Malay: buah kurma
Mammouls are delicious stuffed pastries, eaten in the whole Near East. They can be filled with dates, walnuts, pistachios, dates with sesame seeds and so on. they are a festivity cookie, eaten (depends on religion of the eater and on the filling) during Easter, Ramadan, Hanukkah and Purim. I ate once great Lebanese mammouls with pistachio filling in the most important moment of my life and that is why I will never forget its taste. Again, using great Elizabeth Wolf-Cohen's book "Jüdische Küche", I prepared Israeli mammouls (מעמול) with date filling and they were incredibly tasty and similar to the Lebanese ones I ate. However, Jewish and Arab recipes differ and I will show you Arab recipe another day, too.
(to make 12 pastries)
175 gr flour
2 tablespoons sugar
2 tablespoons milk
1+1 tablespoon orange blossom essence
90 gr soft butter
100 gr pitted dried dates
icing sugar to sprinkle
1. Combine flour with sugar. Add milk, orange water and butter and knead. Optionally, add few more milk but don't add too much cause the dough can't be sticky! Form walnut-size balls (I made 12).
2. Prepare the filling: chop dates finely and add orange blossom water (or optionally a bit of water to make the consistency better, but I just soaked dried dates in water before chopping them and it made everything easier, I simply strained them and chopped)
3. With your fingers, make a hole in dough balls and stuff each ball with a teaspoon of the filling. Close the balls and form them anyhow you wish. Mammouls can be formed with special wooden molds like these or you can shape them in your hands with a help of tongs (see also here , here and here). To inspire yourself, take a look at these pics: 1, 2, 3, 4, 5, 6.
And here are my no-mould-no-tongs-hand-made mammouls :)
ps. my mum asked me to make mammouls with our homemade chokeberry jam as a filling. I guess I'd like to experiment, I am sure it would taste great!