Maamoul with Date Filling (Middle Eastern Cookies / Pastries)

          Maamoul is a traditional Middle Eastern style cookies / pastries stuffed with  dates and dry fruits. They are also filled with ground pistachios. It is made of semolina, all purpose flour, melted butter and oil. Cardamom powder and rose water are used for some flavor. They are shaped in particular wooden molds. However, silicone ones can also be used. 

          In case of non-availability of molds, you can make any design with a fork. These Maamouls are particularly very popular during Eid, Easter festivals or as a tea time snack. They are also perfect as gifts for your loved ones. So check out the step by step pictorial recipe to prepare these yummy melt in the mouth cookies. 

Dough - 

• 1 cup semolina
• 1/4 cup melted unsalted butter
• 2 tbsp. oil 
• 1/2 cup all purpose flour
• 2 tbsp. corn flour
• 1/4 cup powdered sugar 
• 1/4 tsp. cardamom powder
• 1/2 tsp. baking powder
• pinch of salt
• 1/2 tsp. rose water
• warm milk, as required, to knead

Filling - 

• 100 gms. soft dates, pitted & chopped
• 2 tbsp. almonds & pistachios, powdered
• 1/4 tsp. cardamom powder
• 1/2 tsp. rose water

          In a mixing bowl, take the semolina, melted butter and oil. Mix well and cover it with a cling film. Refrigerate overnight.

          Then fluff it up with a fork. Add the all purpose four, corn flour, sugar, baking powder, salt, rose water and cardamom powder. Give it a nice mix.

          Add milk, little at a time and knead into a soft dough. Cover and refrigerate for an hour.

          Meanwhile, process the dates and transfer to a plate or bowl. 

          Add the powdered pistachios and almonds, cardamom powder and rose water. Mix well and make small balls out of them.

          Make equal size balls of the semolina dough (double the size of the date balls).

          Meanwhile, line a baking tray with parchment paper and preheat the oven at 200 degrees C. for 10 minutes. 

          Take a flour dough ball and make an incision in the centre. Then place a date ball in it and cover all edges. Roll into a ball. Make similar balls out of the remaining dough.

          Take each stuffed ball and press it into a Maamoul mold. Gently remove them. 

          Then arrange them on the baking tray lined with parchment paper and bake at 200 degrees C. for 20-25 minutes or till they turn slightly brown on the surface

         When done, cool them on a rack and then store in an air-tight container. Enjoy as a tea time snack or gift them on festive occasions like Eid or Easter.

Note - 

In case of non-availability of molds, you can go ahead and make any design with a fork. 

In a mixing bowl, take the semolina, melted butter & oil. Mix well & cover it with a cling film. 

                    Refrigerate overnight. Then fluff it up with a fork.

Add the all purpose four, corn flour, sugar, baking powder, salt, rose water & cardamom powder. Give it a nice mix.

Add milk, little at a time & knead into a soft dough. Cover & refrigerate for an hour.

               Meanwhile, process the dates and transfer to a plate or bowl. 

Add the powdered pistachios & almonds, cardamom powder & rose water.

                  Mix well & make small balls out of them.

Make equal size balls of the semolina dough (double the size of the date balls).

Take a flour dough ball & make an incision in the centre. Then place a date ball in it and cover all edges. Roll into a ball. Make similar balls out of the remaining dough.

 Take each stuffed ball & press it into a Maamoul mold. Gently remove them. 

               Arrange them on the baking tray lined with parchment paper.

Bake in a pre-heated oven at 200 degrees C. for 20-25 minutes or till they turn slightly brown on the surface. Cool them on a rack & then store in an air-tight container.

Enjoy as a tea time snack or gift them on festive occasions like Eid or Easter.

Tabbouleh with Foxtail Millet & Mixed Herbs (Fusion Lebanese Salad)

 

           Tabbouleh is a traditional Lebanese salad which is very nutritious and healthy. It has the goodness of greens in the form of parsley and mint. The addition of couscous, tomatoes and onion makes it even more appetizing. Salt, pepper, lemon juice balances the taste and flavour of this salad. 

          However, check out my version of Tabbouleh prepared with foxtail millet and mixed herbs. Besides the mandatory onion and tomato, I also added some chopped mixed dry fruits, cheese, boiled black chickpeas and dry rose petals. Enjoy it as it is, with grilled meat or Arabic bread. So check out the step by step pictorial recipe to prepare this yummy salad

• 3 cups of mixed herbs (parsley, mint, dil, basil, rosemary, lettuce, coriander, spring onion, kale, thyme), finely chopped
• 1/2 cup cooked foxtail millet
• 1 onion, chopped finely
• 1 tomato, chopped finely
• 2 tbsp. cheese, chopped
• 2 tbsp. boiled black chickpeas
• 1 tbsp. each of chopped cashew, almonds, walnut & pistachios
• 1 tbsp. olive oil
• 1 tbsp. lemon juice
• salt to taste
• pepper to taste
• 1 tsp. red chili flakes
• 1 tbsp. dry rose petals

          In a bowl add the chopped greens. To it add chopped onion, tomato, chopped mixed dry fruits, cheese and boiled black chickpeas. Mix well.

          Now add the cooked foxtail millet, salt, pepper powder, dry rose petals, red chili flakes, olive oil and lemon juice. Give it a toss. 

          Serve immediately just as it or, with grilled meat or with some Arabic bread. 
          

                      In a bowl add the chopped greens. 

Add onion, tomato, mixed dry fruits, cheese & boiled black chickpeas. Mix well.

  Add cooked foxtail millet, salt, pepper powder, dry rose petals, red 

  chili flakes, olive oil & lemon juice. Give it a toss. 

 Serve immediately just as it or, with grilled meat or with Arabic bread. 

Fish Machboos - Emirati Cuisine

          This is a traditional Emirati Biryani which is almost similar to the Indian Biryani. It is cooked either with fish, mutton or chicken. This is the former version. Machboos is also popular in other Middle Eastern countries, where they have their own way of preparing it. It is a very easy one-pot meal and a great party recipe too, that can be dished out at short notice. So check out the step by step pictorial recipe to prepare this Emirati delicacy.

          I have used King Fish but it can be prepared with the popular Hamour fish too. The only difference is the use of Arabic spice mix / bzar spice and also the use of dried lime that gives a nice flavour to the biryani. 

• 1-2 King Fish steak
• 1 cup basmati rice, soaked for 30 minutes.
• 3 tbsp. oil
• 1" cinnamon
• 2-3 green cardamoms
• 4-5 cloves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1+1 tsp. Arabic spice
• 1/2 tsp. cardamom powder
• 2 dry lime
• 2 green chilies
• salt to taste
• 2 tsp. ghee
• 1 tbsp. coriander leaves, chopped
• 2 tbsp. fried onion

          Apply 1 tsp. of the Arabic spice and salt to taste to the fish steak and marinate for 10-15 minutes. 

          Heat 1 tbsp. oil in a pan and fry the fish till well done on both sides. Drain and keep aside. 

          Heat remaining oil and temper with cardamoms, cinnamon and cloves. Add the onion and sauté till it turns slightly brown.

          Add all the dry spices and ginger-garlic paste mixed with some water. Sauté till the oil separates.

          Add the soaked rice, green chilies and the dry lime. Mix everything well and sauté for 2 minutes.

          Add  1 & 1/2 cups hot water and pressure cook for 2 whistles. Switch off the flame and let it cool down. 

          Add the ghee and fluff it up with a fork. Transfer to a serving plate and arrange the fried fish on top. 

          Garnish with coriander leaves and fried onion. Enjoy as it is or with some side dish. 

                      Marinate fish with 1 tsp. Arabic spice & salt to taste for 10-15 min. Heat
                      1 tbsp. oil & fry fish till well done on both sides. Drain & keep aside. 

                       Heat remaining oil & temper with cardamoms, cinnamon & cloves. 
                       Add onion & sauté till it turns slightly brown.

                      Add all dry spices & ginger-garlic paste mixed with some water. Sauté 
                      till oil separates.

                     Add soaked rice, green chilies & the dry lime. Mix well & sauté for 2 min.

                       Add 1 & 1/2 cups hot water & pressure cook for 2 whistles. Switch off
                       the flame and let it cool down. 

                       Add the ghee and fluff it up with a fork. 

                   Transfer to a serving plate & arrange fried fish on top. Garnish with 
                   coriander leaves & fried onion. Enjoy as it is or with some side dish. 

Mahalabia (Middle Eastern Dessert)

          A perfect Ramadan treat, this Middle Eastern Pudding is very easy and simple to prepare. It is a milk based light dessert, thickened with corn flour slurry and flavored with rose water. Serve chilled, garnished with chopped dry fruits. This recipe is a quick fix dessert when you run out of time or when you have unexpected guests. So treat your family / friends to something new this Ramadan.

• 2 cups milk
• 1/2 cup corn flour
• 4 tbsp. sugar or to taste
• 1/4 tsp. cardamom powder (opt)
• 1 tbsp. rose water
• 1 tbsp. chopped pistachios 
• 1 tsp. dry rose petals 
• 1 tbsp. chopped dates

          In a small bowl, mix together corn flour and 1/4 cup milk. Keep aside. Bring the milk to a boil. Add sugar and continue to simmer on a low flame till it is dissolved.

          Now pour over the corn flour slurry and continue to keep stirring till it turns thick. Spoon it in individual bowls and allow it to come to room temperature.

          Refrigerate for an hour. Garnish with the chopped pistachios, dates and rose petals. Serve chilled as an after-meal dessert or as and when desired.