Traditional Maamoul with Date, Pistachio, and Walnut Fillings Recipe

Introduction

Maamoul is a traditional Middle Eastern shortbread cookie filled with delightful nuts or dates. These buttery treats are perfect for celebrations or a special snack, offering a perfect balance of crumbly texture and rich fillings.

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 to 1/3 cup warm milk
• 1 cup (150g) dates
• 1 teaspoon ghee
• 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
• 1/2 teaspoon ghee
• 1 1/2 cup (150g) walnuts
• 1/2 tablespoon powdered sugar
• 1/2 teaspoon cinnamon
• 2 tablespoons simple syrup
• 1/2 teaspoon ghee

Instructions

1. Step 1: Melt the ghee gently in the microwave or on the stovetop, avoiding overheating or boiling.
2. Step 2: In a large bowl, combine semolina, flour, ground mahleb, and a dash of salt. Mix well.
3. Step 3: Pour the melted ghee into the dry ingredients and stir thoroughly.
4. Step 4: Use the palms of your hands to rub the semolina mixture together for a couple of minutes.
5. Step 5: Cover the bowl and refrigerate the mixture overnight or for up to 3 days.
6. Step 6: Remove the dough from the fridge and let it come to room temperature to soften.
7. Step 7: Add dry milk and active dry yeast to the dough, mixing well.
8. Step 8: Stir in the simple syrup, then gradually add warm milk until the dough becomes soft and forms a smooth ball.
9. Step 9: Cover the dough and let it rest for 1 hour.
10. Step 10: Divide the dough into 24 equal balls.
11. Step 11: Preheat the oven to 350°F (175°C).
12. Step 12: Prepare the fillings by processing the ingredients for each one separately in a food processor until you achieve the desired texture.
13. Step 13: Divide the fillings into 24 balls as well.
14. Step 14: Using your thumb, make a small indentation in each dough ball and place a filling ball inside.
15. Step 15: Close the dough over the filling and gently roll it into a ball. Press each ball into a maamoul mold or flatten slightly and decorate with fork marks.
16. Step 16: Place the shaped maamoul on the middle oven rack and bake for 10 minutes, then move to the upper rack and bake another 7–10 minutes until the tops are lightly golden.
17. Step 17: Allow the cookies to cool on the baking sheet for 3–4 minutes before transferring to a wire rack to cool completely.
18. Step 18: Dust the cooled maamoul with powdered sugar and serve.

Tips & Variations

• Try using rose water or orange blossom water for a fragrant twist in your fillings.
• For a nut-free option, use only date filling sweetened with cinnamon and a touch of simple syrup.
• If you don’t have a maamoul mold, a small cookie stamp or fork decoration works just as well.
• Adjust the amount of milk to ensure the dough is soft but not sticky for easy shaping.

Storage

Store maamoul in an airtight container at room temperature for up to one week. For longer storage, keep them refrigerated for up to two weeks or freeze for up to three months. Reheat in a low oven for a few minutes to refresh their texture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make maamoul without yeast?

Yes, you can omit the yeast if desired; however, it helps slightly lighten the dough. The texture might be a bit denser without it.

What is ground mahleb and can I substitute it?

Ground mahleb is a spice made from cherry seeds with a unique nutty, floral flavor. If unavailable, you can omit it or substitute with a small pinch of ground cardamom or cinnamon for a different but pleasant aroma.

Traditional Maamoul with Date, Pistachio, and Walnut Fillings Recipe

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Maamoul is a traditional Middle Eastern semolina cookie filled with sweet date, pistachio, or walnut fillings. These delicate pastries are made with a tender dough enriched with ghee and flavored with mahleb, baked to golden perfection, and dusted with powdered sugar. Perfect for festive occasions or as a delightful treat with tea or coffee, this recipe guides you through preparing the dough, making three types of classic fillings, molding, and baking these irresistible cookies.

• Author: Lara
• Prep Time: 20 minutes plus overnight or up to 3 days refrigeration
• Cook Time: 17-20 minutes
• Total Time: Overnight resting plus 1 hour proofing and baking time (approximately 1 hour 40 minutes active)
• 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 Tablespoon simple syrup
• 1/4 to 1/3 cup warm milk

Date Filling

• 1 cup (150g) dates
• 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
• 1/2 Tablespoon powdered sugar
• 2 Tablespoons simple syrup
• 1/2 teaspoon ghee

Walnut Filling

• 1 1/2 cup (150g) walnuts
• 1/2 Tablespoon powdered sugar
• 1/2 teaspoon cinnamon
• 2 Tablespoons simple syrup
• 1/2 teaspoon ghee

Instructions

1. Prepare Ghee and Dry Mix: Melt the ghee gently on the stovetop or microwave without overheating. In a deep bowl, combine semolina, all-purpose flour, ground mahleb, and salt, mixing well.
2. Incorporate Ghee: Pour the melted ghee into the semolina mixture. Using your palms, rub the mixture for a couple of minutes until well combined and cohesive.
3. Rest Dough: Cover the dough and refrigerate it overnight or up to 3 days to allow the semolina to mature and absorb the ghee fully.
4. Soften and Add Leavening: Remove the dough from the fridge and let it come to room temperature to soften. Then add dry milk and active dry yeast, mixing thoroughly.
5. Add Syrup and Milk: Stir in the simple syrup, then gradually add warm milk until the dough softens and forms a smooth ball.
6. Proof Dough: Cover the dough and let it rest for 1 hour to develop elasticity and lightness.
7. Preheat Oven: Heat your oven to 350°F (175°C) preparing it for baking.
8. Make Fillings: Using a food processor, combine ingredients of each filling (dates with cinnamon or floral water; pistachios with sesame seeds, sugar, syrup and ghee; walnuts with cinnamon, sugar, syrup, and ghee) and process to desired texture for stuffing.
9. Form Dough Balls: Divide the rested dough into 24 equal balls and similarly divide each filling into 24 small balls.
10. Shape Maamoul: Using your thumb, create a dent in a dough ball, fill it with a filling ball, then close and roll into a smooth ball. Press each filled ball into a maamoul mold or flatten slightly and decorate with fork marks for a traditional look.
11. Bake: Place the molded maamoul on a baking tray on the middle rack. Bake for 10 minutes, then move to an upper rack and bake for another 7-10 minutes until the tops turn lightly golden.
12. Cool and Serve: Let the baked maamoul cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely. Once cooled, dust generously with powdered sugar and serve.

Notes

• Note 1: Ground mahleb is a spice made from cherry seeds and adds a unique floral aroma; it can be found in Middle Eastern stores.
• Note 2: Use clarified butter or pure ghee for authentic flavor and texture. Avoid overheating to maintain its qualities.
• Note 3: Simple syrup helps add moisture and slight sweetness to the dough.
• Note 4: Adjust the texture of fillings to your preference – some prefer smoother date paste, others chunkier nut mixtures for added crunch.

Keywords: maamoul, semolina cookies, Middle Eastern dessert, date cookies, nut-filled pastries, traditional maamoul recipe