Eid Maamoul with Mixed Fillings
A festive Eid cookie filled with a variety of fillings.
A festive cookie filled with different fillings.
Like shortbread-style holiday cookies with filling.
Press the filling into the dough evenly so the cookies bake uniformly.
Ingredients
- 1 kg Flour
- half a kilo Ghee
- 200 ml Cold water
- 200 g Sugar
- 5 tablespoons Sugar syrup (qater)
- Pistachios
- Ajwa date paste
- Turkish delight
- Dried apricots
- Orange blossom water
- for working with the fillings Orange blossom water
- 1 tablespoon of ghee Ghee for the filling
- 1½ tablespoons of ghee Ghee for the ajwa date paste
- a little sugar syrup Sugar syrup for the filling
- 3 tablespoons of sugar syrup Sugar syrup for the ajwa date paste
- a pinch of tahini Tahini
Instructions
- Mix the flour with the ghee in a bowl until the mixture becomes creamy.
- Place the flour-and-ghee mixture in a metal tray, then refrigerate for half an hour to 2 hours.
- Prepare the pistachio filling in a bowl or by hand, rubbing it with ghee, orange blossom water, and a little sugar syrup until it holds together.
- Prepare the ajwa date paste filling in a bowl and rub it with ghee and sugar syrup until soft.
- Chop the dried-apricot filling and the Turkish-delight filling by hand, or make them smoother as needed, then keep them in bowls.
- Mix the cold water with the sugar and 5 tablespoons of sugar syrup in a bowl until the sugar partially dissolves.
- Gradually add the water, sugar, and syrup mixture to the flour-and-ghee mixture in the mixing bowl, stirring gently until the dough comes together.
- Add a pinch of tahini to the dough, then refrigerate for half an hour.
- Divide the pistachio filling into small balls suitable for the size of the mold.
- Shape the dough into discs, fill with the pistachio filling, then press into a maamoul mold.
- Sprinkle the dried-apricot filling onto discs, shape in the maamoul mold, then arrange in the tray.
- Shape the Turkish-delight filling in discs, press into the maamoul mold, then arrange in the tray.
- Shape the ajwa date paste filling inside the dough, then press with a fork to create a decorative pattern and arrange in the tray.
- Preheat the oven to its highest temperature.
- Bake the maamoul tray on the middle rack at the highest temperature, with top and bottom heat on.
- Bake the maamoul trays one at a time, and do not put the ajwa date paste and pistachio trays in at the same time.
- Remove the tray from the oven when done, and leave the maamoul to cool before serving.