Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup semolina flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup milk
- 1 tsp active dry yeast
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp salt
- 1 cup dried figs, chopped
- 1/4 cup honey
- 1/4 cup water
Special equipment needed:
- Maamoul mold (can be found online or at Middle Eastern grocery stores)
Step-by-step instructions:
1. In a large mixing bowl, combine the all-purpose flour, semolina flour, powdered sugar, yeast, cinnamon, cardamom, and salt.
2. Add the melted butter and milk to the dry ingredients and mix until a dough forms.
3. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 30 minutes.
5. In a small saucepan, combine the chopped figs, honey, and water. Cook over medium heat until the figs are soft and the mixture has thickened, about 10-15 minutes.
6. Preheat the oven to 350°F.
7. Divide the dough into small balls, about 1-2 tablespoons each.
8. Using the maamoul mold, press each ball of dough into the mold to create a hollow center.
9. Fill the hollow center with the fig and honey mixture.
10. Cover the filling with a small piece of dough and press the mold again to seal the maamoul.
11. Place the maamoul on a baking sheet lined with parchment paper.
12. Bake for 15-20 minutes, or until the maamoul are lightly golden.
13. Let the maamoul cool for 5 minutes before removing them from the mold.
Time:
Preparation time: 45 minutes
Cooking time: 15-20 minutes
Temperature:
350°F
Serving size:
Makes approximately 20 maamoul
Nutritional information:
Per serving (1 maamoul):
Calories: 120
Fat: 4g
Carbohydrates: 20g
Protein: 2g
Sodium: 30mg
Fiber: 1g
Sugar: 8g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour
- Cornmeal can be used instead of semolina flour
- Brown sugar can be used instead of powdered sugar
- Margarine can be used instead of butter
- Dried apricots or dates can be used instead of dried figs
Variations:
- Add chopped nuts, such as pistachios or almonds, to the fig and honey filling
- Use different spices, such as nutmeg or ginger, in the dough
- Drizzle melted chocolate over the maamoul after baking
Tips and tricks:
- Make sure to seal the maamoul well to prevent the filling from leaking out during baking
- If the dough is too dry, add a little more milk
- If the dough is too sticky, add a little more flour
- Dust the maamoul mold with flour to prevent sticking
Storage instructions:
- Store the maamoul in an airtight container at room temperature for up to 1 week
Reheating instructions:
- To reheat, place the maamoul in a 350°F oven for 5-10 minutes, or until warmed through
Presentation ideas:
- Arrange the maamoul on a platter and sprinkle with powdered sugar
- Serve with a cup of hot tea or coffee
Garnishes:
- Chopped nuts, such as pistachios or almonds
- Fresh mint leaves
Pairings:
- Hot tea or coffee
Suggested side dishes:
- Fresh fruit, such as sliced apples or pears
Troubleshooting advice:
- If the dough is too dry, add a little more milk
- If the dough is too sticky, add a little more flour
- If the maamoul are cracking during baking, they may be too dry or not sealed well enough
Food safety advice:
- Make sure to wash your hands and all equipment before preparing the recipe
- Store the maamoul in an airtight container to prevent contamination
Food history:
- Maamoul is a traditional Middle Eastern pastry that is typically served during religious holidays, such as Eid al-Fitr and Easter.
Flavor profiles:
- The maamoul has a sweet and nutty flavor from the fig and honey filling, with a slightly spiced dough.
Serving suggestions:
- Serve the maamoul as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Lebanese