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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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/maamoul-with-dates-pistachios-and-walnuts-recipe/