MAMOOL RECIPES

Steps:

• Place the semolina flour into a medium bowl, and cut in shortening using a pastry blender or a fork. Pour in boiling water, and mix to form a solid dough. Turn the dough out onto a lightly floured surface, and knead for a minute or two to be sure the dough is well blended. Cover dough and let stand for at least one hour, or as long as overnight.
• In a medium bowl, mix together the sugar, ground nuts, and rose water so that the mixture is uniform. Set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets, or line with parchment paper. Knead dough again briefly, and form into walnut sized balls. Make a hole in the center using your finger. Fill the hole with the nut mixture, and seal the dough up over it. Gently form into balls or crescents, or make designs into the dough using a fork. Place cookies at least 1 inch apart onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until lightly browned. Dust with confectioners sugar while still warm if desired.

Steps:

• In a large bowl sift and combine the dry ingredients, semolina, flour, sugar, salt, and yeast. Pour in the ghee, flower water and water and knead with hands until you get a smooth, greasy dough. Cover and let rest for 1-3 hours. You can prepare the dough on the previous evening, and refrigerate it overnight. If you do so, before you start making the cookies, allow it to soften a bit at room temperature.
• Divide the dough into 24 golf ball sized pieces. Roll them either into a ball or shape them into an oblong, depending on the filing you would use. Place them on a wax paper or a cling film and flatten them with a rolling pin to a ? inch thickness.
• To make the fillings, blend the ingredients in a food processor until you get a paste.
• If you’re shaping the cookies by hand, do it as you would a dumpling. Place one tablespoon of the desired filling into the center of the dough, then fold up the dough and seal the edges. Form the cookies into a ball or an oblong, taking care not to tear the dough. If any tears do occur, pinch the two sides of the dough with your fingers and smooth out the surface.
• If you’re using the tabbeh mold, transfer the dough to the mold and place one tablespoon of the filling into the middle. Seal the edges and flatten the bottom, then push the cookie into the mold, and remove any excess dough. Remove by tapping the mold on the table or loosen it with a knife. Alternatively, you can also either grease and flour the mold or line the mold with cling film.
• Line the baking tray with parchment paper and arrange the cookies, taking care there are two inches of space between each. Bake in an oven preheated at 350 °F for 20 minutes or when the bottom of the cookies is lightly browned. Note that the top of the cookies should never turn brown, but remain pale. Serve the date ma’amouls plain and dust the walnut ma’amouls with icing sugar.