A few tips to for ease with your ma'moul. A tradition throughout the Middle East, they're as fun to make as they are to eat.
~ Ma'moul-Making Tips ~
I'm getting in so deep on ma'moul making! Scroll down for some helpful tips. Then jump over to my Instagram feed for a video I made for you to see how it's done.
I hope it's helpful and fun!
Tomorrow: an all-new ma'moul recipe . . . |
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| Tip #1: Clarified butter should be solid and cool. Sitto's recipe calls for "melted," but I can't imagine how she whipped from melted? I think she meant "clarified." |
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| Tip #2: Be sure to sift the dry ingredients; this will keep the cookie light and tender. |
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| Tip #3: There is a "dance of the dough" that takes place in making ma'amoul dough. The dough-goal is a soft, pliable dough that doesn't crack when shaped, but not so soft that the dough won't release from the mold or lose its shape. |
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| Tip #4: Dust the mold with flour for every cookie. This will ease release of the molded cookie dough. If the mold gets too coated with dough/flour, wipe it out or rinse and dry. |
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