Ma’moul Abiad
August 9th, 2010
Ma’moul Abiad is one of the sweets prepared for Nisf Sha’ban.
In Hama it is known as “Ma’moul Abiad”, in other cities it has another name which is “Ghraibeh”. It is prepared from flour, sugar and ghee, and baked in the oven. Either purchased or prepared at home. These cookies are very delicate and melt in your mouth.
Let’s make Ma’moul Abiad:
1. In a large bowl, add powdered sugar.
2. Add ghee to powdered sugar.
3, 4. Mix powdered sugar and ghee with your hand until combined and the color of the mixture becomes pale off-white as in picture 4.
5. Add the flour.
6, 7. Mix until combined, you should have a soft dough that doesn’t stick to your hand.
8. Cover the bowl with plastic wrap, and let the dough rest in refrigerator for 24 hours.
9. After 24 hours, take the dough from the refrigerator, and keep at room temperature for 10 minutes, then gently knead the dough.
10. Take small piece of the dough and make it as a ball weighs 6 grams.
11. Take the ball and roll between palms.
12. Flatten the ball into disc approximately 0.25 inch (0.5 cm) thick.
13. Place cookies on ungreased baking sheet.
14. Place pistachio on top of each cookie, and press the pistachio.
15, 16. To make the other shape of the cookies, roll a piece of dough that weighs 6 grams between palms into a rope then close so you get a circular shape, place the cookies on ungreased baking sheet, then place pistachio on top and press the pistachio.
15. Bake in preheated oven at 302 °F (150 °C) for 8 - 13 minutes or until the bottom becomes light golden in color. Remove form the oven and keep on baking sheet for 10 - 15 minutes to cool because they are very delicate when hot, then remove from the baking sheet.
18. When the cookies cooled completely, store them in airtight container in the refrigerator.
Ma’moul Abiad
From: Family Recipe / Servings: 55 Cookies
PDF Text Only / Print With Images
| 62 g powdered sugar
125 g ghee 250 g all purpose flour Unsalted pistachios, to decorate
|
In a large bowl, add powdered sugar.
Add ghee to powdered sugar. Mix powdered sugar and ghee with your hand until combined and the color of the mixture becomes pale off-white as in picture 4. Add the flour. Mix until combined, you should have a soft dough that doesn’t stick to your hand. Cover the bowl with plastic wrap, and let the dough rest in refrigerator for 24 hours. After 24 hours, take the dough from the refrigerator, and keep at room temperature for 10 minutes, then gently knead the dough. Take small piece of the dough and make it as a ball weighs 6 grams. Take the ball and roll between palms. Flatten the ball into disc approximately 1/4 inch (0.5 cm) thick Place cookies on ungreased baking sheet. Place pistachio on top of each cookie, and press the pistachio. To make the other shape of the cookies, roll a piece of dough that weighs 6 grams between palms into a rope then close so you get a circular shape, place the cookies on ungreased baking sheet, then place pistachio on top and press the pistachio. Bake in preheated oven at 302 °F (150 °C) for 8 - 12 minutes or until the bottom becomes light golden in color. Remove form the oven and keep on baking sheet for 10 - 15 minutes to cool because they are very delicate when hot, then remove from the baking sheet. When the cookies cooled completely, store them in airtight container in the refrigerator. |
Notes and Tips
You should work in a cool place.
It is really important to use good quality ghee, I used a mixture of two brands, and here is the photo of the brands Ghee Brands.
If you feel that the dough sticks to your hand while shaping it, so refrigerate it for 10 minutes, then use it again.
I used ungreased aluminum baking sheet, and baked the cookies in an electric oven.
Be careful when baking the cookies because they might get burned easily.
these were my kids favorite cookies for a long while; yours look so good!
they are so beautifull and I’m sure , delicious!!!!!
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)?
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
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 :)
Yum! I want to try one! You should give these cookies a shot- they’re white chocolate raspberry macadamia cookies and they’re amazing!
lovely looking cookie! thanks for sharing!
Kathryn: Thank you! the cookies sound delicious, thanks for the link :)
Dina: Thanks for visiting!
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:)
Sarah: Thanks for letting me know! I’m so glad you liked them :)
they look so tasty! and I love their color!!! :D
delicious presentation
So pretty and delicate! Thanks for sharing. I love the color that the ghee gives them.
I love these cookies. My mother in law makes them too. Thanks for sharing the recipe and your pictures. They looks so cute.
The cookies look so pretty on the rack. I love your pictures. they’re beautiful. what kind of camera are you using?
What a pretty little cookie.
These look delicious, and you have some wonderful pictures too!
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?
Those look so good! Love the nut topping.