Lebanese
Maamoul
Tender maamoul cookies with a buttery semolina crumb and fragrant date filling, shaped for a delicate snap and floral finish.
30 servings · 90 minutes prep · 18 minutes cook
Ingredients
Dough
- 3 cups fine semolina
- 1 cup all-purpose flour
- 1 1/4 cups clarified butter (ghee), melted
- 1/2 cup warm whole milk
- 1/4 cup warm water
- 1/4 cup granulated sugar
- 1 tsp instant yeast
- 1 tbsp orange blossom water
- 1 tbsp rose water
- 1/2 tsp kosher salt
Filling
- 1 1/2 cups date paste
- 2 tbsp unsalted butter, softened
- 1/2 tsp ground cinnamon
- Pinch of ground cardamom (optional)
Finish
- Powdered sugar, for dusting (optional), for dusting, optional
Directions
Mix and Rest the Dough
- Combine the fine semolina and all-purpose flour in a large bowl. Pour in the clarified butter and rub it into the grains with your fingertips until evenly coated and sandy. Cover and rest at room temperature for 6 hours.
- Dissolve the granulated sugar and instant yeast in the whole milk and water. Stir in the orange blossom water, rose water, and kosher salt.
- Add the liquid mixture to the rested semolina and mix gently just until a soft dough forms. Cover and rest for 2 hours, then let the dough relax for another 15-30 minutes if it feels firm.
Make the Filling and Shape
- Mix the date paste with the unsalted butter, cinnamon, and ground cardamom until smooth. Divide into small balls, about 1 teaspoon each.
- Divide the dough into walnut-size portions. Flatten each piece, place one filling ball in the center, seal completely, and roll gently smooth. Press into a lightly floured maamoul mold, then tap out onto a parchment-lined sheet pan.
Bake, Cool, and Finish
- Heat the oven to 350°F. Bake until the bottoms are lightly golden while the tops remain pale, 15-18 minutes.
- Cool completely on a wire rack. Dust with the powdered sugar if desired before serving.
