Ma'amoul (Arabic: معمول[mɑʕmuːl], also spelled m'aamoul, m'amul, m'aamul) is a filled butter cookie made with semolina flour. The filling can be made with dried fruits like figs or dates or nuts such as pistachios or walnuts and occasionally almonds.[1]
Cookie with sweet filling
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Ma'amoul are usually made during the Easter holiday, Purim, and a few days before Eid (then stored to be served with Arabic coffee and chocolate to guests who come during the holiday).[1][2] It is popular throughout the Arab world,[3] especially in the Arabian peninsula.[4]
They may be in the shape of balls, domed or flattened cookies. They can either be decorated by hand or be made in special wooden moulds called tabe.[5]
Variations
The cookies can be filled with nuts (commonly used nuts are pistachios, almonds or walnuts) or dried fruits, most commonly orange-scented date paste.[6]
In Turkey, Ma'amouls are referred to as Kombe and are usually consisted of crushed walnuts, ginger and cinnamon for the filling.[7]
Etymology
The Arabic word Ma'amoul (Arabic: معمول) is derived from the Arabic verb Arabic: 'amala, meaning to "to do".[8]
Customs
While ma'amoul are consumed all-year long, they are most associated with Eid Al-Fitr or iftar as meals in celebration for the ending of Ramadan's fasting.[9] For Christian Arabs as well, ma'amoul is also part of the Easter celebrations.[5]
Karabij
A more elaborate version known as karabij (Turkish: kerebiç)[10] is used on special occasions. For this, nut-filled ma'amoul balls are stacked in a pyramid and served with a white cream called Naatiffe made from egg whites, sugar syrup and soapwort (Saponaria officinalis). It is popular in Syria, Lebanon. It originates from Aleppo and is also popular in Gaziantep and Hatay as a result.
"Kerebiç Recipe". Turkish Style Cooking. 6 April 2022. Retrieved 6 September 2022.
Further reading
Farah, Madelain, Lebanese Cuisine: More than 200 Simple, Delicious, Authentic Recipes: London: 2001 ISBN978-1-56858-179-8
Smouha, Patricia, Middle Eastern Cooking, London 1955 ASIN: B0000CJAHX
Roden, Claudia, A New Book of Middle Eastern Food: London 1986 ISBN0-14-046588-X
Roden, Claudia, The Book of Jewish Food: New York 1997, London 1999 ISBN0-14-046609-6
Uvezian, Sonia, Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey Through Syria, Lebanon, and Jordan: 2004 ISBN0-9709716-8-0, ISBN978-0-9709716-8-5
Joan Nathan, The Jewish Holiday Kitchen: New York 1988 ISBN0-8052-0900-X
Joan Nathan's Jewish Holiday Cookbook: 2004 ISBN0-8052-4217-1, ISBN978-0-8052-4217-1
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