📝 About This Recipe
A cornerstone of Levantine hospitality, Ma'amoul are exquisite shortbread cookies that melt away to reveal a rich, chewy heart of spiced dates. Crafted from a blend of fine semolina and clarified butter, these ancient treats are traditionally shaped in intricate wooden molds to celebrate holidays and family gatherings. The delicate scent of rose and orange blossom water creates an aromatic experience that is as culturally significant as it is delicious.
🥗 Ingredients
The Semolina Dough
- 2 cups Fine Semolina (also known as farina)
- 1 cup Coarse Semolina (for texture)
- 1 cup Ghee (Clarified Butter) (melted and cooled slightly)
- 1/4 cup Granulated Sugar
- 2 tablespoons Rose Water (high quality)
- 2 tablespoons Orange Blossom Water
- 1/4 cup Whole Milk (lukewarm)
- 1 teaspoon Mahlab (ground cherry pit spice)
The Date Filling
- 14 ounces Date Paste (or pitted Medjool dates processed into a paste)
- 1 tablespoon Butter (softened)
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
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 together until the spices are evenly distributed.
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2
Pour the melted ghee over the semolina mixture. Use your fingertips to rub the fat into the grains (a process called 'bassing') until every grain is coated and the mixture resembles wet sand.
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3
Cover the bowl with plastic wrap and let it rest at room temperature for at least 4 hours, or ideally overnight. This allows the semolina to hydrate and soften.
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4
While the dough rests, prepare the filling by kneading the date paste with the softened butter, cinnamon, and nutmeg until smooth and pliable.
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5
Roll the date mixture into small balls, about 1 teaspoon each (approx. 10-12g), and set them aside on a piece of parchment paper.
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6
After the dough has rested, sprinkle the rose water, orange blossom water, and lukewarm milk over the semolina. Gently fold and knead until a soft, non-sticky dough forms. Do not overwork it.
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7
Preheat your oven to 375°F (190°C) and line two large 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 date ball in the center of the dough disc. Gently wrap the edges of the dough around the dates, pinching the top to seal it completely.
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10
If using a traditional wooden Ma'amoul mold, dust the mold lightly with flour. Press the dough ball firmly into the mold to imprint the pattern.
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11
Invert the mold and tap the edge against a hard surface or your hand to release the cookie. Place the shaped cookie on the prepared baking sheet.
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12
Bake for 15-18 minutes in the center of the oven. The cookies should be firm and slightly golden on the bottom but still pale on top; do not let them brown significantly.
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13
Remove from the oven and let them cool completely on the baking sheet. They are very fragile while hot.
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14
Once fully cooled, dust generously with powdered sugar before serving.
💡 Chef's Tips
The 'resting' phase is mandatory; skipping it will result in gritty, hard cookies. If you don't have a mold, you can use a fork to create a cross-hatch pattern on the balls or use a decorative tweezer (mon'ash). Ensure your date paste is soft; if it's too hard, microwave it for 10 seconds to make it easier to work with. Store the cookies in an airtight container; they actually taste better the next day as the moisture from the dates softens the crust. Avoid over-browning the tops, as this dries out the date filling and makes the crust tough.
🍽️ Serving Suggestions
Serve with a small cup of bitter Arabic coffee (Qahwa) to balance the sweetness. Pair with a glass of refreshing mint tea for a classic afternoon snack. Arrange on a silver platter alongside dried apricots and raw walnuts for a festive display. Offer as a thoughtful handmade gift wrapped in parchment and tied with twine.