Directions: |
Directions:1) Mix all ingredients well in a large bowl:
smeed, flour, sugar, salt, and butter or oil. Cover and leave for 10 hours (usually overnight)
2) Dissolve the yeast in 2 tsp. water and a dash of sugar.
3) Dissolve Mahlab and Miska (gum) in the warm water and warm milk.
** I put ¾ of warm milk in a measuring cup and add warm water until it hits 1½. I just do this so I don't use multiple measuring cups.
4) Mix the smeed mixture with the yeast and pour the milk mixture gradually.
5) DO NOT KNEAD. Just mix the mixture thoroughly with your hands to have a moist crust.
6) Mix the stuffing ingredients together.
7) Cut pieces of dough the size of a walnut. Make a dent in the middle to form a cup. Stuff this with the nut mixture. Close. Roll into the shape of a sphere. Either pinch with a cookie tweezer to decorate (so powdered sugar will stick on it) or place in a Ma'amool cookie mold. Strike the mold on the edge of a table to force the Ma'amool out.
8) Place on baking sheets and baked at 450º in a preheated oven for 10-12 minutes or until light gold. (Place baking sheet on the middle rack).
9) Cool cookies, and sprinkle with powdered sugar.
*** To Stuff With A'ajwa***
1) Add 32 oz pitless dates in a food processor with about 2 to 3 tablespoon of vegetable oil.You can sprinkle cinnamon if you'd like, but I don't.
2) Follow same technique as nuts to stuff. |
This recipe for Ma'amool is from