Gentle Simmer

Tag: maamoul recipe

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

    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.