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How to make maamoul. In a deep bowl add flour, semolina, mahlab, and a dash of salt. Mix everything well together. Add the melted ghee over and mix with a spoon. Then mix with the palms of your hands for a couple of minutes to ensure that semolina grains are covered with ghee. Cover and refrigerate overnight or up to 3 days.
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Instructions. Line a cookie sheet with silpat or parchment paper. Preheat oven to 350° F. In a bowl, cream butter and sugar until smooth. Beat in vanilla. Sift the flour, and salt together. Add the zest if using. Add the dry ingredients to the creamed mixture, little by little at a time.
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Whip the sugars and butter together until creamy. Add the eggs and vanilla extract. Sift the flour, baking powder, and salt in a separate bowl. Then gradually add the flour mixture to the butter mixture. Roll the dough into a ball, cover completely with plastic wrap, and refrigerate for at least 2 hours.
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In a small bowl, mix the milk and yeast. Set aside until the yeast has softened and is foamy, 3-5 minutes. In a medium bowl, mix flour and sugar. Rub the oil and melted butter into the flour with your fingertips, until the mixture is an even, sandy texture. Add the yeast and milk mixture and vanilla.
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Ma'amoul dough begins with semolina, all-purpose flour, mahlab, salt, sugar, and yeast, with clarified butter mixed in. The mixture rests and hardens for 30 minutes, developing a texture similar.
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Preheat the oven to 375 F. Line a baking sheet with parchment paper. Grab about a tbsp of the dough and shape it into a mini bowl in the palm of your hands. Insert the date ball into this well and wrap the dough around the date to cover it entirely. Flatten the ball and shape into a round cookie.
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The tradition of making kahk continued over the years and also became a part of Islamic history. In the Toulunid dynasty, the bakers would make kahk into packets called kul wishkur ("eat and say thank you").Following that, kahk became prominent among the Ikhshidits, and soon became one of the signature recipes associated with Eid-ul-fitr, the celebration that happens right after the month.
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Preheat oven to 400°. Pinch off a piece of dough and roll into a walnut-sized ball. Flatten on your palm to form a 3" (7.5 cm) disk about ¼" (6 mm) thick. Lay a date disk in center of dough.
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Press each ball down gently. Leave around 2 inches to 3 inches space between each kahk. If your kitchen is hot and the balls are turning softer, refrigerate the filled balls for 10 minutes before baking. Place the baking sheet in a preheated oven 180C - 350F on the middle shelf for 18 to 20 minutes.
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For the cookies: 1. In a large bowl, mix together farina, flour, sugar (if using) and ghee until fully combined. Keep kneading for about seven to 10 minutes.
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Step 1. Prepare the dough: In a large bowl, combine the semolina flour, all-purpose flour, butter and oil. Rub the ingredients between your palms until the mixture resembles wet sand. Cover and leave at room temperature overnight (or several hours).
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Make Cookies. Heat oven to 300 degrees and place rack in the center of the oven. Using a stand mixer with the whisk attachment whip the butter and sugar on high speed until fluffy, creamy and pale, about 6-8 minutes. Scrape the sides of the bowl with a spatula.
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Ghorayeba/ Ghoraiba - called in so many names! - are shortbread cookies that are baked in the African subcontinent for every special occasion, including Eid. Most of the recipe told me that they originated in Egypt, but I found that they have similar versions in other African countries like Sudan too. These are also called "sand cookies.
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Add flour and cook, stirring constantly with a small whisk or rubber spatula, until the mixture turns golden blonde in color. Add the honey and bring to a boil, stirring constantly. Once boiled, cook a little longer until barely thickened and has the consistency of hot caramel sauce; about 1 minute longer.
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Make the dough: Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper. Set aside. In a mixing bowl or in a food processor, combine the flour, sugar, and baking powder, then pulse or cut the butter in. Combine the milk and rosewater and then stir into the dough until it comes together.
