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| Stuffed Date Maamoul - Date Cookies |
Today we are sharing with you our special recipe of stuffed date maamoul the Palestinian way. Enjoy baking!
Preparation Time: 40-60 minutes approximately
Cooking Time: 40 minutes approximately
Serves: 8 -10 persons
All you need
For the dough
1/2 tsp. al alali Instant Yeast
1/4 cup al alali Icing Sugar
1/2 cup warm water
3 1/2 cups all propose flour
1 1/2 cup fennel seeds, grounded
4 tbsps. anise seeds, grounded
1/4 cup black seeds
1/2 sesame seeds, toasted
2 tbsps. al alali Full Cream Milk Powder
1 tbsp. al alali Baking Powder
1/2 tsp. al alali Vanilla Powder
1 egg
1 1/2 cups ghee
For the date filling
3 cups of date paste (minced seedless date) combined with al alali Ground Cinnamon, anise, cardamom and 1 tbs. of olive oil to be non-sticky
Directions
- In a small cup, mix al alali Instant Yeast with 1/2 tsp. of sugar and water, set aside for 5 minutes to ferment
- In a big mixing bowl, mix the flour, sesame seeds, anise, black seeds and al alali Icing sugar and al alali Full Cream Milk Powder . Add al alali Baking Powder, al alali Vanilla Powder and al alali Instant Yeast mixture, mix
- Add egg and ghee, rub the mixture using both hands and knead until all ingredients are well mixed with flour. Cover the dough, set aside for 20 minutes
- While working on filling and shaping the dough preheat the oven to 200°C (390°F)
- Divide the dough into walnut-sized balls. Gently roll each ball into a snake shape, make the ball flat with your hands (roughly 1 cm thickness). Fill with date paste pieces. Fold the dough and seal the edges very well. Bring both corners of each filled-dough piece together in order to make the final form of round mamoul
- Place in an oven tray and bake )in the middle level rack) for a total of 15 minutes, or until mamoul edges are golden color. (Be aware not to overcook them). Set aside to cool
- Place in a serving plate
- Serve and enjoy with a cup of hot tea!