Lydia would always listen to KCRW when she lived in the UCLA neighborhood and KCLU where she had gotten her MBA. This recipe is from a story on NPR, but mom makes this for us–it’s a very involved recipe and can be filled with nuts or dates. YUM! You should look at the links after the recipe. In honor of this year’s AFTD Food For Thought campaign, I will be posting some of Lydia’s favorite recipes. She liked cooking, watching Anthony Bourdain, the Cooking Channel, the Food Network, Gourmet Magazine, Saveur, Martha Stewart and many, many more. I have her cookbook collection at my house, plus there is a stash of hers at our parents’ house, too.
- 1 kilogram fine semolina
- 300 grams butter, softened or ghee melted
- 1/2 cup vegetable oil
- 1 cup all purpose flour
- 1/2 teaspoon mastic ground with 1/2 teaspoon sugar
- 1/2 teaspoon ground mahlab
- 1 teaspoon vanilla
- 3/4 teaspoon baking powder
- 1 tablespoon yeast
- 1 teaspoon sugar
- 1/2 cup of water
- 1/2 cup orange blossom water (can be replaced with water or milk)
- 1/2 cup of rosewater(can be replaced with water or milk)
Making the crust
In a bowl place the semolina and add the butter/ghee and oil to it
Rub the butter and oil into the semolina until they are completely absorbed by it. The semolina will resemble wet sand.
See the rest of the directions at https://chefindisguise.com/2013/08/07/semolina-maamoul-stuffed-cookies-with-dates-and-nuts/
For more information about this, look at NPR https://www.npr.org/sections/thesalt/2017/04/11/522771745/maamoul-an-ancient-cookie-that-ushers-in-easter-and-eid-in-the-middle-east
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September 27, 2018 from 6:00 to 9:00 PM
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