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Israeli Mamul (Israeli Date Pastries)

Israeli Mamul is a traditional Israeli recipe for a biscuit (cookie) or pastry made with a sweetened flour dough with a date nut and orange blossom water filling. The full recipe is presented here and I hope you enjoy this classic Israeli version of: Israeli Mamul.

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Additional Time:

(+30minutes soaking)

Makes:

12

Rating:

Tags : Baking RecipesIsrael Recipes

Mamul (also known as Mammouls or Mamouls) are date pastries common to many countries in the Near East and North Africa. However, the Jewish way of preparing them is different. They are traditionally eaten at Hanukkah and Purim and can be filled with walnuts, pistachio nuts and a date and sesame seed mix as well as dates.

Ingredients:

175g plain flour
2 tbsp sugar
2 tbsp milk
2 tbsp orange blossom water
90g butter, softened
100g dried, pitted, dates
powdered sugar, to dust

Method:

Combine the flour and sugar in a bowl. Work in the milk and half the orange flowers water until the mixture comes together as a dough (make certain this is not sticky) then divide into about 12 walnut-sized balls. Set aside and cover with a cloth to prevent them from drying out.

In the meantime, prepare the filling. Place the dates in a pan, cover with warm water and allow to soak for 30 minutes. After this time, strain the dates then chop as finely as you can and mix with the remaining orange flower water.

Now take on of the dough balls and use your index finger to form a hollow in the centre. Stuff this with 1 tsp of the date mixture then close the dough over to seal the hole. Traditionally, the filled mammals are then placed in a wooden press where they are stamped with a surface pattern. They are also sometimes shaped with toothed tongs. But you can levee them plain, or use your fingers to impress a pattern on the suffice.

Place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and cook until lightly browned. Take out of the oven and immediately dust over with icing sugar. When the biscuits are cool sift more icing sugar over them. Keep in a sealed box.