The concept of the weekly provision of a sweet treat for the musicians continues, allowing me to move away from the typical biscuit or cookie to something a little more out of the ordinary, Ma’amul. Indeed the title of this series of posts is increasingly becoming a misnomer. Bartok has been superseded in recent weeks by Telemann, the prolific late Baroque German composer – and there are a growing number of musicians.
There is something delightful and unique about sitting at my desk, working, listening to music ebb and flow against the backdrop of the outdoor sound scape of birds, waves and wind. I hope it will eventually get warm enough to open the door so I can hear the pieces more clearly. Eventually, but for now it is still very cold, the wind swinging indiscriminately from south west to north and maintaining defiant persistence over the last 3 weeks.
Few seeds are yet planted outside, the soil temperature has dropped from 12 to 8 C. I did try to plant some parsnip seeds, but they kept blowing out of the narrow drill. I resorted to sowing small sections a few centimetres at a time and quickly covering them to ensure they stayed in the ground.
Dining out on fishing
Despite having more time indoors than I would normally care for at this time of year, I have had very little time over the last week to manage even one small blog post. Not only that, unusually, we have been out for dinner twice over the weekend. Often, eating out is at houses of friends, but this was real dining out, on Uist. Imagine!
The annual dinners of North Uist Angling Club and South Uist Angling Club always occur back to back in the same weekend. Friday night, we enjoyed a very well executed meal at Langass Lodge; smoked haddock risotto with samphire, hand dived scallops with cauliflower puree and lemoncello parfait with berries. It really was spot on for a set meal for 35 people. As current Chair of NUAC, I had to deliver a short speech, which was no hardship, and being Chair afforded us an invitation to the South Uist Club dinner the next evening at Grogarry Lodge, South Uist. A tasty and comforting meal of salmon pate, venison and vegetables (significant portion and seconds offered!) and cheesecake was enjoyed and we were made to feel very welcome by the members of the club.
Sandwiched in between these dinners was our annual pollack competition on Loch Strumore, North Uist when we attempt to catch pollack on the fly. Always a challenge, the potential for some monster fish and a huge fight. Two years ago we had a bathful of fish to deal with as a result and the winning angler caught an 8 lb beast that shredded his hand. Alas, no monsters this year. The weather deteriorated over the course of the day to intolerably freezing. I came home with a fish, as did The Man Named Sous, the only two pollack caught all day. Another fishing trophy for my Dearest then as his was slightly bigger than mine.
As ever, when late spring arrives (the weather is allegedly supposed to improve about now), we have started to see our first visitors, from near and far. I don’t expect therefore that I will get a huge amount of time to blog over the coming week, although my draft posts will continue to pile up (I have been experimenting with seaweed too – more on that in the next post). Tomorrow, we have a Swiss friend coming for dinner, musicians and more visitors the day after, who knows who else by the weekend. I will seize the moment to discuss the delights of ma’amul.
Ma’amul
Ma’amul (various spellings, commonly also Ma’amoul) is an appropriately windswept and interesting (as Billy Connolly would say) sweet experience. The innocuous looking shortbread-type biscuit conceals the surprise of a crumbly and aromatic exterior, which then relinquishes a sumptuous, sticky dried fruit and nutty rose-scented interior. A definite curveball if you have not tried these before.
This is one of the most popular Arab cookies, eaten across the Middle East, particularly during Ramadan. They are rolled and stuffed with varying ingredients, commonly walnuts and dates, but also pistachios, figs and almonds. Ma’amul can be hand-rolled or pressed into decorative wooden moulds. This reminded me of pressing shortbread into a wooden mould depicting a thistle, which I remember doing as a child, although, I don’t actually have that mould, so hand formed my ma’amul.
Texturally, I was looking for something different and I knew the main constituent ingredient of semolina would deliver an unusual textural experience while the flavours satisfy my continued love of all things aromatic, with the addition of orange blossom water and rosewater. The textures also extends to preparation and making ma’amul is a very pleasant quite unique tactile experience. Here I use a variation of the recipe from Ottolenghi’s Jerusalem (I know, again, but I have been abstaining for a few weeks), altering the filling to include pistachios and figs instead of dates and replaced cinnamon with my preferred ground cardamom.
Ingredients
350g semolina
40g plain flour
pinch of salt
180g unsalted butter, cut into 3 cm cubes
2 tbsp orange blossom water
1 tbsp rose water
icing sugar for dusting
Fruit and nut filling:
150g pistachios
75g walnuts
45g dried figs
45g caster sugar
1 tsp ground cardamom
1 1/2 tsp rose water
1 tbsp orange blossom water
Preheat the oven to 190C
Method
- Put the semolina, flour, sugar and salt in a bowl and mix. Add the butter and work it to the texture of breadcrumbs.
- Add the orange blossom and rose waters and 1/2 a tablespoon of water to bring the mixture together into a ball.
- Knead on the surface until completely smooth, about 5 minutes. By now it will smell refreshing and aromatic and you will get the sense of the distinctive texture.
- Cover with a damp cloth and rest for about 30 minutes.
Now make the filling:
- Put the pistachios, walnuts, figs, sugar and cardamom in a food processor, pulse then process until finely chopped but not completely ground.
- Add the orange blossom and rose waters and pulse to produce a coarse paste.
Moulding your ma’amul
If uniformity of biscuits matters to you (as it does to me), it is always handy to have some very accurate scales to measure out each piece of dough before rolling the finished item. I use jewellery scales. I know such scales are often associated with clandestine activities (I do not mean weighing jewellery-related items), but my original use for the scales was innocuous, albeit slightly obscure.
I bought these many years ago as a tool to weigh birds that I was ringing, unfortunately, I can no longer find the time to ring and the scales have been recycled into the kitchen. These were ideal for accurately weighing small passerines such as goldcrests and wrens. Goldcrests weigh only 5 -7 grams, so 5 goldcrests are the same weight as the dough for just 1 biscuit, what a random fact!
Don’t be put off by the convoluted preparation description – the dough is easy to manipulate and reshape if you put your thumb through it the first time. Ma’amul can be decorated in many ways but I have opted for simply pressing across the tops with a fork.
Method
- Get a small bowl of water and keep you hands moist to stop the dough from cracking.
- Pick up a bit of dough about the size of a walnut, it should be about 25g, roll it into a ball between your damp palms.
- Cup the dough in the palm of one hand and press the centre with the thumb of your other hand to form an indentation. This is similar to producing a clay thumb pot, forming a space in the centre of the dough for the stuffing.
- The sides of the ‘pot’ should be about 5mm thick and 2.5 cm high.
- Keep in your palm and grab about 20g of the filling and place it in the ‘pot’. Pull up the dough around the filling to enclose it within the dough and roll gently into a ball again.
- At this stage, I rolled the balls into slightly tall cylinders so I could press them down with a fork on the baking sheet. Place each on a baking sheet lined with silicone sheet or parchment paper.
- Press down gently on the top of the biscuit with a fork to create a pattern across the top of each biscuit.
- Bake for 12 – 14 minutes, until cooked, ensuring the biscuits take on no colour.
- Cool on a wire rack and sprinkle with icing sugar, if desired, before serving. Enjoy with a strong espresso.
Food and Forage Hebrides 