Date Maamoul Eid
In a large bowl mix together semolina, ghee, mastic and Mahlab. Using your hands to combine all the ingredients until it’s well mixed and resembles wet crumbs. Cover with plastic wrap (so dough doesn’t dry out) and let it sit on the counter overnight or for a few hours.
Mix the date paste with cinnamon to combine.
To the dough, add water, instant yeast and knead the Dough with your hands for a few minutes until it holds its shape. You should be able to flatten the dough in your hand and it holds together and doesn’t crumble.
If it’s too dry add a tablespoon of water one at a time until the dough comes together.
Divide the dough into equal size balls and set aside on a tray. Cover your dough with plastic wrap until ready to use.
Date filling: oil your hands with a bit of ghee and shape the date paste into equal size balls about 1/2 the size of the dough balls. set aside on a tray and cover with cling wrap until you are ready to use so the dates don’t dry out.
Place a dough ball in the palm of your hands and flatten it slightly into a disc a bit larger than the date filling. Place a date ball in the middle and wrap the dough around it until you don’t see the date filling anymore. Roll between the palms of your hands creating a ball.
Use a wooden cookie mold: Add the cookie ball filled with dates into the cavity of the mold and press the ball into the wooden mold to print the shape. Flip and tap on a hard surface to release. If the mold starts to stick, sprinkle it with a very light dusting of flour and tap on a hard surface to get rid of excess flour.
Preheat the oven to 350
Place the cookies on a parchment lined baking sheet. Bake the cookies for 15 minutes or so until they are pale and hold their shape. Let them cool completely before you store them.
Once cooled the cookies are finished with a dusting of powdered sugar right before serving.
Ingredients
Directions
In a large bowl mix together semolina, ghee, mastic and Mahlab. Using your hands to combine all the ingredients until it’s well mixed and resembles wet crumbs. Cover with plastic wrap (so dough doesn’t dry out) and let it sit on the counter overnight or for a few hours.
Mix the date paste with cinnamon to combine.
To the dough, add water, instant yeast and knead the Dough with your hands for a few minutes until it holds its shape. You should be able to flatten the dough in your hand and it holds together and doesn’t crumble.
If it’s too dry add a tablespoon of water one at a time until the dough comes together.
Divide the dough into equal size balls and set aside on a tray. Cover your dough with plastic wrap until ready to use.
Date filling: oil your hands with a bit of ghee and shape the date paste into equal size balls about 1/2 the size of the dough balls. set aside on a tray and cover with cling wrap until you are ready to use so the dates don’t dry out.
Place a dough ball in the palm of your hands and flatten it slightly into a disc a bit larger than the date filling. Place a date ball in the middle and wrap the dough around it until you don’t see the date filling anymore. Roll between the palms of your hands creating a ball.
Use a wooden cookie mold: Add the cookie ball filled with dates into the cavity of the mold and press the ball into the wooden mold to print the shape. Flip and tap on a hard surface to release. If the mold starts to stick, sprinkle it with a very light dusting of flour and tap on a hard surface to get rid of excess flour.
Preheat the oven to 350
Place the cookies on a parchment lined baking sheet. Bake the cookies for 15 minutes or so until they are pale and hold their shape. Let them cool completely before you store them.
Once cooled the cookies are finished with a dusting of powdered sugar right before serving.
