Maamul - Arabian biscuits (adaptation for the Redmond 7 series multibaker)

Category: Confectionery
Kitchen: arabic
Maamul - Arabian biscuits (adaptation for the Redmond 7 series multibaker)

Ingredients

Wheat flour c. from. 300g
Durum wheat flour (semolina) 100g
Hot milk 3/4 cup
Butter 115g
Sugar 2 tablespoons
Baking powder 1/2 teaspoon
Filling:
Dates (pitted weight) 150g
Mahlab (core of Magaleb cherry), can be substituted with almonds or apricot pits 1 tablespoon

Cooking method

  • 1. In the evening, melt butter to a liquid state, pour semolina into it (I had semolina from durum wheat "Uvelka"). The main thing is that the flour is in oil for 6-7 hours.
  • 2. Make the filling: grind dates and nuts, stir. In the authentic recipe, another spoonful of oil is added, it seemed to me that it was already normal, and I took a little more dates (in the original recipe there were 125g of them). Perhaps, if the dates are dry, add oil.
  • Maamul - Arabian biscuits (adaptation for the Redmond 7 series multibaker)
  • 3. Knead semolina with butter until crumbled, add all other ingredients of the dough, mix with a mixer or a manual "crush" for shortcrust pastry. It is better to pour in milk gradually, it may be too much. Set the dough aside for half an hour to swell.
  • Maamul - Arabian biscuits (adaptation for the Redmond 7 series multibaker)
  • 4. Roll the sausages from the dough and the filling, divide both into 24 parts (there are 12 compartments in the baker, so it is better to temporarily hide the second portion in a plastic bag so that it does not weather).
  • Maamul - Arabian biscuits (adaptation for the Redmond 7 series multibaker)
  • 5. Blind dough balls with filling inside, press into baker's cells. Can be done both in a cold and in a heated device.
  • Maamul - Arabian biscuits (adaptation for the Redmond 7 series multibaker)
  • Maamul - Arabian biscuits (adaptation for the Redmond 7 series multibaker)
  • 6. Take out, being careful not to brown the cookies too much. It is convenient to take out by pricking with a skewer. Sprinkle icing sugar over the cooled cookies.
  • Maamul - Arabian biscuits (adaptation for the Redmond 7 series multibaker)

The dish is designed for

24 pieces in "kurabie" panel

Cooking program:

7 Series Multibaker Redmond, panel RAMB-131

Note

From the very appearance of the multibaker, the question was why this panel is called "kurabie" - it seems, it is completely different. By chance, while searching on the Internet for something completely different, I came across a picture of an electric baking dish "ma`amoul" - it turned out, one person with our "kurabiye"!

The site already has a much more authentic recipe, I have a greatly simplified technology. Initially, rose water is added to the dough, and infusion of orange flowers is added to the filling. Well, I didn't have the nucleoli of the Magaleb cherry (I didn't have time to ask our Yemeni students, everyone had already graduated), I had to replace them with almonds. Probably, you can take the kernels of apricot kernels.

I didn’t really like the taste of the dough that I got (I baked it twice, with different degrees of “roasting” of the cookies) - I feel dampness, although visually it is not. Maybe someone can explain why he stays.

Nikitosik
What beautiful Maamolki! I also baked these Arabic cookies just the day before yesterday, but in a simple way, because I don't have a multibaker ... And the recipe is a little different, there is 300 gr. semolina, 100 gr. flour and with the addition of yeast and baking powder, well, more oil. The cookies are very tender, they just melt!
Coffeeberry
Wow! Eastern sweets I also wanted to bake something stuffed in these panels.
Kubeba1
Quote: Nikitosik
And the recipe is a little different, there is 300 gr. semolina, 100 gr. flour and with the addition of yeast and baking powder, well, more oil
It also seems to me - there is not enough oil, on the second third day they become very tough.

Quote: Coffeeberry
anything stuffed in these panels
I had this idea immediately (that it is for something with a filling), but I thought for a long time
Nikitosik
Kubeba1Try my recipe, the longer the cookies are, the more tender they become.
Semolina 300 g., Butter 200 g., Vegetable oil 70 g., Yeast 1 h. l., 4 tbsp. l of water 70gr. Art. l sugar, 1 tsp. baking powder, flour 250 gr., milk 120 ml. 1 tsp makhleb.
Mix semolina with butter, everything at room temperature, leave for 6 hours or more. Then dissolve the yeast in water with sugar, let it rise, "cap". Knead the dough from all products, it will be very tender and crumbly due to semolina. Let stand for about 1 hour and form the mummies!
The cookie turns out to be tender on the inside and at the same time, the semolina turns out to be light on the outside.
klya4a
Kubeba1, your dough is thick in the cookies. need less dough and more filling) I tried the original cookies from Syria. They looked like our stuffed gingerbread. but the dough was thin. I liked them very much - I began to look for recipes.
my arabic son-in-law checked out the cookies. made according to the recipe from Palestine. but the dough is different from the Syrian. the Syrian cookies were more oily. probably like our kurabye only with semolina. I will experiment with recipes.

my recipe is like this. the dough is a little dry, but due to the fact that it is a thin layer and the dates are soft - very tasty.
Semolina - the smallest - 3 cups (slightly less than 500 g)
Oil glass - 200 gr (melted and added to semolina warm) The Arabs use 2 types of oil in different proportions. I used only creamy.
a pinch of salt
powdered milk 2 tablespoons
water - 1 glass (warm water)
sugar - 2 tablespoons (I replaced the milk powder with water and sugar for 1/3 cup of condensed milk and added water to a full glass)
makhlap - I didn't have it - I thought it was nutmeg and added it to the dough - I liked it)
1 tsp baking powder.
vanillin
mix all the ingredients. Leave on for 5-6 hours. I stirred it periodically, so the oil was cut off.
after add
1/2 cup flour - let stand for about an hour.
well, make a date filling.
I didn't have enough filling of 300 grams of dates + 1 tsp of cinnamon for this dough. 1 tablespoon of unscented sunflower oil) Arab women add fennel or anise to the filling, not cinnamon. but this is not for everybody.

I made thin baskets from the remains of the dough with a special shape - we got cool little baskets ..
tomorrow I will bake again according to this recipe, but with apricot pits) If someone has such molds, then the dough took about 15 grams. on a square mold. I don't remember how many fillings (I will correct it tomorrow)

I did not add any yeast. saw recipes with yeast, rose water
The most important thing is not to overexpose in the oven. bake at 230 degrees for 6-7 minutes.
Maamul - Arabian biscuits (adaptation for the Redmond 7 series multibaker) Maamul - Arabian biscuits (adaptation for the Redmond 7 series multibaker) Maamul - Arabian biscuits (adaptation for the Redmond 7 series multibaker)

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