Return to Main Page
Maamoul are traditional cookies served in the Middle East during special holidays, most especially Pascha. You can find the special molds for these cookies here. There are three kinds of maamoul fillings: walnut, pistachio and date. Each kind has a special shape, kind of like how chocolatiers give each chocolate a special design so you can tell them apart without having to bite one in half.
Makes 25 Maamoul
1/2 cup solid shortening
8 tablespoons or 4 ounces butter
1 cup flour, all purpose
2 cups semolina
1/4 teaspoon salt
1/4 teaspoon baking power
1/4 cup granulated sugar
2 Tablespoons rose flower water
1 tablespoon orange flower water
7 tablespoons water
walnut or date filling (recipe follows)
Do not expect the dough to be cohesive but it will be damp enough
to form into balls to pack into the cookie molds. This recipe needs
to be started a day ahead.
Melt shortening and butter together or use all butter if you wish
a richer cookie. cool slightly. Mix flour, semolina, salt, baking
powder and sugar together. Rub melted shortening into dough with
fingertips until it is like fine soft meal. Cover bowl and let it
rest overnight. Combine flower waters with 7 tablespoons water and
sprinkle over the dough. Toss lightly with a fork to distribute
liquid evenly. Mix until just combined, like pie dough. (another
person says to knead the dough well). Dust maamoul molds well with
flour. Invert and tap gently to remove excess flour. Estimate the
amount of dough need to fill maamoul mold and make a ball of dough.
Flatten it out slightly and place a good tablespoon of filling in
center. Close dough around filling to cover it. Pack ball into
mold. Level off cookie even with the lip of the mold. Be sure you
have not revealed filling or it will stick to the pan as it bakes.
Tap cookies out onto the work area with a sharp firm hit to the
top of the mold. Transfer cookies to baking sheet with a spatula.
Bake at 300 to 325deg F about 12 minutes, until barely colored.
Cool. Sprinkle or rub with confectioners sugar before serving.
WALNUT OR PISTACHIO FILLING
1 1/2 cups finely chopped walnuts or pistachios
2 Tablespoons orange flower water
1/4 cup sugar
1/4 teaspoon ground cinnamon
Mix well together.
1 1/2 cups chopped dates
6 tablespoons cutter
Cook dates with butter over low heat for 15-20 minutes. Mash
occasionally until dates are completely pureed. Cool before filling.
Date filling is traditionally used with a flat maamoul mold, rather
than the rounded variety.
3 1/3 cups flour
2 Tbsp sugar
8 oz unsalted butter
1 Tbsp rose orange-blossom water
1 Tbsp milk
Confectioners' sugar to sprinkle on
Mix the flour and sugar and cut in the butter. Add the flower water
and just enough milk to bind the dough into a soft ball.
1 1/2 cups walnuts or pistachios, finely chopped
4-5 Tbsp sugar
1 Tsp cinnamon
2 Tbsp rose or orange-blossom water
Mix all the ingredients together.
Take walnut sized lumps of dough and make a hole in the center with your
thumb, pushing the dough up the sides of your thumb, making a hollow
container. Fill the container with the nut filling 3/4 full. Cover the
opening by folding the container shut. Prick with a fork. Bake 325
for 20-30 minutes. Do not brown. Cool before removing from pan. Sprinkle
with confectioners sugar.
Maamoul With Dates
STEP BY STEP: