By Zoe B
Date Ma'amoul
15 steps
Prep:1hCook:25min
These addictive date-filled butter cookies are beloved in Lebanon, Syria & other countries. Often made to celebrate Easter or Ramadan they are a delicious weekend baking project.
Make the dough the day before.
Note- date paste, fine semolina & ma'moul moulds (tabi) are sold in Middle Eastern supermarkets.
Updated at: Wed, 24 Jul 2024 16:09:41 GMT
Nutrition balance score
Unbalanced
Glycemic Index
52
Low
Glycemic Load
9
Low
Nutrition per serving
Calories257.7 kcal (13%)
Total Fat4.8 g (7%)
Carbs16.5 g (6%)
Sugars6.8 g (8%)
Protein1.7 g (3%)
Sodium12.1 mg (1%)
Fiber0.4 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
45 servings
Filling
Dough
Instructions
The day before baking
Step 1
Combine the semolina and sugar in a large bowl.
Step 2
Melt the butter in a small saucepan until bubbling. Pour ove rthe semolina mixture & mix with a wooden spoon until evenly combined.
Step 3
Heat the milk in the same saucepan until bubbles begin to rise.
Remove from heat & stir in the bicarb of soda; then pour into the semolina mixture. Mix with a wooden spoon to a soft dough.
Step 4
Once the dough has cooled a little, knead lightly by hand until smooth.
Cover the bowl with plastic wrap & leave in a cool spot for 5 hours or overnight.
Baking Day
Step 5
Knead the dough gently in the bowl to make it pliable again.
Step 6
Weigh the dough & calculate the weight of 45 pieces.
Step 7
Weigh out an individual piece.
Roll in hand until smooth & pliable. Flatten into a bowl in your palm & push up the sides.
Step 8
Fill the hollow with 1 teaspoon of date paste, then mould the dough over the filling, pressing to seal the ends.
Step 9
Press into a tabi lightly dusted with flour & tap out onto a board.
Alternatively you can place the ball of dough on a tray, flatten slightly & press the tines of a fork around the sides to create a pattern.
Step 10
Repeat wiht remaining dough & filling, placing the shaped ma'mouls onto unlined baking trays
Step 11
Pre-heat oven to 230C (210C)
Step 12
Place the trays of ma'moul into the pre-heated oven & reduce the temperature to 180C (160C fan).
Bake for 20 - 25 minutes until lightly coloured. Rotate if needed.
Step 13
Remove from oven and cool on the trays for 10 minutes.
Step 14
Meanwhile sift some icing sugar onto a sheet of greasproof/parchment paper.
Place the cooked ma'amouls onto the sugar & sift more icing sugar thickly over them.
Step 15
Once fully cool store in an airtight container for up to 3 weeks.
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