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Mamoul With Semolina

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Mamoul With Semolina

epicure-us | May 27, 2004 11:16 PM

Mamouls are middle-eastern filled butter cookies. I want to make the kind of mamoul which have that grainy, sandy texture. The owner of (the now gone) Alfanoose in lower Manhattan made them this way and they also offer them at Kalustyan's. Does anyone have experience making Mamouls of this kind? I have got all the stuff for the filling (plenty of dates and pistachios, etc.) and want to make them tomorrow morning. I am not sure which recipe on the web to try. Also, all the recipes I have seen seem to use a relatively small proportion of "semolina". I thought I would be using all or mostly semolina as a base for the batter. (Geez, I probably need some of you west coast hounds to see this and rescue me!) :) TIA, epicure-us

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