Ramadan and the lead up to it have been the busiest time for us. We posted 10 recipes in June and this is the 9th recipe in July. That is four months’ worth of recipes based on the average number of recipes we post per month. Yet, we still believe we could have done more. We have so many recipes we would like to share with you, foods we feel guilty enjoying without sharing their recipes.
Maamoul and Eid are inseparable and, for many, Eid is not complete without it. For Christians in the Middle East, maamoul is a pastry that is associated with Easter. Our target was to post this recipe before Eid but we failed to do that. The video was ready but the rest of post was interrupted by family time and by the need to reset our sleep schedule that has been out of whack during the last few nights of Ramadan. Add to that the laziness that sets in when you know you already missed your deadline.
As we explained before in a previous post (Linzer Cookies), it is customary for us to bring cookies to our Eid gatherings. We shared the maamoul with family and friends and every feedback was that the pastries were just perfect.
Maamoul are traditionally made from semolina and are filled with dates or nuts, usually pistachios or walnuts. There is a special mold for each of those fillings which helps identify the type of maamoul. Walnut maamoul are semi-spherical and look like a decorated, pointed dome. Date maamoul are cylindrical in shape while pistachio maamoul look like an oval dome. There is nothing that prevents you from using any shape you prefer but you will confuse your guests if you do not follow that convention.
Having a mold is not a must to make these crumbly, melt-in-your-mouth pastries. You can shape the maamoul into smooth balls using the palms of your hands. Any imperfections will be covered when dusted with icing sugar after baking. You can also decorate the balls using a fork or special tweezers known as naggash.
Video without music:
Date Maamoul
Yields 42 pieces
Ingredients:
- 9 ounces (255 grams) pitted soft dates
- ¼ teaspoon (1.25 milliliters) cardamom (ground)
- ¼ teaspoon (1.25 milliliters) cinnamon (ground)
- 1 tablespoon (15 milliliters) browned butter – or ghee
- 1½ cups (252 grams) fine semolina
- 1½ cups (210 grams) all-purpose (plain) flour
- ½ cup (100 grams) white granulated sugar
- ½ teaspoon (2.5 milliliters) salt
- 1 teaspoon (5 milliliters) baking powder
- ½ teaspoon vanillin sugar – or 1 tsp vanilla extract
- 1 cup (227 grams) melted unsalted butter (melted)
- ½ cup (118 milliliters) milk
- 2 tablespoons (30 milliliters) icing sugar
Directions:
- Remove the pits from the dates. In a pan set over medium heat, add the pitted dates, cardamom, cinnamon and browned butter. Cook for 3 minutes. After cooling down, shape into 42 small balls.
- Mix the semolina, flour, sugar, salt, baking powder and vanillin sugar, then whisk well.
- Add the butter and mix well. Use your fingers to ensure the dry ingredients are coated with the butter.
- Add the milk and mix well. Do not overwork the dough.
- Divide the dough into 42 pieces and shape into balls.
- Spread each piece on the palm of your hand then place a flattened date ball on it. Encase the date in the dough then shape it like a disc.
- Using a maamoul mold, press the filled dough down firmly with the palm of your hand.
- Invert the mold and bang the edge on a kitchen towel to release the cookie. Line them on an oiled cookie sheet or use parchment paper. Bake in a preheated oven at 380°F/193°C for 18 minutes.
- If a mold is not available, shape the maamoul into smooth balls using the palms of your hands. Bake in a preheated oven at 380°F/193°C for 20 minutes.
Fiidiyo aan muusik lahayn:
Macmuul Timir
Waxaa ka sameyn kartaa 42 xabbo
Mukawinaadka:
- 9 wiqiyad (255 garaam) timir jilicsan oo lafaha laga saaray
- ¼ qaaddo yar (1.25 mililitir) hayl (shiidan)
- ¼ qaaddo yar (1.25 mililitir) qorfe (shiidan)
- 1 qaaddo weyn (15 mililitir) buuro la gaduudiyay – ama subag
- 1½ koob (252 garaam) semoliina aad u shiidan
- 1½ koob (210 garaam) bur cad
- ½ koob (100 garaam) sokor cad
- ½ qaaddo yar (2.5 mililitir) cusbo
- 1 qaaddo yar (5 mililitir) beekin baawdar
- ½ qaaddo yar sokor faniila leh – ama 1 qaaddo yar faniila alkolo lahayn
- 1 koob (227 garaam) buuro cusbo lahayn la dhalaaliyay (la dhalaaliyay)
- ½ koob (118 mililitir) caano
- 2 qaaddo weyn (30 mililitir) budo sokor
Diyaarinta:
- Timirta lafaha ka saar. Bir dab dhexdhexaad saaran, ku rid timirta, haylka, qorfaha iyo buurada la gaduudiyay ama subag, kaddibna kari muddo 3 daqiiqadood. Markay timirta qabowdo, u qaybi 42 gabal isle’eg, kaddibna sida banooni u kuuskuus.
- Isku dar semoliinada, burka, sokorta, cusbada, beekin baawdarka, iyo faniilada sokorta leh, kaddibna si fiican u qas.
- Buurada ku dar, kaddibna si fiican u walaaq. Farahaada isticmaal si aad u hubisid in ay buurada wada gaartay.
- Caanaha ku dar, kaddibna si fiican u qas. Aad ha u rifaaqin si uusan buskudka u adkaanin.
- Cajiinka u qaybi 42 gabal isle’eg, kaddibna kuuskuus.
- Cajiinka calaacasha ku kor ballaari, kaddibna timirta dhexda ka geli. Daawo fiidiyaha.
- Cajiinka qoriga macmuulka saar, kaddibna hal mar calaacasha ku riix.
- Istiraasho miiska saar, kaddibna qoriga geddi ee miiska ku dhufo si uu cajiinka uga baxo. Buskudka ku saf saxan foorno saliid la mariyay, kaddibna ku dub foorno la sii kululeeyey 380°F/193°C muddo 18 daqiiqo.
- Haddaadan qoriga heli karin, macmuulka gacmaha ku kuuskuus. Ku dub foorno lasii kululeeyey 380°F/193°C muddo 20 daqiiqo.
فيديو بدون موسيقى:
معمول تمر
لعمل عدد 42 حبة معمول
المقادير:
- 9 أونصة (255 جرام) تمر طري منزوع النوى
- ¼ ملعقة صغيرة (1.25 مليلتر) هيل (مطحون)
- ¼ ملعقة صغيرة (1.25 مليلتر) قرفة (مطحون)
- 1 ملعقة كبيرة (15 مليلتر) زبدة محمرة – او سمن بلدي
- 1½ كوب (252 جرام) سميد ناعم
- 1½ كوب (210 جرام) طحين ابيض متعدد الأغراض
- ½ كوب (100 جرام) سكر ابيض
- ½ ملعقة صغيرة (2.5 مليلتر) ملح
- 1 ملعقة صغيرة (5 مليلتر) بيكنج باودر
- ½ ملعقة صغيرة فانيلين بالسكر – او 1 ملعقة صغيرة من روح الفانيلا
- 1 كوب (227 جرام) زبدة غير مملحة مذابة (مذابة)
- ½ كوب (118 مليلتر) حليب
- 2 ملعقة كبيرة (30 مليلتر) سكر بودرة
طريقة التحضير:
- يزال النوى عن التمر. يوضع التمر في مقلاة على نار متوسطة ويضاف الهيل، القرفة والسمن المحمر ثم يطهى لمدة 3 دقائق. بعد ان يبرد التمر، يقسم الى 42 قطعة ثم تشكل على هيئة كرات.
- يوضع السميد في سلطانية ويضاف الطحين، السكر، البيكنج باودر وفانيلين السكر، ثم تخلط المكونات جيدا.
- تضاف الزبدة المحمرة وتفرك المكونات جيدا.
- يضاف الحليب ويخلط جيدا. لا يعجن كثيرا حتى لا يصبح المعمول قاسيا.
- تقسم العجينة الى 42 قطعة متساوية.
- تحشى العجينة بالتمر ثم تشكل كما هو موضح في الفيديو.
- توضع قطعة العجينة في القالب ويضغط عليها باليد.
- يقلب القالب على فوطة مطبخ وتضرب حافة القالب على الطاولة كي تسقط من القالب. يرص المعمول على صحن فرن مدهون ويخبز في فرن مسخن مسبقا على درجة حرارة 193 د.م. (380 ف) لمدة 18 دقيقة.
- اذا كان القالب غير متوفر يشكل على هيئة كرات. يخبز في فرن مسخن مسبقا على درجة حرارة 193 د.م. (380 ف) لمدة 20 دقيقة.
This cookie recipe is just perfect when you need a sweet treat that is not fussy. It has a few ingredients, very few steps and they bake in no time. The result, however, is nothing short of spectacular. The cookies crumble in your mouth and the biggest challenge is knowing when to stop having more.
The cookies are not too sweet and can be served without dusting them with icing sugar. For those of us who like their cookies to be sweet, a generous dusting of icing sugar will do the trick and take care of the sweet craving.
The cookies have a rich and buttery flavour even though we used a combination of butter and oil. If you wish, you can use butter only but we believe it is not necessary to do so.
Video without music:
Ingredients:
(Tbsp is a tablespoon; tsp is a teaspoon)
(1 cup = 237 mL = 2.4 dl; 1 Tbsp = 15 mL; 1 tsp = 5 mL); all are level measurements
Pecan Cookies:
- ½ cup (100 g) Granulated white sugar
- ½ cup (125 mL) Unsalted butter (softened)
- ½ cup (118 mL) Vegetable oil
- ¼ tsp (1.25 mL) Salt
- 2 tsp (10 mL) Vanilla extract
- 1 Large Egg
- ¾ cup (90 g) Pecans (ground)
- 2 ¼ cups (315 g) All-purpose (plain) flour
Directions:
- Mix the sugar and butter for 2 minutes then add the oil, salt, vanilla extract and the egg. Mix for another 2 minutes and scrape the sides.
- Add the ground pecan and the flour. Mix until well combined.
- Roll into 40 1-in. balls and place them 1-in apart.
- Bake in a preheated oven at 380°F/193°C for 20 minutes.
- Mix icing and vanillin sugar.
- Dust on the cookies after they have cooled down.
Fiidiyo aan muusik lahayn:
Mukawinaadka:
(QW waa qaaddo weyn – midda cuntada lagu cuno; qy waa qaaddo yar)
(1 koob = 237 mL = 2.4 dl; 1 QW = 15 mL; 1 qy = 5 mL)
Buskud Laws Bikaan:
- ½ koob (100 g) Sokor cad
- ½ koob (125 mL) Buuro aan cusbo lahayn (la jilciyay)
- ½ koob (118 mL) Saliid caddeey
- ¼ qy (1.25 mL) Cusbo
- 2 qy (10 mL) Faniilla
- 1 Ukun , Weyn
- ¾ koob (90 g) Bikaan (shiidan)
- 2 ¼ koob (315 g) Bur cad
Diyaarinta:
- Sokorta iyo buurada isku qas muddo 2 daqiiqo, kaddibna ku dar saliidda, cusbada, faniilaha iyo ukunta. Haddana isku qas 2 daqiiqo kale, dhinacyadana nadiifi.
- Ku dar lawska shiidan iyo burka. Si fiican isku qas.
- Wareeg 1-in. ah u sameey. 1-in. kala fogeey saxanka markaad saarto, 40 xabona ka dhig.
- Ku dub foorno lasii kululeeyey 380°F/193°C muddo 20 daqiiqo.
- Isku qas budada sokorta iyo sokorta faniilaha leh.
- Buskudka markuu qaboobo ku kor shub.
Cette recette à la noix de pécan est idéale quand vous avez besoin d’une sucrerie facile à faire. Elle nécessite peu d’ingrédients, peu de temps de préparation et la cuisson se fait en un rien de temps. Le résultat en revanche est tout à fait spectaculaire. Les biscuits fondent dans votre bouche et le vrai problème est de savoir quand arrêter de se resservir.
Les biscuits ne sont pas trop sucrés et peuvent être servis recouverts de sucre glace. Pour ceux qui aiment leurs biscuits bien sucrés, un bon saupoudrage de sucre glace fera l’affaire et satisfera toute envie de sucre.
Les biscuits ont une saveur riche et un bon goût de beurre même si nous avons utilisé un mélange de beurre et d’huile. Si vous le souhaitez vous pouvez utiliser du beurre seul mais nous pensons que ce n’est pas nécessaire.
Vidéo sans la musique:
Imprimer la Recette avec Photos
Ingrédients:
(cs est cuillère à soupe; cc est cuillère à café)
(1 mesure = 237 mL = 2.4 dl; 1 cs = 15 mL; 1 cc = 5 mL); mesures à ras
Biscuits à la noix de Pécan:
- ½ mesure (100 g) de Sucre blanc en Poudre
- ½ mesure (125 mL) de Beurre Doux (ramolli)
- ½ mesure (118 mL) d’Huile Végétale
- ¼ cc (1.25 mL) de Sel
- 2 cc (10 mL) d’Extrait de Vanille
- 1 Oeufs gros
- ¾ mesure (90 g) de Noix de pécan (en poudre)
- 2 ¼ mesure (315 g) de Farine Blanche
Instructions:
- Battre le sucre et le beurre pendant 2 minutes puis ajouter l’huile, le sel, l’extrait de vanille et l’oeuf. Mélanger 2 minutes de plus et racler les bords.
- Ajouter la noix de pécan en poudre et la farine. Bien mélanger.
- Former 40 boules de pâte de 1 in (2,5 cm) et les espacer de 1 in (2.5 cm) d’écart.
- Cuire 20 minutes au four préchauffé à 380°F/193°C.
- Mélanger le sucre glace et le sucre vanillé.
- Saupoudrer les biscuits une fois refroidis.
فيديو بدون موسيقى:
المقادير
كوب = 237 مل، ملعقة كبيرة = 15 مل، ملعقة صغيرة = 5 مل
| بسكويت جوز البقان | ||
| سكر ابيض | جم | 100 |
| زبدة غير مملحة | كوب | ½ |
| زيت نباتي | كوب | ½ |
| ملح | ملعقة صغيرة | ¼ |
| فانيليا | ملعقة صغيرة | 2 |
| بيض | 1 | |
| (جوز البقان( مطحون | جم | 90 |
| طحين ابيض متعدد الأغراض | جم | 315 |
طريقة التحضير:
| يخلط السكر مع الزبدة لمدة 2 دقيقة ثم يضاف الزيت، الملح، الفنيلا والبيض. تخلط لمدة 2 دقيقة اخرى وتنظف الجوانب | -1 |
| يضاف جوز البقان المطحون والطحين (الدقيق) ثم يخلط حتى تتماسك العجينة | -2 |
| تشكل من العجينة اربعين كورة وترص 2.5 سم بعيدا عن بعض | -3 |
| يخبز على درجة حرارة 193 د.م. (380 ف) في فرن مسخن مسبقا لمدة 20 دقيقة | -4 |
| يخلط السكر وفانيلين السكر | -5 |
| يرش على البسكويت بعد ان يبرد | -6 |
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Somali Biscuits with Halwa (Buskud iyo Xalwo) بسكويت مع الحلوة الصومالية
These biscuits (cookies) take us back to Somalia, and in particular to childhood in Brava. Mornings start very early and almost everyone would wake up to a cup of coffee (kahawa in Bravanese; qaxwo in Somali). Somali coffee is not at all strong and in Brava it is rated PG-6, meaning that it is suitable for school-aged kids. Before heading out to school, we remember being given a cup of kahawa and two biscuits. Both of us recollect saving some sugar at the bottom of the coffee cup and scooping it out with a spoon.
At 10:00 am, we had the breakfast break and we would go home to hot maanda (Bravanese bread), fish, and tea. Then it was back to school till 2:00 pm, which was the end of the school day.
The biscuits were not baked in every home but there were a few families that specialized in them. We were lucky to have been blessed with aunts who baked them regularly. We used to steal those biscuits, but we were totally innocent. It was the smell of freshly baked biscuits that made us do it. They were placed on a woven mat (isharafa) to cool down, and that is when we used our quick hands on them.
To make the biscuits, a manual meat grinder was fitted with a biscuit press. The press was made locally and the one we used was sent to us from Brava, Somalia. Yes, it is Made in Somalia! Only those who know the destruction that Somalia witnessed in the last 20 or so years would understand our excitement for something so small.
The secret ingredient in this recipe is the baking ammonia or baker’s ammonia. You could make these biscuits without the baking ammonia but you will lose their light and crispy crunchiness. The ammonia has a strong smell and should only be used for thin, baked goods. The smell will dissipate during baking. Baking powder, baking soda, and baking ammonia are all leavening agents but each has different characteristics and we believe that using them in the correct proportions will achieve great results.
Ces biscuits nous évoquent la Somalie, en particulier notre enfance à Brava. La matinée commence très tôt et presque tout le monde se réveille avec une tasse de café (kahawa en Bravanais, qaxwo en Somali). Le café Somali n’est pas fort du tout et à Brava il est classé PG-6, ce qui veut dire qu’il convient aux enfants à partir de 7 ans. Avant d’aller à l’école, nous recevions une tasse de café et deux biscuits. Tous les deux nous gardions du sucre au fond de la tasse pour le manger avec une cuillère.
A 10h, nous faisions une pause collation et nous retournions à la maison pour manger du maanda chaud (le pain bravanais), du poisson, et du thé. Ensuite c’était retour à l’école jusqu’à 14h, la fin de la journée d’école.
Tous les foyers ne faisaient pas ces biscuits mais il y avait quelques familles qui en faisaient leur spécialité. Nous avons eu beaucoup de chance d’avoir des tantes qui en cuisinaient régulièrement. Nous volions parfois des biscuits, mais nous étions totalement innocents. C’était l’odeur des biscuits tout frais qui nous poussait au crime. Ils étaient posés sur un tapis tressé (isharafa) le temps de les refroidir, et c’est à ce moment là que nous intervenions rapidement.
Pour mouler les biscuits, on attachait une douille à biscuits sur un hachoir à viande manuel. Cette pièce était produite localement et celle que nous avons utilisée nous a été envoyée de Brava. Oui, elle est Fabriquée en Somalie! Seuls ceux qui connaissent l’étendue de la destruction qu’a connu la Somalie ces 20 dernières années comprendront notre enthousiasme pour quelque chose d’aussi insignifiant.
L’ingrédient secret de cette recette est l’ammoniaque en poudre (ammoniaque du pâtissier). Vous pouvez réaliser ces biscuits sans ammoniaque mais ils perdraient leur légèreté et leur croquant. L’ammoniaque a une odeur forte et ne doit être utilisé que pour des aliments fins et cuits. L’odeur disparaît à la cuisson. La levure chimique, le bicarbonate de soude et l’ammoniaque en poudre sont tous des agents de fermentation mais chacun a des caractéristiques différentes et nous pensons que utilisés dans les bonnes proportions, ils donneront de très bons résultats.
Ingredients:
1 x 237ml cups (200 g) Granulated sugar
¼ cup (59 mL) Canola oil
½ cup 1 stick (125 mL) Unsalted butter (softened)
2 Eggs (Large)
¼ tsp (1.25 mL) Salt
1 tsp ( 5 mL) Baking powder
½ tsp (2.5 mL) Baking soda
¼ tsp (1.25 ml) Baking or baker’s ammonia
1 envelope (8 g) Vanillin sugar
½ cup (60 g) Coconut powder
3 x 237 mL cups (420 g) All-purpose flour
Waxa loo baahanyahay:
(QW waa qaaddo weyn – midda cunnada lagu cuno) (qy waa qaaddo yar)
1 x 237 ml koob (200 g) Sokor
¼ koob (59 mL) Saliid cad
½koob (125 mL) Buuro aan cusbo lahayn
2 Ukun (waaweyn)
¼ qy(1.25 mL) Cusbo
1 qy (5 mL) Baking powder
½ qy (2.5 mL) Baking soda
¼ qy (1.25 mL) Kaadisooy (Baking ammonia)
1 baqshad (8 g) Sokorta vanillada
½ koob (60 g) Qumbe boolbaro ah
3 x 237 ml koob (420 g) Bur
Ammonia waxaad u-isticmaashaa waxyaabaha qafiifka ah sida buskudka iyo waxa la-mid ah. Looma isticmaalo waxyaabaha buurbuuran sida doolshaha oo kale, Maxaa yeelay urka Ammonia-da kama baxaayo.
Ingrédients:
1 mesure (200g) de sucre en poudre (237 mL)
¼ de mesure (59 mL) d’huile de colza
½ mesure (125 mL) de beurre doux (1/2 plaquette)
2 Oeufs (gros)
¼ cc (1.25 mL) de sel
1 cc (5 mL) de levure chimique
½ cc (2.5 mL) de bicarbonate de soude
¼ cc (1.25 mL) d’ ammoniaque en poudre
1 sachet (8g) de sucre vanillé
½ mesure (60 g) de noix de coco en poudre
3 x 237 mL (420 g) de farine blanche
1. Place the sugar, butter and oil into the bowl of a mixer. 2. Add the eggs. 3. Add the salt. 4. Add the baking powder. 5. Add the baking soda. 6. Add the baking ammonia. 7. Add the vanillin sugar. 8. Add the coconut powder and the flour. 9. Mix well.
1. Baaquli waxaad isku dartaa sokorta, buurada iyo saliidda. 2. Ukunta ku-dar. 3. Cusbada ku-dar. 4. “Baking powder” ku-dar. 5. “Baking soda” ku-dar 6. Kaadisoy (“Baking ammonia”) ku-dar. 7. Sokorta vanillada ku-dar. 8. Qumbaha iyo burka ku-dar 9. Si fiican u-qas.
1. Verser le sucre, le beurre, et l’huile dans un bol à mixeur. 2. Ajouter les oeufs. 3. Ajouter le sel. 4. Ajouter la levure chimique. 5. Ajouter le bicarbonate. 6. Ajouter l’ammoniaque en poudre. 7. Ajouter le sucre vanillé. 8. Ajouter la noix de coco en poudre et la farine. 9. Bien mélanger.
Made in Somalia! Not precision cut or stamped, but hand made.
Waxaa lagu sameeyay Soomaaliya! Waa waddanka keliya oo laga dalban karo. 
Faite en Somalie! à la main, pas découpée ou pressée.
Bake at 380°F/193°C for 12 to 14 minutes.
Ku-dub foorno kulaylkeeda yahay 380°F/193°C muddo 12 ilaa 14 daqiiqo.
Cuire à 380°F/193°C pendant 12 à 14 minutes
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