Kaak bi Ajwa or Ma'amoul

from Flickr

Ma’moul Cookies are served during celebrations in the Middle East.  This recipe comes to us from Soha Yassine.  Soha is the youth coordinator at the Islamic Center of Southern California.  This Saturday on Good Food you can hear how Soha and other Muslims in the Los Angeles area are breaking the fast during the month of Ramadan.

Keep reading for a recipe for Ma’amoul Cookies…

Ma’amoul Cookies

Dough

2 cups all purpose flour

1 cup semolina flour

1 tsp baking powder

¼ cup milk

2 sticks butter at room temperature

1 tsp orange blossom water

 

Filling

1 cup ground walnuts

¼ cup sugar

14 tsp cinnamon

1 tsp orange blossom water

8 medjool dates, pitted

1 tsp orange blossom water

vegetable oil

powdered sugar

 

Directions:

Pre heat oven to 450 degrees Fahrenheit.

In a large bowl, combine flour, semolina and baking powder, mix well.

Next, add butter, milk, and orange blossom water to dry ingredients and combine until dough is formed.  In a food processor, blend walnuts until fine and crumbly, pour walnuts into bowl and add sugar, cinnamon and orange blossom water.  Next, put the dates into the food processor and blend until it is formed into a fine ball, remove and add orange blossom water, set aside.  To form maamoul cookies, roll dough into balls, smaller than golf balls, poke an indent into the ball and place some of the filling inside, close the opening until all of the filling is concealed.  Next, wipe down the maamoul mold with some vegetable oil so that the dough does not stick, press ball into the maamoul mold and then tap down the cookie by hitting the mold on the side.  Place the cookies on a non-stick baking sheet and bake for 20 minutes, until bottom of the cookie is light brown.  Remove cookies and let cool completely.  Dust cookies completely with powdered sugar and store in an air-tight container for up to 2-weeks.

 

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