Maamoul (stuffed Semolina Cookies)

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Maamoul is a traditional middle eastern shortbread cookie that is typically stuffed with dates, nuts, cheese…

Molded into beautiful shapes using carved wooden molds or by hand with intricate patterns, they are celebratory treats with deep cultural roots.

Tender, buttery and rich, Maamoul is not just a cookie. It is the joy of holidays and the taste of home wrapped in powdered sugar.

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Maamoul (stuffed Semolina Cookies)

Yield: 2 dozens

Author: Fida Milki

Ingredients

• 1 1/2 semolina
• 1 1/2 Farina
• 1/2 cup powdered sugar
• 1 cup unsalted butter melted
• 1/2 tsp active dry yeast
• 2 tbsp rose water
• 2 tbsp orange blossom water
• 1/2 tsp powdered mahlab (optional)
• 1/2 cup milk

For the date filling

• 1/2 pound medjool dates pitted and finely chopped
• 2 tbsp butter softened
• 1/4 tsp mastic gum crushed (optional)

For the walnut filling

• 1 1/2 cups walnuts ground
• 1/2 cup sugar
• 3 tbsp orange blossom water

For the pistachio filling

• 1 1/2 cups ground pistachios
• 1/2 cup sugar
• 3 tbsp orange blossom water

Instructions

Make the dough

1. In a large bowl, mix the semolina with the farina and sugar.
2. Add the melted butter, yeast, rose water, orange blossom water, mahlab if using and milk.
3. Knead the mixture for 1 minute then cover it and allow it to rest for 2 hours at room temperature.

Make the fillings

1. Blitz the dates with the butter and the mastic gum in a food processor until you get a paste.
2. Mix the walnuts with the sugar and orange blossom water until well combined and crumbly.
3. Mix the pistachios with the sugar and orange blossom water until combined and crumbly.

Bring it all together

1. Preheat the oven to 375 degrees F (190 C).
2. Line a baking sheet with parchment paper.
3. After two hours, if the dough is hard, sprinkle it with water and knead it again.
4. Divide the dough into equal balls, roughly the size of an apricot. Make a hole with your thumb in the center of each dough and fill it with 1 tsp of the filling of choice.
5. Seal the hole patching the dough together and rolling it again into a ball.
6. Transfer the stuffed ball into the mold. Press lightly in then gently tap the mold on a counter top so the cookie comes out.
7. Place the cookie on the prepared sheet and repeat with the remaining dough and filling of choice.
8. Place the cookies 1 inch apart on the sheet and bake in the heated oven for 20 minutes until golden.
9. Remove the sheet from the oven and let the cookies cool at room temperature.
10. Dust the nuts filled maamoul with powdered sugar.

Notes

Store at room temperature in an airtight container for up to a week and enjoy!