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Ma’amoul Cookies

Cookies of my Childhood

When I think of home and my childhood, the scent of rose and orange blossom water linger in my mind. Those are the most distinct flavors and smells of most Middle Eastern desserts. 

I can remember watching my mom in the kitchen before all holidays and special events making special treats, one in particular, ma’amoul. Ma’amoul cookies are little pockets of goodness filled with walnuts or dates, of course scented with the aromas of orange blossom and rose waters. Delicate pastry is wrapped and baked into a perfect cookie to enjoy with morning coffee or on a cookie platter.

Labor of Love

Ma’amoul are definitely a labor of love, each individual cookie shaped and pressed with care, baked to perfection. The wooden molds are truly what make this dessert elegant and special with unique patterns and designs. You’ll find that this cookie doesn’t contain any traditional flour, but instead a mixture of semolina and farina flours. This delicate balance of flours give the cookies a tender but yet crisp bite and something truly unique.

Pressing the dough into the molds

A few taps on your surface to release the cookie out of the mold. 
Walnut filled cookies receive a dusting of powdered sugar after coming out of the oven.

This past week, my own children watched me prepare the ma’amoul dough, prepare the filling and make each special cookie. It was a moment where I realized that the reason I do this, the reason I cook and bake is for them. Ma’amoul was part of my childhood, something that stuck in my mind as a fond memory, food does that to us. I want my own children to have those same memories, the smells and tastes of their childhood to look back on. 

Whatever the reason you decide to bake today, I hope it’s a good one. Whether it’s a rainy day, a time to bond with kids or just to make a special treat for yourself. 

As always, I love seeing your creations. Please leave a review or share your dish with me on social media which lets me know what is working for you! You can find me on Facebook,  Instagram, Twitter and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!

xoxo,
Cosette

Print Recipe
 Ma'amoul Cookies
Delicious cookies filled with a walnut or date filling.
maamoul, cookies, lebanese
Course Dessert
Cuisine Lebanese
Keyword cookies, lebanese
Prep Time 45 minutes
Cook Time 20 minutes
Servings
cookies
Ingredients
Pastry Dough
Date Filling
Walnut Filling
Course Dessert
Cuisine Lebanese
Keyword cookies, lebanese
Prep Time 45 minutes
Cook Time 20 minutes
Servings
cookies
Ingredients
Pastry Dough
Date Filling
Walnut Filling
maamoul, cookies, lebanese
Instructions
Pastry Dough
  1. In a large bowl, combine the semolina, farina, mahlab and nutmeg together.
  2. In a small pot, melt your butter and add to flour mixture when butter is cooled. Cover.
  3. Let this mixture sit for 2-3 hours. After that time, add in your rose water, mix and cover again. Allow mixture to sit overnight.
  4. After mixture has sat overnight, remove about 1/2 cup of your mixture, set aside.
  5. Next, add in your orange blossom water, warm water and powdered sugar. Mix until a dough forms that sticks together when pressed between fingers. If dough is too dry, add a touch of water.
Date Filling
  1. In a small bowl, add your baking dates and softened butter. Mix to combine. Set aside.
Walnut Filling
  1. In the bowl of a food processor, add your walnuts, sugar, orange and rose waters and combine until nuts are fine and mixture forms together.
  2. Remove from food processor bowl to a standard bowl.
  3. Add in your 1/2 cup of reserved pastry dough mixture and mix together. Set aside.
Assembling and Baking
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Begin by taking about a teaspoon sized piece of dough and begin to flatten. Fill the center with either your date or walnut mixture and seal all around to create a ball.
  3. In your wooden mold, place the filled dough ball and press firmly to allow the impression to mark the dough.
  4. Bang the wooden mold to release the formed cookie. Place on baking sheet and bake for 15-20 minutes on upper 1/3 rack of oven.
  5. Cookies will be done when bottoms are slightly red.
  6. After coming out of the oven, dust the WALNUT cookies with powdered sugar (date cookies leave plain)
  7. Let cool and enjoy!
Recipe Notes

** Using a scale to measure ingredients is most accurate for this recipe. ** If the dough gets to too soft to work with, you can refrigerate for a bit to firm up. **If you can't find Mahlab spice, you can substitute additional nutmeg or cardamom, or omit completely.  **Wooden molds can be found here or at any Middle Eastern grocery store.   

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Baba Ganoush

 

It’s been over 20 years since I have made a trip to Lebanon to visit family. Yikes! I didn’t realize how long it had been until I calculated the years. Kind of like me thinking 30 years ago was in the 70s, but actually it was the 90s…how did this happen??? Anyway, my last trip to Lebanon I was 17 years old. Young, excited, rebellious! My grandfather, may he rest in peace, I’m sure had a blast with the shenanigans I pulled. Even though I was young(er), the sense of livelihood and excitement was there for everyone. Huge gatherings with friends and family that occurred regularly, always centered around food. 

mezze platter, charcuterie board, baba ganoush

Some labnah, olives and parsley salad with sumac

In Middle Eastern countries, we celebrate everything with food! Mezze, is the equivalent to a MASSIVE charcuterie board here in the United States. When you walk into a home, food is immediately offered and you are expected to eat. Mezze is a spread of many different appetizers and usually enjoyed with a drink such as arak. Some common dishes include hummus, labneh, fresh pita bread, olives, baba ganoush, chicken, grape leaves, cheeses, veggies and more. A table is spread with endless food options but yet, no one eats a large meal. It’s just small bites you can enjoy leisurely. That’s the thing, everything is slower and not rushed in Lebanon. People take the time to enjoy each other’s company, enjoy the food, dance, talk and spend hours enjoying the afternoon or evening. 

I read this article a while back in the NY Times, it was titled, How to Throw a Relaxed Parisian Dinner Party.  As I read it, I thought to myself, this was what life was like in Lebanon. Dining with friends and family and enjoying every moment. Being in the moment. Talking, eating, enjoying life and the company of friends and family. The best conversations and friends come around a table to enjoy food. 

Now in my 30s, full family, lots of friends, one of my favorite things to do is entertain. I love to feed people, just like my parents do, just like their parents did and all my aunts and uncles still do. It’s not me, it’s cultural. It’s a way of a life, a way we grew up learning to share what we have, especially food. For me, being Lebanese is not just where my parents came from, it’s a link to my culture, my history, my family. 

As I continue to grow and learn about food, culture and the art of entertaining, I continue to circle back to my amazing heritage. This month, a group of amazing bloggers are celebrating the art of Arab food by using the hashtag #AprilisforArabFood . Follow along to see all the amazing creations from various Arab countries all over the world. The most amazing part is each post not only shares food, but stories and memories. 

mezze, appetizer, baba ganoush, charcuterie board

Silky, creamy baba ganoush

Today I’m sharing my recipe for baba ganoush and pita bread that you can add to your OWN mezze platter. Baba Ganoush, is an eggplant dip with many variations similar to hummus. I personally like my baba ganoush very smooth and creamy versus the traditional thick style. Running the eggplant through a food processor helps to get it silky and smooth. This easy recipe will have you making it weekly along with amazing fresh from the oven pita bread! You can click to find other Lebanese Recipes on the blog to add to your mezze platter. Find the recipes for baba ganoush and fresh pita bread below. 

baba ganoush, charcuterie board, mezze

Baba ganoush, silky and smooth

As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

XOXO
Cosette

 

Print Recipe
 Baba Ganoush & Pita
Find these two delicious recipes to add to your own mezze platter.
Course Appetizer, Side Dish
Cuisine Lebanese
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Baba Ganoush
Pita Bread
Course Appetizer, Side Dish
Cuisine Lebanese
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Baba Ganoush
Pita Bread
Instructions
Baba Ganoush
  1. Set your oven to 450 degrees or light your grill.
  2. Prepare eggplant by washing and rubbing with a touch of olive oil.
  3. Place eggplants on a large baking sheet to roast in the oven or place directly on flames of grill on medium-high heat.
  4. Allow eggplants to roast turning every 5 minutes or so to allow each side to char and roast. You'll want to roast for about 15-20 minutes until eggplants are very soft.
  5. Once soft, remove from grill or oven and place on a roasting pan, cover with plastic wrap for about 5 minutes to allow the steam to create for easy removal of skin.
  6. Once steamed up, remove plastic wrap and begin to remove the skin, it should come off very easily at this point.
  7. Place the flesh of the eggplant in a colander and allow to drain excess liquid for about 5 minutes.
  8. Place drained eggplant and garlic in food processor and allow to process. Add in your tahini, lemon and salt. Adjust to taste, drizzle with olive oil and enjoy with fresh pita.
Pita Bread
  1. Preheat your oven and baking steel or pizza stone on 550 degrees and allow to heat for about an hour.
  2. In the bowl of your stand mixer fitted with dough hook add your flour and salt to the bowl.
  3. In a small measuring cup, add your yeast + sugar and fill with 1 cup warm water (110 degrees). Set aside and allow to bloom for about 5 minutes.
  4. With the mixer on low, add your yeast mixture to the flour mixture. Add an additional 1/4 cup warm water if needed to create a cohesive dough.
  5. Allow mixer to work the dough for about 5 minutes.
  6. Cover bowl with warm damp towel and allow dough to rise for about an hour in a warm space.
  7. Once dough has risen, begin to make pita.
  8. Take a small piece of dough and roll very thin (as thin as you can go without tearing) on a well floured surface. Place on a pizza peel and place on steel or stone.
  9. Pita will only need to bake for about a minute, watch closely as it puffs and once fully puffed, remove from oven and place on a plate covered with a towel.
  10. Repeat until dough is done, make approximately 1 dozen pita.
  11. Store in a ziplock bag to stay fresh. Best used the day of or heat slightly before using.
Eggplant Oven Instructions
  1. Preheat oven to 450 degrees
  2. Prepare eggplants by trimming tops and bottoms and using a vegetable peeler, peel just part of the skin, making stripes.
  3. Cut eggplants into 1" cubes and place on large baking sheet.
  4. Drizzle with olive oil (2-3 tsp) and a sprinkling of salt (about 1/2 tsp)
  5. Using clean hands, mix to coat all pieces and make a single layer on baking sheet.
  6. Roast for 25 minutes, mixing halfway through baking. Remove from oven and let cool slightly.
  7. Place cooled eggplant and garlic in food processor and allow to process. Add in your tahini, lemon. Adjust to taste with any additional salt or lemon, drizzle with olive oil and enjoy with fresh pita.
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Peaches & Cream Tart

It’s been a while friends, I’ve been back east spending time with my family and celebrating my sister as she recently got married. Many of you probably saw the million desserts and some pictures of her special day. Besides my own wedding (coming up on 13 years ago) this was one of the most special days of my life. My sister is my everything! She is my other half and seeing her so happy made me happy. But, after a month away from my own home, it was time to get back and into my normal routine. 

As the start of school is upon us and I have ALL 3 of my kiddos in school full-time, I hope to spend more time with all of you creating recipes and sharing with you. 

So here we are, beginning of September and for some bizarre reason unknown to me it’s 100 degrees in Portland!?!?! Yes, you heard that right, Portland, OR is 100 degrees in SEPTEMBER! What is wrong with this picture???? While it feels like summer (like really feels like it) I thought bringing in some peaches to a dessert was very appropriate.

Despite the fact it reached about 90 degrees today, I was not afraid to turn the oven on. We also just got central air this year so I’m living large!!!! One of my nearest and dearest friends invited the family to dinner and her request, every time is dessert. I guess that’s my thing. I thought about peach cobbler but was in the mood for something a little less American and a little more decadent. Why not a tart?? Delicious crust, pastry cream and topped with luscious peaches, what’s not to love! Winner Winner!!

Even though there are several steps to assemble the tart, it comes together quite quickly. You’ll first want to score and blanch your peaches very quickly to remove the skins. The pastry dough is made up of sugar, flour and butter…yeah, a little bit of heaven! The brown sugar gives it a hint of caramel flavor which I am a sucker for! And pastry cream, is there anything better? Who would have thought that eggs bring such joy in sweet treats. The custard is so luscious, I have a hard time not taking a huge spoonful!  After some bake time, fridge time and bake time again, you’ll have your special dessert to enjoy! Follow the detailed instructions below. 

This is a perfect dessert for a dinner party, it’s lovely on it’s own, doesn’t need any accompaniments and tastes AMAZING! You will make your guests swoon and begging for more. Not to mention it is very photogenic! I hope you enjoy this special treat. I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.



Print Recipe


Peaches & Cream Tart

This tart is amazingly decadent! Enjoy!!

Course Dessert
Cuisine Dessert

Prep Time 45 minutes
Cook Time 1 hour

Servings


Ingredients
Pastry Shell

Pastry Cream

Additional Ingredients

Course Dessert
Cuisine Dessert

Prep Time 45 minutes
Cook Time 1 hour

Servings


Ingredients
Pastry Shell

Pastry Cream

Additional Ingredients


Instructions
  1. Preheat oven to 375 degrees F. Lightly butter a round tart pan.

Peaches
  1. Bring a large pot of water to a boil.

  2. Using a sharp knife, cut a shallow "X" on the bottom of each peach.

  3. Add the peaches to the pot and allow to boil for 1-4 minutes. Peaches that are riper won't need quite as long, while firmer peaches could stay in a bit longer. You'll start to see the skin pull back after a few minutes.

  4. Remove with a slotted spoon and remove skin.

  5. Cut into 1/4" slices and set aside.

Pastry Shell
  1. In the bowl of a stand mixer fitted with the paddle attachment add your butter, sugars, salt and flour to make your pastry shell.

  2. Mix until a soft dough forms, it may be a bit crumbly.

  3. Remove from bowl and wrap in plastic wrap, place in fridge.

Pastry Cream
  1. Combine your milk, heavy cream and egg yolks in a bowl, whisk until combined.

  2. In a medium-sized pot, add your sugar and cornstarch over medium heat.

  3. Slowly add in about 1/2 cup of your milk/egg mixture and whisk until smooth.

  4. Once smooth and combined, slowly add your remaining milk/egg mixture and continue to whisk on medium heat until the mixture thickens.

  5. Once thick, remove from heat add your vanilla and salt. Whisk until combined.

  6. Pour mixture into a bowl and cover with saran wrap, be sure the wrap touches the top of your pastry cream so a film doesn't form. Place in fridge.

Assembly
  1. Remove dough from fridge and roll into a large circle to fit your prepared tart pan. If your dough is still a bit soft, just place pieces of dough in pan and press together.

  2. Press your dough into the pan. Using the bottom of a smooth glass, go around and be sure the edges of the dough are pressed into the sides evenly. Also go around the bottom of the crust to ensure it is even all the way around.

  3. Bake tart shell for 15 minutes empty.

  4. Remove and let cool for 5-10 minutes.

  5. Pour your pastry cream into par-baked shell, it should fill your shell almost to the top.

  6. Begin layering your sliced peaches in a circular fashion.

  7. Sprinkle your raw cane sugar over the peaches and bake for 40-45 minutes.

  8. Microwave your apricot jam and water for about 30 seconds. Brush the mixture onto the hot tart once cooked through.

  9. Let cool, remove outer ring of tart pan and enjoy!


Recipe Notes

**If your peaches are very ripe, they will take much less time to peel, just watch as you place them in the water. 

**Store tart in fridge up to 3 days.

Recipe adapted from: https://foodnessgracious.com/peaches-and-cream-custard-tart/


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Homemade Bagels

Growing up on the East Coast there are some things you have regularly and don’t realize how good they were until you’re gone. A perfect example of East Coast goodness that I often miss living out on the West Coast are bagels ! A classic NY style bagel is just perfect: slightly crispy exterior and chewy interior. All the toppings are coated on both the top and bottom to ensure a unique experience of sesame, poppy or everything goodness! Some bagel shops around have definitely been able to muster up some good ones but as a family of 5, buying GOOD bagels on the regular can get kind of spendy, and unfortunately, the grocery store variety just doesn’t do it for me! 

Enter me. Crazy mom that decides, hey…I can surely take on the bagel category and ROCK IT! After many attempts, lots of tweaking, I finally mastered quite a delicious bagel that is not only amazing, but also fairly quick to make and most importantly kid approved. 

If you are comfortable making bread or pizza dough, bagels aren’t too far off. The biggest key factor is boiling the bagels before baking ~ this step CAN NOT be skipped! Boiled bagels are what those TRUE bakery bagels are made of. The boiling is what gives the bagels that shiny crispy exterior crust and sheer perfection. 

Follow my step by step instructions for these incredible breakfast treats. They are sure to impress any guest, especially with a lovely spread of smoked salmon and flavored cream cheeses. I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

 

A look at the dough after mixed. It should be quite dense and will stick to your dough hook. 

 

 

Coat your bowl with a bit of olive oil and place your dough ball in, cover with damp cloth and let rise for about 30 minutes. 

 

 

 

After 30 minutes, your dough should look like this:

 

 

Begin weighing and shaping your dough. Be sure to keep your dough covered with your clean damp cloth to ensure they don’t dry out. 

 

 

Create a long rope and then begin to shape into a ring, tucking the ends into the opposite end. The dough will not be smooth, it will be a bit crackly. 

 

 

Prepare your pot of water for boiling. 

 

 

Boil for 30 seconds then flip and boil for another 30 seconds. 

 

 

Remove and set on rack. 

 

 

Prep eggwash to coat bagels in seeds. I love the Trader Joe Everything seasoning, and it’s pretty cheap at $1.99! 

 

 

Ready to bake! 

 

 

Check out that golden exterior!!! Perfection! 

Print Recipe
 Homemade Bagels
Making a batch of homemade bagels is a great way to liven up any brunch! I love to top with cream cheese mixed with capers, lemon juice and salt. Top bagels with smoked salmon for a special treat.
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Passive Time 45 minutes
Servings
Ingredients
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Passive Time 45 minutes
Servings
Ingredients
Instructions
  1. Dissolve the dry yeast in the warm water (about 110F) along with the sugar and 1 tablespoon honey. Set in warm place for about 5 minutes to proof.
  2. In the bowl of a stand mixer fitted with dough hook, mix together the flour and 2 tsp kosher salt. Add in the warm water, yeast mixture and mix on low for 2-3 minutes. Increase the speed and mix for about 10 minutes ensuring all the dough is incorporated. Stop mixer and push dough back in bowl as needed. The dough will be sticky but if it's ultra sticky, add a touch more flour. **See note below for cinnamon raisin bagels
  3. Shape dough into a smooth ball, lightly oil bowl and place dough back in mixer bowl. Cover with damp warm cloth and set in a warm place to rise for about 30 minutes. Dough will not rise significantly.
  4. Preheat oven to 425F. Bring large pot of water (about 4 quarts) to boil, then reduce to a simmer and add 1 tablespoon honey and baking soda.
  5. Prep baking sheet with parchment paper or silicone mat for baking.
  6. After the dough as risen slightly for 30 minutes, break dough up into 12 equal pieces (I like to use a kitchen scale to ensure accuracy, each bagel is about 110grams).
  7. Roll each piece into a long rope then shape into a ring, tucking the ends onto one another and leaving a center hole. Continue for all 12 pieces.
  8. Line the prepared baking sheet with the bagels ensuring they stay covered with damp cloth and let rise for another 10 minutes.
  9. Line a 2nd baking sheet with a cooling rack to place bagels on to drain after boiling.
  10. Boil bagels, usually about 3 at a time fit in the pot. Boil for 30 seconds, flip and boil for another 30 seconds. on Then remove with slotted spoon and place on the sheet pan lined with cooling rack.
  11. If you'd like to add any toppings (seeds) brush lightly with egg was on both sides and sprinkle or dip into seeds. Place on parchment/silicone lined pan to bake.
  12. Bake in oven in top 1/3 of oven for 15 minutes or until browned, rotate to the bottom for another 5 minutes. You want both the tops and bottoms to brown but not burn. Place back on top for another 5-10 minutes to fully allow tops to brown perfectly.
  13. Remove from oven, let cool and enjoy!
Recipe Notes

To make cinnamon raisin bagels, add in 2 Tbsp cinnamon to the flour mixture and 1 1/2 cups of raisins before adding your liquid. Proceed as instructed.  Bagels are best eaten fresh the first day. I like to split the bagels, wrap in plastic wrap then a large ziplock and stick in freezer to store extras. When ready to eat remove and toast frozen.  I love to flavor my cream cheese with capers + chives + lemon. Nancy's Cream Cheese has a lovely thick consistency. 

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