Authentic Middle Eastern Maamoul (Print version)

Tender semolina maamoul cookies filled with dates, walnuts, or pistachios and shaped in the traditional patterned mold.

# Ingredients:

For the dough

01 - 2 1/2 cups (420 g) fine semolina
02 - 1 cup (125 g) all-purpose flour
03 - 1/2 cup (60 g) powdered sugar
04 - 1 teaspoon mahlab, finely ground
05 - 1/2 teaspoon fine salt
06 - 1 cup (225 g) ghee or unsalted butter, melted and warm
07 - 1/3 cup (80 ml) warm milk
08 - 1 teaspoon active dry yeast
09 - 1 teaspoon granulated sugar
10 - 2 tablespoons orange blossom water
11 - 1 tablespoon rose water

For the date filling

12 - 10 oz (285 g) date paste
13 - 1 tablespoon softened butter or ghee
14 - 1/2 teaspoon ground cinnamon

For the walnut filling

15 - 1 cup (115 g) finely chopped walnuts
16 - 3 tablespoons powdered sugar
17 - 1 tablespoon orange blossom water
18 - 1/4 teaspoon ground cinnamon

For the pistachio filling

19 - 1 cup (120 g) finely chopped pistachios
20 - 3 tablespoons powdered sugar
21 - 1 tablespoon rose water

For finishing

22 - 2 tablespoons powdered sugar, for dusting nut-filled cookies

# Instructions:

01 - In a large bowl, whisk semolina, flour, powdered sugar, mahlab, and salt. Pour in the warm melted ghee and rub it through the mixture until every grain is coated.
02 - Cover the bowl and leave it at room temperature for 8-12 hours. This softens the semolina and gives the cookies their tender texture.
03 - Stir warm milk, yeast, and granulated sugar together and let stand for 5 minutes. Add it to the semolina mixture with orange blossom water and rose water, then mix until a soft dough forms. Cover and rest 30 minutes.
04 - Knead date paste with butter and cinnamon, then roll into small teaspoon-sized balls. In separate bowls, mix the walnut filling and pistachio filling until each mixture clumps when squeezed.
05 - Take about 1 tablespoon of dough, flatten it, add a small spoonful of filling, and close the dough around it. Roll gently to seal with no cracks.
06 - Press each filled dough ball into a maamoul mold. Turn the mold over and tap firmly to release the patterned cookie onto a parchment-lined baking sheet.
07 - Bake at 350°F (175°C) for 14-16 minutes, until the bottoms are golden and the tops remain pale. Cool completely, then dust only the nut-filled cookies with powdered sugar.

# Good to know:

01 - Plan for an overnight semolina rest before shaping.
02 - Date-filled maamoul are usually served plain, while nut-filled ones are dusted with powdered sugar.
03 - Store in an airtight tin at room temperature for up to 10 days.

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