What are Ma'amoul?

Ma'amoul are cookies in the Middle East, which are traditionally served at festivals and holidays. They create popular Ramadan gifts, although they can also be served at Easter and various Jewish festivals. The dough used to produce Ma'amoul is like a chlogue and biscuits are filled with sweetened mixture of fruit or nuts. Traditionally, cookies are produced in decorative forms that indicate distinctive patterns for finished products; Some patterns and shapes are used to indicate specific fillings. Cookies are often offered to visitors and honored guests along with tea, coffee and other drinks depending on the region. Many bakeries carry Ma'amoul and can also be found wrapped in various markets. Cookies can also be produced athlete; The forms are useful even if this is not necessary.

You want to make Ma'amal at home, start by mixing the dough. Dissolve one teaspoon of yeast in one icingVedký spoon of water and let the yeast foam. Combine two cups of flour in half with one half cup that is mixed in one and one half of the molten butter or ghee if available. Add the yeast to the flour mixture, along with one teaspoon of orange, lemon or pink water, a pinch of salt and a half cup of powder sugar. Mix the dough well and let it rest for three hours while working on the filling.

The traditional Ma'amoul filling is produced by grinding nuts or dried fruit with a modest amount of brown sugar and orange, lavender or pink water. You should end up with approximately three cups of filling that may include ingredients such as data, figs, almonds, pistachios and nuts. You may also want to play with additural spices like cinnamon, cardamom, stepmother and nutmeg.

After rest, divide the dough into small balls and drain the balls with your thumb. Recharge in a tablespoon of filling and sealing the balls. If you have Ma'amal forms, use Je to push cookies into a shape. Otherwise, shape the balls into even balls, domes or slightly flattened circular biscuits. If required, you can before baking to 350 degrees Fahrenheit (177 degrees Celsius) until they are golden. For extra sweetness, after roast sugar Ma'amoul in powder sugar.