📝 About This Recipe
A cornerstone of Eid al-Fitr celebrations across the Levant, Ma’amoul are exquisite shortbread cookies made with fine semolina and scented with aromatic flower waters. These intricately molded treasures are traditionally filled with spiced dates or crunchy nuts, offering a delicate balance of buttery crumb and sweet, earthy filling. Each bite is a journey through centuries of Middle Eastern hospitality, designed to melt on the tongue and bring joy to holiday gatherings.
🥗 Ingredients
Semolina Dough
- 2 cups Fine Semolina (Farina) (also known as smid)
- 1 cup Coarse Semolina (provides the signature sandy texture)
- 1 cup Clarified Butter (Ghee) (melted and slightly cooled; high quality is essential)
- 1/4 cup Granulated Sugar
- 1 teaspoon Mahlab (ground cherry pit spice for authentic aroma)
- 2 tablespoons Orange Blossom Water
- 2 tablespoons Rose Water
- 1/4 to 1/2 cup Warm Milk (added gradually until dough binds)
Date Filling
- 250 grams Date Paste (high quality, smooth consistency)
- 1 tablespoon Butter (softened)
- 1/2 teaspoon Ground Cinnamon
Nut Filling (Optional Alternative)
- 1 cup Walnuts or Pistachios (finely chopped)
- 2 tablespoons Simple Syrup (to bind the nuts)
- for dusting Powdered Sugar (applied after cooling)
👨🍳 Instructions
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1
In a large mixing bowl, combine the fine semolina, coarse semolina, sugar, and ground mahlab. Whisk together until well incorporated.
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2
Pour the melted ghee over the semolina mixture. Use your fingertips to 'rub' the fat into the grains (a technique called 'bas') until every grain is coated. Cover and let it rest for at least 4 hours, or ideally overnight, to allow the semolina to soften.
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3
Prepare the date filling by kneading the date paste with the softened butter and cinnamon until smooth. Roll into small balls (about 1 teaspoon each) and set aside.
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4
If using the nut filling, mix the chopped nuts with simple syrup and a drop of rose water until it holds together when squeezed. Form into small balls.
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5
After the dough has rested, sprinkle the orange blossom water and rose water over the semolina. Gradually add warm milk while gently folding the dough.
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6
Knead very lightly just until a soft, non-sticky dough forms. Do not overwork it, or the cookies will become tough. Let the dough rest for 15 minutes.
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7
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
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8
Take a walnut-sized piece of dough (about 25g) and roll it into a ball. Flatten it in the palm of your hand to create a small disc.
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9
Place a ball of filling in the center of the dough disc. Gently wrap the edges of the dough around the filling, pinching it closed to ensure no filling is exposed.
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10
Press the stuffed ball into a traditional wooden Ma’amoul mold. Press firmly to ensure the design imprints clearly, then tap the edge of the mold against a hard surface to release the cookie.
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11
Place the cookies on the prepared baking sheet, leaving about an inch of space between them as they do not spread much.
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12
Bake for 12-15 minutes. The cookies should be set and the bottoms lightly golden, but the tops should remain pale. Do not over-bake.
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13
Remove from the oven and let the cookies cool completely on the baking sheet. They are very fragile while warm.
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14
Once fully cooled, dust the nut-filled Ma’amoul generously with powdered sugar. Date-filled Ma’amoul are traditionally left plain.
💡 Chef's Tips
The 'resting' phase is the most critical step; it allows the semolina to hydrate for that perfect melt-in-the-mouth texture. If the dough feels too crumbly to mold, add an extra tablespoon of warm milk or rose water to help it bind. Use different mold shapes for different fillings (e.g., round for dates, oval for pistachios) so your guests know what is inside. Avoid over-baking; Ma’amoul should never be browned on top, as this dries out the filling and makes the crust hard. Store in an airtight container for up to two weeks; the flavors actually improve after a day or two.
🍽️ Serving Suggestions
Serve alongside a steaming cup of strong Arabic coffee scented with cardamom. Pair with a glass of chilled Jallab or Qamar al-Din (apricot juice) for a traditional Ramadan experience. Arrange on a tiered brass platter with dried figs and fresh apricots for a stunning holiday centerpiece. Offer a selection of both date and nut varieties to provide a contrast in textures and sweetness.