Buttery, melt-in-your-mouth semolina cookies filled with rich, sweet date paste — Maamoul is a treasured Middle Eastern dessert that symbolizes hospitality and tradition. Often enjoyed during Eid, Christmas, and other festive gatherings, these delicately scented cookies are lightly dusted with powdered sugar and often shaped using wooden molds for their distinctive, ornate appearance. Their soft texture, balanced sweetness, and fragrant notes make them a beloved treat across generations.
Why You’ll Love This Recipe
Maamoul offers a beautiful fusion of tradition, flavor, and texture. Here’s why this recipe stands out:
- Authentic Middle Eastern treat: This recipe closely follows traditional methods and ingredients.
- Delicate texture: The combination of semolina and butter results in a soft, crumbly texture that melts in your mouth.
- Natural sweetness: The date filling is subtly sweet and warmly spiced — perfect for those who prefer less sugary desserts.
- Festive and versatile: Ideal for religious holidays, tea-time, or gifts during celebrations.
- Customizable shapes: Use a traditional Maamoul mold or shape by hand for a personal touch.
- Freezer-friendly: Easily stored and reheated, making them perfect for make-ahead preparation.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Semolina
- All-purpose flour
- Unsalted butter, melted
- Milk (or water)
- Granulated sugar
- Baking powder
- Orange blossom water (optional)
- Ground mahlab (optional, for traditional flavor)
- Date paste
- Ghee or butter (for mixing with date paste)
- Powdered sugar (for dusting)
Directions
- In a large mixing bowl, combine semolina, flour, sugar, baking powder, and mahlab (if using).
- Add melted butter and work it into the dry ingredients with your fingers until the mixture resembles damp sand.
- Add milk and orange blossom water (if using). Stir to form a soft, pliable dough. Cover and let the dough rest for 30–60 minutes.
- In a separate bowl, mix the date paste with ghee or butter until smooth. Roll into small balls, about 1 teaspoon each.
- Take a walnut-sized piece of dough, flatten it in your palm, and place a date ball in the center.
- Gently fold the dough over the filling, sealing and shaping it into a round or oval cookie. Decorate the tops using a Maamoul mold or fork.
- Arrange the cookies on a baking tray lined with parchment paper.
- Bake in a preheated oven at 350°F (175°C) for 15–18 minutes, or until the bottoms are lightly golden. The tops should remain pale.
- Let the cookies cool completely, then dust with powdered sugar if desired.
Servings and timing
- Servings: 25 cookies
- Prep Time: 30 minutes
- Cooking Time: 18 minutes
- Total Time: 48 minutes
- Calories per serving: 165 kcal
Variations
- Nut-filled Maamoul: Replace the date filling with ground pistachios, walnuts, or almonds mixed with sugar and a splash of rose or orange blossom water.
- Spiced date filling: Add ground cinnamon or nutmeg to the date mixture for extra warmth.
- Rose water twist: Substitute or combine orange blossom water with rose water for floral variation.
- No mold version: Shape by hand and use a fork to press decorative lines on top if you don’t have a Maamoul mold.
- Vegan option: Use plant-based butter and dairy-free milk or water in the dough and filling.
Storage/Reheating
- Storage: Store Maamoul in an airtight container at room temperature for up to one week. For longer storage, refrigerate for up to 2 weeks.
- Freezing: Freeze baked Maamoul in layers separated by parchment paper. Store in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
- Reheating: If desired, warm slightly in a low oven (300°F or 150°C) for 5 minutes to refresh the texture.
FAQs
What is Maamoul traditionally made with?
Maamoul is traditionally made with semolina or a mix of semolina and flour, butter or ghee, and filled with sweetened dates or nuts such as walnuts or pistachios.
Can I use store-bought date paste for Maamoul?
Yes, store-bought date paste is convenient and works well. You can enhance it with ghee, cinnamon, or orange blossom water for added flavor.
Why does Maamoul dough need to rest?
Resting the dough allows the semolina to absorb the butter and milk fully, resulting in a softer, more pliable texture that is easier to shape.
Can I make Maamoul without a mold?
Absolutely. While molds give Maamoul their traditional decorative appearance, you can simply shape them by hand and use a fork to press a pattern on top.
What does mahlab taste like, and is it necessary?
Mahlab has a subtle cherry-almond flavor and is often used in traditional pastries. It’s optional and can be omitted if unavailable.
How do I know when Maamoul is done baking?
The bottoms should be lightly golden, while the tops remain pale. Overbaking will make them too dry.
Can I use all flour instead of semolina?
Using all flour will change the texture, making it more like a typical shortbread cookie. Semolina is essential for the authentic, slightly grainy Maamoul texture.
How long does Maamoul last?
When stored properly in an airtight container, Maamoul lasts up to one week at room temperature and longer if refrigerated or frozen.
Are Maamoul cookies overly sweet?
No, Maamoul is moderately sweet thanks to the natural sugar in dates and optional powdered sugar on top, making it ideal for those who prefer subtle sweetness.
Is Maamoul gluten-free?
No, traditional Maamoul uses wheat-based semolina and flour. For a gluten-free version, a blend of gluten-free semolina alternatives and flour substitutes would be needed.
Conclusion
Maamoul is a cherished Middle Eastern dessert that beautifully balances tradition, taste, and texture. With its delicate semolina dough and luscious date filling, this cookie is a festive staple that carries cultural significance and culinary charm. Whether shaped by hand or pressed into ornate molds, these date-filled delights are a sweet way to celebrate holidays or share a moment of indulgence.
PrintMaamoul – Date-Filled Delights
Buttery semolina cookies filled with sweet date paste, delicately scented with orange blossom and mahlab. These traditional Middle Eastern treats are perfect for Eid and other festive occasions, offering a melt-in-your-mouth texture and nostalgic flavor.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 48 minutes
- Yield: 25 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
- 2 cups semolina
- 1 cup all-purpose flour
- 1 cup unsalted butter, melted
- 1/3 cup milk (or water)
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1 teaspoon orange blossom water (optional)
- 1/2 teaspoon ground mahlab (optional)
- 1 cup date paste
- 2 tablespoons ghee or butter (for mixing with date paste)
- Powdered sugar, for dusting
Instructions
- In a large bowl, mix semolina, flour, sugar, baking powder, and mahlab if using.
- Add melted butter and rub into the dry mixture with your fingers until it resembles wet sand.
- Stir in milk and orange blossom water to form a soft, pliable dough. Cover and let rest for 30–60 minutes.
- Meanwhile, mix the date paste with 2 tablespoons of ghee until smooth and roll into small balls (about 1 teaspoon each).
- Take a piece of dough (about the size of a walnut), flatten it in your palm, and place a date ball in the center.
- Wrap the dough around the filling and shape into a round or oval cookie. Use a maamoul mold or fork to decorate the top.
- Place cookies on a baking sheet lined with parchment paper.
- Bake in a preheated oven at 350°F (175°C) for 15–18 minutes or until lightly golden on the bottom. Tops should remain pale.
- Let cool completely, then dust with powdered sugar if desired.
Notes
- Resting the dough helps hydrate the semolina and improves texture.
- Mahlab adds a traditional flavor but can be omitted if unavailable.
- Use a maamoul mold for an authentic appearance.
- Store in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 10g
- Sodium: 15mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg