Date Maamoul (Macmuul Timir) معمول تمر
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 molds
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
Steps for preparing the date maamoul
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.
Pitted soft dates
Maamoul dough
Ready for baking
Date Maamoul
Date Maamoul
Date Maamoul
Date Maamoul
Foormada macmuulka
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 macmuulka timirta
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.
Timir jilicsan oo lafaha laga saaray
Cajiinka macmuulka
Waa u diyaar in la dubo
Macmuul Timir
Macmuul Timir
Macmuul Timir
Macmuul Timir
قوالب للمعمول
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 تحضير معمول التمر
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.
تمر طري منزوع النوى
عجينة المعمول
جاهز للخبز
معمول تمر
معمول تمر
معمول تمر
معمول تمر
Salaam walalo. Thanks waxyabaha samesan wa wax an aad uga fa idesano. Waxan idin wedinaya halke ka helikara qadoyinka qoriga e kusamenesan. Waba ubogay runti buskud xita walagu samen kara sow maha qadada? Thanks. Zijaza Allah qer wa yacdiikumul caafiya in sha Allah.
Waa ku mahadsan tahay faallada walaal. Qoryaha waxaad ka heli kartaa dukaamada Carabta.
Muchas gracias por todas sus extraordinarias recetas!!!
Saludos desde México!
Thank you very much for your comment and kind greetings.
In México I do not find semolina. May I use another flour as substitution? rice flour perhaps, or maizena (fécula de maíz)
Thank you very much
We think maize should be fine.
Mash allah walalahayga qaaliga ah waan idin salamay asc wr wb, aad ayan ugu bogaay wax qabadkiina alle ha idinka jazaysiiyo gacmihiinana ha ni barakeeyo aamiin,, walaal waxaan rabay inn aan ogado mesha laga heelo qaadooyinkan quruxoon aad aya u mahadsan tihiin:)
Waa ku mahadsan tahay salaanta iyo faallada wacan. Qoryaha dukaamada Carabta ayaa laga helaa.
Assallamu caleykum waxan Rabi lahaa semlina la aan talo i siiä
Bur galleey ayaa isticmaali kartaa.
maansha allaah speecheless tout simplement parfait, il n’y a rien à dire
mansha allaah walaalayaal waad mahad sandihiin,su aal halkee laga helaa geedka sida qadarta uqoran ee buskodka aad ku sameyse?
Dukaamada Carabta ayaa laga helaa.
These are so pretty! Where can I get these exact moulds please?
Middle Eastern supermarkets.
I love your blog but I am afraid that you will stop it because you guys stop posting anything anymore
I’ve been looking for this recipe–most recipes online are all in grams etc and too difficult to follow. Would you say this is buttery like shortbread or doughy but soft crumble like most Lebanese mamouls?
I have a request for your next sweet* recipie. Can you guys make Makrout? It’s a North African sweet filled with dates and then fried & covered in syrup. Jazaka Allah khair xx
سميد ناعم عادي ولا سميد فرخه؟وشكرا
Assalaamalaikum
These look amazing and I can’t wait to try them! I do have a question. I’ve got with me roasted semolina (or ‘sooji’ as we call it in Hindi) and it is a little coarse. Would that work here in this recipe? Maybe I could blitz it up briefly to make it finer? And would it being roasted be an issue?
Would love to hear from you! Thanks
www masha allah i loved it. it was amazing masha allah guys well done
I like dates. We always buy ours from Coachella, CA. every fall when ripe. Looking for date recipes I ran across ma’amoul. I am going to try making these.
Hi! I would like to buy the 3 ma’amoul molds
shown above. I have been looking all over the internet for these. If they are for sale, can you let me know the address and the price to send for these molds. Thank you.
Arlette
Sudbury Ont. Canada