📝 About This Recipe
A cornerstone of Sephardic and Maghrebi celebrations, these melt-in-your-mouth shortbread cookies are a labor of love, traditionally shaped in intricate wooden molds. The dough features a fragrant blend of fine semolina and clarified butter, scented with orange blossom and rose waters for a floral complexity that defines Middle Eastern patisserie. Inside lies a rich, spice-kissed date paste that provides a chewy, caramel-like contrast to the crumbly, buttery exterior.
🥗 Ingredients
The Dough
- 2 cups Fine Semolina (ensure it is the fine 'farina' style)
- 1 cup All-Purpose Flour (sifted)
- 1 cup Unsalted Butter or Pareve Margarine (melted and cooled slightly)
- 1/4 cup Powdered Sugar (for the dough)
- 2 tablespoons Orange Blossom Water (pure floral essence)
- 1 tablespoon Rose Water
- 3-4 tablespoons Whole Milk or Water (as needed for binding)
- 1/2 teaspoon Mahlab (ground cherry pit spice (optional but authentic))
The Date Filling
- 12 ounces Balah or Medjool Dates (pitted and mashed into a paste)
- 1/2 teaspoon Cinnamon (ground)
- 1/4 teaspoon Cardamom (ground)
- 1 tablespoon Butter or Coconut Oil (to soften the paste)
Finishing
- 1/2 cup Powdered Sugar (for dusting after baking)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the fine semolina, all-purpose flour, powdered sugar, and mahlab until evenly combined.
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2
Pour the melted butter (or margarine) over the dry ingredients. Use your fingertips to 'rub' the fat into the grains until the mixture resembles wet sand.
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3
Add the orange blossom water and rose water. Gradually add the milk or water, one tablespoon at a time, kneading gently until a soft, pliable dough forms that doesn't crack when rolled.
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4
Cover the dough with a damp cloth and let it rest at room temperature for at least 2 hours (or overnight in the fridge) to allow the semolina to hydrate.
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5
Prepare the filling: Combine the date paste, cinnamon, cardamom, and 1 tablespoon of butter. Knead until smooth. If the dates are dry, steam them for 5 minutes first.
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6
Roll the date mixture into small balls, about the size of a large marble (roughly 1 teaspoon each).
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7
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
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8
Take a walnut-sized piece of dough 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 fold the edges up and over the filling, pinching the top to seal it completely.
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10
If using a Ma'amoul mold (tabbi), press the ball firmly into the floured mold. Tap the edge of the mold against the counter to release the patterned cookie.
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11
If you don't have a mold, leave the ball slightly flattened and use a fork or tweezers (monkash) to create decorative patterns on the surface.
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12
Place the cookies on the prepared baking sheets, spaced 1 inch apart. They do not spread much during baking.
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13
Bake for 15-20 minutes. The cookies should be set and the bottoms lightly golden, but the tops should remain pale.
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14
Remove from the oven and let them cool on the tray for 10 minutes before transferring to a wire rack.
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15
Once completely cool, dust generously with powdered sugar through a fine-mesh sieve.
💡 Chef's Tips
Do not over-knead the dough once the liquid is added, or the cookies will become tough rather than crumbly. If the dough feels too crumbly after resting, add a teaspoon of water and knead briefly to restore elasticity. Dust your wooden mold with a little flour before each cookie to prevent sticking. Store in an airtight container for up to two weeks; the flavors actually deepen after the first 24 hours. For a vegan version, use a high-quality vegan butter stick and water instead of milk.
🍽️ Serving Suggestions
Serve alongside a small cup of strong, cardamom-scented Arabic coffee. Pair with a glass of fresh mint tea for a traditional afternoon snack. Arrange on a platter with dried apricots and roasted almonds for a festive Sephardic Mimouna celebration. Enjoy as a light dessert following a savory Moroccan tagine dinner.