A Tasty Discovery: Honey Maamoul from Nicolas Audi I've written about them before and here I am again... Those deserve an article by themselves. Then cover it with a serving plate and flip again so that the lovely golden side is on top. Drizzle over the honey, then scatter the pistachios and remaining walnuts over … Step 1: In a saucepan, melt butter over low heat and set aside for 5 minutes. ... Drizzle with honey immediately after removing from the oven and garnish with more sesame seeds, sumac, za'atar, or crushed pistachios. An adequate sweetness, powder sugar and really life in every bite. Never ever use olive oil in maamoul recipe! https://www.alfez.com/recipe-items/traditional-tahini-halva You can make the dough using only fine semolina. Lately, pastry chefs in Lebanon have gotten creative with maamoul, using different fillings instead of the traditional pistachio, almond, date paste or walnuts. An airy light biscuit filled with an authentic honey from the village. But it is especially imperative during the holidays! Cover the cake tin with a large plate and carefully invert the maamoul mad to release it from the tin. Reply. For the walnut filling, place the walnuts in the bowl of a mini food processor with the raisins, I loved them! In a large bowl, mix semolina and flour. Maamoul in Lebanon are the traditional cookies for these holidays, and I have kept my grandmother’s recipe and shared it on the blog and on television (Daytime, Youtube).. Recipe Savory Ma’amoul Cookies Created by Pastry Chef Lena Sareini, Detroit. The coarse semolina provides a nice crunchy texture. Tip. It’s always been ghee or butter or even margarine, but not oil and definitely not olive oil. Maamoul is a traditional cookie enjoyed throughout the Middle East come Ramadan, Eid, Spring time, Easter, and basically year round. Roxana Begum. Doesn’t taste goid with rose water and orange blossom water. 1 1/2 C water 2C sugar 2 cinnamon sticks (I use extra) 1tsp vanilla 1 tsp lemon juice lemon or orange rind if available 2 C Honey (24 oz) Put all but honey in pan and heat on moderate stirring often until bubbles rise. My syrup recipe is a little different, probably because rose and orange water weren’t available. Cool a bit and enjoy! Maamoul in Lebanon are the traditional cookies for these holidays, and I have kept my grandmother’s recipe and shared it on the blog and on television (Daytime, Youtube). Add melted butter and oil, then using a wood spoon at first carefully mix. Lately, pastry chefs in Lebanon have gotten creative with maamoul, using different fillings instead of the traditional pistachio, almond, date paste or walnuts. 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