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Name: Maamoul with Dates Kd for Purim
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 45
Cuisine: American
Ingredients: 2 lb Dry dates; Confectioners sugar; 2 lb All purpose flour; 8 ts Orange flower water (Arabic:; 1 lb Butter

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INGREDIENTS

2 lb Dry dates
Confectioners sugar
2 lb All purpose flour
8 ts Orange flower water (Arabic:
1 lb Butter

Pieces

INSTRUCTIONS

Source: My mother, Marcelle Farhi Remove the dates seeds and cut them into small chunks, put them in a casserole and add about 15 ts. water, cook them over small flame for about 15 minutes. Stir and mash the mixture constantly in order to get a homogeneous mixture. Let it cool. Meanwhile cut the butter into small cubes and add them to the flour, rub them together till the butter is completely covered. Put the orange flower water in a small pot and add to it about 8 to 10 ts. of water, mix well. Add the mixture to the flour and butter. mix well, with a fork, until youll get a homogeneously dough. Cover with a wet towel and set aside for 30-40 min. Divide the dough into four. Roll one quarter of the dough to a 1.25 " diameter cylinder. Cut the cylinder into 1" pieces. Roll each piece to a ball. Hold the ball in one hand and make a hole in it with the thumb of your other hand. Continue rolling it around your thumb to shape it to a golf ball size. Fill it with about 1 1/2 ts. of dates, close and roll again to ball shape. Repeat with the rest of the dough. Pinch each cookie several times with a fork, to get a dot pattern (this is done so the confectioners sugar will stick to the cookie) You might have the a wood "shaper", or you can find it in oriental groceries. Heat the oven to 350F. Arrange the maamouls on a buttered pan, bake for about 25-30 min. or until the dough hardens and the maamouls turns a little pink. Sprinkle powdered sugar on the maamouls while still hot, and press with your hand so the sugar will stick. NOTE: You may stuff the maamoul with a mixture of pistachio nuts (unsalted) hashed, mixed with sugar and 1 ts of orange flower water. Posted to JEWISH-FOOD digest V97 #059 by Daniella De Picciotto on Feb 20, 1997.

NOTES

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Maamoul with Dates Kd for Purim

2 lb Dry dates
 Confectioners sugar
2 lb All purpose flour
8 ts Orange flower water (Arabic:
1 lb Butter

Source: My mother, Marcelle Farhi    Remove the dates seeds and cut them into small chunks, put them in a  casserole and add about 15 ts. water, cook them over small flame for about  15 minutes. Stir and mash the mixture constantly in order to get a  homogeneous mixture. Let it cool.    Meanwhile cut the butter into small cubes and add them to the flour, rub  them together till the butter is completely covered.    Put the orange flower water in a small pot and add to it about 8 to 10 ts.  of water, mix well. Add the mixture to the flour and butter. mix well, with  a fork, until youll get a homogeneously dough. Cover with a wet towel and  set aside for 30-40 min.    Divide the dough into four. Roll one quarter of the dough to a 1.25 "  diameter cylinder. Cut the cylinder into 1" pieces. Roll each piece to a  ball. Hold the ball in one hand and make a hole in it with the thumb of  your other hand. Continue rolling it around your thumb to shape it to a  golf ball size. Fill it with about 1 1/2 ts. of dates, close and roll again  to ball shape.    Repeat with the rest of the dough.    Pinch each cookie several times with a fork, to get a dot pattern (this is  done so the confectioners sugar will stick to the cookie)    You might have the a wood "shaper", or you can find it in oriental  groceries.    Heat the oven to 350F. Arrange the maamouls on a buttered pan, bake for  about 25-30 min. or until the dough hardens and the maamouls turns a little  pink.    Sprinkle powdered sugar on the maamouls while still hot, and press with  your hand so the sugar will stick.    NOTE: You may stuff the maamoul with a mixture of pistachio nuts (unsalted)  hashed, mixed with sugar and 1 ts of orange flower water.    Posted to JEWISH-FOOD digest V97 #059 by Daniella De Picciotto  <daniela@dialdata.com.br> on Feb 20, 1997.

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Nutrition

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Serving Size: 1 Piece (61g)
Recipe Makes: 45 Pieces

Calories: 221
Calories from Fat: 149 (67%)

Amt Per Serving		% DV

	Total Fat 16.5g	22 %
	Saturated Fat 10.4g	52 %
	Monounsaturated Fat 4.3g
	Polyunsanturated Fat 0.7g
Cholesterol 43.3mg		13 %
Sodium 116.5mg		4 %
Potassium 26.4mg		1 %
Total Carbohydrate 16.1g		5 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 15.6g
Protein 2.3g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 221

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