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
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
- Melt the Ghee: Gently melt the ghee using a microwave or stovetop, being careful not to overheat or let it boil.
- Combine Dry Ingredients: In a deep bowl, mix semolina, all-purpose flour, ground mahleb, and a dash of salt thoroughly.
- 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.
- 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.
- 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.
- 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.
- Rest the Dough: Cover the dough and let it rest for 1 hour to activate the yeast and improve texture.
- Divide Dough: Split the rested dough into 24 equal balls for shaping.
- Preheat Oven: Heat your oven to 350°F (175°C), preparing it for baking.
- Make Fillings: Using a food processor, blend the date filling ingredients or nut fillings (pistachio or walnut) separately to a desired consistency.
- Portion Fillings: Divide each filling into 24 balls matching the dough balls for even stuffing.
- 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.
- Decorate: Press each filled ball into a maamoul mold for a traditional shape or flatten slightly and create decorative fork marks.
- 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.
- Cool: Let the baked maamoul cool on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.
- 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
