Recipe of Some of the Best Arabic Cookies for EID (Holiday)
Ramadan has passed and it is time to serve the guest. Traditional sweets for EID (holiday after Ramadan) is "Cake of EID" or mamoul.
Eid Al-Fitr, the holiday after Ramadan has arrived and the guest are at the door. They expect to be served with the traditional cookies of the Holiday. A day full of happy smiles, Arabic coffee and Cake of Eid.
It is a time to bring gifts for the children, put on newly purchased clothing and visit as many relatives and friends as possible. This is a time of great happiness and of great feasting. No household would dare not have some special treats ready for the guest. No house is complete without "Kahk" or holiday cake.
This recipe takes a lot of work and many neighbors will gather to help make these cookies. The preparation of this sweet snack is a chore that is said to bring many blessings.
Recipe for Cake of EID
In a very large bowl put
- 5 cups of flour
- 1/2 cup of sugar
- 2 teaspoon of baking powder
- 3 tablespoons of milk powder
- 2 teaspoon of mystic, ground
- 1 tablespoon of matlap, ground
Note: To grind mystic, place a 1/2 teaspoon of sugar with the mystic and grind in a coffee grinder.
Mix all of these ingredients very well and use your hands. This is the tradition. Now add in:
- 2 eggs
- 1 cup of melted ghee (purified butter, or butter)
- 1 cup of vegetable oil
- 1 tablespoon of vanilla
Mix all of these ingredients well with pushing the mixture through the fingers. Continue to mix and add 1/2 cup of anise or yansoon tea. Mix thoroughly the cookie mixture and add more yansoon tea as needed.
Note: To make yansoon tea place one cup of water and 2 teaspoon of anise seeds on the fire and bring to boil. Remove from the fire and let set until the tea is cool. Do not use hot tea on the cookie mixture.
After the cookies are thoroughly mixed, cover with a damp cloth and let it set for at least one hour.
In the meantime, prepare the date filling.
- Date puree (1 small package)
- olive oil (Virgin)
Using a strong food processor mix the above ingredients together or by hand. Decide from tasting which amount of spices is necessary.
- To make the mamoul, make some small balls, about the side of a tablespoon. Roll the dough out and in the center place a small amount of date mixture. Pull the edges up around the date mixture and seal. After this, roll the small mamoul in a cylinder and square the edges off. Pat both ends.
- You may leave the mamoul as a round cookie if you desire not to go the extra length. Many Arabs have special instruments to make the mamoul with, but this is in case you do not.
- Bake the mamoul in a medium hot preheated oven of 350 degrees, until lightly brown. After they are taken from the oven, sprinkle with powder sugar. Store in an airtight container