3 cups/500 gr semolina
  • 1/3 c/75 g all purpose flour
  • 2 sticks/250 gr unsalted butter melted and cooled
  • ½ c./85 gr superfine sugar
  • ¼ tsp sea salt
  • 4 tbsp milk
  • 2 tbsp water
  • ½ tsp grated Meyer lemon zest

 For the filling

  • 9 oz/300 gr Medjool dates pitted
  • ½ tsp ground cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • 4 seeds of cardomon pods, crushed
  • 1 tbsp brandy or eau de vie
  • ¼ tbsp sea salt
  • Confectioner’s sugar

Instructions
 

  • Make the dough. Mix the semolina, flour, salt, lemon peel and butter in a food processor or by hand until crumbly. Add milk and water and pulse or stir until a dough forms. Gather, cover and refrigerate one hour.
  • Make the filling. Pulse or finely chop and stir all ingredients together into a rough paste. Refrigerate 30 minutes.
  • Divide dough into 24 pieces. Roll each piece into a ball, then make a small indentation with your finger, and stuff in some filling (about ½ -1 tsp.) and cover and reform into ball. Place ball inside triangular mooncake mold, press, and release.
  • Bake at 400 degrees for 20 minutes or until golden Cool and dust with confectioner’s sugar.
Keyword Festive baked goods, Filled cookies

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