Maamoul is a traditional cookie enjoyed throughout the Middle East come Ramadan, Eid, Spring time, Easter, and basically year round. But it is especially imperative during the holidays! Maamoul is a scrumptious butter cookie made with butter, flour, semolina and some rose extract and filled with a delicious and gooey sweet cinnamon spice date filling, or crunchy sweet cinnamon and nut filling.

Truthfully, I never bothered to learn this cookie until I had the delicate and buttery cookie made by an Algerian woman who is a skilled French pastry chef. It is especially smooth and buttery like the pastries dreams are made of. They are truly addictive! She shared the method with me and I have been making it on repeat during this quarantine. The best thing is, these little cookies are not nearly as difficult as I had imagined. I have perfected this recipe using a kitchen scale, to ensure consistent results. So say good-bye to dry, crumbly cookies and get ready for this delicious treat!

Kahk and Maamoul

For a long time, I thought the maamoul I see everywhere is KAHK. My mom always makes kahk for Eid and special occasions and it’s a very special treat that my siblings and I are all nostalgic for during this time of year. The recipe is extra special because it comes from my grandmother, in my mama’s special red recipe book. Growing up in an Egyptian household, which is the minority amongst Arabs in my community I thought, “yea we make maamoul, we just call it kahk”. I was wrong. Kahk is a bit different. Kahk is an Egyptian butter cookie so similar to Maamoul that I simply use this cookie dough until I am ready to venture into the ancient kahk cookie, which dates back to Pharaonic origins! Kahk cookies are a bit more crumbly, very similar to Mexican wedding cookies and include the use of yeast and a spice mixture in the cookie dough that includes a handful of aromatic and sweet spices including: cinnamon, cardamom, ginger, cloves, anise, fennel AND nutmeg, all ground finely. The biggest difference between maamoul and kahk- the Egyptian Kahk has a nutty caramel toffee filling called agameyya that is TO DIE FOR.

Ingredients

The recipe is quite basic. To make the actual cookie, I use all purpose flour, fine semolina wheat (do not use coarse!), powdered sugar and good butter. I recommend using a golden yellow natural butter from grass fed cows, such as Kerrygold. I also recommend a high quality floral extract (try orange blossom or lavender extracts as well!) and vanilla powder because these delicate flavors really do come out in this scrumptious cookie. You could always make these smooth buttery cookies empty and enjoy them as is. They are traditionally stuffed with dates as the most common filling, with pistachios being an extra special delicacy.

Date Filling

For the filling I use either a prepared date paste from the Middle Eastern grocery store, pictured below. Or if I happen to have a lot dates on hand, I soak them in boiling water for 2 minutes and then puree them in my food processor. Needless to say the freshly made paste has a more pronounced fragrance and flavor that is oh so sweet like toffee or caramel.

Agameyya Filling

Agameyya is a purely Egyptian filling found only in kahk cookies. If I want to make a more kahk resembling cookie, I toss in some of the kahk spices into the maamoul cookie dough and use this agameyya filling. Agameyya is basically the BEST thing about kahk, and you really ought to try it. It is a homemade caramel-toffee meet Middle Eastern nuts mixture. Sesame, walnuts, cinnamon, ginger, cloves, and anise spice combine with butter and honey for a heavenly and gooey filling for these cookies. It is OMG delicious.

Shaping the Cookies

There are many ways to shape maamoul. The most basic way is to roll the ball, flatten it a bit, and then create an indentation on top with a fork or a special pinching tool my grandma had from Egypt:)

The best tip I can offer (especially if you will make these with a group or kids) is to roll all the balls of dough and all the balls of filling. I weigh the first few to make sure I have the right size and then I eyeball it and continue making them in the same size.

To make the cookie with a filling you will use one ball of dough and form an indentation in the center and place the smaller ball of filling inside. Then you tuck in the filling, wrapping it and rolling it completely in the cookie dough. I prepare my workspace by rolling out all the balls of dough and all the balls of filling first. I use about 40 grams of dough for larger shaped cookies and 25-30 grams fro the smaller cookies.

There are many wooden or plastic maamoul molds in most Middle Eastern markets, because it’s a basic necessity I guess. I prefer the wooden molds as the cookie pops out much more easily. With the right flick of the wrist and a hard bang against the baking sheet, the cookie pops out perfectly. Here is one available on Amazon, similar to the one I have.

I also use silicone molds to shape larger rose shaped cookies and my kids love using this one. It is fool proof and easy to pop out. This is a larger mold that holds about 40 grams of cookie dough, so you will also get done sooner, than later!

There are also pressing devices that are so easy to use, even toddlers can participate in the shaping process. Simply place the rolled cookie dough. ball and then this device fits over it and you stamp your cookie!

Your other baker friends will be green with envy when they see and taste how fluffy and gorgeous these pancakes turn out! Not only because they are delicious, but because they are packed with spinach! The lovely green hue does little to the taste because the spinach is ground so fine in the Vitamix blender. All you are really getting is the healthy benefits, but the spinach itself is tasteless. Spinach is packed with more than the required daily value of vitamin A, vitamin K, manganese, and folate and plenty of iron, anti-oxidants, and anti-inflammatory phytonutrients. If you are struggling to get your kids to eat healthy spinach as I have been, then you will just LOVE this recipe. Not only is it full of spinach but it is made with whole wheat flour, less than 2 tbsp of sugar, and healthy vitamin D milk and eggs. I have little to protest in this recipe. You could use only 1 tbsp of sugar in the recipe if you plan to use syrup, but because I only topped it with fresh fruits and pureed raspberries, I added an extra dose of sugar. 

The green color is very vibrant and fun, and there are a TON of excuses to eat a fun green pancake! Use any of these reasons to get your kids excited about breakfast and a spinach packed pancake (tip: you don’t HAVE to tell them there is spinach): St. Patricks day, those MSU game fans (I’ll take BLUE thanks), Halloween, conjuring Incredible Hulk powers, make a “Very Hungry Caterpillar, or just a green monster kind of morning!

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This recipe yields one of the best pancakes I have ever tasted and it is adapted from allrecipes.com; find it here. I substituted the white flour for whole wheat flour and pureed the spinach with the milk to make a nice bright green spinach milk. I was thinking about how we add spinach to all of our smoothies because its flavor is so discrete, so I thought it would be a great addition to pancakes as it would not really alter the recipe. For the topping, simply puree fresh or frozen and thawed raspberries and add sliced bananas. It is the perfect balance of sweet and tart! So here it is! Enjoy!

Best Ever Pancakes (with spinach!)

2014-01-19 11:22:07

Serves 2

Healthy, fluffy, and delicious, this is the PERFECT pancake to feed your family!

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Prep Time

15 min

Cook Time

10 min

Total Time

25 min

Prep Time

15 min

Cook Time

10 min

Total Time

25 min

Ingredients

1. 1 1/2 c whole wheat flour
2. 3 1/2 tsp baking powder
3. 1 tsp salt
4. 2 tbsp sugar
5. 1 1/4 c milk
6. 2 c fresh baby spinach
7. 1 egg (at room temperature)
8. 3 tbsp melted butter
9. 1 tsp vanilla extract
10. 1 cup fresh or frozen and thawed raspberries

Instructions

1. Puree the baby spinach with milk in a blender until fine and milk is green and smooth.
2. In a medium bowl, sift together the flour, sugar, baking powder, and salt.
3. In a larger bowl, whisk the egg with 1 tsp of vanilla extract. Add the milk and melted butter.
4. Gradually add in the flour mixture and whisk until well incorporated.
5. Spray a griddle with butter and turn the heat to medium high. Drop a ladle full of batter on the pan to form circles. Allow it to cook until you see small bubbles form (about 1 minute). Flip the pancakes and cook for about another minute on the other side.
6. Puree the raspberries until liquid.
7. Serve with the pureed raspberries, your favorite syrup, or other fruit toppings.

Notes

1. Omit the spinach to have regular colored and a classic fantastic tasting pancake!

By Noha ElSharkawy

Adapted from Dakota Kelly (allrecipes.com)

Adapted from Dakota Kelly (allrecipes.com)

Sugar & Garlic https://sugarandgarlic.com/