INGREDIENTS

INSTRUCTIONS

Combine the flour, semolina, margarine and vegetable oil. Add the
water gradually. Blend well. (A food processor is splendid for this.)
Cover and set aside for 10-15 minutes in the refrigerator. Combine  the
walnuts with the cinnamon and sugar. Preheat the oven to 350  degrees
F. Either use the ma'amoul mold described above or take a  piece of the
dough about the size of a walnut. Roll it into a ball  and hollow out
the center. Inside, place a heaping teaspoon of walnut  filling. With
your hands, mold the dough closed. Place each cookie on  an ungreased
cookie sheet. With the tines of a fork or tweezers with  a serrated
edge, make designs on the top of a cookie, being sure not  to penetrate
the crust. Bake in the oven for about 30 minutes. Do not  brown, the
cookies should look white. Cool. When hard, roll in  confectioner's
sugar.  Makes 35-40.  NOTES: Ma'amoul means "filled" in Arabic.
Ma'amouls are small  imprinted molds made of wood that have a handle
attached. A piece of  short-pastry dough is pressed into these molds
and date or nut  filling is then enclosed in the dough. Holding the
handle, the mold  is slammed on the table causing the finished dough to
drop out. The  imprinted dough can then be rolled in confectioner's
sugar if so  desired. If a mold is not available the cookies can also
be made  using a tool of your choice.  These cookies are traditionally
eaten at Purim in Middle Eastern  countries... especially in Syria,
Lebanon and Egypt.  SOURCE: The Jewish Holiday Kitchen by Joan Nathan
p. 227 Schocken  Books NY ISBN 0-8052-0900-X  Recipe by: The Jewish
Holiday Kitchen by Joan Nathan p.227 1988  Posted to JEWISH-FOOD digest
by Linda Shapiro <lss@coconet.com> on  Feb 20, 1998

A Message from our Provider:

“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”