Best 3 Fillings Ma’amoul
Today i’ll present you the Best 3 Fillings Ma’amoul stuffed with pistachio, date paste and walnut. But first let me tell you what is maamoul cookies. Maamoul is arabian tasty buttery shortbread cookies, It is famous in middle east especially in Eid, Easter holiday and christmas times. I love the taste of maamoul and i used rose water to knead my dough, but if you dislike the taste of rose water you can use water instead of rose water.
About the filling i use simple sugar syrup to let the feeling stick together, but if you don’t have it add honey instead. I always have an alternatives ingredients, if you have any trouble with the recipe or there is some ingredient missing, don’t hesitate to contact me or leave a comment below and i will gladly answer it.
How to make Best 3 Fillings Ma’amoul?
- Mix the semolina and flour then add the butter and oil, cover and rest.
- To the dough add the sweet condensed milk and the rose water, knead all until well combined
- Take a small amount of the dough and shape as a ball, at the middle add 1 tbsp of pistachio filling, then close firmly. Repeat the same with date and walnut.
- Bake in a hot oven until light golden.
- Sprinkle top of maamoul with powdered sugar.
- Let it cool down before serving.
Notes for successful maamoul
- The more the dough rest, the more flavour you’ll have.
- when out of oven make sure to sprinkle powdered sugar immediately so it sticks well at the top.
- Maamoul cookies should bake on a high temperature.
- If your mold stick dust it with a little bit of flour.
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Maamoul
Ingredients
- 2 cups semolina(fine or medium grains)
- 1 cup flour
- 1/2 cup melted butter
- 1/2 cup vegetable oil
- 5 Tbsp condensed milk
- 6 Tbsp rose water
- Powdered sugar for decoration
For filling
- 200 grams of date paste
- 1/4 tsp ground cardamom or cinnamon
- 1 Tbsp soft butter
Pistachio filling:
- 1/2 cup crushed pistachios
- 1 tsp rose water
- 2 Tbsp sugar syrup
Walnut filling:
- ½ cup crushed walnut
- 1 tsp rose water
- 1 Tbsp sugar syrup
- 1 Tsp sugar
Instructions
- In a large bowl mix the semolina and flour then add the butter and oil, mix all together until you have a cookies dough. Don't over mix just to combine.
- Cover and let it rest at least 2 hours or overnight.
- To the dough add the sweet condensed milk and the rose water, knead all until well combined.
- To prepare the filling: In a larage ball knead date paste with soft butter, pinch of cinnamon or cardamom, knead together until soft date paste.
- in a medium bowl place the crushed pistachio, sugar syrup and the rose water mix with a spoon together.
- in another medium bowl place the crushed walnut, rose water, sugar syrup and cinnamon, mix with a spoon together.
- Take a small amount of the dough and shape as a ball, at the middle make with your finger a small hole, add 1 tbsp of pistachio filling, then close firmly.
- Place the cookie ball in a cookie template or ma’amol mold(i bought it from a chinese store) Then, flip the cookie upside down and click the edge of the cookie template to let the piece get out. If you don't have a ma'amol mold you can shape the top with a fork as classic cookies shape.
- Place the cookies on an oven tray.
- Bake it in a preheated oven 220°C for 7 to 10 minutes until light golden color.
- Sprinkle the powdered sugar immediately above the cookies when out of the oven.
- Let it cool down before serving.
Enjoy!
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