Full Instructions How to Make Walnut & Date Maamoul Cookies, Middle Eastern Desserts, Sweets!!!

Discover how easy it is to make great tasting walnut & Date Maamoul with easy step by step instructions!

* How to make the Original Easter Eggs: https://youtu.be/p9l6x7jIKB4
* How to make Namoura Video: https://youtu.be/fJ_VLd51RH4

* Galaxy Real Food Link: https://www.gfgroup.com.au/
* Cortas Food Link: https://www.cortasfood.com/
* Benino’s Fine Foods Link: https://www.benino.com.au/
* Maamoul Mold Amazon Australia: https://www.amazon.com.au/s?k=maamoul+moulds+lebanese&ref=nb_sb_noss
* Maamoul Mold Amazon USA: https://amzn.to/3TShVLa

Maamoul recipe
* 4 cups coarse semolina
* 1.5 cups fine semolina
* 500 g of unsalted butter
* 1 cup sugar
* 1/2 Teaspoon yeast
* 1/4 cup rose water
* 1/4 cup orange blossom water
* 1/4 cup milk
Date Paste
* 2 cups of patted dates
* 2 cups of water
* Half cup of white sugar (optional)
Walnut Filing
* 2 cups of wall nuts (Coarsely grounded)
* 2 Tablespoons of rose water
* 1 Teaspoon of Orange Blossom water
* 1/2 a cup of white sugar

VIDEO TIMESTAMPS

00:00 Introduction
00:26 The ingredients you will need to make Maamoul
01:53 How to make the semolina dough
04:30 How to make the date paste
06:38 How to make the walnut filling
07:59 The final preparation for the maamoul dough after a long rest
08:08 Oil the timber mold
08:44 The final stage of preparing the walnut filler
09:11 The final mixing of the dough
10:33 How to put the walnut maamoul together
12:46 Cooking the walnut maamoul
13:15 How to put the date maamoul together
15:30 Cooking the date maamoul
16:10 The final stage of making the maamoul
17:32 Taste test by official Lebanese critic!!!
22:56 Final instructions

Music by Michael Seecy, Copyright free music: https://tinyurl.com/echr987w

Do you enjoy eating great tasty Middle Eastern sweets and Mar in particular and you thought you wouldn’t mind learning how to make it yourself they come along with me and I’ll show you how easy it can be let’s Go hey guys Musa here from Quantum Home Improvements and solutions welcome back and if this is your first time to our channel it’s great having you join us and so today I’m going to show you how to make a very popular middle eastern site by the name of Maru which is kind

Of like a biscuit or a cookie and so all you need is basically fine and coarse Salina some walnuts some pad dates butter sugar a dry yeast some rose water orange blossom water and just a bit of milk so I’ve been making my now for around about 4 years with the help of

Our friends Asma and Vera thanks guys and so there’s many many many different ways of making M and so I’ve settled on this recipe which is a combination of a few and my family and friends love it and now I’m going to share that with you

So before we start I would suggest that you get some molds now you can get these molds from Middle Eastern stores or possibly online they’re just basically Timber carvings and there’s different types so these flatter ones uh I would use for the dates and I’m probably going

To use this one here cuz it comes out a little easier uh and also for the walnuts I’m I’m going to use this one here which is round and domed um but there’s other types as well so we have a smaller version of that one and then we

Have this one here which is more oval and elongated and so these do need to be oiled now and then um which is quite easy to do and I’ll show you that as well okay so there’s a bit of a process so I better get into it in preparation

For our taste testers both chicken nugget and Vera and so just going to grab a large bowl okay so this is the fine smolina I’ll just put in one 1 and 1/2 cups okay so now I’m going to use the cor semolina and we need four cups um so

The brand I do use is Galaxy I tend to use them for a lot of the Lebanese food or the Arabic food that I that I make okay so that’s number four so smolina is a coarse flour that comes from the Doran wheat and so not to confuse it with just

A common wheat okay so now just put in one cup of white sugar and I’ll put half a teaspoon of dry yeast okay so just mixing all those ingredients okay so now I’m just going to place 500 G of butter into the microwave and I’ll just melt that

Down so don’t make it too hot okay so now I’m going to put in 1/4 cup of rose water and I’m going to put in 1/4 cup of orange blossom water okay so now all I’m going to do is just slowly pour that butter into the mix so now I’ll just mix that

In so you can feel get softer and softer in your hands and I’m breaking it up just like I do when I’m making the M the same way but my n m doesn’t need a big mix but this will need to be mixed a fair amount

All right so now I’ll just slowly add the rose water and orange blossom water just a little bit at a time jeez that’s got a great smell to it m okay just a bit more rose water and orange blossom water okay just put the remainder in okay so that’s looking pretty good um

So now you need to let this sit between 6 to 12 hours the longer you leave it the better it’s going to be and you’ll need to mix it a couple of times in between and so you don’t add the milk at this point it’s very crucial to tell you

That you put that in just before you put the biscuits together or the cookies together okay so now I’ll just put a cloth on that put that on the side and now I’m going to make the date paste so we’re going to put in two cups of dates

So once again I am using Galaxy and so these are pitted dates now this is optional I put in half a cup of sugar uh not everyone does that okay uh some people actually do this with butter uh I think there’s enough butter in this dish I don’t put any more butter

So then I put in roughly about uh 1 and 1/2 to 2 cups of water so now we’ll take this to the cooktop okay and I’ll put it on high okay so now it’s just boiling up and just with this Masher I’m just slowly just putting a little bit of pressure on

There and just blending that in and eventually it doesn’t take too long once it’s warmed up it doesn’t take too long to condense down now I do know a lot of people actually put this in a blender with butter uh and so it’s very uh very

Refined I prefer it this way it is a little stringy and I actually like the stringiness of it so I’m told that there’s actually a specific date you should use uh to make for M now um I’ve looked around I couldn’t seem to find anything and I

Generally just use the Galaxy brand and it works fine for me so you just keep going and going and going put pressure against the base of the masher and the pot and just Mash that down and it will break down and you can see the color

Changing it was a beigy brown and now it’s going to a darker brown and when it’s cooked it goes to a very dark brown so I have got this cook top on high purposely cuz you really need a lot of heat in this to uh to break down the

Dates so depending on what heat you got the size of the pot how much you’re making uh it should take around about 10 minutes to do this okay so this is done okay you can see by the consistency see how that holds on to the Masher now if I

Hit it down it just drops off so you can see that consistency is quite good and the color is a darker color all right so now I’ll just put that on the side okay so now the final thing we can do is actually make the Walnut filler

Now we’re going to use a blender for this and we’re going to put in 2 cups of walnuts and half a cup of white sugar now you can put the sugar in after if you like I like to put it before cuz it actually helps blend it okay so what

We’re going to do is just pulsate it we want it to be coarse we don’t want it to be fine okay so we’re just going to pulsate [Applause] it okay so that’s what it looks like so far it just needs a little bit more now

If you don’t put the sugar in it becomes a bit too fine the sugar sort of helps it spread a bit that’s it okay so you can see it’s not too fine and it’s not overly coarse we’ll put it in the bowl so now I’m going to give this one more

Mix so it goes really hard when you leave it for a while okay so that’s looking really good actually it’s gone soft again it’s really good okay so I’ve let the dough rest for well over 12 hours and it’s time now to put this all together so there’s a few things we need

To do uh first of all I am going to oil these molds now I’ve also put the oven on and I put it on 220° C and just conventional so you need to let that warm up for about 15 20 minutes I actually let it up for a lot longer than

That usually about half an hour okay so I’m just using vegetable oil here now the reason you need to oil them because they do dry up and crack also uh the dough comes out easier when it’s just a little moist with oil now you can use almost any oil but be

Careful because if you use oil with a bit of taste in it that taste will go into the Maru okay so now the next thing I’m going to do is finish off the Walnut mix the The Fill okay so now going by the recipe uh I’ve got 2 tablespoon of rose water

And I’ll only put one teaspoon of orange blossom that smells really nice okay so that’s now ready we’ll put that aside and so now the dough look at that so what we’re going to do is put4 of a cup of milk which is already in here I’m

Going to tip this into the plate okay so now depending on the smolina uh it’s going to depend on how much milk you put in so sometimes you can get dry semolina sometimes a bit moist uh so you just got to be careful you’re doing and everyone’s going to want a different

Consistency so uh when you’re put them in the mold if they’re too soft uh they’re going to break apart very very easily so we don’t want that okay so now what I’ll do is just wet my fingers so it is a little firm at the

Moment and we just want to make it just a little bit softer so basically the milk is just to help it to be a bit more malleable okay so I’m just going to put just a touch more okay so there’s still some milk left in the plate I’m going to leave

That on the side in case it goes a little hard okay this is pretty much ready I’m just going to wipe off the milk off the walls just to get every bit of it so now it’s only just marginally softer than what it was prior to me putting the

Milk okay I’m happy with that I’ll just put this on the side I’m just going to put some some baking paper on here okay so now I’m going to grab the Walnut mold the one I’m going to use for the Walnut filling uh so now this is

Fairly dry now I’ll put that on the side now what I’m going to do is gather some dough together and I’m going to make a template I don’t know exactly what size I need at this point okay they’re roughly about the same size so what I’m

Going to do is basically just put a center in the ball so roll it out okay and then I’m just going to grab a little bit of this fill in and just put it inside tap it down gently so all you’re basically going to do is just

Close it in like this now I think this is too small but I’m going to try it it’s what basically do just put that into the mold like that not too heavy now to get them out we’re going to tap them out so we’re

Going to use a te toil I’ll just make a bit more room here put the tea toil there and we’re just going to tap it gently on the tea toil okay and there we go so that way we can pick it up without altering the size

So now I’ll show you again just make sure the size is right it’s looking pretty good now so you’ve got your ball just with a finger just slowly press into it trying to keep it still round keep your fingers curved and try to keep

It round now you do need to make this a little thin if you don’t it’s just going to be too much dough so now so you put your filling in just pressing the wo nut down gently and just roll the edges over okay until it closes off and then

Once again we get our mold put that on top just a little bit of pressure not too much so it’s just over you can see there it’s just over the mold a little bit and that’s fine so once again just tap that through you’re going to have to tap it a couple of

Times okay and then just take that off the tea towel okay so this is the last one for this tray I won’t put any more than that so you can see the spacing I’ve got there give it a little bit of room you don’t need too much but they

Will expand a little bit all right so now I’ll put that in the oven okay so now we’ll let them sit for 15 minutes I will turn them a couple of times we don’t want them to go red they just got to be a slight golden brown they will start becoming darker when

They cool down so be really careful with that 15 minutes is Max now if you leave it too long as well uh the uh sugar inside the walnuts will caramelize and when you’re eating it it become very uh toffee like okay so now I’m going to put

The walnuts aside I’m going to show you how I do the dates the dates are a lot trickier so now this one does need a little bit more dough so I know by memory it’s got to be slightly bigger than the other okay yeah they’re about the same

Size again I’ll put that template on the side all right let’s try this one now this may be too big I don’t know now you don’t want to put too much in this this is probably too much already so I’m just going to put about about that much even that’s going to be

Really hard to close off and you’ll see what I mean in a moment so I’ll just tap it it down a little bit just sort of curve it in just like I did for the walnuts just hit that down a little bit get the sides over we really want to keep the dates

Inside all right there we go there now this is not perfect I think I put too much dates in that but let’s give this a shot let put it in the mold no it’s the right size that’s fine just gently push that down okay this has got to be really

Careful with this one okay that came out beautifully all right I’ll do it again just going to make this one a little bit thinner give myself more skin so I can actually roll the edges a bit easier in that okay now again see how we can do it

This time all right now that’s a lot better okay that was a lot better that’s how it should be now it is very thin around this side and it could break a lot of people don’t like doing dates cuz they’re so temperamental so uh the walnuts have been in the oven now for

Just over 10 minutes so we’ll just give it a check and see how they look okay there we go looking very nice so I’ll just turn them around so you can see there just a bit of Goldy color that’s what we’re actually aiming for so these are actually almost

Cooked okay so it’s right on 15 minutes I’m taking these out beautiful so I’ll just leave them there and let them cool down and finish off the dates okay last one for this tray all right so now I’ll put this tray in the oven all right so we’ll let that sit for

15 minutes once again and we’ll get on making more walnuts okay so it’s the 10th minute so I’ll just turn these around beautiful that’s looking really good okay so now I’ll just finish off the last tray of walnuts okay it’s 15 minutes better get these ones out wow

They look beautiful very nice and they smell Beautiful okay so I’ve got two more trays to do so I’m almost finished the walnuts and then I’ll get on to the next tray of dates okay 15 minutes is up for this one we’ll take them out wow they turned out beautiful okay after

Allowing the Mumble to cool down for a fair few hours we’re ready for the final stage and the final stage is pretty simple we’re going to dust on some icing sugar on the Walnut mumal only so traditionally you just put on the walnuts you can put it on the dates as

Well but they’re going to be sweet enough without um and that way you can differentiate between between the two as well now one thing to take note of uh if you do make your Dough too thin for the walnuts or the dates um they will break open and this is what you get

Unfortunately so I made this a bit too thin uh which is a bit of a shame cuz now I’m going to have to eat it that so nice what we’re going to do now is just Place some icing sugar into the sifter you do have to let these Co down

Totally before you do this so you just try to put that on evenly if you can beautiful look at that this looks professional okay all right that’s done so now I’m going to place them on a tray so I’ll just put half walnuts half dates this is the end result looks fantastic

I’m very happy with that so just in time we got our taste testers chicken nugget and Vera coming short and we’ll clean up and get ready for Them hey George hey how are you mate how you going thanks for coming mate looking forward to the taste testing hey ver H how are you hey guys thanks for coming to be the taste test today thank you very much for inviting us can I get you

A cup of tea or coffee yes please can I please have um come with yes please the usual coffee here we go guys thank you very much thank you very much I’ll just grab mine okay so ver yes um I’ve been making M now for around about 4 years I

Think um in act fact asthma our friend gave me the recipe um and George actually loves Marmon it’s one of his favorite sweets absolutely love it especially when you make it it’s always good when someone else makes it but when we came over of your place back a few

Years ago you were making it can you tell us that story um yes so I was making it and I didn’t have um the ingredients right and the temperature as well I think it was maybe a little bit warm and so the balance of the ingredients wasn’t right so um I’d add a

Little bit more milk and then it was too much and then I’d have to add simina and you know it’s not the right time to add it hours and hours later we came past and visited you got yeah I was ready to and you were ready to make goodba out of

It I was ready to I was ready to throw it you ready to good yeah I was until you guys saved the day anyway I was I was fascinated because I wanted to really see how someone else does it yeah well not not me the wrong way no but you

You inspired me to to give it a go and it was a perfect mix actually you didn’t realize and then we started getting into it Mar and Mariah Tina everyone got into it like a little Factory I mean there was like six kilos of this I mean this

Was phenomenal you don’t do things in small uh quantities do you no I was actually making some for me and my my mom um but and the village too yeah most probably and the whole street because it just got out of hand yeah yeah but you

Guys came and helped and it would come up really all right now I’ve got to tell you honestly um I would normally wait about 6 to 8 hours to let it settle to let the grain soak in all the butter and all all the other ingredients but in

This case here uh and I’ve started doing more and more I leave it for over 12 hours without the milk without the milk correct so this was a new recipe that you used was it newish I’ve combined a few of them I’ve combined part of yours

ASAS and another one that I found oh nice yeah and I find this works really well for me but but but there’s like a million ways of making anything right it’s what your taste parts are used to what you enjoy now with the walnuts especially you can see the shape of that

Walnuts you were telling me there’s a bit of a story to that is that correct yeah there’s sort of like a symbolism that’s as far as I know if you look at the mar um the shape of it looks like a like a tomb right like a dome in a in a

Tomb and that’s sort of like to represent the tomb that our Lord went into um the dough should be sugarless well not a sweet P not sweet and and this is very minimal right so that represents the Linton that we’ve just come out of and then the sugar on top

The white represents guide and love and Purity and all of that and then when you break it open you’ve got the beautiful walnuts inside it tastes beautiful and it does and it tastes amazing and it then you know you can eat it any time of the year but generally you’re right we

Make this at Easter time so uh we are at Easter now so um I’ve just made some eggs uh so I’ve got them ready and good ah they’re fantastic and I use Bono food D now I made a video last year how to make the original Easter egg and they

Turned out beautiful I did all the colors uh in this case you only done the pinks and they’ve got the plastic wraps which are shrink wraps they just look incredible they do they look really really good okay guys we’re going to get into it okay all right tell me what you

Think George here we go Moment of Truth oh that looks good okay I’ll do the same very fresh I can taste all the ingredients coming through right now the pastry is really really well m is it grainy no the pastry is amazing yeah I think it turned out really well so good

Mr that is I like I yeah looking at it like critiquing it it’s perfect we haven’t tasted a date all right oh wow look yeah that turned out really good you like it M that’s really good it’s not buttery you know how sometimes you can butter I

Don’t use butter in the uh in the dates at all I choose to only put a little bit of sugar in there that’s beautiful yeah Musa this has got to be one of the best I’ve ever tasted thanks ver and I love M

Yeah do you like dat no un’s not a big F I’m the warut so okay wut hence why I’m here um but these These are these are lushes defense fantastic well set pastry is well ingredients you can taste the freshness of the ingredients M you got

That past you got the pastry or the dough perfect it’s beautiful eh M this has got to be the best I’ve tried so guys thank you very much for coming what did you think loved it I’m so glad you chose us gave it a 10 out of

10 thanks guys yeah I really appreciate it and I really appreciate you coming out of your way after work um so now I just want to finish up just by saying these molds now it’s really important that you do wash these out really well so the next time you use them there is

No dough inside so I’ve done that uh also I’d like to mention I haven’t mentioned before but the rose water and the orange bossom water and a whole heap of other products I use cortz and these are imported from Lebanon uh and they’re really well priced so I will put a link

Below in descriptions uh for the cortz Galaxy for Bonos and all the other products that I used so that’s the end of this video I hope you enjoyed it get something out of it and if you have any comments at all please leave them below

And I will get back to you and I’d ask you please consider to subscribe hit the like button and share this video and there’s many more to come happy Easter guys Happy Easter Everyone you guys are looking great on this camera all right and that’s not my good camera oh okay um that’s a good thing that’s why I want to make sure that’s hair and makeup like I mean what the W I mean look at that George got his makeup

This great thanks George so they’re both on um so now I just need you to stay with me yeah okay okay so um if you just um M when are you going to come and um do a video at my place cuz your your place looks so

Clean stay with me okay stay with me this is not on ver no way are you serious no are you joking yeah