Maamoul with Date, Pistachio, and Walnut Fillings Recipe

Introduction

Maamoul is a classic Middle Eastern semolina pastry filled with sweet nuts or dates. These delicate, buttery cookies are perfect for festive occasions or a special treat any time of year, offering a lovely balance of crispness and softness.

Ingredients

• 2 cups (350g) semolina
• 1 cup (125g) all-purpose flour
• 1/2 tablespoon ground mahleb
• A dash of salt
• 1 cup (250g) ghee
• 1 tablespoon dry milk
• 1/4 teaspoon active dry yeast
• 3 tablespoons simple syrup
• 1/4 to 1/3 cup warm milk
• 1 cup (150g) dates
• 1 teaspoon ghee (for date filling)
• 1 tablespoon cinnamon, rose water, or orange blossom water (for date filling)
• 1 tablespoon roasted sesame seeds (for date filling)
• 1 1/4 cup (150g) pistachios
• 1/2 tablespoon powdered sugar (for pistachio filling)
• 2 tablespoons simple syrup (for pistachio filling)
• 1/2 teaspoon ghee (for pistachio filling)
• 1 1/2 cup (150g) walnuts
• 1/2 tablespoon powdered sugar (for walnut filling)
• 1/2 teaspoon cinnamon (for walnut filling)
• 2 tablespoons simple syrup (for walnut filling)
• 1/2 teaspoon ghee (for walnut filling)

Instructions

1. Step 1: Melt the ghee using a microwave or stovetop, being careful not to let it get too hot or boil.
2. Step 2: In a deep bowl, combine semolina, flour, ground mahleb, and a dash of salt. Mix well.
3. Step 3: Pour the melted ghee into the dry ingredients and mix thoroughly.
4. Step 4: Use your palms to rub the semolina mixture for a couple of minutes until well combined.
5. Step 5: Cover the mixture and refrigerate overnight or for up to 3 days.
6. Step 6: Remove the dough from the refrigerator and let it come to room temperature so it softens.
7. Step 7: Add dry milk and active dry yeast to the dough, mixing well.
8. Step 8: Stir in the simple syrup, then gradually add warm milk until the dough is soft and can be rolled into a ball.
9. Step 9: Cover the dough and let it rest for 1 hour.
10. Step 10: Divide the dough into 24 equal balls.
11. Step 11: Preheat your oven to 350°F (175°C).
12. Step 12: Prepare the fillings by processing each filling’s ingredients in a food processor to your desired texture.
13. Step 13: Divide each filling into 24 small balls.
14. Step 14: To shape, press your thumb into a dough ball to create a dent and place a filling ball inside.
15. Step 15: Close the dough around the filling and roll into a ball. Press into a maamoul mold or flatten slightly and decorate with a fork.
16. Step 16: Bake on the middle oven rack for 10 minutes, then move the tray up and bake for another 7–10 minutes until the tops are lightly golden.
17. Step 17: Let the cookies cool on the baking sheet for 3–4 minutes, then transfer to a wire rack to cool completely.
18. Step 18: Dust with powdered sugar and serve.

Tips & Variations

• For softer maamoul, allow the dough to rest adequately and avoid over-baking.
• Try different fillings like dates, pistachios, or walnuts flavored with rose water or cinnamon for variety.
• If you don’t have mahleb, you can omit it or substitute with a pinch of ground allspice for a similar aromatic touch.
• Using a maamoul mold enhances the traditional look, but shaping by hand and decorating with a fork works well too.

Storage

Store maamoul cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to 3 months; thaw at room temperature before serving. These cookies do not require reheating and are best enjoyed at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make maamoul without ghee?

Ghee gives maamoul its rich flavor and texture, but you can substitute with unsalted butter if needed. Keep in mind the flavor and texture might be slightly different.

How do I know when my maamoul is baked?

Bake until the tops are lightly golden but not dark brown. The cookies should feel firm to the touch but not hard, preserving their delicate crumb.

Maamoul with Date, Pistachio, and Walnut Fillings Recipe

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4.9 from 239 reviews

Maamoul is a traditional Middle Eastern semolina-based pastry filled with sweet nut or date fillings. This recipe combines toasted semolina, ghee, and fragrant spices, with options for date, pistachio, or walnut stuffing. Baked until golden and dusted with powdered sugar, Maamoul offers a delightful blend of textures and flavors, perfect for festive occasions or as a sweet treat with tea.

• Author: Lila
• Prep Time: 1 day 2 hours
• Cook Time: 20 minutes
• Total Time: 1 day 2 hours 20 minutes
• Yield: 24 Maamoul pastries 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 cups (350g) semolina
• 1 cup (125g) all purpose flour
• 1/2 Tablespoon ground mahleb
• A dash of salt
• 1 cup (250g) ghee
• 1 Tablespoon dry milk
• 1/4 teaspoon active dry yeast
• 3 Tablespoons simple syrup
• 1/4–1/3 cup warm milk

Filling Ingredients

• Dates Filling: 1 cup (150g) dates, 1 teaspoon ghee
• Pistachio Filling: 1 1/4 cup (150g) pistachios, 1/2 Tablespoon powdered sugar, 2 Tablespoons simple syrup, 1/2 teaspoon ghee, 1 Tablespoon cinnamon or rose water or orange blossom water, 1 Tablespoon roasted sesame seeds
• Walnut Filling: 1 1/2 cup (150g) walnuts, 1/2 Tablespoon powdered sugar, 1/2 teaspoon cinnamon, 2 Tablespoons simple syrup, 1/2 teaspoon ghee

Instructions

1. Prepare the ghee: Melt ghee in the microwave or on stovetop carefully without letting it boil. Set aside to cool slightly.
2. Mix dry ingredients: In a large deep bowl, combine semolina, all-purpose flour, ground mahleb, and a dash of salt. Mix thoroughly to distribute ingredients evenly.
3. Add melted ghee: Pour the cooled melted ghee into the dry ingredients and mix well. Use your palms to rub the semolina mixture for a couple of minutes to integrate the ghee thoroughly and develop texture.
4. Refrigerate dough: Cover the bowl and refrigerate the dough overnight or up to 3 days. This resting helps the semolina absorb the ghee and soften.
5. Bring dough to room temperature: Remove the dough from the refrigerator and allow it to warm up so it softens, as it may harden when chilled.
6. Add additional wet ingredients: Stir in dry milk and active dry yeast thoroughly. Then mix in the simple syrup. Gradually add warm milk, little by little, until the dough becomes soft and rolls nicely into a ball.
7. Rest the dough: Cover and let the dough rest for 1 hour at room temperature to activate the yeast and hydrate the dough.
8. Divide dough balls: Portion the dough into 24 equal balls for shaping Maamoul.
9. Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking.
10. Prepare fillings: In a food processor, evenly process each filling’s ingredients separately (dates, pistachios with spices, and walnuts with spices) until you reach the desired smooth or textured consistency.
11. Divide fillings: Shape each filling mix into 24 small balls so that there is a filling portion for each dough ball.
12. Shape Maamoul: Take one dough ball, press your thumb into the center creating a dent, and place one filling ball inside. Close the dough around the filling and roll into a smooth ball again.
13. Mold or decorate: Press the filled dough ball into a Maamoul mold to imprint traditional designs or flatten slightly and mark with a fork in a decorative pattern.
14. Bake the pastries: Place Maamoul on the middle rack of the oven and bake for 10 minutes. Then move the baking sheet to the upper rack and bake for an additional 7-10 minutes until the tops are lightly golden.
15. Cool down: Let the Maamoul cool on the baking sheet for 3-4 minutes, then transfer them to a wire rack to cool completely.
16. Serve: Dust the cooled Maamoul generously with powdered sugar before serving.

Notes

• Note 1: Ground mahleb is a spice made from cherry pits, adding a distinct aroma and flavor traditional to Maamoul. It can be purchased online or at Middle Eastern stores.
• Note 2: Ghee provides richness and helps in creating the flaky texture of the dough.
• Note 3: Simple syrup is just equal parts sugar and water boiled together until sugar dissolves. It adds moisture and sweetness.
• Note 4: Adjust filling texture in the food processor by pulsing lightly for chunkier texture or processing longer for a smoother paste.
• Maamoul molds are traditional wooden molds that shape and imprint patterns; if unavailable, flatten and use a fork for decoration.
• Resting the dough in the refrigerator allows the semolina to absorb the ghee fully, improving the final texture.
• The use of yeast helps a slight rise, making the Maamoul tender.
• Store Maamoul in an airtight container for up to a week or freeze for longer storage.

Keywords: Maamoul, Middle Eastern cookie, semolina pastry, nut filled pastry, date filled cookie, traditional Maamoul, festive dessert