Easter is a special time of year for many Middle Eastern families, and what better way to celebrate than with some delicious cookies? These Middle Eastern Easter cookies are a perfect addition to your holiday spread, and they’re easy to make too. In this article, we’ll be sharing two different recipes for these festive treats, so you can choose the one that suits your taste buds best. So, let’s get baking!
Recipe 1: Maamoul Cookies
Ingredients:
- 2 cups of fine semolina
- 1 cup of all-purpose flour
- 1 cup of unsalted butter, softened
- 1/2 cup of powdered sugar
- 1/4 cup of rose water
- 1/4 cup of milk
- 1 teaspoon of active dry yeast
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of salt
- 1/2 cup of chopped pistachios or walnuts
Instructions:
- Dissolve the yeast in 1/4 cup of warm water and set aside for 10 minutes.
- In a large mixing bowl, combine the semolina, flour, cinnamon, and salt.
- Add the butter and mix until well combined.
- Add the powdered sugar, rose water, milk, and yeast mixture, and knead the dough until it’s smooth and elastic.
- Cover the dough and let it rest for 30 minutes.
- Preheat your oven to 350°F (175°C).
- Divide the dough into small balls, about the size of a golf ball.
- Flatten each ball slightly in the palm of your hand and add a small amount of chopped nuts in the center.
- Close the dough around the nuts and shape it into a ball or oval shape, using a special maamoul mould or a fork to create a pattern on top.
- Arrange the cookies on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until the cookies are golden brown.
- Let the cookies cool completely before serving.
Nutritional Information:
Each cookie (assuming you make 20 cookies) contains approximately:
- Calories: 200
- Fat: 12g
- Cholesterol: 30mg
- Sodium: 80mg
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 7g
- Protein: 3g
Cooking Time:
Preparation time: 45 minutes
Cooking time: 20-25 minutes
Total time: 1 hour 10 minutes
Equipment:
- Large mixing bowl
- Baking sheet
- Parchment paper
- Maamoul mould or fork
Serving Suggestions:
These cookies are a great addition to any Easter dessert platter. Serve them alongside other Middle Eastern sweets, such as baklava or qatayef, or with a cup of tea or coffee for a delicious afternoon treat.
Variations:
You can customize the filling of these cookies to your liking. Instead of nuts, you can use dates, figs, or even chocolate chips. You can also experiment with different spices, such as cardamom or nutmeg, for a unique flavor profile.
Substitutions:
If you don’t have semolina on hand, you can substitute it with an equal amount of all-purpose flour. You can also use ghee instead of butter for a richer flavor, or almond or coconut milk for a dairy-free version.
Storage:
Store these cookies in an airtight container at room temperature for up to a week, or in the fridge for up to two weeks. They can also be frozen for up to three months.
Tips:
- Make sure to knead the dough well to achieve the right texture.
- Don’t overstuff the cookies, or they may burst open while baking.
- If you don’t have a maamoul mould, you can use a fork to create a pattern on top of the cookies.
Frequently Asked Questions:
What is rose water?
Rose water is a flavored water made by steeping rose petals in water. It’s a common ingredient in Middle Eastern and Indian cooking, and adds a subtle floral flavor to dishes.
Can I make these cookies ahead of time?
Yes, you can make these cookies a few days in advance and store them in an airtight container until you’re ready to serve them.
What is a maamoul mould?
A maamoul mould is a wooden or plastic tool used to shape the dough into a decorative pattern. If you don’t have one, you can use a fork to create a similar effect.
Recipe 2: Ghraybeh Cookies
Ingredients:
- 1 cup of unsalted butter, softened
- 1/2 cup of powdered sugar
- 2 cups of all-purpose flour
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/2 cup of chopped pistachios or almonds (optional)
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream the butter and powdered sugar together until light and fluffy.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Add the dry ingredients to the butter mixture and mix until a soft dough forms.
- Roll the dough into small balls, about the size of a golf ball.
- Flatten each ball slightly in the palm of your hand and add a small amount of chopped nuts in the center (if using).
- Shape the dough into crescent shapes and place them on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until the cookies are lightly golden.
- Let the cookies cool completely before serving.
Nutritional Information:
Each cookie (assuming you make 20 cookies) contains approximately:
- Calories: 160
- Fat: 10g
- Cholesterol: 30mg
- Sodium: 60mg
- Carbohydrates: 15g
- Fiber: 1g
- Sugar: 4g
- Protein: 2g
Cooking Time:
Preparation time: 30 minutes
Cooking time: 15-20 minutes
Total time: 50 minutes
Equipment:
- Large mixing bowl
- Baking sheet
- Parchment paper
Serving Suggestions:
Ghraybeh cookies are a great addition to any Easter dessert spread. Serve them alongside other Middle Eastern sweets, such as Turkish delight or basbousa, or with a cup of tea or coffee for a delicious afternoon snack.
Variations:
You can experiment with different types of nuts for the filling, or omit them altogether for a simpler cookie. You can also add some vanilla extract or orange blossom water for a subtle flavor boost.
Substitutions:
If you don’t have powdered sugar on hand, you can make your own by pulsing granulated sugar in a food processor until it becomes a fine powder. You can also use margarine instead of butter for a dairy-free version.
Storage:
Store these cookies in an airtight container at room temperature for up to a week, or in the fridge for up to two weeks. They can also be frozen for up to three months.