Ma’amoul swirls with Kahlúa

Ma’amoul swirls with Kahlúa

By
From
Saha
Makes
40 biscuits
Photographer
Matt Harvey

Ma’amoul are nut- or date-filled biscuits that are popular in Middle Eastern communities around the world. They are an essential part of the round of socialising that takes place during religious festivals such as Easter and Eid al-Fitr, the Muslim post-Ramadan celebration. Traditionally, ma’amoul are made in decorative wooden moulds. This is a slightly different way of preparing them, but looks very pretty with its swirly, spiral effect.

Filling

Ingredients

Quantity Ingredient
200g medjool dates, pitted and chopped
2 tablespoons water
1 tablespoon caster sugar
1 tablespoon kahlúa

Biscuit dough

Quantity Ingredient
540g plain flour
300g unsalted butter
60g icing sugar
45ml olive oil
90ml milk
1 egg white, beaten
icing sugar, for dusting

Method

  1. To make the date filling, blanch the dates in boiling water, then quickly immerse in cold water to loosen their skins. Peel and pit the dates, then put them in a saucepan with the water and sugar and bring to a simmer. Cook over a low heat, stirring continuously, until the dates soften and melt to a smooth, sticky mass. Remove from the heat and, when cool, stir in the Kahlúa. Blitz to a smooth paste with an electric hand-blender.
  2. To make the biscuit dough, sift the flour into a large mixing bowl. Add the butter and rub in with your fingers until it’s the consistency of fine crumbs. Add the icing sugar and mix in well. Make a well in the centre of the dough and add the oil and milk, then work in until you have a smooth dough.
  3. Dust your work surface with flour. Divide the dough into 3 portions and roll each one out to a large rectangle, about 3 mm thick. Divide the filling into thirds and smear onto each rectangle of dough, leaving a clear margin along one long edge. Brush each clear edge with a little egg white and roll each piece up to form a long log, sealing well at the edge. Gently but firmly, roll each log back and forth to make it longer and thinner. Refrigerate for 20 minutes to firm up.
  4. Preheat the oven to 160°C. Remove the chilled biscuit logs from the fridge and slice on the diagonal into lozenges about 1 cm thick. Arrange on a greased baking tray and cook for 10 minutes. Lower the temperature to 140°C and cook for a further 10 minutes. Remove from the oven and cool on wire racks. The biscuits should not colour, but should remain pale and delicate. When cool, dust liberally with icing sugar.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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