TheKid and I offered to make treats for the guys in the family for their yearly sitting in the woods watching deer walk by vacation. While the nephews asked for easy ones, my brother-in-law decided to be difficult. No shock there, but that’s fine.
His Lebanese grandmother used to make a sugar type cookie filled with ground raisins. I’ve tried a recipe with more of a spice cookie - not it. He is positive it is a Lebanese recipe, stating she never made American type cookies. She is long gone, as is the recipe.
Mamoulis a classic (awesome) Lebanese cookie filled with dates. Maybe he didn’t know as a kid what dates are. Maybe Grandma lied to him 'cause he thought dates were icky. Or maybe Grandma used raisins 'cause…who knows, really? But I’m guessing he’s looking for Mamoul.
I have just the recipe! My grandmother made it for us all the time. We called them raisin filled cookies and they get my whole family nostalgic. I doubt my version is Lebanese though. My mother’s family is mostly Welsh with a little bit of southern English thrown in for variety.
Raisin Filled Cookies:
3 c flour
3 t baking powder
1 c sugar
1/2 butter
1/2 c milk
1 egg
salt to taste (I usually do about 1/2 t)
1 t vanilla
cream butter and sugar. Add egg and vanilla. Mix in dry ingredients. Press into a disc and refrigerate for 1/2 an hour or so.
Filling:
3/4 c sugar
1 heaping T flour
1 c hot water
1 c raisins chopped fine
cook all together on medium heat and boil until thick. Remove from heat and let cool to room temperature.
roll out the dough thin and cut into 3" circles. drop filling by tablespoons onto half the circles. Dampen edges with water or egg white wash and press another circle over the top, making sure the edges are fully sealed. Bake at 350 degrees until bottoms are lightly browned. I can’t tell you how long it takes because Grandma didn’t write that part down and I haven’t fixed that yet. Start at 10 minutes and work from there.
Enjoy the cookies! Your brother in law is a smart man to ask for them.
When this thread was first posted I sent a message to my friend because her other half is Lebonese and she just got back to me. Her guy said Mamoul too.
“[He] says it’s made with dates - not raisins. Only knows the arabic name but it’s called Marmoul? Not sure correct spelling. Attempting to get more info. Can be almond, walnut, pistachio filling too in place of raisins.”
She’s mailing me a recipe with my Christmas card this year
She’s sent me a photo by text of the recipe. I can just barely read it:
4 and a half sticks of unsalted butter
6 cups coarse semolina
3 tablespoons superfine or granulated sugar
2 tablespoons mahleb
2 and a quarter cups all purpose flour plus extra for dusting
1 and a quarter teaspoons active dry yeast
2 tablespoons rose water
For date filling:
11 oz dried pitted dates
1 teaspoon apple pie spice
Melt butter in large pan, stir in semolina, sugar, mahleb. Push the mixture down into the pan, cover and remove from the heat. Let stand at least 3 hours or overnight at room temperature.
Filling:
Put dates in microwave safe bowl, add 1 tablespoon water, cook on high 2 minutes. Mash with a fork and add the spice. Roll the mixture into about 14 small balls.
Return the pan of semolina mixture to a low heat for a few minutes to loosen, then tip mixture into a bowl. Add flour, yeast, rose water, and 2 tablespoons water. Knead the mixture in the bowl for about 15 minutes until dough forms, adding 1-2 tablespoons more water if needed. Preheat oven to 325F.
To make the ma’moul, take a handful of dough and dust with flour, then flatten into a patty. Put 1 date ball in the middle of the patty, then wrap the dough around the filling. Roll in flour and press in a ma’moul mould. Tap mould on the work surface to release and put it on a baking sheet. If you don’t have the moulds, use an individual gelatin (jelly) mould or cut a decorative shape with a ravioli cutter. Bake for 30-40 mins until golden. Cool on wire rack, store in airtight container.
