📝 About This Recipe
A cornerstone of Levantine Easter and Eid celebrations, Ma’amoul are delicate shortbread cookies that melt in your mouth with a whisper of rose and orange blossom. These ancient treats are traditionally shaped using intricate wooden molds, symbolizing the crown of thorns or the renewal of spring. Filled with a rich, spiced date paste, they offer a perfect balance of buttery semolina crunch and honey-like sweetness.
🥗 Ingredients
The Semolina Dough
- 2 cups Fine Semolina (also known as farina)
- 1 cup Coarse Semolina (provides the signature crumbly texture)
- 1 cup Unsalted Butter (melted and clarified or very high quality)
- 1/4 cup Granulated Sugar
- 1 teaspoon Mahlab (ground cherry pit spice for authentic aroma)
- 2 tablespoons Rose Water (culinary grade)
- 2 tablespoons Orange Blossom Water (culinary grade)
- 1/4 to 1/2 cup Warm Milk (added gradually until dough binds)
The Date Filling
- 15 ounces Date Paste (or pitted Medjool dates processed into a paste)
- 1 tablespoon Ghee or Butter (softened)
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
Finishing Touches
- 1/2 cup Powdered Sugar (for dusting after baking)
👨🍳 Instructions
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1
In a large mixing bowl, combine the fine semolina, coarse semolina, sugar, and ground mahlab. Whisk together until evenly distributed.
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2
Pour the melted butter over the semolina mixture. Use your fingertips to rub the butter 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, though overnight is preferred. This allows the semolina to hydrate and soften.
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4
While the dough rests, prepare the filling. Knead the date paste with the ghee, cinnamon, and nutmeg until smooth and pliable. Roll the date mixture into small balls, about the size of a large marble (approx. 15g each).
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5
After the dough has rested, add the rose water and orange blossom water. Begin adding the warm milk one tablespoon at a time.
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6
Gently knead the dough until it comes together into a smooth, non-sticky ball. Do not overwork it, or the cookies will be tough. If it cracks when pressed, add a touch more milk.
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7
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
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8
Take a piece of dough slightly larger than the date ball (about the size of a walnut). Roll it into a smooth ball in your palms.
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9
Using your thumb, make a deep indentation in the dough ball to create a cup shape. Place a date ball inside and gently pinch the dough over the top to seal it completely.
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10
Dust your wooden ma’amoul mold lightly with flour. Press the dough ball firmly into the mold to imprint the design.
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11
Invert the mold and tap the edge sharply against a clean kitchen towel or your hand to release the cookie. Place it on the prepared baking sheet.
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12
Bake for 15-20 minutes. The cookies should be firm and the bottoms lightly golden, but the tops should remain pale.
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13
Remove from the oven and let them cool completely on the baking sheet. They are very fragile while warm!
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14
Once cooled, dust generously with powdered sugar before serving.
💡 Chef's Tips
The 'resting' phase is non-negotiable; it ensures the semolina grains lose their grittiness. If you don't have a wooden mold, you can use a fork to create patterns or clean tweezers (na'ash) to pinch designs into the dough. Avoid over-baking; Ma'amoul should stay relatively light in color to maintain their melt-in-the-mouth texture. Store in an airtight container for up to two weeks; the flavors actually deepen and improve after a day or two.
🍽️ Serving Suggestions
Serve with a small cup of strong, cardamom-scented Arabic coffee (Gahwa). Pair with a glass of cold milk for a traditional afternoon snack. Arrange on a tiered platter alongside dried apricots and raw walnuts for a festive display. Offer with a side of hot mint tea to balance the richness of the date filling.