📝 About This Recipe
These exquisite ancient cookies are a cornerstone of Middle Eastern hospitality, traditionally served during Eid, Easter, and Hanukkah. Crafted from a delicate semolina dough and scented with floral waters, each buttery morsel encases a rich, spiced filling of dates or toasted nuts. Their intricate patterns, pressed from carved wooden molds, make them as beautiful to look at as they are to melt-in-your-mouth delicious.
🥗 Ingredients
The Semolina Dough
- 2 cups Fine Semolina (also known as farina)
- 1 cup Coarse Semolina
- 1 cup Unsalted Butter (clarified or very soft)
- 1/4 cup Granulated Sugar
- 1 teaspoon Mahlab (ground aromatic cherry pits)
- 2 tablespoons Rose Water
- 2 tablespoons Orange Blossom Water
- 1/4 cup Warm Water (as needed)
The Date Filling
- 1 cup Date Paste (or pitted Medjool dates processed into a paste)
- 1 tablespoon Ghee or Butter
- 1/2 teaspoon Ground Cinnamon
The Pistachio Filling
- 1 cup Shelled Pistachios (finely chopped)
- 2 tablespoons Powdered Sugar
- 1 tablespoon Orange Blossom Water
Finishing
- 1/2 cup Powdered Sugar (for dusting)
👨🍳 Instructions
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1
In a large mixing bowl, combine the fine semolina, coarse semolina, sugar, and ground mahlab. Whisk until evenly distributed.
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2
Pour the melted butter (or clarified ghee) over the semolina mixture. Use your fingertips to rub the fat into the grains (a process called 'bassin') until the mixture resembles wet sand. Cover and let it rest at room temperature for at least 12 hours or overnight; this allows the semolina to hydrate and soften.
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3
Prepare the date filling by kneading the date paste with ghee and cinnamon until smooth. Roll into small balls, about the size of a marble (10-12g each).
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4
Prepare the pistachio filling by mixing the chopped nuts, powdered sugar, and orange blossom water until it holds together. Form into small balls similar in size to the date filling.
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5
After the dough has rested, sprinkle the rose water and orange blossom water over it. Gradually add warm water while folding the dough gently. Do not over-knead; stop as soon as the dough becomes pliable and can hold its shape without cracking.
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6
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
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7
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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8
Place a filling ball in the center of the dough disc. Gently fold the edges of the dough up and over the filling, pinching to seal it completely. Roll it back into a smooth ball.
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9
Lightly dust your wooden ma'amoul mold with flour. Press the dough ball firmly into the mold to imprint the pattern.
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10
Invert the mold and tap the edge against a hard surface or your hand to release the cookie. Place it on the prepared baking sheet.
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11
Bake for 12-15 minutes. The cookies should be firm and slightly golden on the bottom but still pale on top. Do not over-brown them, or they will become hard.
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12
Allow the cookies to cool completely on the baking sheet. They are very fragile when hot.
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13
Once fully cooled, dust the nut-filled cookies generously with powdered sugar. Date-filled cookies are traditionally left plain or lightly dusted.
💡 Chef's Tips
Resting the dough for at least 12 hours is non-negotiable for the perfect melt-in-the-mouth texture. If the dough feels too crumbly when shaping, add a teaspoon of warm water at a time until it is supple. Use different mold shapes for different fillings (e.g., round for dates, oval for pistachios) so you can tell them apart. Store in an airtight container; they actually taste better the next day once the flavors have matured. If you don't have a mold, you can use a fork to create patterns on the top of the balls.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Arabic coffee scented with cardamom. Pair with a glass of fresh mint tea for a refreshing afternoon snack. Arrange on a silver platter with dried apricots and walnuts for a festive display. Offer as a thoughtful homemade gift packaged in a decorative tin.