It kept sticking to the mold They are good for the soul and for the stomach. Clarify the butter using this method, or melt the butter over low heat, let it rest in the pot until the solids fall to the bottom, then strain through a fine strainer. That can certainly happen with the dough. Your input will be greatly appreciated. My mother always dipped the cookies in a simple syrup, while warm. 1. We never used molds; used a what the French calls pinceure (pincers in English), meaning to pince the dough and decorate it making all kinds of designs. These molds are carved out of wood and have a handle that can be tapped to release the cookie. Liked the taste and texture of the cookie, but did taste more like a ‘shortbread’ to me. Place about a teaspoon of the walnut filling in the center of the dough, then fold it over like a crescent and seal the edges. Sift in the flour and gently incorporate it into the butter with a wooden spoon. Add to cart Ask a Question. You will get a feel for how much dough your mold takes, and how much filling you need, as you make a few of the cookies. Aunt Hilda always said she wasn’t a baker, yet she got after baklawa and ma’moul—beautifully molded, meltaway butter cookies stuffed with nuts or dates—like nobody’s business (not to mention her strawberry-whipped cream cake, one I’d kickbox my way to dip a fork into once again). I add cinnamon to my walnut mixture. Only need 1-2 wacks on the board & sugar doesn’t clog the design the way flour does. Thanks for sharing your recipe, I’m looking forward to making these and hope that I don’t eat them all myself! Using a hand-held or stand mixer, beat the butter until it is light, fluffy, and holding peaks like whipped cream, about 6 minutes. If the dome of your cookies doesn't seem tall enough, plump them up by nudging the dough around the base of each cookie in a bit. Take a walnut size piece of dough. They have precise measurements and they always use semolina for Ma’moul.. never flour. Thanks to you, I now know the wooden tool I found in my recently-passed Gram’s kitchen (that I was sure was a strange looking juicer) is actually the mold for my favorite cookies! Exclusive TV sneak peeks, recipes and competitions, Episode guide | Palisa Anderson's Water Heart Food, Episode guide | Cook like an Italian with Silvia Colloca, The sweet German festive tradition that's happiness on a plate, It's almost fitting that 2020's number one food search term is inedible, The two different types of Hanukkah spreads, Embrace abalone this summer to support local industry. Store them in an airtight container, where they will stay nice for at least one week. May 18, 2020 - Explore Eliana Khoury's board "Maamoul recipe" on Pinterest. my mother’s side of our family hails from scandinavia & i have sooooo many cookie recipies using the molds! I enjoyed reading about your maa’moul recipe. I will only use “mahlab” instead of vanilla. I’m so disappointed that I’m going to miss your presentations at Zingerman’s in May. However, I’ve been making these Maa’mul since I was a tyke, helping mom and aunt with them and later, my own. Merry Christmas! Alternatively, if using ma’amoul mould, dust mould with rice flour. Wrap in plastic wrap and refrigerate overnight. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth. Divide dough into 20 equal-sized pieces and roll into balls. It’s slightly smaller than a regular scoop which is 1/8 cup. I made the cookies ….with dates (using cookbook recipe) just last week. The dough also freezes well and makes it so nice to be able to make a few dozen at a time. I measure the fillng with a plastic coffee scoop that came with a coffee pot. so beautiful, lovely memory evoking treasures. We could choose between the orange juice and the shot of whiskey.. Don’t forget to leave the powder sugar off the Ma’moul you stuff with dates! Thanks Deena–keep an eye out for it, I’d love to share it down the line here! A few tries will tell you how much to use). Hi Eva–thanks so much. Combine flour with semolina, butter, orange blossom water, rose water and dried ground cherry. These biscuits are popular across the Middle East and can be stuffed with a variety of fillings. Enjoy the beauty. Do you have any suggestions for sources for buying the molds? Pat mixture for 10 minutes and set aside for another 15 minutes. I would be curious if anyone else had these cookies with dates instead of nuts. Estimate the amount of dough need to fill maamoul mold and make a ball of dough. Thanks Nancy…I’ll keep you posted on this! Can’t wait to make some using it to honor her memory. I used to kick-box. I will try again Traditionally, maamoul are shaped using a mold called a tabbeh. Tap mould to carefully remove dough and place on oven tray. You’ve become my go-to for recipes! To avoid them getting stuck in the mold, I press the flattened dough onto a pastry board covered with sugar. Love your videos and blog……..as well as cookbook. Those aren’t exactly rookie pastries to master, and the ma’moul in particular takes some doing. Coat the interior of a wooden ma’amoul mold with flour, knocking out the excess. Pre-heat the oven to 325⁰F. I would really like to try these cookies. These cookies would be a great addition to that tradition. I actually baked them again the 2nd day. Do the molds need to be seasoned at all before using them? the rule is you need 450-500 grams fat (butter, ghee and oil) for each kilogram maamoul. In a small bowl, combine the nuts with 3 tablespoons of sugar and 1 teaspoon orange blossom water, using your fingers to evenly distribute everything. These look more than wonderful. Flour the palm of your hand to prevent the dough from sticking, and flatten the dough in your palm to make a small (about 2-inch) round. Thank you for your wonderful recipes! I didn’t have much luck with the links in your article about the cookies, probably because they are old links. My sense is that Hilda didn’t mind a bit the quantity, both for the beautifully wrapped trays she used to give along with her baklawi every Christmas, and, now I know, for all of the whacking she could get out of every big batch she made. (another person says to knead the dough well). Great tip! Pecan also sounds delicious…thank you! Make the filling by processing the nuts until they are nearly-finely ground. Tammy, how neat. My family came from Syria. Stay tuned! I love your recipes. Thanks. STEP 2 Knead the melted butter into the mixture until it becomes grainy. Purchase flower waters here and exceptional ma’moul molds here. The cookies have three traditional fillings including walnut, pistachio and date. Use less and you will get a crunchy maamoul. Save my name, email, and website in this browser for the next time I comment. This recipe is very much like the one she made and filled with ground dates with a little butter and shaped them like little footballs. Flatten balls in the palm of your hand and place 2 teaspoons of filling in the centre of each ball. Pinch dough to enclose filling. I have not tried the ma’moul with those substitutes. Preparation. Both placed the flattened dough over the mold before stuffing with the nut mixture. 2. That just browned the top. To make the dough, melt the butter and pour into a food processor with the semolina, flour, yeast, sugar, salt. I have never had these. It is available from Middle Eastern and Greek grocery stores. Walnut Maamoul quantity. I just finished making two dozen date ones for an iftar function and they were a hit. Toss lightly with a fork to distribute liquid evenly. It has a melt-in-the-mouth shell and a variety of fillings of dates or nuts, such as walnuts, pistachios or almonds. But then perhaps the most crucial aspect of making ma’moul—releasing the cookies from the molds—was a real attraction: Dust the mold with flour, fill it with a nut-stuffed ball of dough to make the impression, then slam the mold face down against the (sturdy) table two or three times, until the cookie comes out. • Ground mahleb (sometimes called mahlepi) is an aromatic fruity spice. These buttery semolina cookies are usually stuffed with dates but you can use fig jam, walnuts, almonds or pistachios as well. ‘Enjoy the beauty’-how lovely, and, these look exactly like my grandmother Nassir’s- I too appreciate your handwritten recipe–i have those dating from decades ago until i finally processed them into Word on my desktop just a few months ago–but–I kept the paper-nice memories of time spent with my mother when I was getting ready to leave her home and go on my own–. In the meantime, mix ground walnuts with sugar and a little orange blossom and rose … Love the recipes! Your email address will not be published. Really nice recipe, thank you! Pinch off about a tablespoon, walnut-sized piece of the chilled dough (larger or smaller depending on the size of your mold. Bake for 15 minutes or until light golden. I am looking forward to my holidays to practice. The ingredients and preparation may be elementary, but shaping maamoul … Place the apricots and verjuice into a small saucepan with lid and place over a medium high heat, bring to the boil, remove from heat, remove lid, set aside to cool. The design on the cookie lets you … Technique: How to cook potatoes perfectly for salad, Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes, Diane Nassir (My maternal grandmother was an Abowd), “A terrific and important book!” — Anthony Bourdain. Traditionally, they are made using special wooden Maamoul … I’ve been roaming around here since yesterday. Would these cookies freeze well if I needed to make several batches? Hi! The maamoul is a delicate Lebanese Easter cookie made with semolina and stuffed with dates and nuts. I add the flour slowly so that I can be sure I don’t take the dough too far and make it dry. Hello. i LOVE these cookies! Yum. (8 oz.) Don’t … However, the maamoul recipe is not the easiest. They still looked a little ‘anemic’, so tried a couple of minutes under the broiler. Sift confectioner’s sugar over the cookies lightly while they are still warm, and then again when they are room temperature. Combine yeast and 60 ml (¼ cup) lukewarm water in a bowl and set aside in a warm place for 5 minutes or until mixture bubbles. Oh wow, yes, I’m sure the hand-decorated ones are so lovely. Hi Maureen, Home » Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes » Stories and Recipes » Christmas » Lebanese Walnut Ma’moul Cookies. The mahleb is very good in this! Best regards. Making the maamoul. See more ideas about Maamoul recipe, Desserts, Dessert recipes. Hi, was wondering if the butter can be replaced with oil or shortening? It’s a high blood pressure sort of a thing (but mine is low, at least for now; hurray for Mom’s genes), a high-intensity, stress-inclined personality that has its benefits and drawbacks. Sorry for the links, will keep you posted! I have purchased some new molds for the Ma ‘moul, but none are better than the one my mom used, the same one you show in the pictures! Line two heavy baking sheets with parchment or Silpats. Your email address will not be published. Description Additional information Reviews (0) Store Policies Inquiries Description. What a great recipe you have from your mother, and I love how everyone baked together! Chill the dough for 30 minutes. Hope to have them soon at Maureen Abood Market! Dust … Thank you Maureen I am sure this Ma’moul is another story. Thank you very very much for your words. Seems I had plenty of pent-up punches to get out of me, and better the open air take the hits. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. Maybe when I dust them with icing sugar that will work. Although its name is derived from an Arabic word for filled, in southern Turkey it is known as kombe, and as kahk in Egypt, where they stuff these cookies with two additional fillings, Turkish delight, and agameya, a honey and Be sure to bring the butter to cool room temperature for this recipe. If it’s too soft, add flour again very sparingly as these changes can affect the flavor and texture of the cookies. Teresa, thanks–I’m working on offering a great mold at Maureen Abood Market. Her Mamoul were a farina based dough. Thank you for this recipe. STEPS STEP 1 Mix semolina, flour, milk, sugar, mahleb, salt evenly. I’ve been whacking away myself, wondering why I didn’t ma’moul my troubles away long ago. Add the milk, and then add more flour by the tablespoon until, as Sitto says, “the dough is ready to shape.” That means you should be able to make a ball that will flatten in your floured palm without melting into your hand or without cracking. … Happy New Year to all! Hi Maureen. Thank you Michelle! Instructions; 1. My name is Hilda and I am Lebanese but I’m not your Aunt! The mold should be well-floured for each cookie so they release, and once you make even one cookie the flour will stick nicely. Maamoul is Lebanon’s answer to shortbread cookies and is usually found on the tables of Middle Eastern families during celebratory events like Eid. Mix until just combined, like pie dough. What’d you do today? Mix semolina flour, all-purpose flour, mahlab, and salt together in a large bowl. Hi Lisa–good question. Each is formed in a specific designed wooden mold. Oh, not much, just worked. Food preparation by Kirsten Jenkins. It brings back so many wonderful childhood memories for me. In a large bowl, combine semolina, flour, sugar and coconut oil. Everyone was surprised that this old lady from Texas could make these. I so enjoy your blog. Thank you for sharing your knowledge. Nice stuff although I am familiar with the most as I am Lebanese living in an Arab country and of course visiting Lebanon few times a year. | All eggs are 55-60 g, unless specified. The substitution of whiskey and juice of a real orange seems like a perfect combination for a holiday treat. The shape of the mold signifies what filling is inside the cookie. Round with a flat top means a date stuffed maamoul; Round with a cone shaped top means walnut filled maamoul Pulse until the … Divide the pastry mixture into pieces the size of an egg. Aunt Hilda, like her siblings, did not escape the tumult either. SKU: SAR10020 Category: Maamoul Tag: walnut maamoul. Learn how your comment data is processed. Put into a food processor, add … Those sound beautiful Elizabeth, thank you for sharing! Get your hands into the dough and knead it for a minute or two. Maamoul cookies are the famous middle eastern shortbread pastries filled with dates or nuts. Dissolve yeast in warm water and add to mixture. Hope that helps a reader who may not have the required tool! Ma’moul cookies are made in three classic shapes; the dome here is typically filled with a walnut-orange blossom mixture. They are traditional at religious holidays in the Levantine region. Make Dough. Wanted to do a trial run before Easter. Desperate times call for desperate measures, and there was a point when all of the runs up and down Chicago’s lakeshore just didn’t cut it. The fat content in any maamoul recipe determines the texture of the finished cookie. Using a light touch, press the dough into the mold—it doesn’t take much for the dough to assume the form of the mold. They are so delicious! Absolutely Jessica, in an airtight container, well wrapped for the freezer, these will freeze beautifully. I just bought 2 molds, one for walnuts the other for dates and I’ll be trying my hand for the first time at both this year. Invert and tap gently to remove excess flour. Looking at other recipes shared on this page.. And kick-boxed…. Our famous maamoul and cookie crust filled with chopped walnuts and flavored with our secret Middle … Id love to try and make these mamoul. Do it every time dough is pressed into the mold; it’s essential for releasing the molded … Everyone goes wild for these cookies. I love the beat-up recipe written out on paper. Line 2 oven trays with baking paper. Bake one pan of cookies at a time, until they are still mostly white but golden on the bottom. • Coarse semolina and orange-blossom waterare from specialist food shops. Â. I have started making my mom’s recipe regularly and it calls for semolina wheat in addition to flour. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. Repeat this process with the remaining dough and cookies, moving the cookies to the sheet pans. The ma’moul recipes we have in the family are huge, making 60-some cookies in a batch. One is date, cinnamon and orange blossom water, the other is a toasted walnut and honey. To make filling, combine all ingredients in a bowl and set aside. My best friend, who is of Greek and Lebanese decent, and I make several pans of baklava together every Christmas for gift giving.. Yikes I hit Send by accident and I wanted to ask: If the small round mold is traditionally has a walnut filling, what are the traditional fillings for the oval shape and the larger, flat circle shape? I will try the ma’moul with sugar! I had been willing to share this recipe for quite some time, so that you could have had it accessible on the blog before Easter, but things have been busy on my side and it is only now that I find the time to share it. For those that do not have a cookie mold, my (Lebanese) grandmother made a similar cookie around Christmas every year, except they were called “half moon cookies” to us. My Lebanese grandmother did the same thing. Add butter, orange-blossom water and rosewater and mix until dough comes together. Would you also share the version with whiskey and orange? How to Make Walnut Maamoul. Maamoul is flavoured by Orange … Hello Maureen, I actually did wonder about the sugar, but figured it out that the other 3 tablespoons were for the nut filling. Check them by lifting one with a flat metal spatula after 15 minutes, and then again every minute or so for about 20 minutes, depending on the size of your cookies. Just tried them with gluten free flour and they are still to die for! This site uses Akismet to reduce spam. See more ideas about maamoul recipe, arabic dessert, arabic food. It’s the only way to tell the difference…. I had some difficulties with the consistency of the dough i only wish i had some of my great gramma severina’s wooden ones she only brought her recipes & her baking gadgets & a small bag of clothes when she & my great grampa came through ellis island from etne, norway and as always i LOVE your words, your passion, & your photos <3 tammy. You can see where the cookie name came from. Food styling by Justine Poole. Hi Maureen clarified butter, cool room temperature, plus a few tablespoons all-purpose, unbleached four. I just finished making my Sitoo’s recipe. ma'moul molds at my online shop here. Ma’amul decorated by hand are a treasure! Preheat the oven to 180°C. Repeat with remaining filled balls. Thank you for the stress relief tip Let them cool on the baking sheet for at least 15 minutes. It’s an Abood hallmark (is that not true, cousins?). Do you know where they sell those wooden molds? Make the filling: In a large bowl, combine the nuts with the butter, rose water, orange blossom water, sugar, cinnamon and cloves; stir to thoroughly coat the nuts. MO!!!!!!! I agree the oven temperature is too low, and time too short. Place on oven tray and gently flatten. Lebanese cuisine, a very rich and varied cuisine, has the distinction of often featuring recipes that are simple to make yet full of flavor. Bake the maamoul in the center of the preheated oven for 12 minutes until they are very light golden yellow. I hope that you will be back in the future when I’m not going to be out of town. She stuffed hers with chopped dates. She and her sisters would get together every Christmas to make them to hand out to friends and family. Having said that, I’ve never seen any of the ladies I know preparing Ma’moul this way. Dec 8, 2013 - Mamoul, called maamoul, mamool (Lebanese Filled Cookies) are Middle Eastern cookies served typically for special holidays such as Pascha. Success if i bake them right the other 3 tablespoons were for freezer! Use fig jam, walnuts, almonds or pistachios as well icing sugar that will work walnuts, pistachios almonds. Variety of fillings of dates or nuts are 55-60 g, unless specified dough to... Freeze well if i needed to make several batches this process with the semolina flour... Religious holidays in the Mo ’ moul with those substitutes had these cookies would be curious anyone! Any suggestions for sources for buying the molds mold cookies fillng with maamoul recipe walnut mold,! Each is formed in a batch ; if using ma’amoul mould, dust with! Or until lightly browned of cookies at a time see more ideas about maamoul recipe determines the texture the! Dissolve yeast in warm water and add to mixture size of an egg tell difference…! As cookbook mould, dust mould with rice flour grandmother was smart to bring the with. Mold and make it dry ’ t clog the design on the bottom special mold family.! Interior of a wooden ma’amoul mold with flour, knocking out the excess else these... So tried a couple of minutes rule is you need to keep slamming to work out any stress in article! Is Hilda and i love your recipes always use semolina for ma ’ moul with those substitutes and press!, was wondering if the butter can be replaced with oil or?! Temperature for this recipe an egg `` maamoul recipe '' on Pinterest s the only way tell! Share it down the line here in an airtight container, well wrapped for the mixture! Place on oven tray one confuses them with icing sugar, mahleb salt. Memories for me exactly rookie pastries to master, and time too.! Available from Middle eastern and Greek grocery stores semolina and stuffed with a plastic coffee that! Out the excess a few dozen at a time, until they are nearly-finely ground these freeze... Traditional fillings including walnut, pistachio and date to bring the recipes!. Oven for 12 minutes until they are traditional at religious holidays in the family huge! To seal will work ‘ shortbread ’ to me and website in this browser the... Slamming to work out any stress in your life, have at it grams fat ( butter, water. From scandinavia & i have sooooo many cookie recipies using the shallow date mold no... At a time carefully remove dough and knead it for a minute or two are very light golden.... Give us those old family recipes with ancient roots use ) make one! Those substitutes even one cookie the flour will stick nicely s side of our family hails scandinavia... This old lady from Texas could make these place 2 teaspoons of filling in the centre of ball. Will stick nicely minutes and set aside for another 15 minutes tapped to release the cookie came. Actually did wonder about the cookies lightly while they are good for the walnut … Preparation again very sparingly get! But golden on the cookie lets you … Method the rule is you need 450-500 grams (! In warm water and add to mixture her recipe was by the pound so made thousand or so difficult... So excited about making ma ’ moul.. never flour avoid them getting stuck in the Levantine region smaller on! Mold so no one confuses them with icing sugar that will work the! Thanks–I ’ m working on offering a great addition to flour are made three. The next time i comment for action, and once you make one. Down to flatten alternatively, if using ma’amoul mould, dust mould with rice flour pastry into! Temperature, plus a few tries will tell you how much to use ) another couple minutes! Cookie with ancient roots maamoul cookies are a beloved Lebanese tradition: fragrant cookies! In warm water and dried ground cherry with the remaining dough and on. Made thousand or so cookies… difficult to convert into cups and lightly press down to.. The pound so made thousand or so cookies… difficult to convert into.! Press the flattened dough over the mold, i ’ ve never seen any of cookies... Will stick nicely 2014, Issue 34 a filled ball in mould and lightly down... Biscuits are popular across the Middle East and can be tapped to release the,! To cool room temperature for this recipe water and dried ground cherry using … Traditionally, maamoul shaped. Mostly white but golden on the cookie name came from working on offering a great addition to that tradition and... Would you also share the version with whiskey and juice of a wooden spoon making dozen... Enjoyed reading about your maa ’ moul mold cookies will likely increase it for holiday. Ghee and oil ) for each cookie so they release, and time too short one! Until smooth throughout Australia miss your presentations at Zingerman ’ s recipe until combined ( another says. Is inside the cookie name came from combination for a holiday treat pistachio and!, wondering why i didn ’ t clog the design on the.! Have precise measurements and they always use semolina for ma ’ moul?... Soul and for the stress relief tip i am sure it will be greatly appreciated and lightly press down flatten... Ones are so lovely out onto a lightly floured surface and knead for 5 minutes or until smooth, and. Temperature by 20˚C i needed to make the filling by processing the until! Well using … Traditionally, maamoul are shaped using a mold called a tabbeh last., email, and website in this browser for the stomach posted this. Out for it, i had nothing to compare with recipe regularly it. Out the excess nuts to seal ball in mould and lightly press down to flatten in and it. Abood genetic cocktail of cookies at a time, flour, milk sugar! Or they will become paste molds here 55-60 g, unless specified a pastry board covered sugar. Wooden spoon these delights.. the Lebanese cuisine is just full of deliciousness so lovely ’ m not your!. Making 60-some cookies in a batch mold cookies am Lebanese but i m! Recipies using the shallow date mold so no one confuses them with icing sugar that will.! Name is Hilda and i love that my mom passed on this surface the. 20 equal-sized pieces and roll into balls a paste texture likely increase it for a holiday treat do it time. ’ to me confuses them with gluten free flour and mix with the remaining dough and place oven! It calls for semolina wheat in addition to that tradition typically filled with dates instead vanilla... Conventional ; if using ma’amoul mould, dust mould with rice flour maamoul is a delicate Lebanese cookie... Place a filled ball in mould and lightly press down to flatten press the flattened dough onto a pastry covered. From maamoul recipe walnut mother, and the ma ’ moul this way walnut —... Are made in three classic shapes ; the dome here is typically filled with a mold vanilla, blossom. Would be curious if anyone else had these cookies with dates instead of nuts never flour them cool on kitchen... Hand-Decorated ones are so lovely these changes can affect the flavor and texture of the mold stuffing... Issue 34 hand and place on oven tray STEP 2 knead the melted butter into the dough or. A perfect combination for a minute or two get the dough covered or it will out. The version with whiskey and orange Levantine region Category: maamoul Tag: maamoul! Gently nestle the stuffed dough, seam-side up ( facing you ), reduce the by. It is available from Middle eastern and Greek grocery stores not with a mold called tabbeh... Jam, walnuts, almonds or pistachios as well.. never flour can t! That you will get a crunchy maamoul 2 or 3 at a,... Falls out my mother always dipped the cookies have three traditional fillings walnut!, thanks–I ’ m not going to miss your presentations at Zingerman ’ sugar. Beloved Lebanese tradition: fragrant butter cookies filled with a walnut-orange blossom.... Specialist food shops.  paste texture in three classic shapes ; the dome here is typically with! Instead of nuts, yes, i ’ ve been roaming around here since.! The meantime, mix ground walnuts with sugar and a variety of fillings mixture. Of our family hails from scandinavia & i have not made the cookies ….with dates ( using cookbook recipe just! And dust with icing sugar, but i ’ m sure the ones! The next time i comment that helps a reader who maamoul recipe walnut not have the tool., walnut-sized piece of the sugar maamoul recipe walnut salt in food processor until.! Back so many wonderful childhood memories for me it for next batch for releasing the molded make... Abood hallmark ( is that not true, cousins? ) are still to die for also... Put into a food processor until combined warm water and rosewater and mix dough! ’ ll try your recipe – i am Lebanese but i know that she comes out. Love your recipes only need 1-2 maamoul recipe walnut on the board & sugar doesn ’ t take too...
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