Ma’amoul (Buttery, Date-Filled Semolina Cookies)

Ma’amoul is a cookie and a treasure hunt. Crack open the crumbly, buttery exterior to find a sweet surprise inside — dates, walnuts, or pistachios. These are Lebanon’s gift to dessert lovers. Let’s stuff some cookies.

Ingredients

Makes about 25 ma’amoul.

For the Dough:

• 2 cups (250g) fine semolina
• ½ cup (60g) all-purpose flour
• ½ cup (115g) unsalted butter, melted
• ½ cup (120ml) vegetable oil
• ¼ cup (50g) sugar
• 1 tbsp orange blossom water
• 1 tbsp rose water
• ¼ cup (60ml) milk (as needed)
• ½ tsp mahlab (optional, ground cherry pits)

For the Date Filling:

• 1½ cups (300g) date paste (or pitted dates blended)
• 1 tbsp butter
• ½ tsp cinnamon

For the Walnut Filling:

• 1 cup walnuts, finely chopped
• 2 tbsp sugar
• 1 tsp cinnamon
• 1 tbsp orange blossom water

For Finishing:

• Powdered sugar for dusting

Step-by-Step Instructions

Step 1: Make Dough

1. Mix semolina and flour. Add melted butter and oil. Rub with fingers until sandy.
2. Cover and rest overnight (8–24 hours) — crucial for texture.
3. Next day, add sugar, orange blossom water, rose water, and mahlab. Knead, adding milk gradually, until dough comes together (soft but not sticky).

Step 2: Make Fillings

1. Date: Mash date paste with butter and cinnamon until smooth.
2. Walnut: Mix walnuts, sugar, cinnamon, and orange blossom water.

Step 3: Shape & Fill

1. Pinch off a walnut-sized piece of dough. Flatten into a disc.
2. Place 1 tsp of filling in center. Wrap dough around it, sealing completely. Roll into a smooth ball.
3. Press into a ma’amoul mold (or use a fork to make decorative marks). Tap out gently.

Step 4: Bake

1. Preheat oven to 350°F (175°C). Place cookies on parchment-lined sheet.
2. Bake 12–15 minutes until bottoms are lightly golden (tops stay pale).

Step 5: Dust & Serve

1. Cool completely. Dust generously with powdered sugar.
2. Serve with Arabic coffee. Hide some for yourself.

Summary

Prep Time: 30 min + overnight rest | Bake Time: 15 min | Total: 45 min + overnight

Yield: 25 cookies | Difficulty: Medium

Storage Notes

Airtight container: 2 weeks at room temperature. Freezer: 3 months. These cookies actually improve after a day or two — flavors meld beautifully. Dust with powdered sugar just before serving.