5.0 from 273 votes
Maamoul
These Maamoul cookies are made with semolina flour + two classic fillings - creamy dates & crunchy walnuts - a delicious Middle Eastern treat!
Prep Time
35 mins
Cook Time
35 mins
Resting Time
12 hrs 15 mins
Total Time
13 hrs 5 mins
Servings: 32 cookies
Calories: 154 kcal
Course:
Dessert
Cuisine:
Lebanese
Ingredients
- 1 cup unsalted butter
- 3 cups fine semolina
- 1 teaspoon mahlab
- ½ teaspoon salt
- ⅓ cup warm water
- 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 chopped walnuts
- 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
Cup of Yum
Notes
- Storage: Allow them to cool completely after baking and then store the cookies in an airtight container at room temperature for up to 2 weeks.
- You can also freeze maamoul for longer storage by wrapping them tightly in plastic wrap and then placing them in an airtight container or freezer bag. Frozen maamoul can be stored for up to three months. When ready to enjoy, simply thaw them at room temperature before serving.
Nutrition Information
Calories
154kcal
(8%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.2g
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%)
Nutrition Facts
Serving: 32cookies
Amount Per Serving
Calories 154
% 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.