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Maamoul (Traditional Date-Filled Semolina Cookies)

Levantine · Dessert

Delicately spiced, melt-in-your-mouth semolina cookies filled with sweet date paste, traditionally prepared for Middle Eastern holidays.

IntermediateVegetarian
The EZdish collectionAI-created recipe
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Maamoul (Traditional Date-Filled Semolina Cookies) — recipe cover
1 hr 50 minA little patience, a lot of flavor
Prep time30 min
Cook time20 min
Servings24 people
DifficultyIntermediate
The recipeTips & storage
Let's make something good

How to make it

7 steps. Take it one step at a time.

  1. Mix the semolina, melted butter, sugar, and mahlab

    In a large bowl, mix the semolina, melted butter, sugar, and mahlab. Use your fingers to rub the butter into the semolina until it is well incorporated.

  2. Cover the semolina mixture and let it rest

    Cover the semolina mixture and let it rest for at least 1 hour (or overnight for better texture) to allow the semolina to absorb the fat.

    1 hr

  3. Add the rose water, orange blossom water, and warm milk

    Add the rose water, orange blossom water, and warm milk to the rested mixture. Knead gently until a smooth, non-sticky dough forms.

  4. Prepare the filling

    Prepare the filling by mixing the date paste and ground cinnamon until soft and pliable.

  5. Take a walnut-sized piece of dough and flatten it

    Take a walnut-sized piece of dough and flatten it in your palm. Place a smaller ball of date filling in the center, wrap the dough around it, and roll it into a ball.

  6. Press the ball into a maamoul mold

    Press the ball into a maamoul mold to pattern it, then tap the mold on a hard surface to release the cookie. Place on a baking sheet lined with parchment paper.

  7. Bake in a preheated oven

    Bake in a preheated oven at 350°F (177°C) for 15-20 minutes until the bottoms are slightly golden but the tops remain pale.

    15 min

A little kitchen wisdom

Traditional maamoul is made using wooden molds. If you don't have one, you can shape them by hand and create patterns using a fork.

What you'll need

Maamoul wooden moldMixing bowlBaking sheetParchment paper
Keep the good going

For now. And for later.

Make it ahead

The dough can be prepared a day in advance and kept at room temperature.

Store & enjoy

Store in an airtight container at room temperature. Serve at room temperature or warm slightly in the oven for 2 minutes.

Allergens

Contains milk, wheat, gluten.

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website . Updated . First published in the EZdish collection .

Maamoul (Traditional Date-Filled Semolina Cookies)
Step 1 of 7

Mix the semolina, melted butter, sugar, and mahlab

In a large bowl, mix the semolina, melted butter, sugar, and mahlab. Use your fingers to rub the butter into the semolina until it is well incorporated.