Skip to content

Mamul

IMG_0985Mamul is a traditional Middle Eastern cookie that is made for the Eid holidays twice a year. It has a lovely flour and semolina base and can be filled with spiced nuts or dates. There is a special wooden mold for making these cookies which can be found at Middle Eastern food stores. You can make them without the mold but must be creative.  Traditionally rose water or orange blossom water is used in these cookies but the kids do not care for this so I have omitted it.

Ingredients

3 cups flour

1 cup semolina

1 cup sugar

1 1/2 cups butter softened

Filling

2 cups chopped walnuts, mixed with 1/4 cup sugar, 1 tsp. ground cinnamon, 1 Tbs. water

IMG_0998

 

Directions

Preheat oven to 350 degrees.

Mix flour, semolina, sugar and butter in a mixer until well combined. Knead for 2-5 minutes.

Roll some dough into a ball and flatten it out in your hand. A funny little note- the ball is not as large as it might look in this picture. For some reason both Foof’s hand and the ball look enormous. The ball is the same size as an average ball of dough for a cookie! This will also depend on the size of the mold. These cookies do not spread out during baking.

IMG_0977

IMG_0978

Put a large spoon of nuts in the middle of the flattened dough and wrap edges around it, press together into a ball form. Sprinkle a little powdered sugar on mold to prevent sticking. Foof and the girls made these cookies and they said they put a little powdered sugar after doing a few cookies or if they saw them stick to the mold.  Place in the mold and lightly press down. We want to get the imprint of the mold but do not want the cookie to stick in the mold.

IMG_0979

IMG_0980

Turn mold over and tap until cookie comes out.

IMG_0981

Place in oven until light brown approximately 20 minutes.

Let cookies cool and sprinkle with powdered sugar.

IMG_0995

IMG_0989

253 Comments Post a comment
  1. These look so mouthwatering, Lynn. Those pretty shells look like a shortbread-type of mixture, and I imagine the semolina will give them a really unique falovour. The nutty filling looks scruptious too. And all presented on that beautiful crockery. I’m going to have to find one of those moulds!

    Liked by 1 person

    November 25, 2015
  2. Mamul sounds interesting, looks delicious and tempting. 🙂

    Liked by 1 person

    November 25, 2015
  3. These look absolutely delicious and perfect! 🙂

    Like

    November 25, 2015
  4. These look delicious and how unique Lynn! I’ve never used seminola before, is it coarser than regular flour? Thank you for sharing a new (delicious looking) dessert!

    Liked by 1 person

    November 25, 2015
    • It is coarser than flour. thanks Heather

      Like

      November 25, 2015
      • I’ve seen it as an ingredient before but I’ve never used it, I’ll have to give it a try! I was also going to say the shape of these desserts kind of remind me French Madeleines a little bit… they’re so cute!!

        Liked by 1 person

        November 25, 2015
  5. Yummm, these look beautiful and sound delicious! I have never heard of seminola before either. I suppose you have to get this at a Middle Eastern store? Thank you for the recipe. 🙂

    Liked by 1 person

    November 25, 2015
    • semolina is used in making pasta so it is easily available at many stores. I got mine at my local grocery store in the specialty food sections. I hope you find it dear! As always thanks for visiting me!!

      Liked by 1 person

      November 25, 2015
  6. Wow! Wonderful. Such pretty presentation. I’d like to find one of those moulds in my stocking!

    Liked by 1 person

    November 25, 2015
  7. izza ifzaal #

    I wish there was semolina here so I could make it. Lovely job u did here

    Liked by 1 person

    November 25, 2015
  8. Lynn, these look delightful. What a cute mould ! I love nuts, so this will go down well. But, again, one will just not do, I can see myself munching on these in abundance 🙂

    Liked by 1 person

    November 25, 2015
  9. Yummy, looks very interesting too!

    Liked by 1 person

    November 25, 2015
  10. Thank you so much for sharing the recipe! I’ve tasted these delicious treats, years ago. I loved them. now I’ll have to get some semolina flour, and try your recipe. Thank you!

    Liked by 1 person

    November 25, 2015
  11. Jay #

    Oh, I’ve never seen such a mould before!

    Liked by 1 person

    November 25, 2015
  12. I have never cooked with seminola. I may want to explore this flour. These look so pretty! Perfect for tea I would think! 🙂

    Liked by 1 person

    November 25, 2015
    • Yes they are really different Kat, I will get on it and make the date ones and post that soon. They are easy to eat and go well with tea!

      Liked by 1 person

      November 25, 2015
  13. They look beautiful and I’m sure they’re delicious! 🙂

    Liked by 1 person

    November 25, 2015
  14. Lynz, is there anything you can’t make!!??
    You’re pics are more delicious than my actual food ❤️

    Liked by 1 person

    November 25, 2015
  15. Just love your bakes , Lynn! this looks fabulous 🙂

    Liked by 1 person

    November 25, 2015
  16. Beautiful, great work 🙂 🙂

    Liked by 1 person

    November 25, 2015
  17. Portia - From Within #

    I used to love these cookies when I lived in Qatar! Definitely going to make these for thanksgiving 😊

    Liked by 1 person

    November 26, 2015
  18. These cookies look so special & fun to make this way! Yummm!
    Lovely fun photos too! x

    Liked by 1 person

    November 27, 2015
  19. Lynn, before I leave for my trip, I wanted to wish you a Happy Thanksgiving (I imagine you are celebrating?) and I hope you have a wonderful weekend with your family 😊

    Liked by 1 person

    November 27, 2015
  20. Alyssa's Mommy #

    I shouldn’t be looking at your blog while I’m hungry lol I’m getting more cravings!

    Liked by 1 person

    November 27, 2015

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Bernadine’s Bakery

Delicious recipes from me to you

M.B. HENRY

Following the Path to the Past

KaylaAnn

Write, Drink Tea, Live Life, Repeat

Popsicle Society

It's all about you

themomfred

Little bits of this and that.

Fly 'n Things

A random flight through some of my extraordinary flying adventures

CoffeeMamma

Just a Mom that loves her family, coffee & blog.

Stephen Page

Author: The Timbre of Sand, Still Dandelions, A Ranch Bordering the Salty River. Alum: Palomar College, Columbia University, Bennington College. Follow on twitter @SmpageSteve on Instagram @smpagemoria on Facebook @steven.page.1481

EsmeSalon

Share, Care & Inspire

Horses Dirt and Motherhood

This Life of Mine with 9

My Online Empire

One = All = One

Artists Community

Welcome to Artista Community ! It’s an idea to gather artists from different cultures to brainstorm ideas , inspire each other , discuss and share their experience in art and most importantly to learn more about art and expand inspiration sources through the diversity of cultures .

The Jerusalem Complex

A New Two State solution

Anthony A.J. Kirin

For the love of stories.

The Solivagant Writer

The world is my playground. The pen, my friend

My Blog

Just another WordPress.com site

Rtillyflash

Little stories

No Plate Like Home

Helping Moms Succeed at Home!

%d bloggers like this: