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
- Mix semolina and flour. Add melted butter and oil. Rub with fingers until sandy.
- Cover and rest overnight (8–24 hours) — crucial for texture.
- 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
- Date: Mash date paste with butter and cinnamon until smooth.
- Walnut: Mix walnuts, sugar, cinnamon, and orange blossom water.
Step 3: Shape & Fill
- Pinch off a walnut-sized piece of dough. Flatten into a disc.
- Place 1 tsp of filling in center. Wrap dough around it, sealing completely. Roll into a smooth ball.
- Press into a ma’amoul mold (or use a fork to make decorative marks). Tap out gently.
Step 4: Bake
- Preheat oven to 350°F (175°C). Place cookies on parchment-lined sheet.
- Bake 12–15 minutes until bottoms are lightly golden (tops stay pale).
Step 5: Dust & Serve
- Cool completely. Dust generously with powdered sugar.
- 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.
