Mamouls (My favorite Arabic cookie)

Oven temperature: Preheat at 230? C (450? F), reduce to 180? C (350? F)
Cooking time: 20-25 minutes
4 ½ cups fine semolina (farina)
½ cup caster sugar
1 cup milk
2 teaspoons confectioner's sugar (powdered sugar)
1 tsp rosewater

Walnut Filling
1 ½ cups coarsely ground walnuts
¼ cup caster sugar
1 teaspoon ground cinnamon
1 tsp cardamom

EASTER WALNUT CAKES
Ma'amoul means "filled" in Arabic. Ma'amouls are small imprinted
molds made of wood that have a handle attached. A piece of short-pastry
dough is pressed into these molds and date or nut filling is then enclosed
in the dough. Holding the handle, the mold is slammed on the table causing
the finished dough to drop out. The imprinted dough can then be rolled in
confectioner's sugar if so desired. If a mold is not available the cookies
can also be made using a tool of your choice.

.........................................................

Combine semolina and sugar in a mixing bowl.

Melt butter in a pan and heat until bubbling. Pour into semolina and sugar and mix with wooden spoon until butter is evenly distributed.

Heat milk in pan until bubbles begin to rise, remove from heat and stir in soda. Pour into semolina mixture.

Mix with wooden spoon to soft dough. When it cools a little, knead lightly by hand. Cover bowl with a sheet of plastic cling film to make an airtight seal. Leave for at least 5 hours or overnight.

Mix nut-filling ingredients together.

Knead dough again to make it pliable. Take a tablespoonful of dough at a time and roll into balls the size of a large walnut.

Flatten a ball of dough in your palm and push up sides to make a pot shape. Fill hollow with a generous teaspoonful of nut filling and mold dough over filling. Press edges to seal well and roll into a ball again.

Press into a decorated mold (a tabi) and tap out on board. Place on ungreased baking tray. Alternatively place ball of dough on tray, flatten slightly and press tines of fork obliquely around sides to give cakes a slightly conical shape. Press top with fork.

Have oven preheated to very hot, place Ma'amoul in oven and reduce heat to moderate. Back at moderate for 20-25 minutes until lightly colored. Remove and cool on trays for 10 minutes.

Sift some icing sugar onto a sheet of waxed paper. Place Ma'amoul on sugar and sift more sugar on top to coat thickly. When cool, store in an airtight container.

Mamouls (My favorite Arabic cookie)

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