Mamoul - Mamoul Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Mamoul  recipe. Enjoy Middle Eastern sweets and learn how to make Mamoul (Eid Cookies).

Also called maamoul, mamool (Lebanese Filled Cookies) are Middle Eastern cookies served typically for special holidays such as Eid and Pascha. The cookies have three traditional fillings including walnut, pistachio and date. Each is formed in a specific designed wooden mold. The design on the cookie lets you know what the filling is inside.

About Mamoul
To make the cookie the mold is floured, then round, filled, balls of dough are packed into the mold. The mold is rapped on the work surface to remove the cookie. Cookies are then baked, cooled and coated in powdered (confectioner's) sugar.

Ingredients
 
1/2 cup solid shortening
8 tablespoons or 4 ounces butter
1 cup flour, all purpose
2 cups semolina
1/4 teaspoon salt
1/4 teaspoon baking power
1/4 cup granulated sugar
1 tablespoon rose flower water and
1 tablespoon orange flower water
7 tablespoons water
walnut, pistachio or date filling (recipe links this page)
confectioners sugar

Preparation

Do not expect the dough to be cohesive but it will be damp enough to form into balls to pack into the cookie molds. This recipe needs to be started a day ahead.

Melt shortening and butter together or use all butter if you wish a richer cookie. cool slightly. Mix flour, semolina, salt, baking powder and sugar together. Rub melted shortening into dough with fingertips until it is like fine soft meal.

Cover bowl and let it rest overnight. Combine flower waters with 7 tablespoons water and sprinkle over the dough. Toss lightly with a fork to distribute liquid evenly. Mix until just combined, like pie dough. (another person says to knead the dough well).

Dust maamoul molds well with flour. Invert and tap gently to remove excess flour. Estimate the amount of dough need to fill maamoul mold and make a ball of dough. Flatten it out slightly and place a good tablespoon of filling in center. Close dough around filling to cover it. Pack ball into mold. Level off cookie even with the lip of the mold. Be sure you have not revealed filling or it will stick to the pan as it bakes.

Tap cookies out onto the work area with a sharp firm hit to the top of the mold. Transfer cookies to baking sheet with a spatula. Bake at 300 to 325deg F about 12 minutes, until barely colored.
Cool.

Sprinkle with confectioners sugar before serving.

The Wooden Molds

Each mold is made of wood and hand-turned on a lathe so they tend to be "crude" and not overly refined.  Each mold has a pattern which corresponds to the type of filling used. 


walnut maamoul mold


date maamoul mold


pistachio maamoul mold

More Middle Eastern Food Recipes:

 

Turkish delight creme brulee
Turkish delight truffles
Turkish Delight tarts

Pine nuts and honey pie

Ma'amoul
Baklava 

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Cream of Mushroom Soup Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Cream of Mushroom Soup recipe. Enjoy quick & easy Middle Eastern food and learn how to make Cream of Mushroom Soup. 


Ingredients

Mushrooms
Butter
Onions, chopped
All purpose flour
Chicken or meat stock
Salt
White pepper
Cream
Vita cheese for garnish

Method

Clean mushrooms by either blotting with paper towel or using small brush. Mushrooms should not be washed with water as they will darken. Chop into large pieces.

Melt the butter in a sauce pan and place on the stove over a medium heat; add the onion and sauté slightly, then add the mushrooms and stir until soft.

Set aside a small portion of the mushroom mixture to use later as a garnish.

Add flour to the remaining mushroom mixture; stir until thoroughly mixed. Season with salt and pepper to taste. Add the stock; stirring continuously.

Place over a medium heat, and cover the pan tightly until the mushroom mixture is well cooked.

Place the mushroom and onion mixture in a blender and blend thickened.

Add cream before serving. Garnish with the saved mushroom mixture and pieces of vita cheese.

Chef Osama

Source Arabic Food Recipes 

More Middle Eastern Soup Recipes: 

Moroccan fish soup
Middle-East Style Stew/Soup
Middle Eastern-style lentil & spinach soup
Moroccan chicken, carrot and chickpea soup
Moroccan Harira
Moroccan chickpea soup 

Save and share Cream of Mushroom Soup Recipe

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Phyllo with minced beef recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Phyllo with minced beef recipe. Enjoy quick & easy Middle Eastern food and learn how to make Phyllo with minced beef. 

Ingredients

3 Tbs olive oil
1 onion, finely chopped
2 Garlic cloves, chopped
1 Kilo minced (ground) beef
Salt and pepper
¼ Tsp ground all spice
½ Cup parmesan cheese, grated
Butter, melted for brushing
Phyllo
2 Eggs, beaten
1 Cup milk

Method

- Heat oil in a skillet over medium heat, add onion and garlic, stir until soften.
- Add minced beef, sauté for 10 minutes, season with salt, pepper and spices and stir frequently until well combined.
- Remove from heat, add cheese and stir. Set aside to cool.
- Preheat oven to 180°C.
- Butter a (9X11”) baking dish.
- Place about 3 sheets of phyllo pastry on the bottom of the dish, brush with butter (or spray). Repeat until having 4 layers of phyllo.
- Spread the beef mixture; add 4 dough of phyllo as previous.
- Repeat the same until having 3 layers of phyllo and beef.
- Trim edges of phyllo to fit the pan.
- Slice with a sharp knife to form squares or diamond shapes.
- Bake for 5 minutes; mix egg and milk, season and pour over the phyllo.
- Continue baking for 30 minutes or until golden.
- Serve with different sauces.

Chef Osama

Source Arabic Food Recipes

More Middle Eastern Food Recipes:

Chicken kofta
Beef kofta with saffron yoghurt
Moroccan kofte with spicy tomato sauce
Lamb kofte tagine
DIY kofta burgers
Low-fat Kofta Curry

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Moroccan fish soup - How to make Moroccan fish soup

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Moroccan fish soup recipe. Enjoy quick & easy Middle Eastern food and learn how to make Moroccan fish soup.
 
A tasty soup with chickpeas, saffron, spring onions, tomatoes and special Ras El Hanout seasoning - and under 10g fat per person.

Serves: 4
Prep time: 10 mins | Cooking time: 15 mins | Total time: 25 mins

Ingredients

1litre (1¾ pints) hot fish stock (use 2 fish stock cubes)
Large pinch of saffron threads
410g can chickpeas, rinsed and drained
1 level tbsp Ras El Hanout Moroccan seasoning
400g (14oz) prime cod/haddock fillets, cut into chunks
4 spring onions, trimmed and chopped
2 large ripe tomatoes, skinned, deseeded and cut into strips
Handful of fresh coriander leaves per person

Preparation

1. Put the stock, saffron and chickpeas in a large, deep pan. Bring to the boil and simmer for a couple of minutes.

2. Spread the Ras El Hanout seasoning out on a plate and roll the chunks of fish in it to coat well. Add the spring onion to the stock, then use a large spoon to add the fish carefully, and let the fish poach over a low heat for about 3 mins.

3. Add the strips of tomato, heat for another minute, and then serve the soup in warm bowls, sprinkling each with coriander leaves. (Not suitable for freezing).

From Lebanese Recipes
 
More Middle Eastern Soup Recipes: 

Middle-East Style Stew/Soup
Middle Eastern-style lentil & spinach soup
Moroccan chicken, carrot and chickpea soup
Moroccan Harira
Moroccan chickpea soup

Save and share Moroccan fish soup recipe 

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Chicken kofta - How to make Chicken kofta

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Chicken kofta recipe. Enjoy quick & easy Middle Eastern food and learn how to make Chicken kofta. 

Ingredients (serves 6)

750g chicken mince
1 onion, coarsely grated
1 egg, lightly beaten
1 cup (70g) fresh white breadcrumbs
1 long green chilli, seeds removed, finely chopped
1 tsp garam masala
2 tbs chopped coriander leaves, plus extra to garnish
1 tbs freshly grated ginger
1 tbs olive oil
3 tbs korma curry paste
400g can chopped tomatoes
200ml canned coconut milk
200ml chicken stock
2 tsp brown sugar
1 tbs lemon juice
Naan bread, to serve

Method

1. Preheat the oven to 200°C. Line a baking tray with baking paper.

2. Place the chicken mince, onion, egg, breadcrumbs, chilli, garam masala, chopped coriander and half the ginger in a bowl with 1 teaspoon salt. Mix with your hands until well combined. Using damp hands, roll mixture into 30 walnut-sized balls, then place on tray in a single layer. Bake for 15 minutes until light golden.

3. Meanwhile, heat oil in a deep frypan over medium heat. Add curry paste and remaining ginger, then stir for 1 minute until fragrant. Add tomatoes and cook for 2 minutes, then add coconut milk, stock and sugar. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Add kofta and simmer for 20 minutes until kofta are cooked through and sauce has thickened. Stir in lemon juice to taste.

4. Serve kofta with pilau rice garnished with extra coriander and naan bread.

From Lebanese Recipes

More Middle Eastern Food Recipes:

Beef kofta with saffron yoghurt
Moroccan kofte with spicy tomato sauce
Lamb kofte tagine
DIY kofta burgers
Low-fat Kofta Curry
Lamb Kofta

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Beef kofta with saffron yoghurt - How to make Beef kofta with saffron yoghurt

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Beef kofta with saffron yoghurt recipe. Enjoy quick & easy Middle Eastern food and learn how to make Beef kofta with saffron yoghurt.

Cooking Time 30 minutes

Ingredients (serves 8)

1/2 cup loosely packed fresh continental parsley leaves
1/2 cup loosely packed fresh coriander leaves
1 brown onion, quartered
500g lean beef mince
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground mild paprika
1/2 tsp ground allspice
Salt & freshly ground black pepper
10 saffron threads
1 tbs hot milk
200ml container skim-milk natural yoghurt
2 tbs chopped fresh coriander, extra
2 tsp olive oil

Method

1. Line a large baking tray with foil. Place parsley, fresh coriander and onion in the bowl of a food processor. Process until finely chopped. Add mince, ground coriander, cumin, paprika, allspice and season with salt and pepper. Process until well combined and paste-like.

2. Preheat grill to medium-high. Use your hands to mould a heaped tablespoonful of beef mixture around a wooden skewer into a 7cm pointed-ended sausage. Place on the lined tray. Repeat with remaining beef mixture and skewers. Cover and set aside.

3. Place the saffron and hot milk in a small bowl and set aside. Combine the yoghurt, extra fresh coriander, salt and pepper in a small bowl and set aside.

4. Brush the kofta with a little of the oil and cook under preheated grill, turning carefully once and brushing with the oil, for 5-8 minutes or until browned and just cooked through.

5. Add saffron mixture to yoghurt mixture and mix well. Serve kofta with saffron yoghurt.

Notes
You will need 16 bamboo skewers for this recipe.

From Lebanese Recipes

More Middle Eastern Recipes:

Moroccan kofte with spicy tomato sauce
Lamb kofte tagine
DIY kofta burgers
Low-fat Kofta Curry
Lamb Kofta
Spicy lamb kofta kebabs with houmous dressing

Save and share Beef kofta with saffron yoghurt recipe

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