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