How to Make Easy Baklava

Watch how to make sweet, nutty baklava from scratch. It's surprisingly easy to prepare!

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Watch how to make sweet, nutty baklava from scratch. It's surprisingly easy to prepare!

Save and share  How to Make Easy Baklava

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How to Make Baklava

Watch how easy it is to make this top-rated Baklava recipe. Nutty and sweet, this classic Greek dessert is surprisingly easy to make! Discover how to arrange the thin strips of phyllo dough for this recipe, and see a neat trick for cutting the pastry into sections before baking. 

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Watch how easy it is to make this top-rated Baklava recipe. Nutty and sweet, this classic Greek dessert is surprisingly easy to make! Discover how to arrange the thin strips of phyllo dough for this recipe, and see a neat trick for cutting the pastry into sections before baking. 

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Semolina Ma’amoul : stuffed cookies with dates and nuts recipe

If you looking to make Eid Dessert Recipes, you'll find the most unique and interesting Ma'amoul Recipes here! Indeed, maamoul is the king of desserts in Palestine, Jordan, Lebanon and Syria during Eid Al Fitr and Eid Al Adha.

Date Cookies

Almond Ma’moul

Maamoul

Date stuffed semolina cookies

Pistachio Maamoul

Kahk

Maamool with Walnuts

More from the Lebanese Recipes Kitchen:

Baklava Roll-Ups
Pistachio baklava
Pistachio & cardamom baklava
Middle-Eastern baklava
Coffee Baklava
Pistachio & Almond Baklava

Save and share Semolina Ma’amoul : stuffed cookies with dates and nuts recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

If you looking to make Eid Dessert Recipes, you'll find the most unique and interesting Ma'amoul Recipes here! Indeed, maamoul is the king of desserts in Palestine, Jordan, Lebanon and Syria during Eid Al Fitr and Eid Al Adha.

Date Cookies

Almond Ma’moul

Maamoul

Date stuffed semolina cookies

Pistachio Maamoul

Kahk

Maamool with Walnuts

More from the Lebanese Recipes Kitchen:

Baklava Roll-Ups
Pistachio baklava
Pistachio & cardamom baklava
Middle-Eastern baklava
Coffee Baklava
Pistachio & Almond Baklava

Save and share Semolina Ma’amoul : stuffed cookies with dates and nuts recipe

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Date Cookies Recipe - How to Make Date Cookies

Photo: Date Cookies (Chef Osama)

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Date Cookies Recipe. Enjoy the Lebanese Cuisine and learn how to make Date Cookies.

Ingredients

¾ cup butter, soften
¾ cup sugar
2 egg yolk
1 tablespoon vanilla
5 cups flour
½ teaspoon baking powder
1 cup warm milk
½ cup heavy cream
2 cups date
2 tablespoon oil
1 tablespoon sesame
1 egg yolk
2 tablespoon sesame

Method

- Preheat oven to (200 – 400) degrees.
- Cream butter and sugar until light and fluffy.
- Add egg yolk and vanilla, continue beating.
- Mix flour and baking powder in a bowl.
- Mix milk and cream in a separate bowl.
- Add flour gradually to butter mixture alternating with milk.
- Knead dough until soft and silky.
- Cover and leave for 15 minutes.
- Puree dates with oil in a food processor, mix in sesame.
- Divide date paste and roll like a robe or a cylinder.
- Divide dough into two parts.
- Roll each part into a log or a rectangle.
- Lay the date cylinder down the center of the dough.
- Bring dough around the dates and press to enclose completely while rolling it.
- Press dough gently, cut with a sharp knife into slices.
- Arrange a part on a cookie sheet.
- Beat egg yolk and brush the top of the slices, sprinkle with sesame.
- Bake for about 30 minutes until golden.
- Cool completely on a wire rack.

Source: Chef Osama The Good Taste  

More from the Lebanese Recipes Kitchen:

Ghorayeba"Shortbread Cookies"
Fried Semolina Pastries
Sweet cheese and cream rolls
znood al sit
Maamoul
Mamool, Mamoul, Maamoul, Mamool Cookies   

Save and share Date Cookies Recipe

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Photo: Date Cookies (Chef Osama)

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Date Cookies Recipe. Enjoy the Lebanese Cuisine and learn how to make Date Cookies.

Ingredients

¾ cup butter, soften
¾ cup sugar
2 egg yolk
1 tablespoon vanilla
5 cups flour
½ teaspoon baking powder
1 cup warm milk
½ cup heavy cream
2 cups date
2 tablespoon oil
1 tablespoon sesame
1 egg yolk
2 tablespoon sesame

Method

- Preheat oven to (200 – 400) degrees.
- Cream butter and sugar until light and fluffy.
- Add egg yolk and vanilla, continue beating.
- Mix flour and baking powder in a bowl.
- Mix milk and cream in a separate bowl.
- Add flour gradually to butter mixture alternating with milk.
- Knead dough until soft and silky.
- Cover and leave for 15 minutes.
- Puree dates with oil in a food processor, mix in sesame.
- Divide date paste and roll like a robe or a cylinder.
- Divide dough into two parts.
- Roll each part into a log or a rectangle.
- Lay the date cylinder down the center of the dough.
- Bring dough around the dates and press to enclose completely while rolling it.
- Press dough gently, cut with a sharp knife into slices.
- Arrange a part on a cookie sheet.
- Beat egg yolk and brush the top of the slices, sprinkle with sesame.
- Bake for about 30 minutes until golden.
- Cool completely on a wire rack.

Source: Chef Osama The Good Taste  

More from the Lebanese Recipes Kitchen:

Ghorayeba"Shortbread Cookies"
Fried Semolina Pastries
Sweet cheese and cream rolls
znood al sit
Maamoul
Mamool, Mamoul, Maamoul, Mamool Cookies   

Save and share Date Cookies Recipe

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Ghorayeba"Shortbread Cookies"

Photo: Ghorayeba (Chef Osama)

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Sweet cheese and cream rolls Recipe. Enjoy the Lebanese Cuisine and learn how to make Sweet cheese and cream rolls. 

Ingredients

1 cup soft butter
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking soda

Flavor Options
 
2 teaspoons instant coffee OR
2 teaspoons strawberry or mint syrup

Garnish Options
 
-Whole nuts, coarsely chopped pistachios, coffee beans, or chocolate chips, for topping
-Cocoa powder or ground cinnamon, for sprinkling
-Melted dark and/or white chocolate, for drizzling
-Date Paste, for filling

Method

-Preheat oven to 170˚C (350˚F).
-In bowl of electric mixer, cream butter with powdered sugar and vanilla on medium speed. Mix flour with baking soda and beat into butter mixture on low speed. Add coffee or syrup and beat until combined. (Or, divide dough and add different flavoring to each one.) Cover and refrigerate for 30 minutes.
-Shape dough into walnut-size balls and place, well apart, on a baking sheet. If topping with nuts, lightly press thumb into center of each ball and top with one whole nut.
-Bake for 15 minutes, until set but not browned.
-Let cool, then arrange on serving plate. If desired, sprinkle with cocoa powder or cinnamon, or drizzle with melted chocolate before serving.

Shaping variations
 
-Roll dough into a cylinder. Cut diagonally into slices, then drag the tines of a fork over the top to decorate. Bake, let cool, then drizzle with chocolate.
-Shape dough into walnut-size balls. Press thumb into balls to make cups. Fill cups with smaller balls of date filling. Mold dough over filling, pressing seams to seal. Roll into date-shaped fingers. Roll in ground pistachios, then bake. 

Source: Chef Osama

More from the Lebanese Recipes Kitchen:

Fried Semolina Pastries
Sweet cheese and cream rolls
znood al sit
Maamoul 
Mamool, Mamoul, Maamoul, Mamool Cookies   
Pistachio Maamoul     

Save and share Ghorayeba"Shortbread Cookies"

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Ghorayeba (Chef Osama)

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Sweet cheese and cream rolls Recipe. Enjoy the Lebanese Cuisine and learn how to make Sweet cheese and cream rolls. 

Ingredients

1 cup soft butter
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking soda

Flavor Options
 
2 teaspoons instant coffee OR
2 teaspoons strawberry or mint syrup

Garnish Options
 
-Whole nuts, coarsely chopped pistachios, coffee beans, or chocolate chips, for topping
-Cocoa powder or ground cinnamon, for sprinkling
-Melted dark and/or white chocolate, for drizzling
-Date Paste, for filling

Method

-Preheat oven to 170˚C (350˚F).
-In bowl of electric mixer, cream butter with powdered sugar and vanilla on medium speed. Mix flour with baking soda and beat into butter mixture on low speed. Add coffee or syrup and beat until combined. (Or, divide dough and add different flavoring to each one.) Cover and refrigerate for 30 minutes.
-Shape dough into walnut-size balls and place, well apart, on a baking sheet. If topping with nuts, lightly press thumb into center of each ball and top with one whole nut.
-Bake for 15 minutes, until set but not browned.
-Let cool, then arrange on serving plate. If desired, sprinkle with cocoa powder or cinnamon, or drizzle with melted chocolate before serving.

Shaping variations
 
-Roll dough into a cylinder. Cut diagonally into slices, then drag the tines of a fork over the top to decorate. Bake, let cool, then drizzle with chocolate.
-Shape dough into walnut-size balls. Press thumb into balls to make cups. Fill cups with smaller balls of date filling. Mold dough over filling, pressing seams to seal. Roll into date-shaped fingers. Roll in ground pistachios, then bake. 

Source: Chef Osama

More from the Lebanese Recipes Kitchen:

Fried Semolina Pastries
Sweet cheese and cream rolls
znood al sit
Maamoul 
Mamool, Mamoul, Maamoul, Mamool Cookies   
Pistachio Maamoul     

Save and share Ghorayeba"Shortbread Cookies"

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Almond Ma’moul Recipe

Photo: Almond Ma’moul Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Almond Ma’moul Recipe. Enjoy the Lebanese Cuisine and learn how to make Almond Ma’moul. 

INGREDIENTS:

1 1/2 cups of semolina flour (300 g.)
1 1/2 cups of farina or cream of wheat (300 g.)
2 sticks of butter (225 g.)
1/2 cup (4 ounces) of rose water and orange blossom water (use the combo of your choice, either 2 ounces of each or whatever mixture suits you) (125 g.)
14 ounces of almonds, peeled and slivered (400 g.)
sugar syrup made of 2 cups of sugar, one cup of water, one teaspoon of lemon juice and one teaspoon of rose water and one teaspoon of orange blossom water (2 verres de sucre, un verre d’eau, une cuillère à café de jus de citron, d’eau de rose et d’eau de fleur d’oranger)
Powdered sugar, if needed
Rose water and orange blossom water, as needed

METHOD:

Melt the two sticks of butter in a saucepan over low heat; skim the foam if you can.

Place the semolina and cream of wheat in the bowl of a food processor; combine for 20 seconds. Keeping the machine running, add the melted butter through the feed tube in a steady stream. The dough should be sandy and dry at this point.

Add the orange blossom and rose water through the feed tube and keep the machine running for one or two minutes until the dough leaves the sides of the bowl and forms a mass. Open the lid and feel the dough; it should be moist and pliable. Transfer to a one-quart ziploc bag and keep in the bag tightly closed for one hour or longer. The longer it stays in the bag, the more it will soak up the butter and imbibe with the fragrance of the flower waters.

Make the sugar syrup by placing two cups of sugar and one cup of water in a saucepan and stirring a bit to dissolve the sugar; bring to a boil, add a teaspoon of lemon juice and boil for 10 minutes, not a minute longer; add a teaspoon of rose and orange blossom water to the syrup and let it cool. (The syrup can be prepared up to two weeks ahead and stored covered in the fridge).

Place the slivered almonds in the bowl of the food processor and pulse to chop them up as fine as you like; add around4 tablespoons of syrup to the almonds, tasting to see if the sweetness is to your taste.

Transfer the almond paste to a bowl and cover until ready to use. When ready, spread two large pieces of wax paper on a work surface. Make one inch balls of almond dough (or smaller, depending on the mold used); make larger pieces of semolina dough (I used a 1 1/2 inch cookie dough scooper to do this). Prepare the cookie sheets by lining them with baking paper. Heat the oven to 400F. Place a bowl of flour next to you (to flour the ma’moul mold). Spray and flour the ma’moul mold.

Take one ball of dough and press it between the palms of your hands. You will obtain a 2 1/2 inch disk.Place the smaller ball of almond paste in the middle. Enclose the ball with your fingertips and roll back and forth between your palms to smooth it out. Insert the ball in the ma’moul mold and press on it gently with your palm; flip over the baking sheet with a snappy movement until the mold releases the ma’moul.

Bake in the preheated oven for 20 minutes: the ma’moul should be light gold, not brown.

Serve while still warm (or cooled) with some powdered sugar or a sprinkling of syrup on the cookies if you like.

IMPORTANT NOTE: If the dough stiffens after resting for a while, you will place it in a bowl (of a mixer or food processor) and knead it again for a few minutes all the while adding some rose or orange blossom water if it needs it (if too dry or stiff). Start with one tablespoon at a time. 

Source: Taste of Beirut

More Mamoul Recipes:

Mamoul, Maamoul
Mamool
Simple Eid Cookies (ka’ak)
Pistachio Maamoul
Kahk
Maamool with Dates 

Save and share Almond Ma’moul Recipe

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Photo: Almond Ma’moul Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Almond Ma’moul Recipe. Enjoy the Lebanese Cuisine and learn how to make Almond Ma’moul. 

INGREDIENTS:

1 1/2 cups of semolina flour (300 g.)
1 1/2 cups of farina or cream of wheat (300 g.)
2 sticks of butter (225 g.)
1/2 cup (4 ounces) of rose water and orange blossom water (use the combo of your choice, either 2 ounces of each or whatever mixture suits you) (125 g.)
14 ounces of almonds, peeled and slivered (400 g.)
sugar syrup made of 2 cups of sugar, one cup of water, one teaspoon of lemon juice and one teaspoon of rose water and one teaspoon of orange blossom water (2 verres de sucre, un verre d’eau, une cuillère à café de jus de citron, d’eau de rose et d’eau de fleur d’oranger)
Powdered sugar, if needed
Rose water and orange blossom water, as needed

METHOD:

Melt the two sticks of butter in a saucepan over low heat; skim the foam if you can.

Place the semolina and cream of wheat in the bowl of a food processor; combine for 20 seconds. Keeping the machine running, add the melted butter through the feed tube in a steady stream. The dough should be sandy and dry at this point.

Add the orange blossom and rose water through the feed tube and keep the machine running for one or two minutes until the dough leaves the sides of the bowl and forms a mass. Open the lid and feel the dough; it should be moist and pliable. Transfer to a one-quart ziploc bag and keep in the bag tightly closed for one hour or longer. The longer it stays in the bag, the more it will soak up the butter and imbibe with the fragrance of the flower waters.

Make the sugar syrup by placing two cups of sugar and one cup of water in a saucepan and stirring a bit to dissolve the sugar; bring to a boil, add a teaspoon of lemon juice and boil for 10 minutes, not a minute longer; add a teaspoon of rose and orange blossom water to the syrup and let it cool. (The syrup can be prepared up to two weeks ahead and stored covered in the fridge).

Place the slivered almonds in the bowl of the food processor and pulse to chop them up as fine as you like; add around4 tablespoons of syrup to the almonds, tasting to see if the sweetness is to your taste.

Transfer the almond paste to a bowl and cover until ready to use. When ready, spread two large pieces of wax paper on a work surface. Make one inch balls of almond dough (or smaller, depending on the mold used); make larger pieces of semolina dough (I used a 1 1/2 inch cookie dough scooper to do this). Prepare the cookie sheets by lining them with baking paper. Heat the oven to 400F. Place a bowl of flour next to you (to flour the ma’moul mold). Spray and flour the ma’moul mold.

Take one ball of dough and press it between the palms of your hands. You will obtain a 2 1/2 inch disk.Place the smaller ball of almond paste in the middle. Enclose the ball with your fingertips and roll back and forth between your palms to smooth it out. Insert the ball in the ma’moul mold and press on it gently with your palm; flip over the baking sheet with a snappy movement until the mold releases the ma’moul.

Bake in the preheated oven for 20 minutes: the ma’moul should be light gold, not brown.

Serve while still warm (or cooled) with some powdered sugar or a sprinkling of syrup on the cookies if you like.

IMPORTANT NOTE: If the dough stiffens after resting for a while, you will place it in a bowl (of a mixer or food processor) and knead it again for a few minutes all the while adding some rose or orange blossom water if it needs it (if too dry or stiff). Start with one tablespoon at a time. 

Source: Taste of Beirut

More Mamoul Recipes:

Mamoul, Maamoul
Mamool
Simple Eid Cookies (ka’ak)
Pistachio Maamoul
Kahk
Maamool with Dates 

Save and share Almond Ma’moul Recipe

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Ginger Cookies Recipe

Photo: Ginger Cookies Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Ginger Cookies Recipe. Enjoy the Lebanese Cuisine and learn how to make Ginger Cookies.

For : 4-5  Persons
Duration : 10-12 Min

Ingredients:

2/4 1 Cups Flour
2 Teaspoons Baking Soda
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
1 Teaspoon Ground Cardamom
1 Teaspoon Ginger
1/2 Teaspoon Ground cloves
1/2 Cup Softened butter
1/2 Cup Shortening
1 Cup Brown sugar
1 Large Egg
1 Teaspoon Vanilla extract
1/2 Cup Molasses
1/2 Cup Coarse sugar

Preparation:

1. Fit the middle rack in the oven. Preheat oven to 180 degrees.
2. Line 2 cookie sheets with parchment paper.
3. Sift the flour, baking soda, salt, cinnamon, cardamom, ginger, and cloves.
4. In a mixing bowl, put the butter, shortening and sugar. Fit the balloon whisk and mix at medium speed for five minutes.
5. Add the egg, vanilla and molasses, mix for one minute
6. Remove balloon whisk and fit the K beater. Add the flour mixture and beat on medium speed until the dough forms.
7. Put the sugar in a shallow dish.
8. Roll the cookie dough into balls about one inch in diameter. Roll the balls in sugar until well coated. Place cookie balls half inch apart on the cookie sheets.
9. Bake ginger cookies for 10-12 minutes.
10. Transfer ginger cookies on wire rack to cool.
 
Video:

More from the Lebanese recipes kitchen:

Broiled Filo Round
Fried Kunafa Fingers
Date Bake 
Delicious Date Cake  
Walnut, date & honey cake    
Pistachio Chocolate Slices    

Save and share Ginger Cookies Recipe

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Photo: Ginger Cookies Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Ginger Cookies Recipe. Enjoy the Lebanese Cuisine and learn how to make Ginger Cookies.

For : 4-5  Persons
Duration : 10-12 Min

Ingredients:

2/4 1 Cups Flour
2 Teaspoons Baking Soda
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
1 Teaspoon Ground Cardamom
1 Teaspoon Ginger
1/2 Teaspoon Ground cloves
1/2 Cup Softened butter
1/2 Cup Shortening
1 Cup Brown sugar
1 Large Egg
1 Teaspoon Vanilla extract
1/2 Cup Molasses
1/2 Cup Coarse sugar

Preparation:

1. Fit the middle rack in the oven. Preheat oven to 180 degrees.
2. Line 2 cookie sheets with parchment paper.
3. Sift the flour, baking soda, salt, cinnamon, cardamom, ginger, and cloves.
4. In a mixing bowl, put the butter, shortening and sugar. Fit the balloon whisk and mix at medium speed for five minutes.
5. Add the egg, vanilla and molasses, mix for one minute
6. Remove balloon whisk and fit the K beater. Add the flour mixture and beat on medium speed until the dough forms.
7. Put the sugar in a shallow dish.
8. Roll the cookie dough into balls about one inch in diameter. Roll the balls in sugar until well coated. Place cookie balls half inch apart on the cookie sheets.
9. Bake ginger cookies for 10-12 minutes.
10. Transfer ginger cookies on wire rack to cool.
 
Video:

More from the Lebanese recipes kitchen:

Broiled Filo Round
Fried Kunafa Fingers
Date Bake 
Delicious Date Cake  
Walnut, date & honey cake    
Pistachio Chocolate Slices    

Save and share Ginger Cookies Recipe

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Maamoul - How to make Maamoul

Photo: Maamoul Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Maamoul Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Maamoul. 

Ingredients – Crust

900 g coarse semolina
150 g fine semolina
550 g good quality butter at room temperature
125 ml rosewater
30 ml orange blossom water
1/2 cup milk (used on the second day)

Ingredients – Fillings

Fillings are tricky to give amounts with, because it depends on how many types you want to make. Use these ratios as a guideline, and make less/more depending on how much you want to make

2 cups dates and 1/2 cup butter combined in food processor
2 cups coarsely ground walnuts and 1/2 cup sugar with 2 tbsp rosewater and 1/2 tsp orange blossom water
2 cups coarsely ground pistachios and 1/2 cup sugar with 2 tbsp rosewater and 1/2 tsp orange blossom water
Try the combinations and adjust the sugar and aromatic waters as you like

Preparation:

Knead the coarse and fine semolina with the butter until incorporated

Gradually add the orange blossom water and the rosewater until all added

Knead for 30 minutes

Rest for 12 hours, kneading it around 3 times in between

Before you start using the dough, you must knead it one last time, this time you wet your hands with the 1/2 cup of milk and kneading until all the milk is used up

Now your dough is ready, create a little ball of dough and make a hole in it, making the sides even

Look at the picture that shows the stages of filling the maamoul. Fill with your desired filling. If you are using dates, they should be formed into individual balls to fill the dough

Close the dough so that the filling is totally covered by dough

Put in the maamoul mold and push firmly but not overly so, otherwise the dough will stick

Put a cutting board and cover with a kitchen towel

Strike the top tip of the mold on the kitchen towel to release the maamoul

Repeat and when you have a tray full, put into an oven that has been preheated to 220 degrees Celsius. It will take around 15 minutes to bake, but what you are after is the slightest coloring. You don’t want it to brown

Remove, cool down and eat when warm or cold
 
More from the Lebanese Recipes Kitchen:
 
Mamool, Mamoul, Maamoul, Mamool Cookies 
Pistachio Maamoul 
Maamool with Dates 
Maamool with Walnuts 
Kahk 
Simple Eid Cookies (ka’ak)

Save and Share Maamoul Recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Maamoul Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Maamoul Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Maamoul. 

Ingredients – Crust

900 g coarse semolina
150 g fine semolina
550 g good quality butter at room temperature
125 ml rosewater
30 ml orange blossom water
1/2 cup milk (used on the second day)

Ingredients – Fillings

Fillings are tricky to give amounts with, because it depends on how many types you want to make. Use these ratios as a guideline, and make less/more depending on how much you want to make

2 cups dates and 1/2 cup butter combined in food processor
2 cups coarsely ground walnuts and 1/2 cup sugar with 2 tbsp rosewater and 1/2 tsp orange blossom water
2 cups coarsely ground pistachios and 1/2 cup sugar with 2 tbsp rosewater and 1/2 tsp orange blossom water
Try the combinations and adjust the sugar and aromatic waters as you like

Preparation:

Knead the coarse and fine semolina with the butter until incorporated

Gradually add the orange blossom water and the rosewater until all added

Knead for 30 minutes

Rest for 12 hours, kneading it around 3 times in between

Before you start using the dough, you must knead it one last time, this time you wet your hands with the 1/2 cup of milk and kneading until all the milk is used up

Now your dough is ready, create a little ball of dough and make a hole in it, making the sides even

Look at the picture that shows the stages of filling the maamoul. Fill with your desired filling. If you are using dates, they should be formed into individual balls to fill the dough

Close the dough so that the filling is totally covered by dough

Put in the maamoul mold and push firmly but not overly so, otherwise the dough will stick

Put a cutting board and cover with a kitchen towel

Strike the top tip of the mold on the kitchen towel to release the maamoul

Repeat and when you have a tray full, put into an oven that has been preheated to 220 degrees Celsius. It will take around 15 minutes to bake, but what you are after is the slightest coloring. You don’t want it to brown

Remove, cool down and eat when warm or cold
 
More from the Lebanese Recipes Kitchen:
 
Mamool, Mamoul, Maamoul, Mamool Cookies 
Pistachio Maamoul 
Maamool with Dates 
Maamool with Walnuts 
Kahk 
Simple Eid Cookies (ka’ak)

Save and Share Maamoul Recipe 

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Lebanese Easter Cookies Recipe

Photo: Lebanese Easter Cookies

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese Easter Cookies Recipe. Enjoy the good taste of food and learn how to make Lebanese Easter Cookies. 

PREP 2 hrs
COOK 10 mins
READY IN 10 hrs 10 mins

Ingredients

1 1/2 pounds butter

4 cups white sugar

1 cup water

9 cups semolina flour

8 cups all-purpose flour

1 1/2 tablespoons quick rise yeast

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground cardamom

1/2 teaspoon allspice

1 teaspoon ground mahleb

1/4 cup black sesame seeds

1/4 cup rose water

1/4 cup orange flower water

1 cup warm water

Directions

In a small saucepan, melt butter over low heat. Stir in sugar and water; continue stirring to dissolve sugar. Do not boil. Remove from heat and let cool slightly.

Measure flours into a large bowl. Add melted butter, yeast, spices, and sesame seeds; stir slowly for about 10 minutes to thoroughly blend ingredients. Cover the bowl with plastic wrap and leave dough in bowl to rest for 1 hour.

Prepare 3 baking sheets with cooking spray or parchment paper. In a small bowl, pour the rose water and orange flower water. Pour the warm water in to a second small bowl. Working on a floured board, pull off about 1 cup of dough. Dip your fingers first in the warm water and knead the dough a few minutes; then dip the dough in the flower water and knead it again until the dough is soft and pliable.

Use the palm of your hand to roll the ball of dough into a rope 12 inches long and 1 inch in diameter. Cut the rope in half and make a wreath-shaped cookie with each one, pinching the ends together. Place on a baking sheet. When you have filled a baking sheet, cover the cookies with a clean towel and refrigerate overnight to rest the dough.

Preheat oven to 350 degrees F (175 degrees C). Remove baking sheets from the refrigerator to warm up while the oven preheats. Bake cookies in the preheated oven until golden brown, about 15 minutes.

Editor's Note
Mahleb is a Middle Eastern spice made from ground black-cherry pits. Used to flavor baked goods with a subtle, sweet/nutty taste, it can be found in Greek or Middle Eastern ethnic markets.
 
Source allrecipes.com
 
More from the Lebanese Recipes Kitchen: 
  
Mamoul, Maamoul Recipe 
Mamool, Mamoul, Maamoul, Mamool Cookies 
Mamool 
Maamoul 
Pistachio Maamoul 
Pistachio baklava
 
Save and Share Lebanese Easter Cookies Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Lebanese Easter Cookies

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese Easter Cookies Recipe. Enjoy the good taste of food and learn how to make Lebanese Easter Cookies. 

PREP 2 hrs
COOK 10 mins
READY IN 10 hrs 10 mins

Ingredients

1 1/2 pounds butter

4 cups white sugar

1 cup water

9 cups semolina flour

8 cups all-purpose flour

1 1/2 tablespoons quick rise yeast

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground cardamom

1/2 teaspoon allspice

1 teaspoon ground mahleb

1/4 cup black sesame seeds

1/4 cup rose water

1/4 cup orange flower water

1 cup warm water

Directions

In a small saucepan, melt butter over low heat. Stir in sugar and water; continue stirring to dissolve sugar. Do not boil. Remove from heat and let cool slightly.

Measure flours into a large bowl. Add melted butter, yeast, spices, and sesame seeds; stir slowly for about 10 minutes to thoroughly blend ingredients. Cover the bowl with plastic wrap and leave dough in bowl to rest for 1 hour.

Prepare 3 baking sheets with cooking spray or parchment paper. In a small bowl, pour the rose water and orange flower water. Pour the warm water in to a second small bowl. Working on a floured board, pull off about 1 cup of dough. Dip your fingers first in the warm water and knead the dough a few minutes; then dip the dough in the flower water and knead it again until the dough is soft and pliable.

Use the palm of your hand to roll the ball of dough into a rope 12 inches long and 1 inch in diameter. Cut the rope in half and make a wreath-shaped cookie with each one, pinching the ends together. Place on a baking sheet. When you have filled a baking sheet, cover the cookies with a clean towel and refrigerate overnight to rest the dough.

Preheat oven to 350 degrees F (175 degrees C). Remove baking sheets from the refrigerator to warm up while the oven preheats. Bake cookies in the preheated oven until golden brown, about 15 minutes.

Editor's Note
Mahleb is a Middle Eastern spice made from ground black-cherry pits. Used to flavor baked goods with a subtle, sweet/nutty taste, it can be found in Greek or Middle Eastern ethnic markets.
 
Source allrecipes.com
 
More from the Lebanese Recipes Kitchen: 
  
Mamoul, Maamoul Recipe 
Mamool, Mamoul, Maamoul, Mamool Cookies 
Mamool 
Maamoul 
Pistachio Maamoul 
Pistachio baklava
 
Save and Share Lebanese Easter Cookies Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

reade more... Résuméabuiyad

Easy Lebanese Baklawa Recipe

Photo: Easy Lebanese Baklawa Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Easy Lebanese Baklawa Recipe. Enjoy the good taste of food and learn how to make Easy Lebanese Baklawa.

Ingredients:

Servings: 15

8 ounces phyllo dough
1/2 cup butter, melted
1 1/2 cups water
1 cup sugar
1 tablespoon orange blossom water
1 tablespoon lemon juice
1 cup pistachios, shells removed

Directions:

1 In a medium saucepan, combine the water and sugar and boil over high heat for 15 minutes to form a syrup. Remove from heat; stir in lemon juice and orange blossom water (you can substitute rose water if you can’t find orange blossom water), and set aside to cool.
 
2 Preheat the oven to 350 degrees. Open the package of phyllo dough. If your phyllo dough came in a 1 lb. box, use only half of it. Carefully lift one sheet of the phyllo (it is paper thin and very fragile, so work quickly and carefully!) and place it on a large, smooth baking sheet. Using a pastry brush, brush melted butter over the sheet. Place the next sheet of phyllo on top, and repeat with the butter. Repeat this process until all of the sheets have been buttered and stacked.
 
3 Using a large, sharp knife, cut the stacked phyllo into 3 inch by 3 inch squares. Carefully roll each square up into a log , and place on another baking sheet (seam side down). Bake for 25 minutes, or until the logs start to turn a golden color.
 
4 Using a tablespoon, pour the cooled syrup onto the baklawa rolls. Repeat if desired (for a sweeter baklawa).
 
5 Place the pistachio nuts in a resealable plastic bag. Using a rolling pin, crush the nuts. Place the baklawa logs onto a serving plate and top with the nuts. Makes about 15 pieces.
 
From food.com
By Sommer Clary

More from the Lebanese Recipes Kitchen:    

Pistachio baklava 
Baklava with honey syrup 
Baklava 
Baklava Roll-Ups 
Mixed-Nut Honey Baklava 
Pistachio & cardamom baklava
 
Save and Share Easy Lebanese Baklawa Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Easy Lebanese Baklawa Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Easy Lebanese Baklawa Recipe. Enjoy the good taste of food and learn how to make Easy Lebanese Baklawa.

Ingredients:

Servings: 15

8 ounces phyllo dough
1/2 cup butter, melted
1 1/2 cups water
1 cup sugar
1 tablespoon orange blossom water
1 tablespoon lemon juice
1 cup pistachios, shells removed

Directions:

1 In a medium saucepan, combine the water and sugar and boil over high heat for 15 minutes to form a syrup. Remove from heat; stir in lemon juice and orange blossom water (you can substitute rose water if you can’t find orange blossom water), and set aside to cool.
 
2 Preheat the oven to 350 degrees. Open the package of phyllo dough. If your phyllo dough came in a 1 lb. box, use only half of it. Carefully lift one sheet of the phyllo (it is paper thin and very fragile, so work quickly and carefully!) and place it on a large, smooth baking sheet. Using a pastry brush, brush melted butter over the sheet. Place the next sheet of phyllo on top, and repeat with the butter. Repeat this process until all of the sheets have been buttered and stacked.
 
3 Using a large, sharp knife, cut the stacked phyllo into 3 inch by 3 inch squares. Carefully roll each square up into a log , and place on another baking sheet (seam side down). Bake for 25 minutes, or until the logs start to turn a golden color.
 
4 Using a tablespoon, pour the cooled syrup onto the baklawa rolls. Repeat if desired (for a sweeter baklawa).
 
5 Place the pistachio nuts in a resealable plastic bag. Using a rolling pin, crush the nuts. Place the baklawa logs onto a serving plate and top with the nuts. Makes about 15 pieces.
 
From food.com
By Sommer Clary

More from the Lebanese Recipes Kitchen:    

Pistachio baklava 
Baklava with honey syrup 
Baklava 
Baklava Roll-Ups 
Mixed-Nut Honey Baklava 
Pistachio & cardamom baklava
 
Save and Share Easy Lebanese Baklawa Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

reade more... Résuméabuiyad

Date stuffed semolina cookies (Ma'amoul) recipe

Photo: Date stuffed semolina cookies (Ma'amoul) recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Date stuffed semolina cookies (Ma'amoul) Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Date stuffed semolina cookies (Ma'amoul).

Ingredients

Date Filling
2 cups soft pitted dates, chopped
3 tablespoons vegetable oil
2 tablespoons sesame seeds
½ teaspoon ground cinnamon or cardamom
Nut Filling
2 cups ground walnuts or pistachios
¾ cup sugar
¼ cup rose water
Ma’amoul
1 cup butter
½ cup milk
1 cup all-purpose flour
2 cups fine semolina flour
¼ cup sugar
2 tablespoons orange blossom water
Icing sugar, for serving (optional)

Method

- Mix dates, oil, sesame seeds, and cinnamon or cardamom to a paste. Shape into small balls the size of hazelnuts.
Nuts Filling
- Mix walnuts or pistachios with sugar and rose water.
Fillings can be made right before shaping and baking the dough.
Ma’amoul
- In a saucepan over medium heat, bring butter and milk to a boil. Mix all-purpose flour, semolina flour, and sugar in a large bowl. Pour hot milk mixture into flour mixture all at once, beating constantly with a wooden spoon until cool. Using your fingertips, rub in orange blossom water until fully incorporated.
- Cover with kitchen towel and let set for at least 3 hours (or preferably overnight).
- Preheat oven to 180˚C (350˚F).
- Knead dough by hand for 5 minutes until soft and pliable. Shape dough into walnut-size balls. Press thumb into balls to make cups. Fill cups with balls of date or a generous teaspoon of nut filling. Mold dough over filling, pressing seams to seal. Roll into balls. If desired, press balls into decorated molds, tapping them out onto a work surface. Arrange on a baking sheet.
- Bake on middle rack of oven for 25 minutes, or until golden.
- Let cool, then arrange on a serving plate. Sprinkle with icing sugar before serving, if desire 

More from the Lebanese Recipes Kitchen: 
 

Maamool with Dates

Maamool with Walnuts

Mamool Cookies

Cookies Filled with Fig, Dates and Apricot

Kahk

Pistachio Maamoul

Save and share Date stuffed semolina cookies (Ma'amoul) recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Date stuffed semolina cookies (Ma'amoul) recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Date stuffed semolina cookies (Ma'amoul) Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Date stuffed semolina cookies (Ma'amoul).

Ingredients

Date Filling
2 cups soft pitted dates, chopped
3 tablespoons vegetable oil
2 tablespoons sesame seeds
½ teaspoon ground cinnamon or cardamom
Nut Filling
2 cups ground walnuts or pistachios
¾ cup sugar
¼ cup rose water
Ma’amoul
1 cup butter
½ cup milk
1 cup all-purpose flour
2 cups fine semolina flour
¼ cup sugar
2 tablespoons orange blossom water
Icing sugar, for serving (optional)

Method

- Mix dates, oil, sesame seeds, and cinnamon or cardamom to a paste. Shape into small balls the size of hazelnuts.
Nuts Filling
- Mix walnuts or pistachios with sugar and rose water.
Fillings can be made right before shaping and baking the dough.
Ma’amoul
- In a saucepan over medium heat, bring butter and milk to a boil. Mix all-purpose flour, semolina flour, and sugar in a large bowl. Pour hot milk mixture into flour mixture all at once, beating constantly with a wooden spoon until cool. Using your fingertips, rub in orange blossom water until fully incorporated.
- Cover with kitchen towel and let set for at least 3 hours (or preferably overnight).
- Preheat oven to 180˚C (350˚F).
- Knead dough by hand for 5 minutes until soft and pliable. Shape dough into walnut-size balls. Press thumb into balls to make cups. Fill cups with balls of date or a generous teaspoon of nut filling. Mold dough over filling, pressing seams to seal. Roll into balls. If desired, press balls into decorated molds, tapping them out onto a work surface. Arrange on a baking sheet.
- Bake on middle rack of oven for 25 minutes, or until golden.
- Let cool, then arrange on a serving plate. Sprinkle with icing sugar before serving, if desire 

More from the Lebanese Recipes Kitchen: 
 

Maamool with Dates

Maamool with Walnuts

Mamool Cookies

Cookies Filled with Fig, Dates and Apricot

Kahk

Pistachio Maamoul

Save and share Date stuffed semolina cookies (Ma'amoul) recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

reade more... Résuméabuiyad