traditional maamool

Commercial Mamoul Recipe (Date-Filled)

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Mamoul is a traditional Middle Eastern pastry, often filled with dates, nuts, or other sweet fillings. Below is a commercial-scale recipe for date-filled mamoul. This recipe is designed for larger quantities, suitable for bakeries or commercial production.

Commercial Mamoul Recipe (Date-Filled)

Yield: Approximately 100 pieces (adjust based on size)

Ingredients

For the Dough:

  • 5 kg fine semolina
  • 1 kg all-purpose flour
  • 1 kg unsalted butter or ghee (melted and cooled)
  • 1 cup vegetable oil
  • 1 cup milk (warm)
  • 1 cup sugar
  • 1 tbsp mahlab (optional, for flavor)
  • 1 tbsp ground anise (optional, for flavor)
  • 1 tbsp active dry yeast (dissolved in warm water)
  • 1 tsp salt
  • 1/2 cup orange blossom water
  • 1/2 cup rose water

For the Date Filling:

  • 5 kg pitted dates
  • 1 cup unsalted butter or ghee
  • 1 tbsp ground cinnamon (optional)
  • 1/2 cup orange blossom water (optional, for flavor)

For Dusting:

  • Powdered sugar (for coating after baking)

Equipment:

  • Large mixing bowls
  • Dough mixer (commercial-grade)
  • Mamoul molds (wooden or plastic)
  • Baking trays
  • Oven

Instructions

1. Prepare the Dough:

  1. In a large mixing bowl or commercial mixer, combine the semolina, flour, sugar, mahlab, ground anise, and salt.
  2. Add the melted butter or ghee and vegetable oil. Mix until the mixture resembles coarse crumbs.
  3. Dissolve the yeast in warm water and let it activate for 5 minutes. Add it to the dough mixture.
  4. Gradually add warm milk, orange blossom water, and rose water. Knead until the dough is smooth and pliable (about 10-15 minutes in a mixer).
  5. Cover the dough with a damp cloth and let it rest for 1-2 hours to allow the semolina to absorb the moisture.

2. Prepare the Date Filling:

  1. In a large pot, melt the butter or ghee over medium heat.
  2. Add the pitted dates and cook, stirring constantly, until the dates soften and form a smooth paste (about 10-15 minutes).
  3. Add cinnamon and orange blossom water (if using) and mix well. Remove from heat and let the filling cool.
  4. Once cooled, roll the date paste into small balls (about 10-15g each, depending on the size of your mamoul).

3. Assemble the Mamoul:

  1. Take a portion of the dough (about 20-25g) and flatten it in your palm.
  2. Place a date ball in the center and wrap the dough around it, sealing the edges.
  3. Press the filled dough into a mamoul mold, then gently tap to release the shaped pastry onto a baking tray.
  4. Repeat until all the dough and filling are used.

4. Bake:

  1. Preheat the oven to 180°C (350°F).
  2. Bake the mamoul for 12-15 minutes, or until lightly golden. Do not overbake, as the cookies should remain tender.
  3. Remove from the oven and let cool slightly.

5. Finish:

  1. Once cooled, dust the mamoul with powdered sugar.
  2. Store in airtight containers to maintain freshness.

Packaging and Storage:

  • Pack the mamoul in decorative boxes or airtight containers for sale.
  • Store in a cool, dry place. Mamoul can last up to 2 weeks when stored properly.

This recipe is scalable and can be adjusted based on your production needs. Enjoy making and selling this delicious Middle Eastern treat!


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