Lately, pastry chefs in Lebanon have gotten creative with maamoul, using different fillings instead of the traditional pistachio, almond, date paste or walnuts. For the walnut filling, place the walnuts in the bowl of a mini food processor with the raisins, But it is especially imperative during the holidays! 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 Then cover it with a serving plate and flip again so that the lovely golden side is on top. Drizzle over the honey, then scatter the pistachios and remaining walnuts over … In a large bowl, mix semolina and flour. It’s always been ghee or butter or even margarine, but not oil and definitely not olive oil. Maamoul is a traditional cookie enjoyed throughout the Middle East come Ramadan, Eid, Spring time, Easter, and basically year round. Doesn’t taste goid with rose water and orange blossom water. Never ever use olive oil in maamoul recipe! https://www.alfez.com/recipe-items/traditional-tahini-halva An adequate sweetness, powder sugar and really life in every bite. Tip. Reply. An airy light biscuit filled with an authentic honey from the village. 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). ... Drizzle with honey immediately after removing from the oven and garnish with more sesame seeds, sumac, za'atar, or crushed pistachios. 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. Step 1: In a saucepan, melt butter over low heat and set aside for 5 minutes. Add melted butter and oil, then using a wood spoon at first carefully mix. 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. My syrup recipe is a little different, probably because rose and orange water weren’t available. 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).. You can make the dough using only fine semolina. Lately, pastry chefs in Lebanon have gotten creative with maamoul, using different fillings instead of the traditional pistachio, almond, date paste or walnuts. I loved them! The coarse semolina provides a nice crunchy texture. April 17, 2019 at 3:46 pm. Roxana Begum. Cool a bit and enjoy! Recipe Savory Ma’amoul Cookies Created by Pastry Chef Lena Sareini, Detroit. 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