Maamoul Recipe
Prep Time
15 Minutes plus 1-3 Hours for dough to rest.
Recipes
Raw Kibbeh (Kibbeh Nayeh)
Prep Time
30 Minutes
Cooking Time
0 Minutes
Servings
8-10 People
Ingredients
- 2 cups (400 g) fine-ground bulgur wheat
- ½ lb (250 g) fresh beef or lamb
- Salt, to taste
- 3 oz (85 g) Hashems Kammoony Spice
- ½ medium red bell pepper, coarsely chopped
- 2 medium onions, diced
- 2 tablespoons paprika
- ¼ cup (60 ml) olive oil
Directions
- Pour the bulgur wheat into a large bowl and cover with room-temperature water; soak 2 minutes then drain the water; repeat 1 time.
Garlic Mayonnaise (Toum/Toumieh)
Prep Time
5 Minutes
Cooking Time
0 Minutes
Servings
About a cup
Ingredients
- 2 cloves garlic, crushed in a mortar and pestle with ½ teaspoon salt
- 2 large egg whites or 1 large egg
- 1 cup (250 ml) oil
- 1 tablespoon lemon juice
- 1 tablespoon cold water
Directions
- Crush the garlic and salt in a mortar and pestle until it forms a smooth paste.
Hummus with Several Variations (Hummous Bil Tahina or M’sebaha)
Prep Time
10 Minutes + 12 to 24 hours to soak the chickpeas
Cooking Time
2 Hours
Servings
About 3 cups (675 g)
Ingredients
- 1 cup (½ lb/250 g) dried chickpeas
- ⅓ cup (80 g) tahini
- 4 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- 2 large cloves garlic, crushed
- ¾ teaspoon salt
- 4-8 tablespoons water, or more as needed
- 4 tablespoons olive oil
- Pinch ground sumac (optional, for garnish)
- Flatbread (for serving)
- VARIATION 1: Hummus with Pine Nuts
- 1 batch Hummus
- 4 tablespoons pine nuts
- VARIATION 2: Hummus with Ground Meat
- 1 batch Hummus (reduce olive oil to 2 tablespoons; omit sumac)
- 1 small onion, finely diced
- ¼ lb (100 g) lean ground lamb or beef
- ¼ teaspoon salt
- Pinch each of ground cinnamon, ground allspice, ground clove, and ground nutmeg
- Pinch freshly ground black pepper
- 2 tablespoons pine nuts
Directions
- HUMMUS
- Soak the chickpeas in cold water for 12 to 24 hours; drain.
Pickles (Mekhallel)
Prep Time
10 Minutes plus up to 20 days for the pickles to ferment
Cooking Time
0 Minutes
Servings
1 liter (1.06 qt) jar of pickles
Ingredients
- 1 cup (250 ml) hot water
- 2 tablespoons salt
- 2 teaspoons sugar
- 7-10 Persian or Japanese cucumbers washed and ends slightly trimmed
- 2 cloves garlic, peeled
- Purified water, to cover the cucumber
- ½ teaspoon oil
Directions
- Combine the 1 cup (250 ml) hot water, salt, and sugar in a large measuring cup with a pour spout; stir until the salt and sugar are completely dissolved and then cool to room temperature.