Food recipes
Maamoul
Maamoul Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate sugars, granulated salt, table butter, without salt oil, olive, salad or cooking...
Maamoul
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
dates, deglet noor
orange juice, raw
water, bottled, generic
Directions:
Preheat the oven to 325 degrees.
Make the dough by combining flour, baking powder, sugar, and salt in a large bowl.
Cut in the butter until crumbs form.
Then add the oil and milk until the dough just forms.
You can also do this in a food processor.
Prepare filling by combining all ingredients in the food processor until a paste is formed.
Roll the dough into small balls.
Recipe should yield 18-20 balls.
Pat each ball into a round 1/4 to 1/3 of an inch thick.
Put a teaspoon of filling in the center of the dough and bring the edges up around the filling.
Seal the dough around the filling and roll the ball in your hand until well rounded.
Place the balls on a lined or greased cookie sheet, seam down.
Pierce the dough with a fork or paring knife to vent.
Bake about 25 minutes.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
dates, deglet noor
orange juice, raw
water, bottled, generic
Directions:
Preheat the oven to 325 degrees.
Make the dough by combining flour, baking powder, sugar, and salt in a large bowl.
Cut in the butter until crumbs form.
Then add the oil and milk until the dough just forms.
You can also do this in a food processor.
Prepare filling by combining all ingredients in the food processor until a paste is formed.
Roll the dough into small balls.
Recipe should yield 18-20 balls.
Pat each ball into a round 1/4 to 1/3 of an inch thick.
Put a teaspoon of filling in the center of the dough and bring the edges up around the filling.
Seal the dough around the filling and roll the ball in your hand until well rounded.
Place the balls on a lined or greased cookie sheet, seam down.
Pierce the dough with a fork or paring knife to vent.
Bake about 25 minutes.