📝 About This Recipe
These exquisite Middle Eastern shortbread cookies are a celebration of floral elegance, featuring a delicate semolina dough perfumed with premium rose water. Traditionally prepared for festive holidays, each cookie is molded into an intricate design and filled with a luscious, aromatic date paste. The marriage of buttery, crumbly pastry and the ethereal scent of rose water creates a sensory experience that is both nostalgic and deeply sophisticated.
🥗 Ingredients
Semolina Dough
- 2 cups Fine Semolina (high quality)
- 1 cup Coarse Semolina (also known as farina)
- 1 cup Unsalted Butter (clarified or melted and cooled)
- 1/4 cup Granulated Sugar
- 3 tablespoons Rose Water (pure floral essence)
- 1 tablespoon Orange Blossom Water
- 1/4 cup Whole Milk (slightly warm)
- 1/2 teaspoon Mahlab (ground cherry pit spice)
Date Filling
- 14 ounces Date Paste (or pitted Medjool dates processed into a paste)
- 1 tablespoon Ghee or Butter (softened)
- 1/2 teaspoon Cinnamon (ground)
- 1 teaspoon Rose Water (for the filling aroma)
Finishing
- 1/2 cup Powdered Sugar (for dusting)
- 1 tablespoon Dried Rose Petals (culinary grade, crushed for garnish)
👨🍳 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 clarified 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, or ideally overnight. This allows the semolina to hydrate and soften, ensuring a melt-in-your-mouth texture.
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4
Prepare the filling by kneading the date paste with the softened ghee, cinnamon, and 1 teaspoon of rose water until smooth and pliable.
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5
Roll the date filling into small, uniform balls (about 1 teaspoon each, or the size of a large marble) and set aside on parchment paper.
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6
After the dough has rested, sprinkle the rose water and orange blossom water over the semolina. Gradually add the warm milk while folding the dough gently.
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7
Knead very lightly just until a cohesive dough forms. Do not overwork it, or the cookies will become tough. Let the dough rest for 15 minutes.
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8
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
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9
Take a walnut-sized piece of dough (about 2 tablespoons) and roll it into a ball. Flatten it in the palm of your hand to create a small disk.
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10
Place a date ball in the center of the disk, then gently fold the dough up and over the filling, pinching the edges to seal it completely.
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11
Press the filled ball into a traditional wooden Ma'amoul mold (tabba). Tap the edge of the mold firmly against the counter to release the patterned cookie.
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12
Arrange the cookies on the prepared baking sheets, leaving about an inch of space between them.
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13
Bake for 15-20 minutes, or until the bottoms are lightly golden. The tops should remain pale and should not brown significantly.
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14
Remove from the oven and allow the cookies to cool completely on the baking sheet. They are very fragile while warm.
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15
Once cooled, dust generously with powdered sugar and a sprinkle of crushed dried rose petals for a beautiful finish.
💡 Chef's Tips
Resting the semolina dough is non-negotiable; it is the secret to the perfect crumbly texture. If the dough feels too dry or cracks when shaping, add a teaspoon of rose water or milk to hydrate it. Use high-quality Lebanese or Iranian rose water for the most authentic and potent floral aroma. To prevent sticking, lightly dust your wooden mold with flour or line it with a small piece of plastic wrap before pressing the dough. Store in an airtight container for up to two weeks; the flavors actually improve after the first 24 hours.
🍽️ Serving Suggestions
Serve with a steaming cup of Arabic coffee spiced with cardamom to balance the sweetness. Pair with a glass of chilled Moroccan mint tea for a refreshing afternoon treat. Display on a silver platter alongside raw pistachios and dried apricots for a festive mezze dessert. Offer with a side of thick 'Ashta' (clotted cream) for an ultra-indulgent experience. Serve as a sophisticated edible gift packaged in a tin lined with parchment paper.