But it is especially imperative during the holidays! Doesn’t taste goid with rose water and orange blossom water. Lately, pastry chefs in Lebanon have gotten creative with maamoul, using different fillings instead of the traditional pistachio, almond, date paste or walnuts. Cover the cake tin with a large plate and carefully invert the maamoul mad to release it from the tin. Roxana Begum. An airy light biscuit filled with an authentic honey from the village. April 17, 2019 at 3:46 pm. 1 1/2 C water 2C sugar 2 cinnamon sticks (I use extra) 1tsp vanilla 1 tsp lemon juice lemon or orange rind if available 2 C Honey (24 oz) Put all but honey in pan and heat on moderate stirring often until bubbles rise. A Tasty Discovery: Honey Maamoul from Nicolas Audi I've written about them before and here I am again... Those deserve an article by themselves. Step 1: In a saucepan, melt butter over low heat and set aside for 5 minutes. My syrup recipe is a little different, probably because rose and orange water weren’t available. Agameya (honey filling) (recipe below) Malban (Turkish delight) (recipe below) Agwa (Date paste) (recipe below) Toasted walnuts, about 250g, chopped into large chunks Toasted Pistachios, about 250g For the Agameya (Honey Filling): (Enough to fill about 50 kahks) 2 tablespoons (25g) ghee or clarified butter Maamoul in Lebanon are the traditional cookies for these holidays, and I have kept my grandmother’s recipe and shared it on the blog and on television (Daytime, Youtube).. The coarse semolina provides a nice crunchy texture. Lately, pastry chefs in Lebanon have gotten creative with maamoul, using different fillings instead of the traditional pistachio, almond, date paste or walnuts. Tip. For the walnut filling, place the walnuts in the bowl of a mini food processor with the raisins, Never ever use olive oil in maamoul recipe! An adequate sweetness, powder sugar and really life in every bite. Drizzle over the honey, then scatter the pistachios and remaining walnuts over … Cool a bit and enjoy! ... Drizzle with honey immediately after removing from the oven and garnish with more sesame seeds, sumac, za'atar, or crushed pistachios. Maamoul in Lebanon are the traditional cookies for these holidays, and I have kept my grandmother’s recipe and shared it on the blog and on television (Daytime, Youtube). Maamoul is a traditional cookie enjoyed throughout the Middle East come Ramadan, Eid, Spring time, Easter, and basically year round. Then cover it with a serving plate and flip again so that the lovely golden side is on top. It’s always been ghee or butter or even margarine, but not oil and definitely not olive oil. In a large bowl, mix semolina and flour. Reply. Recipe Savory Ma’amoul Cookies Created by Pastry Chef Lena Sareini, Detroit. 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