Olive and Orange Maamools

During lockdown I have had a chance to browse through my extensive collection of cookbooks and revisit some of my favourite recipes. Honey and Co at Home, was one of the books we cooked from at the Borough Market cookbook club. There were so many great recipes in this book, a couple of which I have already blogged. You can click on the link to see the posts: Spinach, egg and filo pie, and  Medjool date, honey and macadamia breakfast loaf. Having just made a rose and semolina cake, I still had some semolina left, so I knew I had most of the ‘tricky’ ingredients for these super tasty maamools. What is particularly pleasing about these tasty treats is the beautifully crumbly pastry and the contrast of the salty olive and fragrant orange. They are surprisingly satisfying and filling and freeze extremely well.

Ingredients

For the orange semolina dough

250g plain flour

30g semolina

1tsp baking powder

pinch of salt

50ml olive oil

50ml vegetable oil

100ml orange juice

For the olive filling

1 tsp dried tarragon

1 tsp dried oregano

1/2 tsp dried mint

zest of 1 orange

30g grated pecorino

130g Kalamata olives

large pinch of black pepper

olive oil, for brushing

Directions

  1. Mix the flour with the semolina, baking powder and salt in a bowl.
  2. Add the oils with the orange juice and mix to form a light even dough. Wrap in cling film and set aside to rest for 30 minutes (do not chill).
  3. Make the olive filling by blitzing all the ingredients together in a food processor.
  4. Preheat the oven to 200°C/ 180°C fan/ gas mark 6. Line a baking tray with a sheet of baking paper.
  5. Lightly dust a working surface with flour and roll out the dough to a rectangle of 20 x 30cm with the long edge closest to you.
  6. Scoop half the olive mixture onto the bottom part of the rectangle and press to flatten a little.
  7. Roll the dough to create a log. This should roughly reach the centre of the rolled-out dough. Use a knife to cut the log off, leaving the remaining half of the rectangle on the work surface. Lift the log onto the tray and repeat the process with the remaining dough so that you have two olive filled logs.
  8. Bake for 15 minutes, then rotate the tray for an even bake and bake for another 10 minutes. After this time, remove the logs and brush with olive oil, then return to the oven for a final 3 minutes.
  9. Remove from the oven and allow to cool a little, then use a sharp knife to slice each log into 12-14 pieces.

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