1 1/2 C water 2C sugar 2 cinnamon sticks (I use extra) 1tsp vanilla 1 tsp lemon juice lemon or orange rind if available 2 C Honey (24 oz) Put all but honey in pan and heat on moderate stirring often until bubbles rise. Agameya (honey filling) (recipe below) Malban (Turkish delight) (recipe below) Agwa (Date paste) (recipe below) Toasted walnuts, about 250g, chopped into large chunks Toasted Pistachios, about 250g For the Agameya (Honey Filling): (Enough to fill about 50 kahks) 2 tablespoons (25g) ghee or clarified butter Lately, pastry chefs in Lebanon have gotten creative with maamoul, using different fillings instead of the traditional pistachio, almond, date paste or walnuts. You can make the dough using only fine semolina. Cool a bit and enjoy! ... Drizzle with honey immediately after removing from the oven and garnish with more sesame seeds, sumac, za'atar, or crushed pistachios. For the walnut filling, place the walnuts in the bowl of a mini food processor with the raisins, https://www.alfez.com/recipe-items/traditional-tahini-halva Maamoul in Lebanon are the traditional cookies for these holidays, and I have kept my grandmother’s recipe and shared it on the blog and on television (Daytime, Youtube). But it is especially imperative during the holidays! Roxana Begum. An adequate sweetness, powder sugar and really life in every bite. My syrup recipe is a little different, probably because rose and orange water weren’t available. Tip. Maamoul in Lebanon are the traditional cookies for these holidays, and I have kept my grandmother’s recipe and shared it on the blog and on television (Daytime, Youtube).. Cover the cake tin with a large plate and carefully invert the maamoul mad to release it from the tin. It’s always been ghee or butter or even margarine, but not oil and definitely not olive oil. Never ever use olive oil in maamoul recipe! A Tasty Discovery: Honey Maamoul from Nicolas Audi I've written about them before and here I am again... Those deserve an article by themselves. April 17, 2019 at 3:46 pm. Add melted butter and oil, then using a wood spoon at first carefully mix. Lately, pastry chefs in Lebanon have gotten creative with maamoul, using different fillings instead of the traditional pistachio, almond, date paste or walnuts. Recipe Savory Ma’amoul Cookies Created by Pastry Chef Lena Sareini, Detroit. An airy light biscuit filled with an authentic honey from the village. The coarse semolina provides a nice crunchy texture. Doesn’t taste goid with rose water and orange blossom water. In a large bowl, mix semolina and flour. I loved them! Drizzle over the honey, then scatter the pistachios and remaining walnuts over … Then cover it with a serving plate and flip again so that the lovely golden side is on top. 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