Maamoul with Dates, Pistachios, and Walnuts Recipe

Introduction

Maamoul is a traditional Middle Eastern pastry filled with delicious nut or date paste. These delicate, buttery cookies have a unique texture and are perfect for festive occasions or a sweet treat with tea.

Ingredients

• 2 cups (350g) semolina
• 1 cup (125g) all purpose flour
• 1/2 tablespoon ground mahleb
• A dash of salt
• 1 cup (250g) ghee
• 1 tablespoon dry milk
• 1/4 teaspoon active dry yeast
• 3 tablespoons simple syrup
• 1/4–1/3 cup warm milk
• 1 cup (150g) dates
• 1 teaspoon ghee (for filling)
• 1 tablespoon cinnamon, or rose water, or orange blossom water
• 1 tablespoon roasted sesame seeds
• 1 1/4 cup (150g) pistachios
• 1/2 tablespoon powdered sugar
• 2 tablespoons simple syrup (for pistachio filling)
• 1/2 teaspoon ghee (for pistachio filling)
• 1 1/2 cup (150g) walnuts
• 1/2 tablespoon powdered sugar (for walnut filling)
• 1/2 teaspoon cinnamon (for walnut filling)
• 2 tablespoons simple syrup (for walnut filling)
• 1/2 teaspoon ghee (for walnut filling)

Instructions

1. Step 1: Melt the ghee gently in a microwave or on the stovetop, ensuring it does not get too hot or boil.
2. Step 2: In a large bowl, mix the semolina, flour, ground mahleb, and salt.
3. Step 3: Pour the melted ghee over the dry mixture and mix well using your hands, rubbing the semolina mixture for a couple of minutes.
4. Step 4: Cover the bowl and refrigerate the mixture overnight or up to 3 days.
5. Step 5: Remove the dough from the fridge and let it come to room temperature to soften.
6. Step 6: Add dry milk and yeast to the dough and mix thoroughly.
7. Step 7: Stir in the simple syrup, then gradually add warm milk until the dough feels soft and forms a smooth ball.
8. Step 8: Cover the dough again and let it rest for 1 hour.
9. Step 9: Divide the dough into 24 equal balls.
10. Step 10: Preheat your oven to 350°F (175°C).
11. Step 11: Prepare the fillings: In a food processor, combine the ingredients for each filling (dates, pistachios, or walnuts) and process until you achieve your desired texture.
12. Step 12: Divide the fillings into 24 equal balls.
13. Step 13: To shape the maamoul, press your thumb into each dough ball to create a hollow and fill it with a ball of filling.
14. Step 14: Close the dough around the filling and roll into a ball. Press the ball into a maamoul mold or flatten slightly and make decorative fork marks.
15. Step 15: Place the shaped cookies on a baking sheet and bake on the middle rack for 10 minutes, then move to the upper rack and bake for another 7–10 minutes until the tops are lightly golden.
16. Step 16: Allow the maamoul to cool on the baking sheet for 3–4 minutes, then transfer to a wire rack to cool completely.
17. Step 17: Dust the cooled cookies with powdered sugar before serving.

Tips & Variations

• Use rose water or orange blossom water to add a fragrant twist to the nut fillings.
• Make sure the ghee is warm, not hot, when mixing with semolina to avoid cooking it prematurely.
• Chill the dough well to make shaping easier and prevent sticking.
• Try a combination of fillings for variety or decorate with different shaped molds.

Storage

Store maamoul in an airtight container at room temperature for up to 1 week. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze for up to 3 months. Reheat gently in a low oven to refresh the texture if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is mahleb and can I substitute it?

Mahleb is a spice made from ground cherry pits with a distinct fragrant aroma. If unavailable, you can omit it or lightly replace with a pinch of almond extract for a similar nutty note.

Can I make the dough without refrigerating overnight?

Refrigerating the dough allows the semolina to absorb the fats and liquids, creating the ideal texture. While you can bake sooner, the texture may be less tender and more crumbly.

Maamoul with Dates, Pistachios, and Walnuts Recipe

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★★★★★

4.9 from 108 reviews

Maamoul is a traditional Middle Eastern semolina cookie filled with date, pistachio, or walnut fillings, delicately flavored with mahleb and scented waters. This recipe yields soft, buttery cookies with a beautifully crumbly texture and richly aromatic fillings, perfect for festive occasions or a delightful treat alongside tea or coffee.

• Author: Cleo
• Prep Time: 15 minutes (plus overnight refrigeration and 1 hour resting)
• Cook Time: 17-20 minutes
• Total Time: Approximately 12 to 24 hours (including refrigeration and resting time)
• Yield: 24 Maamoul cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 cups (350g) semolina
• 1 cup (125g) all-purpose flour
• 1/2 tablespoon ground mahleb
• A dash of salt
• 1 cup (250g) ghee
• 1 tablespoon dry milk
• 1/4 teaspoon active dry yeast
• 3 tablespoons simple syrup
• 1/4–1/3 cup warm milk

Date Filling

• 1 cup (150g) dates, pitted
• 1 teaspoon ghee
• 1 tablespoon cinnamon or rose water or orange blossom water

Pistachio Filling

• 1 tablespoon roasted sesame seeds
• 1 1/4 cup (150g) pistachios, finely ground
• 1/2 tablespoon powdered sugar
• 2 tablespoons simple syrup
• 1/2 teaspoon ghee

Walnut Filling

• 1 1/2 cup (150g) walnuts, finely chopped or ground
• 1/2 tablespoon powdered sugar
• 1/2 teaspoon cinnamon
• 2 tablespoons simple syrup
• 1/2 teaspoon ghee

Instructions

1. First stage preparation: Melt the ghee gently in a microwave or on the stovetop without allowing it to get too hot or boil. In a deep bowl, combine the semolina, all-purpose flour, ground mahleb, and a dash of salt. Pour in the melted ghee and mix thoroughly. Using your palms, rub the semolina mixture together for a couple of minutes until fully integrated. Cover the dough and refrigerate overnight or up to three days to allow it to rest and hydrate.
2. Second stage preparation: Remove the dough from the fridge and let it come to room temperature to soften, as it may harden while chilled. Add dry milk and active dry yeast to the dough and mix well. Next, pour in the simple syrup and gradually add warm milk little by little while mixing until the dough feels soft and can roll nicely into a ball. Cover the dough and allow it to rest for 1 hour to activate the yeast and improve elasticity.
3. Divide the dough: Divide the rested dough into 24 equal-sized balls to prepare for filling and shaping.
4. Preheat the oven: Set your oven to 350°F (175°C) to warm up while you prepare the fillings.
5. Prepare fillings: In a food processor, prepare each filling separately by combining the specified ingredients: for date filling, blend dates with ghee and cinnamon or rose water or orange blossom water; for pistachio filling, combine roasted sesame seeds, ground pistachios, powdered sugar, simple syrup, and ghee; for walnut filling, blend walnuts with powdered sugar, cinnamon, simple syrup, and ghee. Process until you achieve the desired filling texture, either paste-like or slightly coarse. Divide each filling into 24 balls matching the dough pieces.
6. Shape and fill the Maamoul: Using your thumb, make a dent in each dough ball and fill with one of the prepared fillings. Close the dough carefully around the filling and roll into a smooth ball. Press each ball into a traditional Maamoul mold or flatten slightly and create decorative marks on top with a fork.
7. Bake the Maamoul: Place the shaped cookies on a baking sheet and bake on the middle rack for 10 minutes. Then, move them to an upper rack and bake for an additional 7-10 minutes until the tops are lightly golden and the Maamoul are cooked through.
8. Cooling and serving: Remove the baked Maamoul from the oven and let them cool on the baking sheet for 3-4 minutes before transferring them to a wire rack to cool completely. Once cooled, dust generously with powdered sugar and serve.

Notes

• Ground mahleb is a fragrant spice made from cherry pits and adds a unique aroma typical to Maamoul.
• Ghee should be melted gently to retain its rich flavor without cooking it too much or burning.
• Simple syrup is made by dissolving equal parts sugar and water, used to add moisture and sweetness.
• Fillings can be adjusted in texture by processing more or less in the food processor depending on preference.

Keywords: Maamoul, semolina cookies, Middle Eastern desserts, date cookies, pistachio cookies, walnut cookies, traditional Maamoul, festive cookies