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Mammoul Lebanese Cookies
Served in Syria and Lebanon as a Easter treat. Filled cookie treats.
Recipe Source: Julia Namey
Ingredients
For the Dough:
- 6 cups cream of wheat
- 1/2 cup oil
- 1/2 teaspoon cardamon
- 1 cup flour
- 1 1/2 cup unsalted sweet butter
- pinch of salt
For the Yeast:
- 1 package of dry yeast
- 1/2 teaspoon sugar
- 1/2 teaspoon flour
- 1/4 cup warm water
For mixing
- 1 1/2 cups warm water
For the Filling
- 3 1/2 cups nuts (pecans or walnuts) chopped
- 1/2 teaspoon cinnamon
- 1/2 stick melted butter
- 1/2 cup sugar
- 1/2 teaspoon nutmeg
- 2 Tablespoons rose water (can substitute vanilla)
Methods/steps
- Mix all dough ingredients together (cream of wheat, water, oil, cardamon, flour, butter and pinch of salt). Cover and let stand overnight to rest.
- Prepare yeast mixture (yeast, sugar, flour and water) Let it rise.
- While yeast is rising, combine all filling ingredients. Mix well.
- Add Yeast mixture to cream of wheat mixture. Mix thoroughly, adding 1 1/2 cup warm water gradually.
- Cut pieces of dough into the size of small eggs. Shape and make a hollow in the center.
- Fill with a spoonful of the filling and pinch the opening closed. Place each cookie seam-side down on an ungreased baking pan, leaving about 1-inch around in all directions. Press each mamoul gently to flatten, then use a fork to pierce the surface to make a design to decorate. (There are mamoul presses that you can purchase. )
- Bake in a 400 degree oven for fifteen minutes or until lightly brown.
- Sprinkle with powdered sugar when cool.
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