Wednesday, June 29, 2016

Ma'moul for Eid

Ma'moul by Najat (From her Youtube video, typed out by me)

3 cup fine samolina (farina or cream of wheat)
1/2 cup all purpose flour

1/8 tbsp salt

2 Sticks of butter, 1/2 pound of butter at room temp. (leave out 4 hours)

Mix soft butter with those ingredients until it's mealy and absorbed between your palms for 5 mins

cover and wrap for 6 hours on the counter, or in the fridge if you're in a hot country, take out an hour before use to become room tempt.

Date filling:

1/4 kilo date paste  (1 packaged block)
 2 tbsp softened butter
1 tbsp ground fennel
1 tbsp groudn anise

1/2 tsp ground mahlab (toasted and ground)

some oil for oiling hands while rolling.

Toast all seeds, cool and grind before use.

Mix all together with hands until it's a dough like consistancy, roll into small balls.

*Optional flavourings to use are cinnamon, cloves, cardimon, or nutmeg.

Pistachio filling:

1 1/2 cup finely ground pistachio
3/4 cup powdered sugar

1-1 1/2-2 cups orange blossom or rose water.. start with 1 tbsp and see how much is needed for it to come together as a dough.

Make little balls like with date paste.

Back to the dough:

After 6 hours leaving the samolina mixture,

Mix 1/2 tsp instant yeast over 3/4 cup warm water and 1/2 tsp sugar and let it sit until it proofs.

Add to samolina mixture:

2 tbsp powdered milk
2 tsp ground mahleb
1/2 tsp ground mystic (mestika)

Blend together well into mixture, slowly pour the yeast mixture into the grainy mixture until it comes together, never over knead the dough.   Once it comes together and you can make a little patty then cover and let it rest for 15 minutes covered with plastic wrap.

Divide the dough into small balls (as many as the fillings you have)

Heat oven to 400 F

Keep everything covered with cling wrap while working.

Fill the dough balls with the filling and shape into desired shapes.

Seperate date and pistachio on seperate trays as pistachio cooks longer.

Bake as soon as they're ready, divide oven in 3rds using oven trays and put the first tray on the bottom rack for 7-8 mins.
Once it takes a golden color remove and put on top rack another 5 mins to finish while adding new tray to bottom.

Remove and cool tray, as soon as cookies are able to be moved move them to cooling rack and once they're cold store away in a tupperware.

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