What is Maamoul
What is Maamoul
Maamoul is a small ball or dome-shaped Middle Eastern pastry with a slightly crumbly crust that is stuffed with a sweet chewy filling.
middle eastern
Tahini: So Many Different Ways To Love It
Tahini’s complex, nutty-fruity taste belies it simple origins. This is just a paste made of roasted sesame seeds and olive oil but for something that is so simple, it is incredibly versatile, delicious and popular, especially in the Middle East.
Stuffed Marrow Squash (Kousa Mahshi)
Prep Time
1 Hour, 15 Minutes +15 Minutes for stuffing
Cooking Time
1 Hour, 25 Minutes +7 Minutes for Stuffing
Servings
4-6 People
Ingredients
- 2 lb (2 kg) marrow squash or small zucchini, hollowed out (see below “Hollowing Out Vegetables to Stuff”)
- 1 batch Lamb and Rice Stuffing (see recipe below)
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, crushed in a mortar and pestle
- Three tomatoes, peeled and diced (with their juices)
- 3 tablespoons tomato paste
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 chicken or beef-flavored soft bouillon cubes
- 2 bay leaves
- 3 tablespoons minced fresh parsley leaves
- 1 teaspoon dried mint
- 1 lemon, wedged (optional, for serving)
- Plain yogurt (optional, for serving)
- Lamb and Rice Stuffing
- 1 cup (215 g) medium-grain white rice, rinsed
- 2 tablespoons oil
- 2 onions, finely diced
- 1¼ teaspoons salt
- 3 cloves garlic, crushed in a mortar and pestle
- ¾ teaspoon Syrian Spice Mix
- ½ teaspoon cumin
- ½ teaspoon ground coriander
- ⅛ teaspoon freshly ground black pepper
- ½ lb (250 g) ground lamb or beef
- 3 tablespoons butter, melted
Directions
- Prepare the Lamb and Rice Stuffing.