Ma’amoul mad with floral olive oil date filling.

my freedom is to be what they don’t want me to be Mahmoud darwish 

It took me quite sometime to write this post, because I found myself chained to my ambivalence due to unfortunate events

I’m not clearly sure what nor  how to feel after being diagnosed with covid 19, and destined to be quarantined away from home.

I suddenly found myself became a friend with four chipped pale walls in an old hotel far away from the city.

I have stirred up my feelings thinking about this horrid experience. There’s so many questionable things in life are better remain unanswered.

however I’m truly thankful for being discharged on the third day of Ramadan after being tested negative.

But sadly, it felt like we’re living on the same day for the whole month. family gatherings over iftar table became forbidden , worshipping god in masjids became prohibited, any human connection is strictly illegal.

We were startled by how this month went by so fast unmindfully.

Our spirit were never built up to the point where we usually prepare for Eid.

but making Ma’amoul is simply one of Eid,s ancient rituals in Middle East.

Making Ma’amoul mad is another kind of Ma’amoul instead of making cookies filled with date or nuts.

this one is an approachable version. mad means stretched in Arabic.

It’s a smooth earthy floral date filling sandwiched between crumbly aromatic crust.

don’t be chained with floral flavor. you can use any spice you desire.

500g (2 1/2 cups) fine semolina

85g 2/3 cups) all purpose flour

135g 2/3 cups) granulated sugar

1 teaspoon mahlab

1 teaspoon vanilla paste or extract. (Optional)

1 teaspoon of salt.

150g unsalted butter ( melted)

2 tablespoons of ghee or vegetable shortening.

Adding later :

125 ml (1/2 cup) of full fat milk

4 teaspoons active dry yeast

1 tablespoon confectioners sugar

two tablespoons of tahini for greasing

Date filling

700g date paste ( you can find it at middle eastern stores)

1 teaspoon of rose water

1 teaspoon of orange blossom

1 teaspoon of cardamom.

80 ml (1/3 cup) olive oil ( you can use half canola oil & half olive oil if you prefer less olive flavor.)

In a bowl whisk in together the dry ingredients, and make a well in the dry mixture and pour in the melted butter and ghee and mix gradually drawing al little bit of flour from inside the well, until well combined.

Cover the bowl and set a side for 1 hour.

After one hour. Mix milk, yeast, sugar in a small bowl and add it  to the semolina mixture and rub with your fingers to coat and to incorporate.

Cover the mixture with plastic wrap for 1 hour in and set a side.

Meanwhile in a large bowl mix the date paste with orange blossom & rose water, cardamom and olive oil, use your hand for quick result, this process is somehow addicting. don’t say I didn’t warn you.

Keep pressing and and rubbing to break down the date paste, and knead to incorporate with flowers water, cardamom and olive oil.

Until you get a smooth shiny paste. Set a side.

Cover rectangular pan size13 x 9 inches with parchment paper ( over-hanged so you could left it from the pan ) and grease with tahini.

preheat the oven to 180c / fan oven 160c

Sprinkle half of the semolina mixture on the bottom of the pan, using palm of your hand or bottom of flat cup or spatula. Press to Cover the bottom of the pan with evenly with semolina mixture. It should be smooth not crumbly.

Next, roll out the date paste between between two parchments papers. To fit the pan it shouldn’t be the exact same size. you can adjust it later.

Left the the parchment paper on the bottom by sliding your arm underneath it and flip it over the semolina crust.

Wet your hands lightly with water to prevent your hands from sticking while you’re  flatten the date paste,  adjust it to cover the first layer of semolina.

Then cover the date paste with 2nd half of semolina mixture ( repeat the First layer method again) it shouldn’t be completely covered, slice the ma’amoul into 12 - 18  pieces 

And bake for 30- 35 minutes until golden brown. Let it cool for 1 hour …slice and serve.

note: bars Can be stored in plastic container up for a week at room temperature.but we usually keep it up for a month and still edible and delicious  ..don’t asking me how...