Ma'amoul (Date and Pistachio Semolina Cookies)
Local name: معمول
In short: Buttery semolina shortbread cookies filled with spiced date paste or rose-scented pistachios and baked pale, then dusted with powdered sugar. It takes about 1 h 18 min in total and makes 12 servings.
- Prep
- 1 h
- Cook
- 18 min
- Resting
- 1 h
- Total
- 1 h 18 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 475 kcal
Ma'amoul are the cookies Syrian families bake and exchange before Eid and Easter. The dough of semolina and ghee is tender and sandy, and it wraps either a soft date filling or crushed pistachios flavored with rose or orange blossom water. Many cooks press them into carved wooden molds, which give each shape its pattern. They are baked until just set and pale, never browned.
Instructions
- Mix the semolina, flour, sugar, salt, yeast and mahlab in a large bowl. Pour in the warm ghee and rub it through with your fingertips until the mixture feels like damp sand. Cover and rest for at least 1 hour.
- For the date filling, knead the dates with the butter and cinnamon until you have a smooth paste. Roll into about 18 balls of 15 g each.
- For the pistachio filling, mix the ground pistachios, sugar, orange blossom water and butter. Roll into about 18 balls of 15 g each.
- Add the warm milk, orange blossom water and rose water to the dough a tablespoon at a time, kneading gently until it just holds together. It should be soft, not sticky.
- Heat the oven to 180°C (350°F) and line two baking trays with parchment paper.
- Take a 20 g piece of dough, flatten it into a cup in your palm and put a ball of filling inside. Pinch to seal, then press into a lightly floured mold and tap out onto the tray. Or shape by hand and mark with a fork.
- Bake for 15 to 18 minutes, until set and pale underneath. The tops should stay pale. Cool on the trays for 10 minutes, since they are fragile when warm.
- Dust with powdered sugar once completely cool.
Tips
- No wooden mold? Shape the filled dough into balls, flatten slightly and press the tines of a fork across the top. They taste exactly the same.
- Soft cooking dates make the best filling. If your dates are dry, soak them in hot water for 10 minutes and drain before kneading with the butter.
Questions and answers
How long do ma'amoul keep?
Store them in an airtight tin for up to 2 weeks. Dust with powdered sugar just before serving so the coating stays white.
Can I freeze ma'amoul?
Yes. Freeze the baked, undusted cookies in a box for up to 2 months and thaw at room temperature. You can also freeze the shaped, unbaked cookies and bake from frozen, adding 3 minutes.
What is mahlab and can I leave it out?
Mahlab is a ground cherry stone with a faint almond and cherry flavor. It is optional, and the cookies are good without it.
How long does it take to make Ma'amoul (Date and Pistachio Semolina Cookies)?
About 1 h 18 min in total: 1 h of preparation and 18 min of cooking.
How many calories are in Ma'amoul (Date and Pistachio Semolina Cookies)?
About 475 kcal per serving, with 7 g of protein, 53 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 475 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 53 g |
| Fat | 26 g |
| Fiber | 5 g |
| Sugar | 24 g |
| Sodium | 60 mg |
Estimated values, calculated from the ingredients.
