Ma'amoul

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]

Ma'amoul
TypeDessert
Region or stateArab world
Main ingredientsSemolina, dates, pistachios or walnuts
Ma'amoul at Vienna Naschmarkt

Ma'amoul are usually made during the Easter holiday, 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 (arabic name) or in turkish(Kerebiç in Turkish) 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 as a result is popular in Gaziantep and Hatay

See also

References
  1. "Maamoul: An Ancient Cookie That Ushers In Easter And Eid In The Middle East". NPR.org. Retrieved 2017-11-10.
  2. "Maamoul: The Sweet Tradition of Eid". The Irresistible Magazine by Al Rifai. 7 September 2016.
  3. Obayda, Gloria. Sweets And Desserts Of The Middle East. 101 Middle Eastern Delights.
  4. "At the Immigrant's Table: Jewish ma'amoul pie". At the Immigrant's Table. 3 February 2014.
  5. Helou, Anissa (2015). Sweet Middle East: Classic Recipes, from Baklava to Fig Ice Cream.
  6. Goldstein, Joyce (2002). Saffron Shores: Jewish Cooking of the Southern Mediterranean. Chronicle Books. p. 169. ISBN 9780811830522.
  7. Warren, Ozlem. "Tag: variations of ma'amoul". Ozlem's Turkish Table. Retrieved 2021-12-20.
  8. Team, Almaany. "Definition and meaning of the verb in Arabic language - Arabic dictionary - Page 1". www.almaany.com.
  9. Holidays of the World Cookbook for Students, 2nd Edition. ABC-CLIO. 2011. p. 383. ISBN 9780313383946.

Further reading
  • Farah, Madelain, Lebanese Cuisine: More than 200 Simple, Delicious, Authentic Recipes: London: 2001 ISBN 978-1-56858-179-8
  • Smouha, Patricia, Middle Eastern Cooking, London 1955 ASIN: B0000CJAHX
  • Roden, Claudia, A New Book of Middle Eastern Food: London 1986 ISBN 0-14-046588-X
  • Roden, Claudia, The Book of Jewish Food: New York 1997, London 1999 ISBN 0-14-046609-6
  • Uvezian, Sonia, Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey Through Syria, Lebanon, and Jordan: 2004 ISBN 0-9709716-8-0, ISBN 978-0-9709716-8-5
  • Joan Nathan, The Jewish Holiday Kitchen: New York 1988 ISBN 0-8052-0900-X
  • Joan Nathan's Jewish Holiday Cookbook: 2004 ISBN 0-8052-4217-1, ISBN 978-0-8052-4217-1
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