Syrian Cookies with a Twist: A Delicious Orange-Nutty Treat
Uncovering the Secret Ingredient: Mahlab
Mahlab, a Middle Eastern spice, is the star of these Syrian cookies. This orangy, nutty paste-filled treat is a game-changer. To get the best flavor, look for whole mahlab kernels in Greek, Turkish, Lebanese, or Arabic markets and crush them just before using.
The Perfect Blend of Ingredients
To make these cookies, you’ll need:
- 4 cups of fine semolina
- 1 cup of all-purpose flour
- 1 tablespoon of freshly crushed mahlab
- 1 1/4 cups of melted unsalted butter
- 1/2 cup plus 2 tablespoons of water
- 1 pound of walnuts or pistachios
- 1 1/2 cups of granulated sugar
- 1 teaspoon of orange flower water
Crafting the Perfect Dough
Combine semolina, flour, mahlab, and melted butter. Let the mixture stand, covered, for 1 hour. Then, knead in about 1/2 cup of water, just enough to make a soft but not sticky dough.
Creating the Filling
Process together walnuts or pistachios, sugar, orange flower water, and about 2 tablespoons of water, or enough to make a thick paste.
Baking to Perfection
Preheat the oven to 375°F. Roll a walnut-size piece of dough into a ball and, holding it in your cupped palm, make a deep depression in its center with your finger. Press in 1 teaspoon of filling and pinch the edges of the dough firmly together to fully enclose the filling. Arrange the cookies seam side down and 1 inch apart on 2 greased baking sheets. Bake until pale golden, about 25 minutes.
The Final Touch
Transfer the cookies to racks to cool, then dust with confectioners’ sugar. With about 30 cookies per batch, you’ll have plenty to share (or not!).
Tips and Variations
- For an extra crunchy cookie, try adding chopped nuts to the dough.
- Experiment with different types of nuts or spices to create unique flavor combinations.
- Store leftover cookies in an airtight container for up to 5 days.
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