Ma’amoul Abiad

August 9th, 2010

Ma’amoul Abiad is one of the sweets prepared for Nisf Sha’aban.

“Ma’amoul Abiad” means “White Ma’amoul” because the color of the cookies should remain white in baking, a specialty of Hama . In other cities, “Ghraibeh” is similar to Ma’amoul Abiad but baked to golden brown in color. These cookies are very delicate, they melt immediately in your mouth.

Let’s make Ma’amoul Abiad:

1, 2, 3, 4. In a bowl, measure 120 g powdered sugar .

5 to 10. Add 250 g ghee to powdered sugar. Good quality ghee is required, I used 125 g Lurpak and 125 g Aseel.

11, 12, 13, 14. Mix powdered sugar and ghee with your hand until creamy and the color of the mixture turns to pale off-white as in picture 14.

15 to 24. Gradually add 500 g flour to the mixture of powdered sugar and ghee, mix the ingredients with your hand between each addition.

25, 26, 27. Knead with your hand until a dough comes together and homogeneous.

28. Cover the bowl with plastic wrap, and set the dough aside in the refrigerator for 24 hours.

 After 24 hours, take the dough out of the refrigerator and leave it at room temperature for 1 hour. Touch the dough, it should be pliable but not too soft.

29. Prepare a baking sheet.

30, 31. Take a piece of dough and form it into ball, each ball equals to 6 grams. Keep the dough balls covered with plastic wrap or it will dry out.

32. Prepare whole pistachio kernels, and set aside.

33, 34, 35. Take a ball of dough and flatten with you palm into disc approximately 1/4 inch (0.5 cm) thick.

36. Place on ungreased baking sheet.

37, 38, 39, 40. Put whole pistachio kernel in the center of the cookie and slightly press it with your finger.

41, 42, 43, 44. Repeat the steps.

To form into other shape:

45, 46, 47. Take the ball, put it on counter and with move your palm just in one direction and form it into rope equals to 2 1/2 inches (6 cm).

48, 49, 50. Form the rope into a ring joining the two ends and pressing to seal.

51. Place on ungreased baking sheet.

52, 53, 54. Put whole pistachio kernel in the joining end of the cookie and slightly press it with your finger.

55, 56. Repeat the steps.

57 to 64. Bake in preheated oven at 300 °F (150 °C) for 10 minutes or until the bottom becomes light golden in color, then turn on the upper burner on low and bake for 4 minutes, the color of Ma’amoul should stay white. To check if Ma’amoul  is done, touch with your finger and it should be clear and no crumbs stick on it. When done, turn off oven, keep Ma’amoul in oven with door open for 1 minute. Remove form the oven and keep on baking sheet to completely cool.

 

65, 66, 67, 68. When cooled, remove from baking sheet and be careful because they are delicate. Store in airtight container.

Ghraibeh Shamiyeh is same as Ma’amoul Abiad, same dough but the pieces are smaller in size and baked to golden brown.

69. Prepare a baking sheet.

70, 71 Take a piece of dough and form it into ball, each ball equals to 4 grams. Keep the dough balls covered with plastic wrap or it will dry out.

72. Prepare pistachio halves, and set aside. I soaked whole pistachio kernels in hot water for one hour, then removed the skin and cut it into half from the center.

73. Take a ball of dough.

74. Place on ungreased baking sheet.

75, 76. Put pistachio half in the center of the cookie and slightly press it with your finger.

77, 78, 79, 80. Repeat the steps.

To form into other shape:

81, 82, 83. Take the ball, put it on counter and with move your palm just in one direction and form it into rope equals to 2 1/2 inches (6 cm).

84, 85, 86. Form the rope into a ring joining the two ends and pressing to seal.

87. Place on ungreased baking sheet.

88, 89, 90. Put  pistachio half in the joining end of the cookie and slightly press it with your finger.

91, 92. Repeat the steps.

93, 94, 95, 96. Bake in preheated oven at 300 °F (150 °C) for 10 minutes or until the bottom becomes golden brown in color, then turn on the upper burner on low and bake until top becomes golden brown in color. Remove form the oven and keep on baking sheet to completely cool. When cooled, remove from baking sheet. Store in airtight container.

97. Store for one week at room temperature, after that put it in the refrigerator.

Ma’amoul Abiad

From: Family Recipe/ Servings: 80 Cookies
PDF Text Only / Print With Images

120 g powdered Sugar

250 g ghee

500 g all purpose flour

Pistachios, to decorate

 

In a bowl, measure 120 g powdered sugar .
Add 250 g ghee to powdered sugar. Good quality ghee is required, I used 125 g Lurpak and 125 g Aseel.

Mix powdered sugar and ghee with your hand until creamy and the color of the mixture turns to pale off-white as in picture 14.

Gradually add 500 g flour to the mixture of powdered sugar and ghee, mix the ingredients with your hand between each addition.

Knead with your hand until a dough comes together and homogeneous.

Cover the bowl with plastic wrap, and set the dough aside in the refrigerator for 24 hours.

After 24 hours, take the dough out of the refrigerator and leave it at room temperature for 1 hour. Touch the dough, it should be pliable but not too soft.

Prepare a baking sheet.

Take a piece of dough and form it into ball, each ball equals to 6 grams. Keep the dough balls covered with plastic wrap or it will dry out.

Prepare whole pistachio kernels, and set aside.

Take a ball of dough and flatten with you palm into disc approximately 1/4 inch (0.5 cm) thick

Place on ungreased baking sheet.

Put whole pistachio kernel in the center of the cookie and slightly press it with your finger.

Repeat the steps.

To form into other shape:

Take the ball, put it on counter and with move your palm just in one direction and form it into rope equals to 2 1/2 inches (6 cm).

Form the rope into a ring joining the two ends and pressing to seal.

Place on ungreased baking sheet.

Put whole pistachio kernel in the joining end of the cookie and slightly press it with your finger.

Repeat the steps.

Bake in preheated oven at 300 °F (150 °C) for 10 minutes or until the bottom becomes light golden in color, then turn on the upper burner on low and bake for 4 minutes, the color of Ma’amoul should stay white. To check if Ma’amoul  is done, touch with your finger and it should be clear and no crumbs stick on it. When done, turn off oven, keep Ma’amoul in oven with door open for 1 minute. Remove form the oven and keep on baking sheet to completely cool.

When cooled, remove from baking sheet and be careful because they are delicate. Store in airtight container.

Ghraibeh Shamiyeh is same as Ma’amoul Abiad, same dough but the pieces are smaller in size and baked to golden brown.

Prepare a baking sheet.

Take a piece of dough and form it into ball, each ball equals to 4 grams. Keep the dough balls covered with plastic wrap or it will dry out.

Prepare pistachio halves, and set aside. I soaked whole pistachio kernels in hot water for one hour, then removed the skin and cut it into half from the center.

Take a ball of dough.

Place on ungreased baking sheet. 

Put pistachio half in the center of the cookie and slightly press it with your finger.

Repeat the steps.

To form into other shape:

Take the ball, put it on counter and with move your palm just in one direction and form it into rope equals to 2 1/2 inches (6 cm).

Form the rope into a ring joining the two ends and pressing to seal.

Place on ungreased baking sheet.

Put  pistachio half in the joining end of the cookie and slightly press it with your finger.

Repeat the steps.

Bake in preheated oven at 300 °F (150 °C) for 10 minutes or until the bottom becomes golden brown in color, then turn on the upper burner on low and bake until top becomes golden brown in color. Remove form the oven and keep on baking sheet to completely cool. When cooled, remove from baking sheet. Store in airtight container.

Store for one week at room temperature, after that put it in the refrigerator.

Notes and Tips

Work in a cool place.

Use good quality ghee, I used a mixture of two brands, and here is the photo of the brands Ghee Brands.

Be careful when baking the cookies because they might get burned easily.

Dimah - http://www.orangeblossomwater.net - PDF Text Only

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19 Responses to “Ma’amoul Abiad”

  1. these were my kids favorite cookies for a long while; yours look so good!

  2. grazi says:

    they are so beautifull and I’m sure , delicious!!!!!

  3. Thank you for sharing this recipe! I love these little cookies. Can the same dough be used for making stuffed ma’moul (with dates or pistachios)?

  4. GermanSista says:

    Assalamu alaikum wr wb sister

    first of all: ramadan mubarak for u and your beloved persons

    i really gotta say mashaaaallahhh

    i love your work and i’m so happy that i’ve found ur page! keep up working my dear!!!

    Salams from Germany

  5. Dimah says:

    tasteofbeirut: Thank you!

    grazi: Thank you for your kind comment!

    TheAmerArab Wife: Thank you for visiting! No, you can’t use this dough for other ma’moul recipes, ma’moul stuffed with dates or pistachios needs another dough.

    GermanSista: Wa alikum Al-Salam,Ramadan Mubarak.
    Thank you so much for stopping by and for the kind words :)

  6. Kathryn says:

    Yum! I want to try one! You should give these cookies a shot– they’re white chocolate raspberry macadamia cookies and they’re amazing!

  7. Dina says:

    lovely looking cookie! thanks for sharing!

  8. Dimah says:

    Kathryn: Thank you! the cookies sound delicious, thanks for the link :)

    Dina: Thanks for visiting!

  9. Sarah says:

    I ended up having some friends over last night and made these with the shish taqouq recipe, they were delicious! I love your blog, and can’t wait to try out the rest of the recipes that you post:)

  10. Dimah says:

    Sarah: Thanks for letting me know! I’m so glad you liked them :)

  11. eatgreek.net says:

    they look so tasty! and I love their color!!! :D

  12. delicious presentation

  13. So pretty and delicate! Thanks for sharing. I love the color that the ghee gives them.

  14. Adelina says:

    I love these cookies. My mother in law makes them too. Thanks for sharing the recipe and your pictures. They looks so cute.

  15. Becky says:

    The cookies look so pretty on the rack. I love your pictures. they’re beautiful. what kind of camera are you using?

  16. briarrose says:

    What a pretty little cookie.

  17. fooddreamer says:

    These look delicious, and you have some wonderful pictures too!

  18. Yesim says:

    when i first read “mamul”, i got so happy:)) when i travel to middle east ,i always buy mamul, but they r cookies with dates.. i ate mamul from KSA, Dubai, Bahrain, Iran :)) all of the cookies has different , i ve wanted to learn syrian but this s not that “mamul” :)) this cookie recipe can be used for maybe that too? if i put date inside and close the dough and cook like that , do u think it will be fine?

  19. Those look so good! Love the nut topping.

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