Maamoul
Veg
Delicate semolina shortbread moulded into decorative shapes and filled with date paste, walnuts, or pistachios — baked for Eid and Easter celebrations across the Levant.
Cuisines
Levantine
Best for
Snacks
Recipe
Prep: 30 min
Cook: 20 min
Total: 50 min
2-3 servings
Ingredients
| 1 cup | semolina |
| 1 cup | all-purpose flour |
| 1/2 cup | unsalted butter, melted |
| 1/4 cup | milk |
| 1/4 cup | sugar |
| 1 teaspoon | mahlab (optional) |
| 1/4 teaspoon | salt |
| 1 cup | pitted dates |
| 1 tablespoon | butter |
| 1/2 teaspoon | ground cinnamon |
| 1 tablespoon | powdered sugar, for dusting |
Instructions
- 1 In a large bowl, mix the semolina, flour, sugar, mahlab, and salt.
- 2 Add the melted butter to the dry ingredients and mix until crumbly.
- 3 Gradually add the milk and knead the mixture into a soft dough.
- 4 Cover the dough and let it rest for 30 minutes.
- 5 In a food processor, blend the dates, butter, and cinnamon until smooth to make the filling.
- 6 Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 7 Take a small piece of dough and flatten it in your palm.
- 8 Place a small amount of date filling in the center and fold the dough over to seal, shaping it into a ball.
- 9 Place the shaped maamoul on the baking sheet and repeat with the remaining dough and filling.
- 10 Bake for 15-20 minutes or until the maamoul are lightly golden.
- 11 Allow to cool, then dust with powdered sugar before serving.
Tips
For a more authentic taste, use a maamoul mold to shape the cookies.