MAAMOUL DATE SQUARES
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MAAMOUL DATE SQUARES

By March 24, 2018

Ingredients

  • Semolina Dough
  • 2 1/2 cups of semolina #2
  • 2 1/2 cups of semolina#1
  • 1/2 cup of granulated sugar
  • 1 Tbsp. of Orange Blossom water
  • 1 ½ cups of unsalted butter at room temperature
  • 1 tsp mahlab
  • 1 tsp baking powder
  • 1 cup of warm milk
  • Date Filling
  • 850g Medjool dates, pitted and roughly chopped
  • 1 tsp rose water
  • 1 tsp orange blossom water
  • ¼ tsp of cinnamon
  • ¼ tsp of nutmeg
  • 3 Tbsp. unsalted butter room temperature

Instructions

 

 

 

 

 

 

 

 

 

  1. In a large bowl, mix both #1 and #2 semolina, sugar, baking powder, and ground mahleb. Add the butter and rub mixture together with the palm of your hands until the mixture is grainy and the butter is fully absorbed in the flour (2-4 minutes). Cover in plastic wrap and let it sit on counter for at least 3-4 hours, but overnight is recommended.
  2. After resting the dough, the semolina mixture will be crumbly. You need to bring it together. In your stand mixer, add the crumbly dough. Turn on low, add blossom water and warm milk and knead it until it is soft and malleable. Cover with plastic wrap and leave it to rest for another hour.
  3. To make the filling, Place the dates, butter, rose water, blossom water, cinnamon and nutmeg in a food processor and blend until the mixture become a sticky paste.
  4. Preheat oven to 350°F. Brush a 9″x13″ rectangular baking pan or glass Pyrex dish with butter. Divide the dough in two portions and roll out the first portion to roughly 9″x13″ inch (I find it easier to roll it between two sheets of wax paper). Lay the first half in the bottom of a buttered dish and pack it well using your hand or a silicone spatula. Repeat the same method with the date paste and the second half of the semolina dough making sure to smooth the top later surface.
  5. Here you can leave as it, or be creative and design the top. I like to use the end of a plastic spoon and make intends or you can use a fork to make any pattern you like. Or just leave smooth plan surface.
  6. Using a sharp knife, carefully slice the unbaked Maamoul into rectangles making sure to slice all the way to the bottom of the baking dish. Bake for 30-35 minutes, or until the top is golden and the edges are a light brown.
  7. Remove pan from oven and let cool completely before serving.

 

 

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