Almond Ma’moul and a giveaway!

April 3, 2011  • 

 

With Easter approaching, I have been in a frenzy of ma’moul making, stuffing them with pistachios, dates and now almonds.

However, unlike my grandmother who made them by hand all the way, I am using the food processor (kneading the dough takes less than 2 minutes) and the ma’moul molds.


I am also giving away  two  ma’moul molds to three different people.

Only available  to residents of the US or Canada. Offer ends on the last day of April 2011.

Conditions to win: Leave a comment here, telling me which of the molds you would like.

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

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METHOD:

  1. Melt the two sticks of butter in a saucepan over low heat; skim the foam if you can.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.

  1. 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.
  2. Bake in the preheated oven for 20 minutes: the ma’moul should be light gold, not brown.
  3. 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.

Comments

158 Comments  •  Comments Feed

  1. Miriam says:

    Wow, they’re so pretty!

  2. Hélène (Cannes) says:

    TU sais que j’ai vu des moules comme ça chez Bahadourian, à Lyon … Je ne savais pas à quoi ils servaient alors je ne les ai pas pris. Il y en avait différents modèles, je crois … EN tout cas, la prochaine fois, je saurai … et j’en prendrai un ou deux.
    En attendant, je note la recette.
    Bisous
    Hélène

  3. doggybloggy says:

    I would like the deeper round one – these are so cool.

  4. Stamatia says:

    I like the first one better, but they’re both lovely. I love ma’moul!

  5. Juanita says:

    Those look divine…like one would have difficulty putting the brakes on at stopping eating them (which is the case with shortbread, which is the British equivalent).

    My one uncle is Lebanese, and I always found it sad for him that his South African wife never learnt to make traditional Lebanese dishes. Culture is so intricately intertwined with food, and I’ve always loved that about the world.

    Even though I live in SA (and it only costs 98 US cents to send an envelope to SA from California, as I received one in the post recently…hint), I thought I’d say I love the ma’moul mould in the last photo…it’s very Mayan!

  6. Vita says:

    I don’t believe it! We have almost the same recipe at Crete! And we call them almost we the same name. We call them mamoulia!

  7. savoringtimeinthekitchen says:

    They look so delicious with the ground almonds and almond paste. I think the deep, rounded shaped ma’moul mold is so pretty.

  8. danniB says:

    These look so tasty and pretty, thank you for sharing the recipe! I like the second mold better, it reminds me of a sunburst.

  9. Andi says:

    I like the second one better. I love anything almond flavored. It would be great to try these out using a mold.

  10. pierre says:

    salut joumana
    top cette petite douceur aux amandes et génial l’ustensile pour les mouler !!bizz parisienne pierre

  11. Marcela says:

    Joumana….these almond ma’moul look fantastic….so yummy!….I was away, and now we’re back….and I have marked Tuesday as “the day” to start making ma’moul with your recipes!!…..I will do it by hand, but if I’m lucky in your giveaway, then the next Easter I will use these molds…..Abrazotes, Marcela

  12. tigerfish says:

    These molds remind me of what the Chinese used for making “mooncakes” and “kuehs”.

  13. Rosa says:

    I love Ma’amouls and possess such a great mold! Those are splendid.

    Cheers,

    Rosa

  14. Julie says:

    J’ai pensé à toi tout à l’heure en regardant l’émission Globe-Cooker au Liban, on y voyait de superbes pâtisseries (les mêmes que celles que mes parents m’ont ramené de Syrie ou presque) et si je veux les refaire, je suis sûre de trouver la recette chez toi !
    D’ailleurs, tes ma’moul me donnent trop envie, j’adore tout ce qui contient de l’amande !
    Bises

  15. Bo says:

    I’ve never made these before…but I say that about eveything you cook. These a very pretty…I’d love to try making them. Do you know of a online source for the molds?

    • Joumana says:

      @Bo: I would try any ethnic food purveyors online. I have always bought them at middle-eastern stores.

      I have several of the almond molds, the one I used for these cookies.

      @Vagabonde: oui, achète un petit paquet d’agar-agar pour controler ton appétit! 🙂

      @Georgia: I was wondering how you prep your mold? Here is what I do with mine: I grease it lightly then I dip it into a bowl with flour; every two cookies, I dip it again in the flour and tap it on the counter to release the extra flour. Also, when I insert the ball into the mold, I press on it with the palm of my hand firmly to make sure the design is imprinted very distinctly; then I place the ma’moul in the oven (I double pan them: place one pan under the actual pan for protection as my oven is bad and tends to burn them from the bottom); the oven temp I have been using is 400F for 20 minutes. I make sure they are light golden and dry then I pull them out.

      @Mariam: I use a Cuisinart food processor and yes I use the regular metal blade. I found that 1 to 2 minutes was enough to knead the dough and make it moist and malleable.

      @Ranwa: Thanks for sharing your recipe! I have another recipe for ma’moul on this blog which suggests yeast and milk and sugar in the dough. This recipe however was my grandmother’s and she only used these ingredients. I shall try your method next time!http://www.tasteofbeirut.com/2009/03/kaak-bel-ajwah-maamool-semolina-cookies-with-date/

      @Verkin: Thanks so much! You have touched me.

      @Ed: You are so lucky to still have some of your teta’s rosewater!

  16. Mimi says:

    I would like the bottom one in the first picture, the swirls are fancy 🙂

  17. Hale says:

    I love date Ma’moul but i love to try your recipe with Almond Ma’moul thnaks for sharing..

  18. Hale says:

    Ohh i forget to tell you which one i like i love them all 🙂 you can delete this post if you like or add to other comment..

  19. Sarah Galvin (All Our Fingers in the Pie) says:

    These are ingenious. I like the round mold with the hole in the centre. If I don’t win, I will be looking for one of these.

  20. Maria @ Scandifoodie says:

    They look so perfect and beautiful! I’d love to try this, sounds delicious!

  21. Astra Libris says:

    Ooooh, I would love to be able to learn to make these at home! Such a beautiful, generous giveaway! Personally, I’m enamored with the 2nd mold – the one with two circles inside the larger circle – it’s so beautiful and it reminds me of an owl for some reason… 🙂

  22. Amanda says:

    I love Ma’moul! This recipe sounds great I’ve only tried pistachio and date before, I’ll definitely try this recipe soon. I like the first mold best it looks elegant andore fancy.

  23. Natalie says:

    wow these are gorgeous! i like the 2nd mold best!

  24. Michael says:

    I love to eat these around Easter with good Arabic Coffee! I like the one pictured above for the Almond version but both are wonderful.

  25. Vicki says:

    Those sound tasty, and they’re so cute! I like the mold with the circles.

  26. Katalin says:

    So beautiful!, I like the first mold, the one you used.

  27. Verkin says:

    The round one.
    You have become a friend and a shrink.
    You always put a smile on my face.
    With each new entry of recipe I get so excited.
    God bless you.

    Very warmly,
    Verkin

  28. lisaiscooking says:

    These are so pretty, and they must smell amazing with rose water or orange blossom water! If I were lucky enough to win, I’d want the first mold shown. It looks like that’s the one you used for the ma’moul shown here, and they’re lovely.

  29. Vagabonde says:

    Je viens de passer de bons moments à regarder toutes tes bonnes recettes – justement il est déjà 20h30 et je n’ai rien preparé pour ce soir – le foul avec oeufs me semble une bonne idée. Je vais à Paris bientôt alors je ne veux pas trop manger ou même penser à manger pour pouvoir déguster dans quelques bons petits restaurants traditionnels. Mais que de regarder ton blog me donne de l’appétit – il faut que je prenne du agar agar, non?

  30. Georgia says:

    Many thanks for your informative website. I have made your Pistachio marmoul and wanted to ask why the design seems to melt away while cooking? Yours are soooo beautiful. I have never had almond marmoul. Will try it soon. The small oval mold is my choice.

  31. Velva says:

    I like the rounder mold!!! I would love to try making Ma’Moul. Just pour me a cup of good coffee, and let me enjoy a few of these treats.

    Velva

  32. Linda says:

    They do look like mooncake molds! I think they’re all pretty, if I had to choose I’d pick the top one…although I’m sure they all turn out beautiful

  33. Mark Wisecarver says:

    You have such a good heart. 🙂

  34. Hiba says:

    I just found your website and love it! I was born in Beirut and moved to the states when I was young, but the Lebanese culture has always been a huge part of my life.

    Every year my mom and I make maamoul on Good Friday. I would love either of the molds since ours have become worn 🙂

    Thanks!

  35. Kankana says:

    I agree with you.. with the food processor making dough is so easy 🙂 This is new to me .. i never had this before. Will surely try to make them sometime !

  36. meriem says:

    J’aime cette version aux amandes, on en fait de plus en plus en Algérie…ils ont fini par devenir incontournables de la pâtisserie locale! Tes moules sont magnifiques.

  37. Theresa says:

    Thank you so much for sharing your wonderful recipes with us. I have been looking for a mamoul recipe that’s close to my mothers, and I think this is (she adds milk to her dough, though). Anyway, throw my name in the basket. Any of the molds would be lovely.

  38. Mariam says:

    These are gorgeous!! Thank so much for the recipe! Do you use a regular blade on the food processor? I would hate to ruin mine as it’s an essential for me. I bought some molds last year in Amman and I think this recipe is worth digging them up. Thanks again.

  39. Karen says:

    I love the mold. I think the pattern is gorgeous- esp like the one with the circles! So something I would have around in my kitchen 😉

  40. Frank says:

    Dear Ma’am,

    This is Frank from Albuquerque, New Mexico. I never win anything so I’m not entering the contest. My idea, when I figure out what all the ingredients are, is to use a cylinder head from a 54 Dodge Hemi engine. This will give me a rounded ma’moul with two circular indentations on top where the intake and exhaust valves are, which should look pretty cool. Like two full moons, maybe. I never really heard of a food processor, but then I thought, wait, my friend Juan who works at the meat packing plant, he’s a food processor, so that’s covered.

    What I want is an autographed picture, which I’ll put up where I put up pictures of all the interesting women I’ve encountered on Faoud’s food blog. I just started that collection. Anyway, Faoud’s blog is wild. I’ve only made one thing, chicken soup with moghrabieh, but when he talks about Lebanon it’s the only thing I ever heard about Lebanon that wasn’t about civil wars and sectarian strife and unexploded cluster bombs lying all over the place, so that’s pretty nice. I especially like it when he talks about the time he spent traveling the countryside in a circus and was put in charge of the trained seals and sometimes filled in for one of the clowns when they got drunk. I would have never thought seals had individual personalities, but sometimes he’ll publish the poems he wrote for each one of them.

    By the way, look out, you’re about to run into a brick wall!

  41. Ranwa Haddad says:

    Hello,

    Your blog is wonderful, and so your recipes. I would like to point out though, regarding the maamoul recipe, that you could enhance it by adding some yeast to the dough. here is how I make mine: same ingredients as yours, but also dissolve a packet of dry yeast in a cup of water and one tablespoon sugar (yeast needs sugar to activate it). Let it sit until the mixture forms bubbles, at which point, you add it to the semolina-farina mixture, then add the melted butter, and the rose and orange blossom waters, mix the dough quickly wihtout kneading much, then cover and let sit overnights or for 6 hours before using. The dough can also be kept in the fridge for up to two weeks before it is used.

  42. Georgia says:

    Thank you for the information on your mold preparation process. I have another batch of marmoul dough prepared so tomorrow I will prepare the mold according to your direction and double pan my baking sheet. Have you ever used insulated baking sheets?
    Your website is so elegant and informative.

  43. Banana Wonder says:

    All the molds are beautiful but I’d like the last one because it looks like a sun (needed in rainy Portland).. Thanks for this contest!

  44. Jun says:

    I can almost smell it from here!

  45. PJ says:

    Wow looks so cute and they must definitely be delicious.I wish I could win a mold.Unfortunately I don’t live in the giveaway area…

  46. Ed Habib says:

    I do quite a bit of Lebanese cooking, but I need to work on my baking skills. The mold on the bottom would be my choice. I still have a little bit of rose water that my grandmother made prior to 1960 when she passed away. The jar is quite treasured and it is time to open it and practice my mamoul making

  47. Nuts about food says:

    I love the molds and your amouls look lovely. Too bad I live on another continent ;o) I however have an award for you, come get it! http://nutsaboutfooditaly.blogspot.com/2011/04/sicilian-oven-roasted-artichokes-thanks.html

  48. Celine says:

    These look amazing! I’ve recently become friends with a girl from Lebanon and we were just talking about these!
    I would love the first mould.

  49. Joanne says:

    I’ve never heard of these fun treats before! But that filling sounds delicious! I love the mold with the circles in it! Such a pretty design!

  50. Samantha says:

    I’ve never even eaten almond ma’amoul before! I’m going to have to try these 😀

    …of course I’m going to need an almond ma’amoul mould. 😉

  51. Priya says:

    They looks fabulous, wish i could have some almond mamoul..

  52. Mary says:

    A fewe years ago I tried a similar recipe but I just shaped them by hand.
    A mold would be wonderful! I like both but the first one looks like the cookies that I’ve seen before. Love your website and thank you for the offer.

  53. Tim Vidra says:

    I really like the mold that looks like an owl’s face. As always another delicous must try.

    E.A.T.

  54. Julia says:

    I’d love any of the molds! I started making mamoul recently, and I love it! I have a vegan version on my blog at juliasvegankitchen.blogspot.com. 🙂

  55. Nadji says:

    Promis, juré, je vais faire des maâmouls pendant des vacances.
    J’ai plusieurs modèles de moules mais version plastique.
    Les maâmouls sont très appétissants.
    A très bientôt.

  56. Deeba says:

    I’ve been intrigued by the mamoul mold ever since I saw it at Rosas’! Oh do include me in your giveaway Joumana if a US address works for you. I’d love the one in the last pic, or the one with the owls eye look…whichever really. each one is lovely…and so are the cookies!

  57. Granny says:

    I’ve been following your recipes for a bit and was delighted to discover these sweets. My granddaughter and I started exploring Middle Eastern food when we were homeschooling and discovered many dishes that have become staples, but very few sweets. This is something I know we will both love, so with or without molds we’ll be making these together when she comes to visit on her spring break just before Easter. I would, however, really treasure any of the molds. They are all beautiful.

  58. Oui, Chef says:

    Thank you for reminding me of these fabulous cookies. I have some molds that my brother-in-law brought back from Beirut, and haven’t used them in far too long. These will be a weekend project with the kids soon. – S

  59. Stephanie R. says:

    my grandmother used to make ma’moul all the time! she passed away just this january, and for the first time i’ll have to continue the tradition on my own.

    i love the mold that looks like it has little eyes! i also love the last one pictured. your ma’mouls all look picture perfect and delicious…. i feel like i can almost taste them. 🙂

  60. sare says:

    The third mold in the picture all by it’s lonesome is beautiful.

  61. Mike says:

    Almond Ma’moul look delicious and the mold makes them look elegant. Looking forward to trying this recipe.
    ————-
    Thanks and Regards
    Mike

    blenders and food processors

  62. Erica says:

    Wonderful giveaway and those look fantastic!!

  63. babagannouj says:

    That owl looking one has my name written all over it!!!

  64. Rachel says:

    I always like to try new recipes and cooking techniques. I would love to make these and I would love to win a mold. They are all so pretty.

  65. Shannon says:

    I’ve never had ma’moul, but I like the owl-looking mold.

  66. Amanda Baker-Hughes says:

    I would love the one with the two sets of circles. It’s gorgeous.

  67. Nicole says:

    I’d like a mold! The one with the 2 circles on it 🙂

  68. asma says:

    I love your website. It’s full of many interesting recipes.
    If I’m picked for a mold, I would love the mold with 2circles. Thanks

  69. Eve@CheapEthnicEatz says:

    I am salivating for these once again. What a great contest! I like the 2 eyed one (owl as most are qualifying it)

  70. Joann says:

    I loved the segment on Daytime today. I have tried walnut and date ma’moul so far. The almond sounds yummy as well! I would love to have the “owl eye” mold!

  71. sillygirl says:

    I like the plain cross one – the one you used in your pictures. I love trying recipes from other cultures and these sound delicious!

  72. Green Shushi says:

    Great giveaway! I don’t have molds for myself–only my mom has them. I really like the mold that looks like it has 2 eyes!

  73. starre says:

    just bought some of these cookies at the bakery. I would love the second or third mold
    if I win
    THANKS

  74. Lynn Jamel says:

    You have a beautiful and very helpful page – I’ve already tried out more than two of your recipes. My father is originally from Zgharta, and now that I am married to an Iranian-American, I am exploring my abilities at making food from the Middle East. I love the second mold from the top, the one with the two circles.
    I hope I win :)!
    Thank you very much!

  75. Georgia says:

    A thousand thanks for your instruction on the marmoul preparation. It is such a joy to learn how to prepare and present Lebanase cusine in such a beautiful way.
    Bless you for sharing you vast knowledge.

  76. Dana says:

    These look so darling, I bet they would be pretty on a platter next to madeleines. All of the striations would be great!

  77. Peter says:

    I can see this is a popular giveaway…throwing my hat in too! Good luck to everyone.

  78. Jamie says:

    Learning to make mamouls is on my list and I must win one of these fabulous tools so I can make them as authentic as possible! Yours are gorgeous and I need to study the photos. I love all three but particularly the two top ones as the shapes are a bit more unusual. Great giveaway!

  79. Benoit says:

    Hey Joumana,

    These look simplement incroyable!

    I first became acquainted with the mighty ma’moul about a year ago when I made some by hand for one of our community of friends’ “family pot luck dinners.” It was actually through reasoning to use the recipe for “majoun” we found in this cookbook from cultures with Sufi influence:

    http://www.superluminal.com/cookbook/pudding_majoun.html

    The psychoactive ingredients are of course optional. Not sure if there is anything similar in Lebanon? But rest assure, if you ever want to give your ma’moul a maghrébine twist, the combination of honey, sweet date, figs (I add figs), cinnamon (I it put in everything), anise, and buttery pastry is to die for.

    I don’t know what could possess one to part with such beautiful molds but the solar pattern on the last one quite catches my fancy!

    Bisous,

    Benoit

  80. Kathy says:

    Joumana, These look so wonderful! I was just getting ready to do some of my Easter Baking. I had made some Ka’ak last week. I have never seen ma’ moul made with almond paste…can’t wait to try them. Thanks for the recipe!

  81. Lyndsey says:

    These look great! These are new to me so I already love them.

    I would like to try the mold in the last photo! Thanks!

  82. Tom @ Tall Clover says:

    Any mold is fine as long as I can make these no matter what — I love your cookie recipes. My grandmother baked German & American specialties, but cooked Lebanese food for the main dishes. (A marriage made in culinary heaven). Only trouble was I missed out on things like this — well that is until now. Thanks Joumana
    TC

  83. FOODESSA says:

    When it comes to your amazing culinary blog…thank goodness, I always back up to see if I’ve missed anything. Today, is certainly one of those times.
    These cookies are so fabulously versatile and creatively pretty. Those molds certainly would come a long way for me to impress my surroundings.

    Joumana, thanks for this cookie recipe and for sharing desserts from your culture ;o)

    Flavourful wishes,
    Claudia

  84. FOODESSA says:

    Oops…I forgot to make my selection.

    I’d love the one in the last photo…thanks ;o)

    Claudia

  85. Ani says:

    Hi I am Armenian and just found your blog. Lived in the US since I was five but love cooking from Armenia and countries from that area have influenced my mother’s, grandmother’s and now my cooking. I would love the two eyed one as it looks like an owl and I kind of have a thing for them. But really any one of the three would be appreciated. Thank you!

  86. Lynne says:

    I want to let you know, first of all, that I absolutely love your blog! I still can’t imagine, 1.) how you come up with so many recipes, and 2.) how you manage to keep your figure with so many tempting foods!

    Boston (area) has always been my home (except for a short move to a different state) and recently I moved to a city with a good-sized Middle Eastern population. I feel that I am in heaven! We have many fantastic, little ethnic grocery stores, most owned by immigrants from Middle Eastern countries. I’m half Sicilian (third generation), and never realized the connection I have with so many countries – it really shows in the foods, of course.

    Ma’mouls are very similar to a cookie my mom (she passed away 11 yrs ago) used to make. She didn’t have a name for it – they were filled with a delectable combination of figs, dates, nuts and brandy or rum. The main difference was the outer shell – w/hers, she rolled them out like pie or ravioli dough. While I love to bake, I’d never have the patience to do that!

    I tasted a couple of ma’mouls that on of the local stores sell – while delicious, they were a bit stale (I loved them just the same), but much more expensive than what I can afford.

    Of course, I’d love to throw my hat into the ring for your kind & generous give-away. Any of the molds would make me happy beyond words – if I had to choose (but how – they are all terrific!), then I’d choose the first one – the one you used in this recipe. I would love to carry on my family holiday tradition, with a bit more connection (than my mom had) w/the Middle Eastern roots that are part of Sicily’s history.

  87. Magic of Spice says:

    These are such delightful treats and both molds look wonderful. So lovely to have such a time saver 🙂

  88. Dana says:

    Ohh…This post has truly made me so homesick!!! My favourite memories are making ma’moul with my tata and mom! We all live halfway around the world from each other these days and reading this post just flooded me with those wonderful memories! I’m inspired to try and make them on my own now! Thank you!
    As for which mold… I love the pistachio and date ones!

  89. ironchefman says:

    I love the simple design of the first one!

  90. anash says:

    Thanks for this splendid giveaway..looks so tasty and delish

  91. NESREEN says:

    I LOVE THE MOLD WITH THE CIRCLES IN IT. I HAVE ALWAYS WANTED TO MAKE MY OWN, HOPEFULLY I WILL TRY W/ YOUR RECIPE. MY FAVORITE FILLING IS ACTUALLY A WALNUT FILLING, WHILE MY HUSBAND LOVES THEM FILLED W/DATES. HOPE I WIN. LOVE YOUR SITE!!!

  92. Katherine says:

    I love the pistachio mold! wow how wonderful!

  93. Dee Hinson says:

    I would love the mold with what looks like eyes – it looks like a beaky little owl !
    I always make phyllo,almond and orange water pastries at Christmas and this would be a wonderful addition.

  94. Bria @ WestofPersia says:

    Cool giveaway! I like the middle mold the best. 🙂

  95. Marie says:

    I saved your blog/website because I’m interested trying to/cooking lebanese cuisine. I have a Lebanese husband whom I would like to surprise with a lebanese dish every now and then and try to prepare a traditional dish for him that I know he misses very much. Easter is coming soon and this recipe would be the best surprise ever, since I know, he loves his mom’s easter biscuits very much.

  96. Shan says:

    I would ADORE the round one! For those of us who do not win one of these beauties, could you tell us where you got them? Coincidentally I was looking for these molds earlier today (on the internet)in order to make kadeh for a friend that is coming for visit. But I could not remember what they were called. While searching for some Lebanese recipes – gasp! Here they are. And wouldn’t ma’moul be a sweet addition?

  97. Bina says:

    Just made some pistachio ma’amoul today with a date mold so would love to get my hands on a pistachio one!
    Also, is the semolina flour the same as used to make pasta?
    Thanks!

  98. shakira says:

    HI
    i vn ask u cen i use all propas folwer ( 300 g.) bicuase i don”t know were to bay
    farina or cream of wheat (300 g.)
    please tell me i got evrry thing else
    thenk u

    • Joumana says:

      @Shakira: You can find cream of wheat in any supermarket in the boxed cereal section; however, if that is not available anywhere, you can use all semolina flour; if you have a middle-eastern store near you, you will find the semolina and farina. You can also make ma’moul with 2/3 semolina and 1/3 regular flour.

      @Bina: The semolina flour is yellow and fine; I am assuming it is the same as the semolina flour used in Italy on pasta.

  99. Dana Haydock says:

    These look yummy and beautiful at the same time! I would love the mold that looks like a bird face.

  100. Cara says:

    I would love the mould that looks like it has two eyes!!

  101. Gail Alfar says:

    The mold that is the shape of an oval I think is amazing, it would be perfect for Easter, I’d love that one, my 4 kids would adore to help me make ma’moul with that one! Love your recipes!

  102. prairiechick says:

    I just stumbled to your site & it’s delightful! I’ve never tried lebanese food…I think it’s time to start! I’d be happy with any of the moulds, but if I have to choose…the last one that looks like a sun is very fun!

  103. Sarah says:

    Hello from Canada! I’ve been reading your blog for some time now but have never posted a comment. I am a foodie at heart and love to try new recipes from cuisines all around the world. I love it when traditional and modern foods come together to create something unexpected yet delicious.

    I’ve had ma’moul before, but have never tried to make it on my own. Perhaps I will give it a try when I have some free time from studying. Your molds are very pretty, but I love the second type of mold that is more circular in shape better. 🙂

  104. trina says:

    I also like the mold that looks like an owl best.
    Your blog is fantastic! It helped get me through a cold, cold winter.

  105. Suzanne says:

    Am going to try this recipe even if I end up using a cookie stamp or whatever. Must confess that I’ll be substituing several ingredients to accomodate my multiple food allergies (like chickpea flour & cream of rice, walnuts or pecans and may try it with olive oil instead of the special margarine I use). My mouth is watering for real Mediterranean food as I type this.

    First choice for cookie mold would be the oval one but would be happy to have any!

  106. Carol B says:

    This sounds very yummy, I would love to have this wonderful cookie mold, you decide which one and I will love it for ever. Thanks Carol

  107. monkeychow says:

    This site is a real gem. I love Lebanese food. The oval mold is my favourite. I would definitely try to make my own ma’moul if that mold was in my kitchen. Lebanese food rocks!

  108. rima says:

    I would love the mold with the cross.

  109. jennifer says:

    saw these being made cookies look forward to making these cookies i love all Lebanese cooking!

  110. jennifer says:

    love the mold with the crosses and the one that looks like bird eyes be happy to have anyone

  111. Andrea says:

    I used both your recipes for the ma’moul as well as the kaak bel-ajweh. They were very easy to follow and according to my Palestinian dad, quite a success! I had eaten these cookies all through my childhood, but never learned to make them. I also never realized the ma’moul required a special, beautiful, tool. Needless to say, I improvised with my design this time. I would love to try to make them with the one with the oval design. Thanks for your help with my ambitious endeavor 🙂

  112. Denise says:

    Either of the molds would be welcomed and my family absolutely loves ma’moul. We grew up on this cooking from both of our grandmothers and miss it terribly. Thanks so much

  113. Ranee @Arabian Knits says:

    Oh my word! I am so excited about your giveaway! I found you while searching for a recipe for ma’amoul. I tried to buy a mold in a town a few hours from here, but they had just run out. Of the three you show, I like the last one, the round one shown by itself at the bottom – it has the rings on the top and the ridges on the sides. I also like the other round one with the design on top. Thank you for your generosity!

  114. clara says:

    i like the one with 2 eyes but any of them looks awesome. good luck to everyone joining this contest 🙂

  115. vardit says:

    love your recipe!!! completely different of what I know as ma-amoul!!! looks so stylish!
    have to try make that!!!

  116. Yasmine says:

    Hi Joumana,
    I love Ma’moul in all its shapes and forms. My mom was visiting me from Egypt and I asked her to bring some back from the bakery in our neighborhood. I’ve made your cake style ma’moul with the orange zest but I’m dying to try the traditional ones using one of your molds! So I would love the round one like the one you used:)

  117. Loren says:

    I have been searching for almond ma’moul for a long time – thank you so much! I visited Beirut in 1972 – and loved it there!, and the great foods ever since If you come to Seattle, I will make you the world’s best tabooli just for you. It has been the only requested dish at our annual potluck for ~20 years now. I learned this from an old man who made a giant vat every Friday for all of his children’s friends – the very best from an old master.

  118. trashmaster46 says:

    Oh wow, now I want cookies! I’d love to win either mold. I wonder how they’d work as butter molds.

  119. Mandy says:

    I love the sun-like mold (the last one)!

  120. Nazneen says:

    Pick me! Pick me! I want the date one. I love ma’mouls and so does my hubby. I have always wanted to make them but lacked the……ma’moul mold.

    Yours look beautiful!

  121. Ihem says:

    Way to go girl…i like to see poeple carry the tradition.. good way to advertise too.
    i woul like the one you used for making the mamoul you self that looks yum and thank you

  122. momtodc says:

    I love the circle mold that looks like an owls face

  123. Vickie H. says:

    I just found your website today and cannot wait to wander around and check everything out. My boyfriend is Lebanese and I love learning about his family’s food, history and culture. I loved your video of the 10 Minute Baklava…and it makes me hungry.

    The molds are so lovely – and I really like the sun mold…last one. Thank you.

  124. Carolyn Krietemeier says:

    My husband and I just got back from a two week vacation in Lebanon. The food and pastries were fantastic. My husband loved the Baklawa while my favorite was the Ma’moul cookies. I’ve made Ma’moul by hand before but it would be nice to have one of the pretty molds, particularly the wooden starburst one. I am planning to have a Lebanese dinner party (mezes and main course) and it would be nice to have the fancy Ma’moul mold.
    Thanks

  125. kim says:

    I cant wait to try this Ma’moul recipe, it look so good, all the molds are beautiful, I have never saw them before, but if I had to choose, I really like the top one, kind of a cross design.
    Thanks, ~Kim~

  126. Toni says:

    i’d love the mold that looks like a bird! 🙂

  127. V Kitchen says:

    Hey, I loved the way you explained the entire recipe ! First time visitor to your blog.
    And I love the 2nd mold with circular rings ! 🙂

    Thanks !

  128. Sarah Galvin (All Our Fingers in the Pie) says:

    I was so sure I had commented and entered your draw. I would love to try this mold and make this sweet. You work so hard every day! I can’t believe how much you can cook! Thanks.

  129. Sonia Rumzi says:

    You are lovely. I just discovered your site on Stumble and keep coming back to see you. You had a Teta and now I am a Teta to three wonderful grandsons. They are used to my Egyptian cooking.

    I love Lebanese cooking and eating. Like you, I grew up in the 60s and 70s in Cairo not Lebanon and worked for a Lebanese xport/import. Your people love life and living. I adored the music and the Dabka when I could.

    Regards and thank you for the wonderful site.
    Sonya

  130. Halim says:

    How many ma’amoul cookies does this recipe yield?

  131. nina says:

    where can i buy this mould in USA

  132. bluberry says:

    Hello Joumama, I love your recipes and it makes me go back in time when Immi always had something yummy on the table or in the pantry. I cook all my meals from her traditions and they are appreciated by all who eat them and like you I share and teach the next generation lest we forget our food and culture.
    Thank you for sharing your recipes and stories:)
    Sahtain from a Canadian table.

    • Joumana says:

      @bluberry: You message is highly appreciated Sara, I have lived as an expat long enough to know that unless we make a conscious effort all of these wonderful traditions will be lost on our children. I applaud you!!! 🙂

  133. debby says:

    I would love to try these, they look sooo good. I would be very happy if I won anyone of these molds..

  134. Kelly says:

    sorry to bother you but I think something is wrong with the search function of your blog. It just doesnt return results. very frustrating!

    • Joumana says:

      @Kelly: wordpress does not do a good job of finding stuff; if you are looking for something specific, here is a suggestion that I was told works perfectly: type what you are looking for+Tasteof Beirut and do a search on google. let me know if this helps! 🙂

    • Joumana says:

      @Kelly: I just tried it also and with wordpress it was VERY frustrating. I am going to see if there is a remedy; otherwise, Google is the only option I can recommend.

    • Joumana says:

      @Kelly: I am getting more results through wordpress when I go directly to the categories search bar; skip the search bar and scroll down to category and pick the one you are interested in.

  135. Needful Things says:

    I guess I could swap the almonds for walnuts in here?
    By the way I made your za’atar rolls several times already since I last commented on that post. They’re a huge hit with friends and family.

  136. Giselle says:

    Hi Joumana
    I bought the semolina but the person in the middle east market asked me whether I need fine or coarse semolina, I bought the coarse, is that ok?
    In addition, I prepared the dough yesterday evening and I’m planning to use it today, you didn’t mention in the instructions but I assume I have to leave it in the refrigerator, is that right? thanks!

    • Joumana says:

      @Giselle: Coarse or fine semolina is fine and can be use either ay; the only difference is you will end up with a crumblier pastry if you use coarse semolina as opposed to fine; now you can leave the dough overnight (in fact it is better) soaking in butter and the next day, rework it with a little bit og rose or orage blossom water if it is too stiff.

  137. Cali says:

    Hi thanks for posting this recipe. I look forward to making these with walnuts. Btw, where did you get that cute coffee cup?

  138. Nancy Barnum says:

    May I purchase a small date ma’moul mold from you, please? I have a large mold for date ma’mouls (2 1/2 in. diameter) but would love a small one (about 1 1/4 – 1 1/2 in diameter). Thanks!

    • Joumana says:

      @Nancy Barnum: I am currently in Lebanon; I can send you a date ma’amoul mold but the shipping fee will be too expensive. Have you tried your local middle eastern store? they always stock up on ma’amoul molds towards Easter, or check online buylebanese.com or the food depot or some other purveyors.

  139. van says:

    making these right before easter for a guest who is lebanese. I can’t figure out what to do with the remaining 3/4 cup of sugar syrup. Your instructions have us make 1 cup and you add only 4T to the almonds. Or is it 4T at a time?

    • Joumana says:

      @van: The remaining syrup can be used for a fruit salad or some other desserts. I also suggest just sprinkling sugar on the chopped nuts, which is what my grandmother did, to taste. I would use extra fine white granulated sugar.

    • Joumana says:

      @van: The remaining syrup can be used for a fruit salad or some other desserts. I also suggest just sprinkling sugar on the chopped nuts, which is what my grandmother did, to taste. I would use extra fine white granulated sugar. You can also use honey instead of syrup, but only a small amount, like 1/4 cup or so.

  140. van says:

    also, if I make them the day before serving, can I warm them up in the oven? Or are they okay to serve at room temp. How long do they keep and how to store them?

  141. van says:

    Hi. I am making these for a Lebanese guest for Easter. Do I only use 4T of the total 1 cup of sugar syrup I make as in the recipe or do I add 4T at a time until desired sweetness. It is not clear from the instructions. Also, can I make these ahead and warm in oven or can I serve at room temp? How long can they keep and how to store them? Can I freeze them?

    • Joumana says:

      @van: I am sorry if the post is not clear, I came-up with the idea to make a syrup to give moistness to the filling, but most people, my grandmother included, use only sugar. I don’t like sugar mixed with nuts, because of the gritty texture. However, if pressed by time, by all means use a sprinkling of sugar or no sugar at all. In the recipe 4 tablespoons was an approximate amount. If you have already made the syrup, use only enough to sweeten the filling, but not so much in order not to affect the cookies (too much syrup will cause them to fall apart or open-up during the baking). The cookies, once baked, are kept in a tin box or a tightly sealed box or can also keep in the freezer or fridge for several weeks. They are never reheated and are served at room temperature.

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