Maamoul (Date-Filled Semolina Cookies)
Maamoul are traditional Middle Eastern shortbread cookies, often made with semolina flour, filled with spiced date paste, and sometimes shaped using decorative molds. These cookies are a staple during religious holidays like Eid al-Fitr and Eid al-Adha, symbolizing celebration and hospitality.
🧂 Ingredients
- 4 cups Fine semolina
- 1 cup Butter(melted)
- 1/2 cup Ghee (samna)
- 3 tablespoons Powdered milk
- 1/2 teaspoon Ground mastic
- 1/4 teaspoon Ground mahlab
- 3 tablespoons Maamoul spices (or cookie spice)
- 4 tablespoons Sugar
- 1 cup Milk(warm)
- 1 teaspoon Yeast
- 1/2 cup All-purpose flour(plus more as needed)
- 16 oz Date paste (ajweh)
- 1 tablespoon Ground cinnamon(for date filling)
- 1 tablespoon Ground anise(for date filling)
- for dusting Powdered sugar
👨🍳 Instructions
- 1
In a large bowl, combine semolina, powdered milk, ground mastic, ground mahlab, maamoul spices, and sugar. Add the melted butter and ghee. Rub the mixture between your hands for 5-10 minutes until well combined.
- 2
Cover the semolina mixture and let it rest for at least 24-48 hours in a cool place. This step is crucial for the semolina to absorb the fats.
- 3
In a small bowl, dissolve the yeast in the warm milk with 1 teaspoon of sugar. Let it sit for 5-10 minutes until foamy.
- 4
Add the activated yeast mixture and the 1/2 cup of flour to the rested semolina mixture. Gently knead for about 5 minutes until a soft, pliable dough forms. Add more flour if needed, a tablespoon at a time, to reach the right consistency (it should not be sticky).
- 5
While the dough rests for 20-30 minutes, prepare the date filling. In a separate bowl, mix the date paste with ground cinnamon and ground anise until well combined. You can roll small portions into balls for easier stuffing.
- 6
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 7
Take a small portion of dough (about 1-1.5 tablespoons), flatten it in your palm, and create a well. Place a ball of date filling into the well and carefully enclose it with the dough, shaping it into a ball or oval.
- 8
Use maamoul molds or decorative tongs to create patterns on the cookies. Place the shaped cookies on the prepared baking sheet.
- 9
Bake for 10-12 minutes, or until the bottoms are lightly golden brown. For a slightly drier cookie, transfer to the top rack for an additional 3-5 minutes until lightly golden.
- 10
Let the maamoul cool completely on a wire rack before dusting generously with powdered sugar.
💡 Pro Tips
- ✓Ensure the semolina is well-coated with fat and has rested sufficiently for the best texture.
- ✓Do not over-knead the dough, as this can make the cookies tough.
- ✓If using molds, lightly dust them with flour to prevent sticking.
🔄 Variations
- Fill with chopped pistachios or walnuts mixed with sugar and a touch of orange blossom water.
- For a richer dough, some recipes use a combination of butter and oil.
- Some modern recipes include a small amount of yeast for a slightly lighter texture.