Maamoul
User Reviews
5
Maamoul
Description
Maamoul cookies rely on fine semolina flour soaked overnight in melted butter, combined later with yeast, sugar, and orange blossom water to yield a smooth dough. The unique inclusion of mahlab, a Middle Eastern spice, adds a subtle aromatic flavor. After resting, the dough is divided into small balls pressed flat, filled with either date paste or a walnut and sugar mixture enhanced with orange blossom water. They are molded into classic shapes using a maamoul mold to create detailed surface patterns.
The resulting baked cookies have a tender crumb and a delicate floral aroma from the orange blossom water. The date filling lends natural sweetness, while the nut filling provides a rich, sugary crunch. Maamoul are typically enjoyed with tea or coffee and hold cultural significance in Middle Eastern celebrations.
These cookies can be stored in an airtight container at room temperature for up to two weeks. For longer storage, freeze them well wrapped, and thaw before serving.
Ingredients
- 1 cup butter unsalted
- 3 cups fine semolina flour
- 1 teaspoon mahlab
- ½ teaspoon salt
- ⅓ cup water warm
- 2 tablespoons granulated sugar
- 1 teaspoon dry active yeast
- 2 tablespoons orange blossom water
For date filling
- 6 ounces date paste
For the nut filling
- 1 cup walnuts chopped
- ⅓ cup powdered sugar plus more for sprinkling
- 2 tablespoons orange blossom water
Instructions
- The night before, melt the butter in a large bowl and stir in the semolina, mahlab and salt until well combined. Cover the bowl with plastic wrap and leave at room temperature.
- The next day, stir the warm water with the sugar and yeast and wait 5 minutes to allow it to get foamy. Transfer on top of the semolina mixture along with the orange blossom water and stir until it forms a smooth ball of dough. Cover with the plastic wrap and allow it to rest for 15 minutes.
- In a small bowl, combine the walnuts, powdered sugar and orange blossom water to make the nut filling
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Remove 1 tablespoon of dough (about 24 grams) and continue until you have 32 dough balls. Press each dough ball to flatten it. Place 2 teaspoons of the date paste into 16 of them and 2 teaspoons of the nut filling into the remaining 16. Pinch the dough over it to seal.
- Place the dough ball inside the maamoul mold and pack well. Turn the mold over and tap the opposite side to remove from the mold. Repeat with remaining stuffed dough and place the maamoul on the prepared baking sheets about 1 inch apart
- Bake until the bottoms are golden, but the tops remain pale white, about 15 minutes. Sift powdered sugar over the top immediately and allow them to cool before serving
Notes
- Allow dough to rest overnight to hydrate semolina fully with melted butter.
- Use traditional molds to shape cookies for characteristic texture and appearance.
- Store baked maamoul in airtight containers for up to two weeks at room temperature or freeze for up to three months.
- Thaw frozen maamoul at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32cookies
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 38mg | 2% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 179IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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