MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Maamoul Categories: Cookies, Middle-east Yield: 40 Cookies MMMMM---------------------------DOUGH-------------------------------- 1 1/2 c Coarse semolina 1 1/2 c Fine semolina 2 tb Sugar 1/4 tb Ground Arabic gum (mastic) 1/2 Ground mahlab (cherry -seeds) 1 c Ghee; melted 1 1/2 ts Yeast 1/2 ts Sugar 1/2 c Water; warm MMMMM----------------------WALNUT STUFFING--------------------------- 3 oz Walnuts; chopped 1 ts Sugar 1/4 ts Ground cinnamon MMMMM-----------------------DATE STUFFING---------------------------- 4 oz Date paste 1 tb Olive oil Time required: Overnight +3 hours Dough: Mix the sugar, mahlab (cherry seeds), mastic (Arabic gum), and semolinas in a large bowl. Add the melted ghee and mix well to have the ghee absorbed by the semolina. Leave overnight, covered to infuse. The next day, mix the warm water, yeast, and sugar in a small bowl. After 15 minutes, add the yeast mixture to the semolina mix and knead well. Cover and leave to rest for an hour. Separate the dough into roughly two halves, one for the date stuffing and one for the walnut stuffing. Date Filling: Mix the date paste and olive oil, and then form into 20 small identical balls. Separate the dough into 20 identical-sized balls. Take a ball of dough in your palm and flatten it into a circle, and then place the date ball in the middle and fold the dough around it. Use the mould to create a design or spiked tongs to decorate the top of the cookie in symmetrical shapes. Space evenly on an oven tray lined with baking paper. Walnut Filling: Add the sugar and cinnamon to chopped walnuts, and reserve in a bowl. Separate the dough into 20 identical-sized balls. Take a ball of the dough in your hand and cup around it while using your finger from the other hand to hollow its centre. With a spoon, fill that cavity with the walnut mixture and then seal the bottom with the dough. You will end up with a dome on one side and a flat surface on the other side. Place into the wooden mould or use the spiked tongs to decorate the side of the dome and then arrange it on an over tray lined with baking paper. Baking And Serving: Leave both oven trays to rest for 45 minutes while you preheat oven to 430°F (about 220°C). Bake for 12 minutes or until the top colour is slightly golden and the bottom is golden. Leave to cool before conserving in an airtight container. Dust with powdered sugar to garnish. Recipe by Fadi Kattan of Fawda Restaurant & Café Recipe FROM: MMMMM