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Posts from the ‘middle eastern desserts’ Category

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

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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.

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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.

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Turn mold over and tap until cookie comes out.

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Place in oven until light brown approximately 20 minutes.

Let cookies cool and sprinkle with powdered sugar.

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