Ingredients makes about 18 pastries For the dough: 150g unsalted butter ♦ 300g fine semolina ♦ 1/4 tsp salt ♦ 75g caster sugar ♦ 2-3 drops almond extract, or 1/4 tsp ground mahlab ♦ 25ml each orange blossom and rose water ♦ 1 tsp fast-action yeast For the date filling: 300g pit...
These cookies, known as maamoul, are one of my favourite sweets at Comptoir. They have a slightly coarse and delicately sweet semolina butter pastry that surrounds a filling of dates or walnuts, and a
A simple Lebanese inspired date filled cookies recipe.
Maamoul cookies are beautiful buttery Middle Eastern cookies filled with date paste and flavored with orange, traditionally made for festive holidays.
by Fouad Kassab This year I took it upon myself to make the impossible possible. The challenge was, could I create a gluten-free maamoul - Lebanese Easter Shortbreads - that's as good as the real deal? Inspired by my macadamia and currant shortbreads which I included in our cookbook, Life-Changing Food, I have created this recipe for gluten-free/grain-free maamoul. The result, I promise you, is as good if not better than the originals. And if you don’t believe me, bake a batch and see for yourself. The only thing is, do you have the self-control to wait until after Easter to dig in?
Tony Kitous put glamour into Middle Eastern cuisine at his London restaurants Levant and Kenza. He has now brought Lebanese home style to the high street with Comptoir Libanais.
Fatayer Jebneh “Cheese pastry” is one of my most viewed posts up to date. Ever since I posted that recipe, the request I received the most was one for the recipe for Fatayer sabanekh (s…
Lebanese Date Squares made with Semolina flour Ingredients: For the dough: 5 cups semolina or 1000 g (600 gm coarse semolina 400 gm fine semolina) 200 gm melted butter 200 gm melted ghee ( you can use 400 gm clarified butter instead of the 2) 1 teaspoon ground nutmeg .+ 1 tsp of cinnamon 1/2 teaspoon ground mahleb (from Middle Eastern Stores) 1 teaspoon instant dried yeast ¼ cup rose water + ¼ cup blossom water or 60 ml for the date filling: 500gm date, pitted and chopped ¼ cup butter or 50 g 1 tsp of cinnamon ¾ cup walnuts or 75 g, toasted, crushed (optional) ¼ cup of sesame seeds Syrup: 3 cups sugar + 1 1/2 cup water and squeeze of lemon juice. Cook and let it cool For the Pistachio Filling or you can use walnuts: 3 cups pistachio nuts or 450 g, roughly chopped 1/2 tin NESTLÉ® Sweetened Condensed Milk or 1/2 cup of sugar 2 tablespoons rose water 2 tablespoons blossom water Preparation: In a bowl, combine grain semolina, fine semolina, ghee, sugar, mahleb, yeast, rose water and blossom water. Mix the ingredients well then cover and set aside for at least 1 hour. Mix pistachios, NESTLÉ® Sweetened Condensed Milk , rose water and blossom water until all ingredients are well combined. Cover mixture and set aside. Press ½ quantity of the maamoul dough over 28cm round non-stick oven tray to flatten evenly all over the tray. Pour pistachio mixture over the maamoul dough in the tray with equally level then press it gently and set aside. Place the remaining ½ of the maamoul dough between two sheets of greaseproof paper, then gently roll it between the papers using a rolling pin to reach the size of the tray. Remove the top paper and turn the dough carefully over the pistachio mixture and press gently. (Remove exceeding dough from the sides). Bake in a preheated oven at 200°C for 25-30 minutes or until golden brown color, add the cool syrup and set aside to cool. Cut into squares and serve. For preparing the date stuffing In a pot over medium low heat add the dates and the butter and spices, and cook to soften and become tender, if you cook enough you don’t need to mash the date. Mix in the walnuts and place in fridge for ½ hour. prepare the dough same as the pistachios, bake till golden brown, remove and pour 1 cup of so of syrup , let it cool before you cut into squares. Plate of Maamoul hand made shaped into eggshell for pistachio stuffing, and fingers for date stuffing and rounds for walnuts almond stuffing, the square on the far end is date squares with a special mold.
These Lebanese shortbread cookies feature a buttery pastry scented with rose and orange blossom waters wrapped around a cinnamon and nutmeg-spiced date filling.
Sfouf, is a traditional Lebanese cake known for its vibrant yellow color and unique blend of flavors. It comes together fairly quick and takes just about 30 minutes to bake.