About this Dish
Delicate shortbread cookies filled with date paste or nuts, pressed into molds.
History & Origin
Maamoul is baked across the Arab world for Eid celebrations, each family often owning carved wooden molds passed down through generations.
IngredientsServes 2
🌾Fine semolina, 2 cups
🧈Unsalted butter, 200g softened
🫙Powdered sugar, 3 tablespoons plus extra for dusting
🥛Whole milk or rose water, 4-5 tablespoons
🌸Orange blossom water, 1 tablespoon
🌴Medjool dates, 300g pitted
🧈Butter for date filling, 1 tablespoon
🫚Ground cinnamon, half teaspoon
🌰Ground cardamom, half teaspoon
Method
1
In a large bowl, rub the softened butter into the semolina using your fingertips until it resembles fine breadcrumbs. Cover and rest for at least 1 hour, or overnight, so the semolina absorbs the butter properly.2
Make the date filling by blending the pitted dates, 1 tablespoon butter, cinnamon, and cardamom in a food processor until a smooth, pliable paste forms. Roll into small balls roughly the size of a marble and set aside.3
Add the powdered sugar, orange blossom water, and rose water to the rested semolina dough. Knead gently, adding milk one tablespoon at a time until the dough just comes together and is soft but not sticky — do not overwork it.4
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. Take a walnut-sized piece of dough, flatten it in your palm, place a date ball in the centre, and pinch the dough around it to fully enclose the filling.5
Press the filled ball firmly into a floured maamoul mould, then tap the mould sharply against the counter to release the cookie onto the baking tray. If you don't have a mould, gently shape by hand and press a fork pattern on top.6
Bake for 15-18 minutes until the cookies are set but still very pale — they should not brown. Remove from the oven and allow them to cool completely on the tray before moving, as they are very delicate when warm.7
Once fully cooled, dust generously with powdered sugar and store in an airtight container. Maamoul taste even better the next day once the flavours have deepened.User Reviews
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