tag:blogger.com,1999:blog-1718439687945239598.post179804144572077366..comments2023-12-23T15:15:01.397-05:00Comments on The Biscuit Pusher: Mamoulbiscuitpusherhttp://www.blogger.com/profile/03475762408500206723noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-1718439687945239598.post-49134105980939536352011-04-20T10:15:10.908-04:002011-04-20T10:15:10.908-04:00I've just learned about the Mamoul from anothe...I've just learned about the Mamoul from another site -- taste of beirut.com, and she has several recipes on her site if anyone is interested. Thanks for highlighting a new cookie I get to make and eat! So little time, so many delicious morsels. ;-)tom | tall clover farmhttps://www.blogger.com/profile/07642103637655296403noreply@blogger.comtag:blogger.com,1999:blog-1718439687945239598.post-19760693017549554032010-11-13T23:00:29.037-05:002010-11-13T23:00:29.037-05:00This recipe is really good!
Maamoul: Stuffed Da...This recipe is really good!<br /><br /><br /><br />Maamoul: Stuffed Date-Orange Cookies<br /><br />· From Food Network Kitchens<br />· Prep Time: 45 min Inactive <br />· Prep Time: 1 hr 0 min <br />· Cook Time: 30 min Level: <br />· Intermediate Serves: 20 cookies <br /><br /> Ingredients<br /><br /> Filling:<br /><br />· 1/2 pound pitted soft Medjool dates <br />· 2 tablespoons water <br />· Pinch fine salt <br />· 1/4 cup finely chopped crystallized ginger <br />· 1/2 teaspoon finely grated orange zest <br />· Dough:<br />· 2 cups all-purpose flour <br />· 1 teaspoon baking powder <br />· 1 tablespoon confectioners' sugar, plus about 1/2 to 2 cups more for dusting <br />· Pinch fine salt <br />· 1/2 cup unsalted butter (1 stick), plus 2 tablespoons <br />· 2 tablespoons neutral flavored oil, such as canola <br />· 1/4 cup milk <br /><br /> Directions<br /><br />· Preheat the oven to 325 degrees F. <br /><br />· To make the filling: Puree the filling ingredients in a food processor until evenly combined, about 1 to 2 minutes. Remove and set aside. Clean the processor bowl. <br /><br />· Put the flour, baking powder, the 1 tablespoon confectioners' sugar, and salt in the bowl of food processor and pulse 3 to 4 times to mix. Add the butter, oil, and milk pulsing until the dough just comes together. Take care not to overwork the dough; it will be slightly wet. <br /><br />· Remove dough from the processor, and roll into 20 equally sized balls. In the palm of your hand, press and pat each ball of dough into a 2 3/4-inch round. Place a rounded teaspoon of filling in the center of each round and draw the edges up and around the filling. Pinch the dough together to make a sealed ball, and then carefully roll the cookie between your palms to make a smooth round ball. Press gently to flatten the cookie slightly, then place them seamed side down on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Gently prick the cookies with a fork or a wooden skewer in a decorative pattern taking care not to pierce the dough to the filling. <br /><br />· Bake the cookies until firm and slightly puffed, and the tops are pale but the bottoms are just beginning to turn slightly golden, about 25 to 30 minutes. Dust generously with confectioners' sugar, cool and dust again. <br /><br /> Other fillings we love:<br /><br /> Apricot Golden Raisin Nut Filling:<br /><br />· 1/3 cup golden raisins <br />· 3 tablespoons apricot jam <br />· Pinch fine salt <br />· Puree in a food processor until evenly combined. <br />· 1/3 cup hazelnuts, toasted and chopped (other nuts can be substituted) <br /><br /><br /><br /> Quince-Walnut Filling:<br /><br />· 1/2 cup walnuts, toasted <br />· 1/3 cup quince jam <br />· Pinch fine salt <br />· Puree in a food processor until evenly combined.Leshttps://www.blogger.com/profile/15367412673179227406noreply@blogger.comtag:blogger.com,1999:blog-1718439687945239598.post-75657374809801699192009-08-31T07:20:19.542-04:002009-08-31T07:20:19.542-04:00Hi, I see this is an old post but I wanted to shar...Hi, I see this is an old post but I wanted to share my easy,simple mamoul dough recipe. I used a variety of recipes and ended up with this one,it takes minutes to throw together.I have been making mamoul for 18 years and this one has been my staple for last few because it is fast.<br /><br />place in a large bowl 3 1/2 cups of semolina flour, 3 cups regular flour and 2 tablespoons of baking powder and 1/2 cup sugar.<br /><br />Next add 4 sticks of melted butter(yes this is not light)<br /><br />1/2 cup of a combo of rose and orange blossem waters<br /><br />Now mix together and add milk by sight,just enough to make easy to work with. Don't over mix or it will become tough, just causually blend with a spoon.It makes about 40 cookies depending on your mold size.<br /><br />That's it, it's best if you cover with plastic wrap and leave outside for about 20 minutes,during this time you could prepare your fillings. <br /><br />Tip:Always rollcookies in powdered sugar after they are cool and wrap in wax paper rectangles individually afterwards. This makes them stay fresh and moist longer.C's Learning Treasureshttps://www.blogger.com/profile/12982203488590867683noreply@blogger.comtag:blogger.com,1999:blog-1718439687945239598.post-19458826950535539012009-05-29T22:22:46.405-04:002009-05-29T22:22:46.405-04:00Is this Julie? My grandmother's sister used to pl...Is this Julie? My grandmother's sister used to place her shintan's (underwear - clean of course) over them while they where baking... they would bake evenly. So delicious!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1718439687945239598.post-61514725426833203452008-03-11T18:51:00.000-04:002008-03-11T18:51:00.000-04:00my first comment about these was that i was that i...my first comment about these was that i was that i'm happy to be a mamoul guinea pig as you explore different recipes. these i thought looked better than i tasted, but i'm not a big fan of rose water. i want to be, i keep trying to like it, but nothing i've tried it in has won me over yet.<BR/>-jbAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1718439687945239598.post-63940005772765757522008-03-11T18:36:00.000-04:002008-03-11T18:36:00.000-04:00oh, and the second experiment tasted better than t...oh, and the second experiment tasted better than they look, so i'm sure the perfect match is coming soon. looking forward to the apricot & raisin and fig & walnut combos. and the inevitable bacon mamoul :)<BR/>-jbAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1718439687945239598.post-17761731302076460442008-03-09T20:50:00.000-04:002008-03-09T20:50:00.000-04:00those are really pretty. i wonder what else you c...those are really pretty. i wonder what else you could use those molds for?<BR/>-jbburkiehttps://www.blogger.com/profile/17976265820472636375noreply@blogger.comtag:blogger.com,1999:blog-1718439687945239598.post-89165906068232834562008-03-09T17:11:00.000-04:002008-03-09T17:11:00.000-04:00sounds good! Probably also the most elegant-looki...sounds good! Probably also the most elegant-looking cookie i've seen outside of china!Anonymousnoreply@blogger.com