As I mentioned in yesterday's post, I got the mamoul recipe from my mom couple weeks back, bought the ingredients last week and set a date to make my very first mamoul batch alone.
On the evening before the day I had set to bake the mamoul, (and according to my mom's instructions), I soaked the three cups of semolina flour I was using, with one cup of vegetable oil, covered it, and let it sit at room temperature overnight until I was ready to work on it. My mom emphasized the importance of using a 3:1 semolina flour to oil ratio, and the importance of allowing it to soak over night.
The next day, I tested my yeast by adding one teaspoon of active dry yeast, and one teaspoon of sugar, to one fourth cup of lukewarm water and allowing it to foam(about five minutes). I then added my yeast mixture to my semolina flour mixture, and used water little by little to knead the dough into a nice moist, but not soggy, consistency. At this point, it is your choice to work on the dough now, or let it rest for twenty minutes or so. My mom said it gets easier to work with the dough after allowing it to rest, so I let my dough rest for about half an hour.
While my dough was resting, I prepared the fillings: dates and walnuts. For the walnuts, I just bought an 8 oz bag of finely diced walnuts, and put in a bowl with one tablespoon of oil and two teaspoons of ground cinnamon and mixed.
The dates were a little more complicated, because there are no middle eastern grocery stores here on Maui, so I couldn't buy the already pitted baking dates they sell for this specific purpose. Instead I bought an 8 oz bag of whole pitted dates(you know the kind in the dried fruits aisle) and worked the dates with oily hands into a paste like texture. I then added about one tablespoon of oil, one teaspoon of nutmeg and one teaspoon of cinnamon and mixed. If you are able to buy the pitted baking dates from the middle eastern store, all you need to do is add the oil, nutmeg and cinnamon without the agony of trying to make the paste first. It wasn't that bad actually.When the mix is right, make little(2 inch maybe) balls out of the dates and set aside.
After rest period, I kneaded the dough a bit more to make sure it is right, and I was worried because it felt a little oily. Later my mom said that it should feel oily after soaking it in oil all night, Duh! Anyway, The dough felt moist, oily and had a nice yellowish color, so I put my worries aside and tackled it.
I started by tearing small, about three inches, balls from my dough.
To fill it with dates, I rolled the ball over a hard surface(I used my cutting board) to form an elongated shape, and pressed it down with my fingers. I also rolled the date ball in between my palms to make it long, and laid it on my elongated, pressed dough.
I sealed the dough to close around the date.
And then brought the two ends together to form a donut shape.
Actually, the shape of the pastry is very significant for Easter, the round hollow shape resembles the thorn crown Jesus wore on the Cross.
I repeated the same process until I was out of dates.
At this point, if you are not going to decorate your mamoul, you are done, and the pastries are ready for baking. But I wanted to do it just like it was done in Beit Sahour and decorate my mamoul using these tiny tongs you see in the above photo. Again, these are found in middle eastern stores. My mom shipped one of hers for me here on Maui.
Decorating the date filled pastries is easy, although it does require some practice. Luckily for me, I worked with these tongs a lot, so it was the only step that I was sure of in this whole process. To decorate, you lay the pasty on the palm of the hand, and use these tiny tongs to make decorative ridges/lines around the base and on top of "donut".I like to place my decorated mamoul directly on my baking sheet after decorating it, so that I can avoid messing up the ridges.
I just loved doing this part, and some time later, I had fourteen date filled mamoul, decorated and ready to go in the oven. But I still had to prepare my walnut filled mamoul.
Starting from a three inch ball of dough, I pressed the middle of the ball to flatten that out and make it into a little bowl.
I then added some of my walnut mixture. I had to experiment a little to get the right amount, which is not too little that can't be felt, and not too much that it is poking out of the dough.
After adding the walnuts, I sealed the ball closed by bringing all the ends together like so:
The end result should be like this, after you flatten and press the edges with the fingers.
Again, the shape is very significant and resembles the vinegar-soaked-sponge that was handed to Jesus on the Cross when He said He was thirsty.
I kept repeating the same process(which was long), until I was out of dough(about 20 pieces). At this point, I would be done if I chose not to decorate. But I chose the long way. And with these, there are more decorating options, since there is more surface area to work with than the date filled pastries.
Again with these, you hold the pastry on the palm of the hand, and pinch with the tiny tongs to make ridges;horizontally, diagonally, vertically, what ever floats your boat.
And once more with these, the pastry goes from my hand to the baking sheet to avoid mishaps.
I let my pastries sit for five minutes, while I was admiring them and praying that four hours of work time won't go to waste and that they turn out okay.
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I was very happy, and memories were flooding into me, while I was working on making mamoul. And I was glad and thankful that they turned out well. Making mamoul is a long involved process ,and not my style of cooking or baking, but the end product is well worth it. Plus, they are only done once a year for Easter.
Comments (14)
Candi, all I can say is WOW!!!!!! What a job! You really worked so hard! I am so glad they came out delicious! It was clearly a meaningful experience for you.
Posted by Chiocciola | April 16, 2009 7:42 PM
Posted on April 16, 2009 19:42
Hi Candi, looks like your mamoul turned out very good and they look so delicious. You did a really great job decorating them too.
I really enjoyed reading your detailed step by step instructions (with photos) and it was so cool reading how your mom was helping you through the process!
Thank you so much for sharing your family's very special Easter tradition and mamoul recipe Candi!
Posted by Kathy (Trekcapri) | April 16, 2009 9:06 PM
Posted on April 16, 2009 21:06
Candi,
The mamoul are just beautiful! And what a work of love for you. You must be proud of your first mamoul on your own!
Posted by nancyhol | April 16, 2009 9:21 PM
Posted on April 16, 2009 21:21
Candi, these look so special. I bet they taste wonderful. It was so nice to see the process. They're little works of ART!
Posted by Barb Cabot | April 16, 2009 10:12 PM
Posted on April 16, 2009 22:12
I say WOW too! Barb is right, they are little works of art. Plus they look delicious - I'd love to taste them.
Posted by Annie | April 17, 2009 6:29 AM
Posted on April 17, 2009 06:29
I am drooling over these! They both look soooo delicious, especially the walnut ones. They look like a lot of work but it must be so rewarding once you pop one in your mouth.
Posted by girasoli | April 17, 2009 7:56 AM
Posted on April 17, 2009 07:56
Candi, you did a beautiful job -- these look fantastic!
Posted by sandrac | April 17, 2009 8:18 AM
Posted on April 17, 2009 08:18
Thanks all for the nice comments.
Chiocciola, it was a lot of work, I am glad it is only done once a year.
Kathy, my mom was a lot of help, I would never have attempted making the pastries if she couldn't walk me through it.
Nancy, I am proud of them, but now I am wishing I made more. There are almost all eaten.
Barb, I think that they are little pieces of art too, some people can do a better job decorating.
Annie, I would love for you to taste some, maybe next Easter I will be on the mainland and I'll send you some.
girasoli, they do taste pretty good. I prefer the dates, but the walnuts are good too.
Sandra, thanks:)
Posted by candi | April 17, 2009 12:42 PM
Posted on April 17, 2009 12:42
I'm glad I went back and caught up on some blogs. It was really interesting seeing the entire process of you making these. And they do look really good.
We're still enjoying good weather here on Maui-we fly out tomorrow night. I'm ready for some cooler weather, but sure hope all of our snow is gone.
Posted by Cindy Ruth | April 18, 2009 12:41 PM
Posted on April 18, 2009 12:41
You did a great job, Candi! I love how you detailed each step and seeing the process via your photos. I can see now that they are moist due to the amount of oil added to the semolina. I’d love to make this recipe. I’m going to save it for later, when I’m inclined to start baking again.
Posted by María I. | April 18, 2009 12:52 PM
Posted on April 18, 2009 12:52
Cindy,thanks and have a safe flight, and I hope snow has melted in Alaska.
Maria, thanks. It will need a lot of motivation to make these. And yes I think the oil keeps them moist,although I think I did over bake mine a little, so that dried them a it.
Posted by candi | April 20, 2009 1:20 AM
Posted on April 20, 2009 01:20
Wow! Those look amazing!!
Posted by Kim | April 21, 2009 3:18 PM
Posted on April 21, 2009 15:18
Do they freeze ok? I was wondering about making a batch then thawing them out for when guests come round. Also if you can freeze them- would that be after cooked and cooled or before cooking. Thanks
Posted by Ayesha | January 21, 2010 2:38 PM
Posted on January 21, 2010 14:38
Ayesha,
Yes,mamoul freezes very well. You will want to bake them, let them cool completely (my mom used to cool them overnight), and then store them in air tight containers or Ziploc freezing bags. Let them thaw (either in the fridge or at room temperature) for a few hours before you are ready to enjoy them.
Thanks for stopping by.
Posted by Candi | January 21, 2010 3:30 PM
Posted on January 21, 2010 15:30