It is said that the manufacture of cakes, or maamoul as it is called, flourished during the Fatimid rule, as the Fatimids dedicated a government department known as "Dar al-Fitra", which took care of the preparation and distribution of cakes. The Museum of Islamic Art has some traces of what was written on the cakes by the moulds that formed them, most notably phrases such as: "Eat well", "Eat and be thankful", and "With thanksgiving, blessings last".
practiced in the civilization of ancient Egypt
[caption id="attachment_23592" align="aligncenter" width="1280"] Alajwa Maamoul[/caption]History books indicate that the Pharaohs used to place maamoul with the dead inside the tombs because of their belief in resurrection, and Egyptians continued to make it and serve it on holidays or when visiting the dead and graves to our days, the maamoul extends to the era of the Egyptian pharaohs, as the inscriptions carried by the maamoul grain at that time were a drawing of the sun, which was known to the pharaohs as Amun, one of the gods of the pharaohs.
practiced in the Roman era
The Maamoul dessert was also known and popular during the Byzantine state before Islam, as the Romans were interested in making it on Christian holidays and before Lent, in the form of small pyramids with a cross or circular discs symbolising the crown of Christ, then these traditions spread as the Byzantine Empire ruled the Byzantine Empire.
Fatimid Era Mamoul
In Cairo, the state established a government department known as "Dar al-Fitra", whose duty was to make Eid al-Fitra from cakes and distribute them to people free of charge on the first day of Eid al-Fitr, and was funded by the Zakat al-Fitr, which was then called "Eid al-Fitra". This institution continued to operate throughout the Ayyubid Sultanate and then under the Mamluk Sultans, until it was discontinued in the fifteenth century.
Maamoul naming
Maamoul has been known as cakes in many countries from ancient times until now, and cakes is a word of Persian origin that refers to a bread consisting of flour, sugar and ghee and is flattened and round in shape.
Learn about Maamoul types and fillings
There are many different types of maamoul and its fillings, all of which are distinctive, but they vary according to each person's own tastes, as they vary in their internal fillings to suit their opinions and tastes:
Al-Ajwa pastry
Almond pastry
Pistachio pastry
No filler
Sesame pastry
In Hebrew
Pistachios and walnuts
Naranja Pastry
Ingredients for Majmoul al-Ajwa
The way of making al-Ajwa maamoul varies in each country from the other country, and each of them has its own special taste that differs from the others, as each country has its own distinctive addition that makes the taste different and distinctive, and al-Ajwa maamoul consists of ingredients suitable for different ages, as it is harmless and does not cause any harm, as it is a crisp and thin dough that melts easily when tasted.Ingredients:
Wheat flour
Margarine
Sugar
Yeast
Ajwa
The secret of the delicious taste is the date paste
[caption id="attachment_23598" align="aligncenter" width="1370"] Alajwa Maamoul[/caption]The secret behind the softness of maamoul dough lies in the amount of fat used in its preparation, whether from ghee, oils or butter, if it is too little it becomes dry, if too much you will get a very soft maamoul, but everything must be in accordance with the criteria of the recipe as well. If you use too much butter or ghee when preparing it, you will not get satisfactory results because it will crumble quickly afterwards and will not retain its texture, so make sure to use a medium amount of ghee or butter until we find that the dough has become soft without breaking to get the desired texture.
Discover the benefits of Ajwa Maamoul
Maamoul relies on dates, a fruit and dried fruit that is rich in many important vitamins such as vitamin A, vitamin D and B vitamins.Maamoul is rich in dates and sugars that make it one of the most important sources of energy and vigour for the body, especially at the beginning of the school day or before exercising.Dates contain many essential minerals such as magnesium, zinc, sulphur, calcium and potassium, which are useful minerals that maintain heart health, lower high blood pressure, lower cholesterol and treat many issues.Dates are rich in antioxidants, which makes them useful in fighting free radicals that activate cancerous tumours, and protects the body from the risk of colon or bowel cancer as well as breast cancer.
Features of Ajwa Maamoul
Maamoul can be eaten for breakfast and dinner as a snack with a cup of tea.
Pistachio and walnut pudding can be eaten before a timed exercise session to help increase physical activity.
Pistachio and walnut pudding can be eaten at the workplace or at schools and universities.
Maamoul is a dessert that helps you feel full.
Maamoul is one of the foods that help to energise the body.
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Alajwa Maamoul[/caption]History books indicate that the Pharaohs used to place maamoul with the dead inside the tombs because of their belief in resurrection, and Egyptians continued to make it and serve it on holidays or when visiting the dead and graves to our days, the maamoul extends to the era of the Egyptian pharaohs, as the inscriptions carried by the maamoul grain at that time were a drawing of the sun, which was known to the pharaohs as Amun, one of the gods of the pharaohs.
Alajwa Maamoul[/caption]The secret behind the softness of maamoul dough lies in the amount of fat used in its preparation, whether from ghee, oils or butter, if it is too little it becomes dry, if too much you will get a very soft maamoul, but everything must be in accordance with the criteria of the recipe as well. If you use too much butter or ghee when preparing it, you will not get satisfactory results because it will crumble quickly afterwards and will not retain its texture, so make sure to use a medium amount of ghee or butter until we find that the dough has become soft without breaking to get the desired texture.