Homemade Traditional Maamoul

Date and Nut Stuffed Arab cookies

by Middle Eats
Homemade Traditional Maamoul Date and Nut Stuffed Arab cookies

Traditional Maamoul is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Homemade Traditional Maamoul is cookies that are stuffed with Dates and nuts. They are popular all over the Middle East and are commonly served during religious festivals such as Eid, Easter, and Hanukkah. Today I’ll show you how to make the cookie dough as well as three delicious fillings Walnut, Pistachio, and Date. I’m Obi from Middle Eats and I’m on a mission to show you how to cook delicious food from across the Middle East. Leave a comment with any recipe requests you’d like to see me cook.

  • Homemade Traditional Maamoul Date and Nut Stuffed Arab cookies
  • Homemade Traditional Maamoul Date and Nut Stuffed Arab cookies
  • Homemade Traditional Maamoul Date and Nut Stuffed Arab cookies
  • Homemade Traditional Maamoul Date and Nut Stuffed Arab cookies
  • Homemade Traditional Maamoul Date and Nut Stuffed Arab cookies

Follow along with the ๐Ÿ“ recipes below๐Ÿ‘‡๐Ÿพ๐Ÿ‘‡๐Ÿพ

Homemade Traditional Maamoul Date and Nut Stuffed Arab cookies
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Traditional Maamoul

Rating: 5.0/5
( 1 voted )
Serves: 42 Cookies Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

Dough ingredients:

  • 500g (17.5 oz) fine semolina
  • 250g (8.75 oz) clarified butter/ghee or about 300-350g (10.5-12.25oz) butter to make this
  • 150ml (5 fl oz) orange blossom water
  • 1 Tbsp mahlab
  • Pinch of salt

Syrup (for the fillings):

  • 100g (3.5 oz) Sugar
  • 50g (1.75 oz) Water
  • A squeeze of lemon juice

For the Walnut filling:

  • 150g (5.25 oz) Walnuts
  • 1 Tbsp caster sugar
  • 1 Tbsp light brown sugar
  • 3 Tbsp Syrup or you can use honey
  • Splash rose water/orange blossom (optional)
  • 1/2 Tsp cinnamon
  • 1/2 Tsp mahlab
  • 1/8 Tsp cloves
  • 1/8 Tsp mace
  • 1/8 Tsp cardamom

For the Pistachio Filling:

  • 150g (5.25 oz) pistachios
  • 3 Tbsp sugar
  • 3 Tbsp honey/thick syrup
  • Splash rose water/orange blossom (optional)

For the Date Filling

  • 200g (7 oz) Date Paste or Pitted Dates
  • 20g (0.7 oz) Clarified Butter

Instructions

For the Dough:

  1. Add mahlab to semolina and mix until combined
  2. Add clarified butter (must have let this cool completely) and massage into the semolina until incorporated and uniformly yellow. Cover and leave to rest overnight
  3. Rework the mixture until it starts to come together
  4. Add the orange blossom and salt then knead until fully absorbed, it forms a soft dough after about 5 mins.
  5. Cover and let it rest for ~30 minutes before using

Syrup (for the fillings):

  1. Add sugar, water, and lemon juice to a pot on medium heat
  2. Swirl the pot a couple of times and let it come to a boil
  3. Once the sugar has dissolved turn the heat down to low and simmer for 5 minutes

For the Walnut filling:

You can toast your walnuts beforehand for added flavor

  1. Chop the walnuts into small chunks about the size of a grain of rice or two. Use a knife or food processor for this.
  2. Add the walnuts to a bowl as well as the sugar and spices, mix to combine
  3. Add the syrup (must have let this cool completely) and mix until it starts to clump together. Add more syrup if necessary

For the Pistachio Filling:

You can toast your pistachios beforehand for added flavor

  1. Chop the pistachios into small chunks about the size of a grain of rice or two. Use a knife or food processor for this.
  2. Add the remaining ingredients and mix until it starts to clump together. Add more syrup if necessary

For the Date Filling

  1. Add the ingredients to a mixing bowl and massage by hand until combined

Note: If you are using pitted dates, check out my Kahk video for directions on how to make the filling Egyptian Kahk Recipe - Eid Cookies- ูƒุญูƒ ุงู„ุนูŠุฏ

To assemble the cookies:

  1. Portion the dough out into 20g balls and roll each ball in your hands till smooth
  2. To fill the Maamoul, make an indentation in your dough ball and add a teaspoon of filling into it
  3. Use your fingers to press the dough around the filling and seal it into a ball once more
  4. Roll in your hands until smooth once more
  5. Place the dough ball into a Maamoul mold and press down to imprint
  6. Smack your Maamoul mold onto a surface at an angle to get the formed Maamoul to drop out

To cook:

  1. Evenly space on a greaseproof paper lined tray
  2. Bake in an oven preheated to 200c or 392f for 12 minutes total, rotating it fully at the 6-minute mark
  3. Remove and let them cool on the tray for 15-30 minutes before dusting with powdered sugar
  4. Serve and enjoy
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Recipe video


Enjoy

Let us know what you think of today’s Traditional Maamoul tips, tricks, and hacks!

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