I have wanted to try these cookies out for a while now and finally attempted them for Eid. I have come across quite a bit of Arabic recipes that involve cooking flour before using and the reason behind that is many Bedouins would cook the flour over the fire and use in recipes (ones that did not involve ovens) so even though they may not be baked the flour is still getting cooked. It can take a bit for the flour to turn lightly brown it did for me anyway on my electric stove. If you’re not sure just wait the flour will brown but be careful not to burn.

The types of molds you use are the wooden mammoul molds. They are quite handy and the cookie easily slips out of the mold. I have two versions and in the Middle East they decorate each mold with the same garnish since typically they use one mold for one flavor. These were really good and almost finished before Eid day even got here so I was really happy with the outcome.

2 cups all-purpose flour
1/2 cup chopped dates
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup clarified butter
Powdered sugar and unsweetened cocoa powder for garnish

1.In a sauté pan on medium high heat add the flour stirring constantly until golden.

2. Sift the cooked flour into a large mixing bowl the add dates, cardamom, cinnamon and ginger, mix. Add butter then knead with hands until smooth and well combined.

3. Shape the dough into small balls the size of walnuts then carefully press the balls into the wooden molds, the tap out and place on cutting board or wax paper (large work surface).

4.  Sprinkle cocoa powder on half of cookies and powdered sugar on the rest.

Yields: approximately 15-20 cookies

Slightly adapted from sweets of arabia

(cookie molds plus cutters used for the pistachio Eid Cookies)
*Today, Saudi Arabia is the second largest producer of dates in the world.

4 Responses to Bethitha

  • Studs and Strawberries says:

    This sounds fun to make, but don’t they need to go into the oven after molding them?

  • Yasmeen says:

    Very cool, Noor, I’ve never heard of these before but they have all the makings of the perfect Middle Eastern sweet! I’d love to add these to my repertoire. They sound fab.

  • Noor says:

    I was very scared at first since I had never cooked this way and I made sure not to tell anyone just let them eat to see if they were truly good without judgment lol and everyone was popping them down one after another so I was happy. Another way you can eat them is by just building a come on a plate and eating it by hands, etc.

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