Ramadan is the ninth month in the Islamic calendar. During this month-long observance fasting during daylight hours is practised and when the fasting period ends, a celebration called Eid-ul-Fitr, featuring widespread feasting, commences. Because Ramadan is observed by Muslims of many nationalities — each with their own culinary traditions — there is no one set menu for this celebration. These cookies are from the Middle Eastern tradition.
- DOUGH
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1 tbsp granulated sugar
- 1 cup unsalted butter
- 1/2 tsp pure orange oil
- 6-8 tbsp ice water
- FILLING
- 1/4 cup fresh orange juice
- 2 tsp honey
- 1 ½ tsp lemon juice
- 1 cup dried, pitted dates
- 1/2 cup raisins
- 1/2 cup dried apricots
- Pinch cinnamon
- 1/2 tsp each finely grated orange and lemon peel
- 1/4 cup pistachios, peeled and slightly toasted
- 3 cups all-purpose flour
For the dough, in a large bowl or food processor, mix flour, with sugar and salt. Cut or pulse butter into flour mixture until mealy looking. Drizzle in orange oil and, mixing, gradually, add just enough water to create a stiff dough. Knead gently on a lightly floured board and pat into a disc. Wrap and set aside while making filling. (Note: dough can be briefly chilled if it seems sticky or begins to look greasy.)
For the filling, in a medium saucepan set over medium heat, cook the orange juice, honey, lemon juice, dates, raisins and apricots for about 5 minutes to soften. Add cinnamon, orange and lemon peel. Cook over low heat until mixture is pasty. Cool well then place in a food processor and process until smooth. Stir in the nuts.
Roll dough out between sheets of wax paper to 1/4 inch thick (5 mm) and cut into 2-inch (5 cm) rounds. Fill with a dollop of filling and pinch to close. Place formed cookies on baking sheet and bake in centre of preheated oven for 22 to 25 minutes or until very lightly browned. Cool on a rack.
Note: For an authentic presentation, use a ma'maoul mould (available in ethnic shops or via Sultan's Delight or EthnicGrocer.com). To use mold fill with a scant tablespoon of dough. Add a teaspoon of filling then cover with another thin layer of dough, trimming to fit. Invert mould and slap briskly on a hard surface to un-mould cookie. Place cookies on prepared baking sheet and bake as specified above.
Serves 18. Recipe courtesy of Marcy Goldman, food writer, cookbook author, pastry chef and head baker at Baker Boulanger / BetterBaking.com |
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