Mamool - Arabic cookies for holidays

Mamool - Flavored celebration cakes

Introduction

Mamool, or maamoul, is a traditional delicacy, prized in many cultures, served on holidays. These fragrant cakes with various fillings are a symbol of hospitality and joy. Whether filled with dates, walnuts or pistachios, mamools bring a touch of flavor to any festive meal. Preparing them may seem a challenge, but with patience and a little guidance, you'll be able to achieve spectacular results that will delight everyone who tastes them.

Preparation time: 30 minutes
Resting time: 24 hours
Baking time: 15 minutes
Total time: 24 hours and 45 minutes
Number of servings: 40 cakes

Ingredients

For the dough:
- 1 kg gray
- 1 and 1/3 cup palm margarine (or butter for a richer taste)
- 1/3 cup corn oil
- 1/4 cup sugar
- 1 teaspoon mahlab spice (an essential ingredient for the specific flavor)
- 1 tablespoon white flour
- 1 teaspoon yeast
- 1 tablespoon rose water
- 1 tablespoon orange flower water

For the nut filling:
- 1 cup crushed walnuts
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 tablespoons toasted sugar

For the pistachio filling:
- 1 cup crushed pistachios
- 3 tablespoons toasted sugar (or honey for a more natural taste)
- 1 tablespoon rose water
- 1 tablespoon orange flower water

For the date filling:
- 1 cup date paste
- 3 tablespoons powdered sugar
- 1 tablespoon rose water

Preparation

1. Mixing the ingredients for the dough: In a large bowl, combine the gray and flour, mixing well to make sure there are no lumps. Add the margarine and oil, kneading with your fingers until the mixture is smooth and sandy. This is an important technique that will ensure a fine texture to your cakes.

2. Adding the flavoring: Stir in the sugar, rose water and orange blossom water, then sprinkle the mahlabla. This spice, with its subtle bitter almond flavor, is what gives the mamool its distinctive touch. Continue mixing until you have a soft, homogeneous dough.

3. Rest the dough: Cover the bowl with a clean kitchen towel and let the dough rest for 24 hours at room temperature. This stage is essential as it allows the ingredients to combine and develop flavor.

4. Preparing the fillings: While the dough is resting, you can prepare the fillings. For the nut filling, mix the crushed walnuts with the cinnamon, nutmeg, cloves and sugar. For the pistachio filling, combine the crushed pistachios with the sugar, rose water and orange flower water. For the date filling, mix the date paste with the powdered sugar and rose water.

5. Form the cookies: The next day, dissolve the yeast in a little lukewarm milk, then add it to the rested dough. Knead well. Divide the dough into balls about the size of a teaspoon. Using a wooden mamool mold (or even an ice mold), scoop the dough into the mold, smoothing it evenly along the sides, then fill with the desired filling. Close the cake at the base and make sure it's well sealed.

6. Baking the cookies: Place the cookies in aluminum foil pans and place in a preheated oven at 180 degrees Celsius. Bake for about 15 minutes or until golden brown. It's important not to leave them in the oven too long as we want to preserve their fragile texture.

7. Finishing: Once the cakes have cooled, sprinkle them with powdered sugar for a festive look and sweet taste.

Serving suggestions

Mamool is ideal served alongside bitter cardamom coffee or flavored tea. These cakes can be offered as a treat at a festive meal, but also as a delicious dessert any day. You can share them with friends and family, bringing a bit of joy in every bite.

Useful tips

- Mahlab: This spice is essential to get the authentic flavor of mamool. If you can't find it, you can substitute a little almond extract, but the taste will be different.
- Resting the dough: Don't skip the 24-hour resting stage. This is crucial for a tender, flavorful dough.
- Various fillings: You can experiment with different fillings, such as chocolate or hazelnut, to create your own version of these cookies.

Calories and nutritional benefits

Each mamool cookie has about 120 calories, but this can vary depending on the filling you choose. These cakes are a good source of energy thanks to the wheat and nuts, providing protein and healthy fats. In addition, the mahlab spice has antioxidant properties and can contribute to digestive health.

Possible variations

If you want to add a touch of originality to your recipe, you can add spices such as cardamom or ginger to the batter, or experiment with different types of nuts and seeds for fillings. You can also frost the cookies with melted chocolate for an extra treat.

Frequently asked questions

1. Can I use other types of oil instead of corn oil?
Yes, you can use olive oil or sunflower oil, but choose an oil with a neutral taste.

2. How can I keep mamool fresh?
Keep the cookies in an airtight container at room temperature. They will stay fresh for about a week.

3. Can I freeze mamool?
Yes, mamool can be frozen. Be sure to put them in an airtight freezer bag and freeze them before sprinkling them with powdered sugar.

I hope this mamool recipe will inspire you to try making them at home and bring some holiday tradition into your kitchen. Enjoy!