Ma'amoul

Name: Ma'amoul
Cook time: 165 min
Total time: 165 min
Yield: 30 servings
Cuisine: Middle Eastern
Ingredients: 500g Fine Semolina; 200g Coarse Semolina; 100g All-purpose Flour; 300g Ghee, melted and cooled; 50g Granulated Sugar; 180ml Milk, warmed; 5g Active Dry Yeast; 1/2 tsp Salt, fine; 2 tbsp Orange Blossom Water; 2 tbsp Rose Water; 1/2 tsp Ground Mahlab, optional; 500g Date Paste; 15g Unsalted Butter; 1 tsp Ground Cinnamon; 1/4 tsp Ground Nutmeg, optional; 1 tbsp Orange Blossom Water; 250g Walnuts, finely chopped; 60g Granulated Sugar; 1 tsp Ground Cinnamon; 1 1/2 tbsp Orange Blossom Water; 1 tbsp Rose Water; 250g Pistachios, finely chopped; 60g Granulated Sugar; 1 1/2 tbsp Orange Blossom Water; 1 tbsp Rose Water; 60g Powdered Sugar, for dusting; usually for nut-filled ma'amoul (date-filled often left plain)

Ma'amoul are tender, semolina-based shortbread cookies filled with sweet date paste or nut mixtures and perfumed with orange blossom and rose water. Each bite yields a crisp, golden exterior and a fragrant, buttery interior — perfect for celebrations or an elegant tea-time treat. Molded or hand-shaped, they are finished with a delicate dusting of powdered sugar for a classic presentation.

Ma'amoul are tender, semolina-based shortbread cookies filled with sweet date paste or nut mixtures and perfumed with orange bloss... Show more

Traditional Middle Eastern Recipe

Health Grade

D+ · Occasional

Rating

4.0

Time

2 hrs30 min

Price

0,94 €

Calories

377 kcal

vegetarian

meal prep

kid friendly

potluck

Method

Chop the nuts

Finely chop the walnuts and pistachios until they are small and even, almost like coarse sand. Keep the two nuts in separate bowls so the fillings stay distinct.

Mix the fillings

For the date filling, mash the date paste with the unsalted butter, 1 tsp of ground cinnamon, the ground nutmeg (optional), and 1 tbsp of orange blossom water until smooth and easy to roll. For the walnut filling, stir the chopped walnuts with 60 g of the granulated sugar, 1 tsp of ground cinnamon, 1.5 tbsp orange blossom water, and 1 tbsp of rose water until the nuts are evenly coated and hold together when pressed. For the pistachio filling, mix the chopped pistachios with another 60 g granulated sugar, 1.5 tbsp orange blossom water, and 1 tbsp rose water the same way. Cover the bowls and set them aside while you make the dough.

Make the dough

In a small bowl, whisk the warmed milk, active dry yeast, and a spoonful of the 50 g sugar reserved for the dough together, then let it stand for 10 minutes until slightly foamy. In another bowl, combine the fine semolina, coarse semolina, all-purpose flour, the rest of the 50 g sugar, salt, and the ground mahlab (optional), then rub in the ghee until the mixture looks like damp sand. Pour in the milk-yeast mixture plus the remaining 2 tbsp orange blossom water and 2 tbsp rose water, and stir just until a soft dough forms. Stop as soon as it comes together; it should feel tender, not bread-like.

Rest the dough

Cover the bowl and let the dough rest for 60 minutes so the semolina can hydrate and the dough becomes easier to shape. During the last 15 minutes, preheat your oven to 350° F and line 2 baking sheets with parchment paper.

Shape and fill

Divide the dough into about 30 equal pieces and keep them covered so they do not dry out. Flatten one piece in your palm, add a walnut-sized ball of the matching filling, and pinch the dough closed around it. Roll it smooth, then press it into a lightly floured ma'amoul mold or shape it by hand into the classic ridged dome and release it seam-side down onto the tray. Aim for about 10 cookies each of date, walnut, and pistachio filling.

Bake the cookies

Bake for 12 to 15 minutes, just until the bottoms are lightly golden and the tops look set but still pale. If you are baking more than one tray, rotate them halfway through for even coloring.

Cool and dust

Let the ma'amoul cool on the tray for 10 minutes, then move them to a rack to cool completely. Dust the walnut and pistachio cookies with the powdered sugar, and leave the date-filled ones plain if you like.