Wednesday, October 22, 2008

Dessert- Mamoul


Ingredients
1/2 teaspoon active dry yeast
1/4 cup water
1 tablespoon flower water
1 large egg
8 tablespoons unsalted butter, melted and cooled to lukewarm
1 1/2 cups coarse semolina (NOT fine semolina flour)
2 tablespoons sugar
1/4 teaspoon salt
1 cup all-purpose flour
Milk, for brushing
Ingredients for filling
3/4 cup honey dates
3 tablespoons sugar
1 1/2 teaspoons flower water
1 1/2 teaspoons rose water
Directions
In a large bowl, dissolve the yeast in the water. Stir in the flower water, egg, and melted butter. Add the semolina and stir in, then sprinkle on the sugar, salt and stir. Add the flour then stir and turn to combine until crumbly but still holds together when squeezed. Cover with plastic wrap and let rest for 1 hour.
Meanwhile, prepare the filling: Place all the ingredients in a food processor and process to a paste. Then put into a bowl and set aside, covered.
Preheat the oven to 350°F Set out a baking sheet near you.
To shape the mamoul, use a tablespoon to scoop up a full level tablespoon of dough. Place it in the palm of one hand and use the thumb and fingers of the other hand to flatten it into a nearly 3-inch-diameter round. Scoop up 1 1/2 teaspoons of the filling and place it on the center of the round. Pull the edges up to cover the filling, and then roll the cookie lightly between your palms to make a ball. Place closed side down on the baking sheet. Repeat with the remaining dough and filling, placing the cookies about 1/2 inches apart. Prick each cookie decoratively with a fork. Brush the tops with a little milk.
Bake until touched at the edges with golden brown, 20 to 25 minutes. Let out immediately to cool.
NOTE: You can find carved mamoul molds at Arab grocery stores to decorate the mamoul instead of using a fork. If you have a mold, oil it with olive oil and then oil again lightly every 3 or 4 mamoul. Fill the mold almost full of dough and use your thumb to press down in the center. This will make a hollow in the center and will also give you thin walls of dough around the edges.

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