Traditional Maamoul Filled with Dates, Pistachios, and Walnuts Recipe

Introduction

Maamoul is a traditional Middle Eastern shortbread cookie filled with delightful nuts or dates. Its tender, crumbly texture and rich fillings make it a perfect treat for festive occasions or a cozy afternoon snack.

Ingredients

• 2 cups (350g) semolina
• 1 cup (125g) all-purpose flour
• 1/2 tablespoon ground mahleb
• A dash of salt
• 1 cup (250g) ghee
• 1 tablespoon dry milk
• 1/4 teaspoon active dry yeast
• 3 tablespoons simple syrup
• 1/4 – 1/3 cup warm milk
• 1 cup (150g) dates
• 1 teaspoon ghee (for filling)
• 1 tablespoon cinnamon or rose water or orange blossom water (for filling)
• 1 tablespoon roasted sesame seeds
• 1 1/4 cup (150g) pistachios
• 1/2 tablespoon powdered sugar (for pistachio filling)
• 2 tablespoons simple syrup (for pistachio filling)
• 1/2 teaspoon ghee (for pistachio filling)
• 1 1/2 cup (150g) walnuts
• 1/2 tablespoon powdered sugar (for walnut filling)
• 1/2 teaspoon cinnamon (for walnut filling)
• 2 tablespoons simple syrup (for walnut filling)
• 1/2 teaspoon ghee (for walnut filling)

Instructions

1. Step 1: Melt the ghee in the microwave or on the stovetop, ensuring it does not get too hot or boil.
2. Step 2: In a deep bowl, combine semolina, flour, ground mahleb, and salt. Mix well.
3. Step 3: Pour in the melted ghee and mix thoroughly. Use your palms to rub the semolina mixture for a couple of minutes until well combined.
4. Step 4: Cover the bowl and refrigerate the mixture overnight or up to 3 days for best texture.
5. Step 5: Remove the dough from the fridge and allow it to come to room temperature to soften.
6. Step 6: Add dry milk and yeast to the dough and mix well.
7. Step 7: Stir in the simple syrup, then gradually add warm milk until the dough feels soft and can be rolled into a ball.
8. Step 8: Cover and let the dough rest for 1 hour.
9. Step 9: Divide the dough into 24 equal balls.
10. Step 10: Preheat the oven to 350°F (175°C).
11. Step 11: Prepare fillings by combining the ingredients for each filling in a food processor and process to your desired texture.
12. Step 12: Divide each filling into 24 small balls.
13. Step 13: Using your thumb, create a dent in each dough ball and fill it with one of the prepared fillings.
14. Step 14: Close the dough around the filling and roll it back into a ball. Press the filled dough into a maamoul mold or flatten slightly and create decorative fork marks.
15. Step 15: Place the shaped maamoul on a baking sheet. Bake on the middle oven rack for 10 minutes, then move to the upper rack and bake for another 7–10 minutes until the tops are lightly golden.
16. Step 16: Let the cookies cool on the baking sheet for 3–4 minutes before transferring to a wire rack to cool completely.
17. Step 17: Dust the maamoul with powdered sugar before serving.

Tips & Variations

• For a fragrant twist, substitute rose water or orange blossom water interchangeably in the fillings.
• Use ghee or clarified butter for a rich, authentic flavor; you can substitute with unsalted butter if needed.
• Store the dough in the refrigerator for up to 3 days to develop better texture and flavor before baking.

Storage

Store maamoul in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks. Reheat briefly in a warm oven before serving to refresh their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make maamoul without a special mold?

Yes, you can shape maamoul by hand by flattening the dough into discs, adding filling, and folding them carefully. Use a fork to create decorative patterns on top.

What is mahleb and can I skip it?

Mahleb is a spice made from ground cherry seeds that adds a unique aroma. If unavailable, you can omit it or substitute with a small amount of almond extract or cinnamon for flavor.

Traditional Maamoul Filled with Dates, Pistachios, and Walnuts Recipe

---

★★★★★

4.4 from 98 reviews

• Author: Simon
• Total Time: Overnight chilling plus 1 hour dough resting and 20 minutes baking
• Yield: 24 maamoul cookies 1x

Pin Recipe

Print Recipe

Description

Maamoul is a traditional Middle Eastern semolina cookie filled with sweet nut or date fillings, perfectly fragrant with spices like mahleb and rose water. This delicately baked treat features a crumbly, buttery exterior and rich, aromatic filling, making it a festive and beloved dessert for special occasions.

---

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 cups (350g) semolina
• 1 cup (125g) all purpose flour
• 1/2 Tablespoon ground mahleb
• A dash of salt
• 1 cup (250g) ghee
• 1 Tablespoon dry milk
• 1/4 teaspoon active dry yeast
• 3 Tablespoon simple syrup
• 1/4–1/3 cup warm milk

Date Filling

• 1 cup (150g) dates
• 1 teaspoon ghee
• 1 Tablespoons cinnamon or rose water or orange blossom water

Pistachio Filling

• 1 Tablespoon roasted sesame seeds
• 1 1/4 cup (150g) pistachios
• 1/2 Tablespoon powdered sugar
• 2 Tablespoons simple syrup
• 1/2 teaspoon ghee

Walnut Filling

• 1 1/2 cup (150g) walnuts
• 1/2 Tablespoon powdered sugar
• 1/2 teaspoon cinnamon
• 2 Tablespoons simple syrup
• 1/2 teaspoon ghee

---

Instructions

1. Melt the Ghee: Gently melt the ghee using a microwave or stovetop, being careful not to overheat or let it boil.
2. Combine Dry Ingredients: In a deep bowl, mix semolina, all-purpose flour, ground mahleb, and a dash of salt thoroughly.
3. Add Melted Ghee: Pour the cooled melted ghee over the dry mixture and mix well, then rub the mixture with your palms for a couple of minutes until well combined.
4. Chill the Dough: Cover the mixture and refrigerate overnight or for up to 3 days to allow the flavors to meld and the dough to rest.
5. Prepare Dough for Shaping: Remove the dough from the fridge and let it come to room temperature to soften; it will be firm right out of the fridge.
6. Add Remaining Ingredients: Stir in dry milk, active dry yeast, and mix well, then slowly add simple syrup and warm milk little by little until the dough is soft and forms a smooth ball.
7. Rest the Dough: Cover the dough and let it rest for 1 hour to activate the yeast and improve texture.
8. Divide Dough: Split the rested dough into 24 equal balls for shaping.
9. Preheat Oven: Heat your oven to 350°F (175°C), preparing it for baking.
10. Make Fillings: Using a food processor, blend the date filling ingredients or nut fillings (pistachio or walnut) separately to a desired consistency.
11. Portion Fillings: Divide each filling into 24 balls matching the dough balls for even stuffing.
12. Shape Maamoul: Using your thumb, make a dent in each dough ball, fill with the chosen filling ball, then close and roll into a smooth ball.
13. Decorate: Press each filled ball into a maamoul mold for a traditional shape or flatten slightly and create decorative fork marks.
14. Bake: Place the shaped maamoul on a baking sheet on the middle oven rack and bake for 10 minutes, then move to the upper rack and bake for an additional 7-10 minutes until the tops are lightly golden.
15. Cool: Let the baked maamoul cool on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.
16. Serve: Dust the cooled cookies generously with powdered sugar and serve.

Notes

• Mahleb is a Middle Eastern spice made from ground cherry pits, adding a unique aroma to baked goods.
• Simple syrup is a mixture of equal parts sugar and water boiled until sugar dissolves; it adds moisture to the dough and fillings.
• You can personalize the filling with cinnamon, rose water, or orange blossom water to suit your flavor preference.
• If you don’t have a maamoul mold, you can shape the cookies by hand with decorative fork patterns.
• Chilling the semolina mixture overnight improves the texture and flavor development.

• Prep Time: 20 minutes plus overnight chilling
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern

Keywords: Maamoul, Middle Eastern Cookies, Semolina Cookies, Nut Filled Cookies, Date Filled Cookies, Traditional Dessert, Holiday Cookies