I usually make these once a year at Easter time. I’ve been using my mothers recipe’s. Her recipe also includes Rose Water in addition to the Orange Blossom water. As for the dough her recipe calls for Cream of Wheat. I can’t wait to give your recipe a try. Thank you for sharing
I’m a new subscriber and I am not only enjoying your videos but they are so thorough that I can easily execute the dishes. TYFS, stay safe and healthy everyone ❤️
i did your spinach fatayer and wow was it a succes. I will try now the maamoul. I have done both fatayer and maamoul previously but i love your recipes more than the ones i tried.
The spices you use are so creative! Spice from cherry seeds... the dried rose petals you mentioned somewhere awhile back... amazing uses of all things growing that we don't use here commonly in the US.
@@DF-pr9iy Okay and as you can see from the person's comment, those flavor combinations aren't common where THEY are from, in the US. THEY like them and think theyre creative since they are finding out about them. So like I said, where you are everyone does it but not where they are, which is what they were talking about.
I think the 500g of butter makes about 400g of clarified butter. We then use 250g of that which works out to about 315g of butter. It's still a lot but overall across the 43 cookies it isn't too much. Apparently some people use all vegetable oil, or even coconut oil instead. I wonder if they would still have the same texture that way. Thanks for watching!
May I ask where you got those wooden maamoul molds from? The wood looks very dense and smooth, whereas the ones I have been able to find look like they are made from rough and cheap wood and I don't want any wood dust or splinters to come off in the food when they get banged around
at last maamoul in grams. any online link for wooden maamool moulds, definitely in my Christmas to do list, I assume it's ok to substitute the orange blossom water with just water, as I am not much of a fan.
why do so many recipes recommend AP flour AND semolina? It seems very inauthentic. The same with vegetable oil usage. I appreciate your recipe for that reason. I'm wondering why you don't use any leavening like yeast or baking powder though. I've seen some with yeast, some with nothing, and a few with baking powder.
Of course! I did that when filming and I actually have some leftover fillings in the freezer. I've been thinking of getting a ravioli press to make the rest of them.
Wait a few seconds. The maamoul is Egyptian, not Arabic. The maamoul is from ancient Egypt and was mummified in museums Also, sugar is not added to the maamoul
cherry seeds seasoning????????????? cherry seeds have cyanide in them and chewing/swallowing a few could be dangerous to your health.... how is this powder processed to not be harmful anymore? or is it from a specific species of cherry that doesnt have cyanide in the seeds???
An easy way to make a design on them if you don't have the molds is to press the back of a fork all along the sides.
That's a great idea, I think it would work best with forks with 3 tongs rather than 4 because you'll get nice even lines! Thanks for the advice
Nice but not the same 😘
haven’t had these in years, my great aunt used to ship them to us overseas. So glad I found this channel
I usually make these once a year at Easter time. I’ve been using my mothers recipe’s. Her recipe also includes Rose Water in addition to the Orange Blossom water. As for the dough her recipe calls for Cream of Wheat. I can’t wait to give your recipe a try. Thank you for sharing
Love your non complicated recipe and very thorough instructions. Made them today, and they turned out amazing! Thank you for sharing
I’m a new subscriber and I am not only enjoying your videos but they are so thorough that I can easily execute the dishes. TYFS, stay safe and healthy everyone ❤️
Thank you, hope you give them a try and enjoy them
Such clear instructions. And very worth admiring.
I love your channel so much, thank you for your hard work! This seems like the first cooking channel where I know I'll make 100% of the recipes!
i did your spinach fatayer and wow was it a succes. I will try now the maamoul. I have done both fatayer and maamoul previously but i love your recipes more than the ones i tried.
it looks perfect!! Lovely mamoul video👍
that's amazing, the level of dedication! thanks for giving us the opportunity to try out true levant/egyptian cuisine. Mad respect :D
Thanks to MiddleEats for the amazing video - you made it look easy
Oh it really is as easy as it looks, give it a try and let us know.
The spices you use are so creative! Spice from cherry seeds... the dried rose petals you mentioned somewhere awhile back... amazing uses of all things growing that we don't use here commonly in the US.
Literally everyone uses ma7lab and contrary to what he says he does not taste like cherry. It comes from a cherry.
@@DF-pr9iy Maybe "literally" everyone where you are.
@@kristalcallator2806 The whole levant does it, and these are originally from the levant.
@@DF-pr9iy Okay and as you can see from the person's comment, those flavor combinations aren't common where THEY are from, in the US. THEY like them and think theyre creative since they are finding out about them. So like I said, where you are everyone does it but not where they are, which is what they were talking about.
@@kristalcallator2806 mekh fadi
My favorite Arabic cookies are those ones that a lot of Christians make around Christmas. Ghray'bee I think they are called.
excellent demonstration
They look so good!
Oh they are amazing!
500g of butter - no wonder they are so tasty. Thanks for sharing.
I think the 500g of butter makes about 400g of clarified butter. We then use 250g of that which works out to about 315g of butter. It's still a lot but overall across the 43 cookies it isn't too much.
Apparently some people use all vegetable oil, or even coconut oil instead. I wonder if they would still have the same texture that way.
Thanks for watching!
Maa'moul ohhhh 💖
I wonder why no yeast in this recipe? Just curious. I’m used to recipes that require yeast!
Excellent video btw! So clear
May I ask where you got those wooden maamoul molds from? The wood looks very dense and smooth, whereas the ones I have been able to find look like they are made from rough and cheap wood and I don't want any wood dust or splinters to come off in the food when they get banged around
at last maamoul in grams. any online link for wooden maamool moulds, definitely in my Christmas to do list, I assume it's ok to substitute the orange blossom water with just water, as I am not much of a fan.
You can find the molds on eBay, search kaak or maamoul moulds. Maybe use vanilla instead for some added flavour.
After I have made the main semolina dough, you said leave over night - is that left in the fridge or just room temperature? Thanks!
Where on earth would I find orange blossom water?!
It’s often available in the grocery store these days.
Can i use this recipe for kerebic also?
why do so many recipes recommend AP flour AND semolina? It seems very inauthentic. The same with vegetable oil usage. I appreciate your recipe for that reason. I'm wondering why you don't use any leavening like yeast or baking powder though. I've seen some with yeast, some with nothing, and a few with baking powder.
Would it be alright to make the fillings a day before while I’m waiting for the dough or will the fillings dry out, thanks:)
Of course! I did that when filming and I actually have some leftover fillings in the freezer. I've been thinking of getting a ravioli press to make the rest of them.
Wait a few seconds. The maamoul is Egyptian, not Arabic. The maamoul is from ancient Egypt and was mummified in museums
Also, sugar is not added to the maamoul
Hey Obi can you suggest a substitute for mahlab as I can’t find it where I live. Thanks
I'd just leave it out if you can't find it. It has quite a unique taste that can't be replaced. Maybe search online
Can you make them without mahlab I don’t know what this is
I’ve ordered mahleb from Amazon. It comes direct from Greece. It’s a lovely flavoring.
cherry seeds seasoning????????????? cherry seeds have cyanide in them and chewing/swallowing a few could be dangerous to your health.... how is this powder processed to not be harmful anymore? or is it from a specific species of cherry that doesnt have cyanide in the seeds???
Why is Andrew tate telling me how to make cookies??
You can use the word "Syria" in your video titles you know
Maamoul is eaten in many other middle eastern countries, not only in Syria.
TITLE LEVANTINE MAAMOOL.. THEN U CALL IT ARAB COOKIE
HOW SMART IS THAT...
MAAMOOL IS MAAMOOL HAS NOTHING TO DO WITH COOKIES DUED