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Passionate mom of three…Finding balance between life as a mom and running small home businesses

Tried-Recipe: Ma’amoul El-Eid (Traditional Eid cookies)

Tried-Recipe: Ma’amoul El-Eid (Traditional Eid cookies)

Nur, my sis in law, and I spent a whole morning and afternoon making ma3moul.

 

These traditional Eid cookies that almost all Muslims celebrate the end of the holy month of Ramadan with.

 

You can’t have Eid without these, they are that good!

 

This is the recipe we used and they turned out really good alhamdullah.

 

I got it from the FB group “what’s cooking Good looking“. By Hussnia Muhammed

 

Let me know if you would like me to send you an invite. It’s a secret group, cuz it’s that awesome.

 

These are the pans we used for shaping the ma3moul. How cute are they??

 

You can get them from target here or use two day shipping with amazon prime here.

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Ma3moul:

 

Ingredients:

A couple molds to shape with, or special molded baking pans.

5 cups Fine semolina

2 cans table cream (found in Hispanic aisle at Walmart)

4 sticks unsalted butter, softened(preferred) or melted

1 cup flour

1/2 cup sugar

1 tbsp ground anise (yansoon)

1tbs baking powder

1 tsp Mahlab (optional, but makes it better)

For the date mix:

2 packs baking dates (or one large pack of seeded dates as shown in the pics below)

1/2 tsp ground Cinnamon

1/4 tsp Ground cloves

1/2 tsp ground anise (yansoon)

2 tsp olive oil

2 tsp orange blossom water (optional)

1/2-1 cup powdered sugar for garnish and decoration

 

 

DIRECTIONS:

1. Mix flour and semolina with the softened butter and rub really well til it is feels like wet sand. let sit for minimum an hour, best is over night or two :).

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2. mix in the spices, baking powder and the table cream. Use your hands, rub it all in really well. The dough should be a bit sticky. Let it sit for a while (an hour is fine)

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3.If you are using the ready made date paste, jump to step 5.

 

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If you have fresh or whole packages dates, take out the seeds (patience practice!!) and make your own paste in the food processor. This is my first time making my own paste and I’m never going back. It’s worth the extra work. My uncle gave me a package of dates fresh from Saudi, so I hated it to go to waste.

 

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4. Fill the food processor halfway with the dates, add a couple tbsp of olive oil, and pulse til it makes a soft dough-like paste. Kinda like playdoh but a bit thicker.

 

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5. Add the spices (cinnamon, cloves, yansoon) to the date paste, with the olive oil and blossom water. Mix well into a huge shiny date ball. Hehe

 

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6. Form the dough into small tiny balls (as big as a key lime, the tiny green limes) also form the date paste into balls, as big as a grape.

7. Put a date ball into the middle of the dough ball. Press into mold.

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These are the traditional looking molds.
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8. Bake at 375 for approximately 12-15 minutes in the baking pan. Will come out easily after baking. Broil for a couple minutes so the bottom of the ma3moul is golden as well. DONT BURN IT! Lol I speak of experience.

Flip it on another pan and finish molding/baking the rest of the dough.

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If you feel like they are not browned enough, you can broil for a bit in the oven. Golden is what we are aiming for.

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Once they are cooled, sift some powdered sugar onto it.

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Some got a bit too browned, Hubby thought they were wheat! Hehe

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Enjoy!!! Let me know if you have tried them.

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26 Comments

  1. These look great! I’d like an invite!

  2. Awsome

  3. Great recipe Hussnia Muhammed even though a girl stole your recipe her name is Faten and calming its her recipe>

    • Why are u hating? Keep ur mouth closed and mind ur own business. It’s one of most popular recipes online and Fatin helped make it that popular. What have u done lately????

    • So how did she exactly steal “her” recipe when she (the blogger) never “claimed” it was hers on this post to begin with??? I’m guessing you either just like to start drama or you just don’t know how to come across when you write. If stealing in this case is an issue, I would like to know where did you get your profile picture from? I would also like to know what sort of person are you? I mean, i ask because If you asked “FATEN” to help you with your Facebook page as an admin on your group and you had no problem asking her contacting her directly for it… then why are you having a problem asking her yourself why she is “calming ownership” on someone else’s recipe?

      Managing 43,000 plus people is quite a task.. why not worry or focus on that instead of bashing someone else? You see… i rarely take the time to reply or even GET into cyber arguments…. but i had to stand up for whom i believe is a wonderful person inside and out.. whom i have received NOTHING BUT GOOD vibes, great friendship and unconditional support from day one of our friendship… No one cares if recipes are reinvented! No one cares if anyone adds their own touch! I sure don’t give a flying fried pickle from the Texas state fair either (and let e tell ya’ll i love those!)!!! why doncha’ go write to Betty Crocker a whole essay too about people stealing her recipes from the back of the cupcake and cake batter packaging ????

      … you should know your post is only relevant to those with your same state of mind (a messed up one that is). It is because of people like you that this world is backwards and not moving forward.. it’s people like you who don’t enjoy the little they have and fail at maximizing it.. Darlin’ stop looking at other peoples blessings wishing they where yours… all your goods have been pre written no need to compete with anyone… whats meant for yours already is and whats meant for others is too… nothing a nasty post can take away…if you want to slap someone on the face with truth at least look in the mirror first and try to remember that when you point your index finger at another person the rest of your fingers are pointing at you… yet again “when you try to slap someone in the face with TRUTH”… not myths, legends or cheap laundry gossip like the above stated…

  4. Mashallah,cant wait to make,btw fatin taha is awsome and I’m so happy shes with us on facebook giving us all her amazing recipes

  5. I’ve tried this recipe, it’s absolutely amazing! They were a big hit!

  6. Hi ladies. Question, can we use this same dough for pistashio and walnut ma3moul? Thanks;)

    • I’m pretty sure it will work. Try it and let us know 🙂

      • My semolina is ready , ill try it tomorrow and see:)

        • Can’t wait to see how it turns out! Post a pic on my FB page when you’re done

  7. Do you flip them over as soon as they are out of the oven or do u let then cool

    • I flip them as soon as they are done, they slide out beautifully. I need the trays to cool a bit quickly for the next batch of ma3moul since I only have two trays. I can’t leave it cool in the tray.

  8. I live in Palestine, is table cream the same as heavy cream?

    • It’s more like Puk ashta cream. But this cans are smaller and the cream is a bit thicker. I would suggest to use them and if the dough is a bit dry then add a couple tablespoons of milk.

  9. Do I let the flour/semolina/butter mix sit out over night on the counter or in the fridge!? 🙂 thanks

    • On the counter is fine. Stir it every other hour so it doesn’t dry up

  10. amazing

  11. i live back home and the butter doesnt come in sticks? can u please tell me how much 4 sticks of butter is used in ounces or cups? and also does it matter if the smeed is coarse or fine? thanks so much.

    • 4 sticks of butter means 2 cups. The smeed is fine. Hope that helps!!

  12. Hello I did the mix 2 days ago, I let it set with the butter but when do I add sugar in the mix? I read it over & over .. My dates are ready mixed and my nut mix is to. Just need the smeed part to have final part.

    • The sugar is added with the spices and rest of ingredients. Thanks for letting me know I’ll add it in.

      • Can you email me the answer, it’s not showing due to the square smilies, at least the important part. Samerahs@aol.com

        • I’m so sorry these smiley faces are annoying! Add sugar with spices and table cream. I’ll try to edit the post soon

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