My grandmother passed away on March 1st last year.
She was a beautiful and brilliant woman who made our family what it is.
She was also a fantastic cook who made especially delicious traditional Maryland/Southern dishes. And traditional Syrian & Lebanese dishes from my grandfather’s family.
We make a huge batch every year for Easter.
These cookies were made last year for Easter after her passing. It’s taken me that long to get around to posting them! But, hey, it was just Easter this past Sunday so at least they’re timely in that regard. And they’re delicious any time of year. So have at it.
My Grandmother’s Ma’amoul
makes A LOT of cookies
5 Cups Cream of Wheat (Farina)
5 Cups of Flour
3 Cups Butter, Melted
1 1/2 Packages Dry Yeast
2 Teaspoons Mahlab, ground
4 lb. Dates
Preheat the oven to 350ºF.
Grind the dates in a food processor until a very thick paste forms. I like to add a bit of ground mahlab to the date filling as well.
“Mix cream of wheat and flour, mahlab and melted butter and let stand overnight.
In morning dissolve yeast in warm water (or warm milk). Add to dry ingredients with enough warm water (or warm milk, about 1 3/4 cups) to make dough.”
Spoon a walnut sized ball of dough into your hand. Using your thumb create a hole in the center and fill with a teaspoon of date filling. Close carefully, forming a sphere. They can also be made in a cigar shape by forming a flattened rectangle of dough, filling it with a thin, rolled out piece of date and then closing the dough around the date filling (Next time I’ll add photos).
Place on a cookie sheet and bake for 20 – 25 minutes or until just starting to change in color. The bottoms will be light brown.
Let cool before sticking in your mouth.
These cookies are great with milk and coffee but especially great with hot tea.
In loving memory of Miss Jean.