Canada Post’s latest stamp issue commemorates two of the most important religious holidays celebrated by Muslims all over the world, including over one million Muslims in Canada: Eid al-Fitr and Eid al-Adha.
The new stamp features a photograph of maamoul (Middle Eastern cookies) and the wooden mould that is used to shape them. Maamoul are a popular treat during the two festivals and are traditionally handmade with semolina and flavoured with fragrant rose or orange-blossom water and mahlab – a spice made from ground cherry pits.
Recipe for maamoul (courtesy of Ruba Kana’an and family)
Dough
- 2 cups semolina
- 2 1/2 cups of all-purpose flour
- 1 1/3 cups of butter (can be replaced by sunflower oil)
- 1 tbsp each fennel seeds, ground aniseed, mahlab (or use a small drop of almond extract)
- A pinch of Salt
- 1/3 cup of fine or confectioner’s sugar
- 1 tbsp of orange blossom water (you can also add a small drop of rose water)
- 1 tbsp fast-acting yeast (add some sugar)
- Approx. 2 cups of warm water for kneading
Date filling
- 725 grams good quality pitted date
- 1 tsp each ground spices: cinnamon, cardamom, aniseed, mahlab (or a drop of almond extract)
- 3 tsp sunflower oil
Walnut filling
- 3 cups of chopped walnuts
- 2 tbsp fine sugar
- 1 tsp ground cinnamon
- 1 tbsp orange blossom water
- 1 tsp rose water
To make the dough:
Mix all dry ingredients.
Add butter or sunflower oil and work the dough until it has the texture of breadcrumbs.
Add orange blossom water.
Cover and leave aside for 4 hours.
Add the yeast mixed with sugar and warm water. Cover and leave for 1 hour.
Bring the mixture together into a ball, kneading slightly for 5 minutes until smooth.
Note: Dough can be made a day in advance and kept in the fridge as it needs resting. It must be brought to room temperature before filling.
To assemble:
Place a walnut size ball of dough in your (left) hand, make an impression with the pointer of you (right) hand to create a dip for the filling.
Place 1 tbsp of filling and pinch the sides of the dough to seal the filling inside. Smooth the dough (without pressure).
Place the filled dough in the decorated wooden form pressing gently.
Hit the wooden mould on the edge of a table or hard surface to release the perfectly formed maamoul.
Place the maamoul on a baking tray and leave covered for an hour.
To bake:
Pre-heat oven to 400 F.
Bake for 12-14 minutes until the first hint of colour (maamoul should not take a golden colour). Transfer to a wire rack.
Sprinkle with confectioners’ sugar when it is cold, or before serving.
Maamoul keeps for a week in an airtight container. Makes about 30 maamoul.
Canada Post celebrates Eid with new stamp
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