mamoul [north african]

Categories
Dessert
Cake/cookie
African
Jewish
Yield
1 bunch
MeasureIngredient
1½ cup Semolina
1 cup Margarine; unsalted
¾ cup Water; boiling
¼ cup Flour
1 cup Sugar; confectioner's
¾ cup Nuts; chopped
1 tablespoon Rose Water

DIRECTIONS:

Mix the semolina with the margarine, and add the boiling water.

Knead together. Add the flour and knead again. Cover tightly and refrigerate overnight.

Mix the sugar and nuts with the rose water to make the filling.

Break of small pieces of the dough, the size of a small walnut, and shape into balls. Then make the depressions in the balls.

Put some of the filling into the depressions and then cover over with dough, making surethe filling is entirely covered. Elongate into small fingers. Put on a greased, foil-lined baking sheet. Bake in a 350F oven until light brown. While still hot, sift confectioner's sugar over the cookies. When cookies are cool, sift more sugar over them. Keep in a covered box.

MAKES a bunch.

From: Jewish Cooking Around The World: Gourmet And Holiday Recipes By: Hanna Goodman

Posted By; S.Lefkowitz (S.S.Meine Kind) Submitted By SAM LEFKOWITZ On 11-04-94

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