It’s been a while since I’ve written anything here. My grandfather passed away last month and that took a lot of my blogging energy away from me. I knew I wanted to dedicate a post to him as he was as much a foodie as I am, but my words escaped me. In my failed attempts to write, I would stare blankly at my computer screen as memories of him streamed through my thoughts.
When I slept over my grandparent’s house as a kid, I would often hear my grandfather poke around in the kitchen, usually around dawn, well aware that my grandmother could sleep through anything. I, of course, would get up from bed to find him alone in the kitchen, happily stirring a hefty pot of homemade jam (his specialty) or preparing some sort of sweet treat without my grandmother there to convince him against it. When he noticed me watching he would let out big a smile, and allow me to stay and help so long as I didn’t wake up anyone else.
Since I haven’t yet perfected my grandfather’s rose petal jam (مربة الورد), his claim to fame, I decided to make one of my favorite cookies I grew up eating called ma’moul (معمول). If you’re Arabic, these cookies need no introduction as they’re popular all around the Middle East, where they’re stuffed with either walnuts, pistachios, or pureed dates.
The cookie itself tastes a lot like butter cookies, but these also have more of a crumbly, shortbread texture because of their semolina base.
The secret ingredient that makes these cookies so special is called mahlab, which is an aromatic spice obtained by extracting the seed kernels from inside the cherry stone of the St. Lucie Cherry. It’s very popular in countries like Greece, Turkey and all around the Middle East.
The mahlab gives these cookies a subtle nutty flavor that you won’t pick up on immediately, but you’ll certainly notice if it’s missing. Mahlab is also very popular in Turkey and Greece for flavoring egg-rich breads similar to challah in Jewish cuisine.
As with most Middle Eastern dishes, these cookies take some patience. If you don’t have Middle Eastern cookie molds laying around, you could use any circular molds, or you could even free-hand them like Kate from Aaplemint did. Anyway you form them, they’ll look beautiful and taste amazing.
Funnily enough, I wish I had a pair of pantyhose when I ventured to make these cookies. While visiting the Middle East last winter I learned that some women have a pair of clean pantyhose set aside that they use especially for removing these cookies from their mold. That way you don’t spray the mold with anti-stick spray or bruise your hand in the process, like I did.
yields approx 50-60 small cookies
- 300 g farina (cream of wheat)*
- 100 g fine semolina
- 125 g pitted dates
- 1 stick + 1 tbsp butter, melted
- 1/2-3/4 cup of milk, hot
- 2 tbsp sugar
- 1 tbsp + 2 tsp orange blossom water
- 1 tbsp mahlab, ground
- 1/2 tsp baking powder
- powdered sugar, for garnish
Putting them all together
- Mix 1 stick of the melted butter in with the farina and semolina and knead until well mixed. Cover and let sit over night.
- To make the filling process the pitted dates with the remaining tbsp of melted butter, 2 tsp of orange blossom water, and half of the ground mahlab in your food processor until it becomes a smooth paste.
- Once the butter has soaked into the semolina add the remaining of the ingredients, except the hot milk.
- Pour half cup of the hot milk and mix well to form a dough. The dough should be smooth and moist; if it feels a bit dry continue adding more milk.
- Form each cookie with a mold or freehand as shown in the photo above (by hiding a ball of the date filling inside the dough).
- Place on a parchment-lined baking sheet and bake in a 325 degree F oven for 25-30 minutes or until the bottom is golden brown.
- Cool the cookies on a cookie sheet and sprinkle with powdered sugar for garnish.
notes: Cream of Wheat (aka Farina) should be available at all major supermarkets. For these cookies I use the red box that says 2 1/2 minutes.