Middle Eastern cookies filled with dates and pistachio. Pepared on special ccasions like Eid and in Ramadan. These cookies melt in your mouth, and the dough has a minimal amount of sugar since the sweetness is coming from the flavorful fillings.
Keyword Maamoul recipe
Prep Time 30minutes
Cook Time 20minutes
Resting time 20minutes
Total Time 1hour10minutes
1teaspoonvanilla or your favorite flavoring
1cupmelted unsalted butter
½cupmilk warm or at room temperature
4tablespoonsugar“you can use the same amount of honey or sugar syrup.”
MAKING THE DOUGH
In a bowl, add the semolina and the all-purpose flour. Mix well for one minute.
Add the melted unsalted butter to the previous mixture and mix until well combined. In this step, we are trying to coat the semolina and flour with the fat from the butter to bring out a shortbread-like taste.
Add the baking powder, milk, vanilla or the flavoring you like, and sugar. Mix well until combined on low speed. Do not overmix the dough to prevent the Maamoul from turning hard.
Cover the dough with a plastic wrap and place in the fridge for 20 minutes to an hour. This step is crucial because it allows the semolina to absorb the moisture and increase in size.
TO MAKE THE PISTACHIO FILLING
Add ghee and sugar to the ground pistachio and mix well. Form 12 balls and Keep aside.
TO MAKE THE DATE FILLING
Add cinnamon, sesame seeds, and ghee to the date and mix well. Form 12 balls and keep aside.
FORMING THE MAAMOUL
Preheat the oven to 190C/374F. Line a baking sheet with parchment paper and keep aside.
Bring out the dough from the fridge and form 24 balls.
Flatten the balls and place the filling in the middle. Close the dough ball again to form a ball.
Place the filled dough ball in the mold and press it gently to help the dough take the shape of the mold.
Gently tap the edge of the mold over a hard surface like your kitchen counter. Place your palm under the mold to catch the Maamoul after it is released from the mold. Do not tap the mold over your hand. Careful not to hurt yourself!
Place the shaped Maamoul on the baking sheet keeping two-inch space between each cookie and bake on the middle shelf for 20 minutes, or until the edges of the Maamoul turn light brown.
Allow the cookies to cool completely on a wire rack.
If you wish, you can dust the cool Maamoul with confectioner’s sugar before serving.
Do not use oil in this recipe. If you do, the flavor and texture of the cookies will change.
The oven is ready and preheated after 15 to 20 minutes from turning it on.
If you are using hard dates, then use a food processor to soften it.
Originally, this recipe is made by hand, so you can make it without using a hand mixer, stand mixer, or a spoon.