In time for Eid AlAdha, this semolina maamoul differs in texture from flour maamoul, but just might be more traditional. A date-stuffed version is the most popular of them all, although just like the Iraqi kleicha, multiple nut fillings also exist.
The semolina is aromatized and saturated in melted butter before being covered to rest overnight for maximum absorption. Kneading happens the next day, followed by filling and baking.
Ingredients:
1 kg semolina
1/2 tsp fennel seed powder
1/2 cup powdered sugar
500g melted butter
1/3 cup rose water
1 tsp yeast
1/2 cup water
1/4 to 1/2 cup milk
For the stuffing:
1 kg date paste
1/2 tsp cinnamon powder
1/2 tsp fennel seed powder
1/2 tsp cardamom powder
2 Tbsp butter
1 Tbsp rose water
Method:
The night before, mix together the semolina, mehleb and fennel seed powders, powder sugar. Add the melted butter and the rose water. Knead well, cover and leave overnight (12 hours).
Next day, dissolve the yeast in half cup water then add it and the milk to the rested semolina. Kead until a firm but easily pliable dough is formed. Quantity of milk may vary from a quarter to a half cup. Cover and let rest again while you prepare the stuffing.
The stuffing can be anything MCW's Iraqi kleicha is stuffed with: dates, walnuts, sesame, or coconut... However for the sake of tradition, we will go with the date variety this time.
In a pot, add the butter, date paste, and the powders and knead together until warmed though, somewhat cooking it, and a firm but malleable paste is formed. Add the rose water and cook a minute or two more. Remove from heat to cool slightly. When cool enough to handle, form little balls in preparation of stuffing. Size of the date balls will depend on the size of the mold you will be using.
Using the wooden mold, take a piece of the dough and press it flat in the palm of your hand. Take a ball of date paste and put it in the center of the dough, bringing up the side to encompass it in the dough completely. Press your final ball into the wooden mold, then tap it out after it has taken the shape.
Bake on a non-stick baking sheet at 400F for 10-12 minutes, broiling for about a minute to brown the top.
Cool completely before removing from the baking sheet.
Can be deep-frozen for a couple of months.
صحة و عافية
The night before, mix together the semolina, mehleb and fennel seed powders, powder sugar. Add the melted butter and the rose water. Knead well, cover and leave overnight (12 hours).
Next day, dissolve the yeast in half cup water then add it and the milk to the rested semolina. Kead until a firm but easily pliable dough is formed. Quantity of milk may vary from a quarter to a half cup. Cover and let rest again while you prepare the stuffing.
The stuffing can be anything MCW's Iraqi kleicha is stuffed with: dates, walnuts, sesame, or coconut... However for the sake of tradition, we will go with the date variety this time.
In a pot, add the butter, date paste, and the powders and knead together until warmed though, somewhat cooking it, and a firm but malleable paste is formed. Add the rose water and cook a minute or two more. Remove from heat to cool slightly. When cool enough to handle, form little balls in preparation of stuffing. Size of the date balls will depend on the size of the mold you will be using.
Using the wooden mold, take a piece of the dough and press it flat in the palm of your hand. Take a ball of date paste and put it in the center of the dough, bringing up the side to encompass it in the dough completely. Press your final ball into the wooden mold, then tap it out after it has taken the shape.
Bake on a non-stick baking sheet at 400F for 10-12 minutes, broiling for about a minute to brown the top.
Cool completely before removing from the baking sheet.
Can be deep-frozen for a couple of months.
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