Maamoul - Lebanese Cookies

Votes: 8

Maamoul cookies are formed into unique shapes using hand-carved wooden molds, which suggest the filling. Flat and round ones are filled with dates, while elongated and oval ones are filled with nuts.

Time: --
Complexity: average
Quantity: 12 pcs.

Maamoul is a shortbread cookie traditionally filled with dates, pistachios, or walnuts. It is very popular in Levantine cuisine (Palestine, Jordan, Syria, and Lebanon). Making this sweet is usually a cozy gathering for family and friends on the eve of Ramadan.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For the test:

Semolina - 4.5 cups
Nutmeg - 1/2 teaspoon
Sugar - 1/4 cup
Butter (softened) - 2 cups
Rose water - 3 teaspoons
Warm water - 1/4 cup

For the filling:

Chopped pitted dates - 2 cups
Butter - 1 tablespoon
Rose water - 1 teaspoon
Walnuts/pistachios (crushed) - 2 cups
Sugar - 2 tablespoons

Ingredient Substitution Suggestions

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Recipes with similar ingredients: semolina, nutmeg, dates, walnuts, pistachios

Cooking the dish according to the recipe:

In a bowl, combine semolina, nutmeg, and sugar. Add butter and mix until smooth.
Pour rose and warm water into a separate bowl and combine the mixture with the butter and semolina mixture.

Knead well, form a soft ball and leave overnight (at least 5 hours).
Prepare the filling using a blender – mix the ingredients and form small balls (about the size of half a golf ball).
Divide the dough into golf-ball-sized balls. If the dough is too dry or crumbly, add warm water.
Flatten one ball of dough on a flat surface, spread the filling on top, top with another layer of dough, and press it into place with a mold. If you don't have a Maamoul mold, you can simply shape the cookies like our traditional vareniki or pirozhki, using a fork or skewer to create patterns. Grease the mold and your hands beforehand to prevent sticking.
Place the cookies on a floured baking sheet and bake at 180 C for about 20 minutes. Be careful not to let the cookies darken; bake until lightly browned.
Remove from oven and let cool, sprinkle with powdered sugar.

Maamoul can be stored in an airtight container at room temperature for up to a week. It can also be frozen for up to 3 months.