Eid yummies [Archives:2006/992/Last Page]

October 19 2006
Coloured Eid cookies.	Photo by Fatima Al-Agel
Coloured Eid cookies. Photo by Fatima Al-Agel
Coloured Eid cookies


7 eggs

One cup of butter

One cup starch

One-cup flour

2 tablespoons backing powder

one tspn coco powder

3 cups sugar

One vanilla flavour

Jam or marmalade

Grounded coconut for decoration

2 spoons oil


1. Blend the butter well until it becomes white and creamy

2. Add the three cups of sugar gradually while continuing to mix

3. Add the eggs while continuing to blend but one egg at a time

4. Add the vanilla and the backing powder

5. Now add the flour and starch alternatively one spoon at a time and mix continuously. You will need to start mixing with your hand when the dough becomes tough

6. Make sure you get a flexible and homogenous

7. Cut it into two equal parts

8. Mix the coco powder with one part

9. Heat the oven to medium level

10. Start making the shapes using the cookie machine with both the chocolate and white dough

11. Wipe the oven plan with oil and place the cookie pieces

12. Bake until they become golden or when cooked

13. Let them cool and remove them from the oven plat

14. Take one yellow cookie and one chocolate one and stick them together with jam

15. Dip the front of the coloured cookie with jam and then decorate with grounded coconut.


Mamoul are Middle Eastern cookies served typically for special holidays such as Pascha. The cookies have three traditional fillings including walnut, pistachio and date. Each is formed in a specific designed wooden mold. The design on the cookie lets you know what the filling is inside.

To make the cookie the mold is floured, then round, filled, balls of dough are packed into the mold. The mold is rapped on the work surface to remove the cookie. Cookies are then baked, cooled and coated in powdered (confectioner's) sugar.

We have not found any historical reference yet but the recipe and the mold are very similar to Chinese moon cakes.


1/2 cup solid shortening

8 tablespoons or 4 ounces butter

1 cup flour, all purpose

2 cups semolina

1/4 teaspoon salt

1/4 teaspoon baking power

1/4 cup granulated sugar

1 tablespoon rose flower water OR

1 tablespoon orange flower water

7 tablespoons water walnut, pistachio or date filling confectioners suga


Do not expect the dough to be cohesive but it will be damp enough to form into balls to pack into the cookie molds. This recipe needs to be started a day ahead.

Melt shortening and butter together or use all butter if you wish a richer cookie. cool slightly. Mix flour, semolina, salt, baking powder and sugar together. Rub melted shortening into dough with fingertips until it is like fine soft meal.

Cover bowl and let it rest overnight. Combine flower waters with 7 tablespoons water and sprinkle over the dough. Toss lightly with a fork to distribute liquid evenly. Mix until just combined, like pie dough. (another person says to knead the dough well).

Dust maamoul molds well with flour. Invert and tap gently to remove excess flour. Estimate the amount of dough need to fill maamoul mold and make a ball of dough. Flatten it out slightly and place a good tablespoon of filling in center. Close dough around filling to cover it. Pack ball into mold. Level off cookie even with the lip of the mold. Be sure you have not revealed filling or it will stick to the pan as it bakes.

Tap cookies out onto the work area with a sharp firm hit to the top of the mold. Transfer cookies to baking sheet with a spatula. Bake at 300 to 325deg F about 12 minutes, until barely colored.


Sprinkle with confectioners sugar before serving.

Walnut or Pistachio Filling

1 1/2 cups finely chopped walnuts or pistachios

2 Tablespoons orange or rose flower water

1/4 cup sugar

1/4 teaspoon ground cinnamon

Mix well together.

Date Filling

1 1/2 cups chopped dates

6 tablespoons butter

Cook dates with butter over low heat for 15-20 minutes. Mash occasionally until dates are completely pureed. Cool before filling.

Source: gourmetsleuth.com