Arabic Sweets Part 2 - The Best Ever Maamool with 3 traditional fillings!

DK Date Maamool

Maamool is one of Abaric Sweets' best creations. It comes in a variety of shapes, sizes and flavours. Maamool is most commonly served on occasions like Eid, Easter & Christmas. But nowadays you can find Maamool all year long in speciality Sweet Shops. Maamool is traditionally made of Samolina & fat (Samneh) making up a dough that is then filled with a variety of fillings (most common: Dates, Pistachios or Walnuts filling). The fillings are what give maamool its over all flavour. Go for the best quality ingredients when making Maamool as that makes a huge difference to the flavour.

Since Eid is approaching, and making Maamool requires some time and preperation, I am posting the recipes here for you, so you can give it a go and try making yor own Maamool this year. As with everything, practice makes perfect, and making Mamool might require a little bit of practice. So give yourself some time to practice and make paerfect :)

You Need

3Kg Smolina

1 cup shortening (or samneh: clarified butter)

500g butter, melted

2 cups vegetable oil
1 cup icing sugar
1tbsp vanilla powder
1 tbsp Ground Mistka
1tbsp Mahlab*
1 tspof ground fennel seeds
1 tsp of ground Anis

* Mahlab, Mahleb, or Mahlepi, is an aromatic spice made from the seeds of the St Lucie Cherry (Prunus mahaleb). The cherry stones are cracked to extract the seed kernel, which is about 5 mm diameter, soft and chewy on extraction, but ground to a powder before use.

In a large container, place all dry ingredients and mix well. Add fats and rub dry ingredients with the added fats like you would in preparing bread dough (simply grab a handful and rub your palms together, rubbing what you grabbed together) repeat rubbing, till all are well incorporated. Leave to set from 12 - 24 hours (the longer it sits, the better the Samolina is).

Traditional Wooden 
Maamool Moulds

After 24 hours, divide the mixture into 3 parts. Work on it a part at a time. For each part add: 1 tbsp sugar, 1 tbsp yeast, 1/2 tsp baking powder. sprinkle with water (sprinkle and don't pour). Only sprinkle enough water to turn all into a dough (about 1 small cup only), the more water you add, the taugher the mamool will turn out after baking. Leave to rest for 1 hour. Then start working on moulding it. Once first part is all finished, prepare the second part and so on.

Plastic Maamool Moulds

Mamool is made using moulds. You will place a small amount of dough and spread it around bottom and sides of mould, leaving space in the centre for the filling. once you place the filling in the centre, you then top with a thin layer of dough to cover. Press to seal then flip the mould over to release moulded Maamool. Another way of making it, is by placing a small ball of dough in your palm and using your index finger push the side facing you inwards to form a cavity, then place filling in that cavity. Enclose the filling by gently pulling the sides of dough over to cover the opening over the filling.
Traditionally wooden moulds are used in making Maamool, also crimpers where used for decorating tops of it. Nowadays, there are plastic moulds of all sizes & shapes that help you create a vriety of designs. Once Maamool is moulded, place on lined baking tray, and bake in 375 F oven till tops are golden.

For Fillings

Date Filling

Date Filling is usually made using a round mould.

You Need

2 1/2 Kg GradeA Dates or what is known as Royal Dates

1 tbsp DK Date Maamool Spice Mix OR your preferred Maamool spices including: 1/4 tsps of: ground cloves, Ground Cardamon..etc

2 tbsp of orange blossom water

a dash of olive oil

Toasted Sesame seeds (optional)

Stone & soak dates in blossom water for 30 minutes. Rub all ingredients together till well incorporated. Place Samolina dough in the mould and fill centre with date filling, cover tops with dough, press to seal and flip to release. For a variation in shape you can roll date filling into snakes and then roll in samolina dough. Cut and shape into wheels, then crimp top using crimpers. Bake in preheated oven till tops are golden, let col for 5 minutes on tray, then move to cooling surface using a wide spatula underneath so they don't break.

For Walnut Maamool Filling

Walnut Maamool is usually made in a dome-shaped mould or a deep circular mould

You Need

1Kg Walnuts (it is better for flavour to mix walnuts with Almonds in the walnut filling. That is the way I make DK walnut Maamool)

1 tsp ground nutmeg

2 tbsp ground cinnamon

1 tbsp Orange Blossom water

1 tbsp sugar

2 tbsp Honey

2 tbsp Sugar Syrup

Mix all together till well incorporated. mould the Maamool, fill centres with Walnut filling and continue the same as with the Dates Maamool.

For Pistachio Filling

Pistachio Maamool is usally made in rectangular moulds.

You Need

1 kg Pistachios shelled

1 tbsp sugar

2 tbsp Sugar Syrup

2 tbsp Honey

1 tbsp blossom or rose water

a pinch of Mistka (optional)

Prepare as any other Maamool above.

Give it a go and try out these recipes they are the best Maamool. You are definitely going to love them!

DK Best Loved Maamool Baskets
500g / basket
(Pistachio, Walnuts Or Dates)

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Love, Dima :)

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