Maamoul

🧂 Ingredients

• 400 g Fine semolina(Fine semolina is crucial for the cookie's texture. Coarse semolina will result in a grittier cookie.)
• 200 g Unsalted butter(Melted and slightly cooled.)
• 50-75 ml Warm water or milk(Use just enough to bring the dough together. Start with 50ml and add more if needed.)
• 1/2 tsp Mahlab (optional)(A spice made from ground cherry pits, adds a unique aroma. Available at Middle Eastern or specialty stores.)
• 300 g Dates(Pitted dates, preferably a soft variety like Medjool. If using drier dates, you may need to process them with a little water or butter to soften.)
• 300 g Walnuts or pistachios(Finely chopped. For nut filling, mix with 1-2 tbsp sugar, 1 tsp rose water, and a pinch of cinnamon.)
• 1-2 tbsp Rose water(Adjust to taste. Can be used in the dough or filling.)
• 1 tsp Orange blossom water (optional)(Adds another layer of floral aroma. Can be used in place of or with rose water.)
• for dusting Powdered sugar(Sifted, for finishing.)

👨‍🍳 Instructions

1. 1

   Prepare the semolina dough: In a large bowl, combine the fine semolina and mahlab (if using). Pour the melted, slightly cooled butter over the semolina and mix thoroughly with your hands until all the semolina is coated. Rub the mixture between your palms to ensure even distribution. Cover the bowl and let it rest at room temperature for at least 1 hour, or preferably overnight in the refrigerator. This allows the semolina to absorb the butter and soften.

   ⏱️ 1 hour (or overnight)
2. 2

   Prepare the fillings: For the date filling, place the pitted dates in a food processor and process until a paste forms. You can add 1 tablespoon of rose water or a teaspoon of melted butter if the dates are too dry. For the nut filling, finely chop the walnuts or pistachios. Mix them with 1-2 tablespoons of sugar, 1 teaspoon of rose water, and a pinch of cinnamon. Roll the date paste or nut mixture into small balls, about 1.5 cm (0.5 inch) in diameter.

   ⏱️ 15 minutes
3. 3

   Form the dough: After resting, the semolina mixture will look dry. Gradually add warm water or milk, starting with 50ml, and gently knead until a soft, pliable dough forms. Be careful not to overwork the dough. If it feels too sticky, add a tiny bit more semolina; if too dry, a touch more liquid. Knead in 1 tablespoon of rose water or orange blossom water if desired.

   ⏱️ 10 minutes
4. 4

   Shape the maamoul: Take a small portion of dough (about the size of a walnut). Flatten it in your palm, place a filling ball in the center, and carefully enclose the filling with the dough, ensuring it's completely sealed. Gently roll it into a smooth ball. Traditionally, maamoul are shaped using carved wooden molds (tabe'). Lightly dust the mold with flour or semolina, press the dough ball into the mold, and tap to release the shaped cookie. Alternatively, you can flatten the dough and use a fork to create a pattern, or simply leave them as smooth balls.

   ⏱️ 30 minutes
5. 5

   Bake the maamoul: Preheat your oven to 180°C (350°F). Arrange the shaped maamoul on baking sheets lined with parchment paper, leaving some space between them. Bake for 15-20 minutes, or until the cookies are lightly golden on the edges and the bottoms are just beginning to color. The tops should remain pale. Avoid overbaking, as this will make them hard.

   ⏱️ 15-20 minutes
6. 6

   Cool and dust: Remove the maamoul from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, generously dust the maamoul with sifted powdered sugar. Serve at room temperature.

   ⏱️ 20 minutes

💡 Pro Tips

• ✓Using traditional carved wooden molds (tabe') will give your maamoul an authentic and beautiful pattern.
• ✓Maamoul are often prepared in large batches for festive occasions like Easter and Eid.
• ✓The key to perfect maamoul is to keep the cookies pale. Overbaking will result in a dry, hard cookie.
• ✓For a richer dough, you can substitute half of the semolina with all-purpose flour, but this will alter the traditional texture.
• ✓The dough can be refrigerated for a few days if not used immediately after resting.

🔄 Variations

• Pistachio filling: Finely chopped pistachios mixed with sugar, rose water, and a hint of cardamom.
• Nut-free date filling: Ensure dates are soft and process into a smooth paste.
• Spiced filling: Add cinnamon, nutmeg, or cloves to the nut filling for a warmer flavor profile.
• Different shapes: Experiment with different mold designs or create simple flattened discs with fork indentations.

🥗 Nutrition

Per serving