Hallab Maamoul Mixed Big
Maamoul Mixed Big.
Be it Easter or Eid, holidays in the Middle East are incomplete without theses shortbread cookies. Stuffed with date paste or chopped walnuts or pistachios. Then dusted with powdered sugar. These buttery cookies are the perfect reward after a month of fasting during Ramadan and Eid.
The dough is made with semolina, then pressed into special molds, traditionally carved in wood. And the fillings are fragrant with rosewater or orange blossom water.
Every baker has his secret for making the best maamoul. “the secret to a great maamoul is a good recipe. Rafaat Hallab makes it with a delicate balance between the ingredients. As a mater of fact we get a cookie that melts in your mouth. Yet holds its shape without crumbling. As a matter of fact, using high quality dates or nuts is a must because they are really the star of the show in maamoul.”
Maamoul fillings can include dates, walnuts, pistachios, or a combination of both or other nuts. Traditionally, dates-filled maamoul (also called maamoul bi siwa) is made with a round shaped mold. It is baked slightly longer to get light brown cookies. whereas nuts-filled maamoul is removed from the oven at the slightest hint of browning.
Traditionally home-made Maamoul is molded using a wooden mold. A piece of dough that is a bit smaller than a golf ball is placed in the palm of the hand. After being flattened, fillings is placed in its center. Then the dough is closed by folding the edges over the fillings. It’s then placed inside the mold, flattened, and the mold is slammed against a cutting board a couple of times until the dough falls nicely into shape.
Weight includes the box.