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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.

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 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

Find it online: https://familyfavplates.com/traditional-maamoul-with-date-pistachio-and-walnut-fillings-recipe/