Lebanese
Maamoul
These Lebanese maamoul are tender semolina cookies scented with mahlab, orange blossom, and rose water, filled with soft spiced dates. They are shaped in a wooden mold and baked just until pale and fragrant.
Watch it madeYummyyy y · 12:33
Ingredients
- Fine semolina2/3 cup
- All-purpose flour1/4 cup
- Clarified butter or samneh, melted3 tbsp
- Powdered sugar1 tbsp, plus more for dusting
- Ground mahlab1/4 tsp
- Ground masticpinch
- Instant yeast1/4 tsp
- Warm milk2 tbsp
- Orange blossom water1 tsp
- Rose water1/2 tsp
- Date paste1/3 cup
- Ground cinnamon1/8 tsp
- Ground anisepinch
- Olive oil or melted samneh1 tsp
Method
- Mix the fine semolina, flour, powdered sugar, mahlab, and mastic in a bowl.
- Pour in the melted clarified butter and rub it thoroughly through the grains with your fingertips until the mixture feels evenly sandy.
- Cover the bowl and let the semolina mixture rest at room temperature overnight so the butter softens the grains.
- Mix the yeast with the warm milk and let it stand for 5 minutes, then add it to the semolina mixture with the orange blossom water and rose water.
- Knead gently just until a soft, cohesive dough forms, adding a few drops of milk only if it feels crumbly, then cover and rest for 30 minutes.
- Mix the date paste with cinnamon, anise, and olive oil or samneh until smooth, then divide it into 6 small balls.
- Divide the dough into 6 balls, flatten each one in your palm, place a date ball in the center, and close the dough around it completely.
- Press each filled ball into a floured maamoul mold, tap it out firmly onto a parchment-lined baking tray, and repeat with the remaining cookies.
- Bake at 180°C / 350°F for 12 to 15 minutes, until set and very lightly golden on the bottom but still pale on top.
- Cool completely, then dust lightly with powdered sugar before serving.
Common questions
Can I substitute samneh or clarified butter in maamoul dough?
Yes. Use unsalted butter clarified yourself, ghee, or a neutral oil for part of the fat, but the flavor changes. Samneh gives the most authentic taste and a crumbly, sandy texture that holds the shape best.
How long does maamoul dough need to rest before shaping?
The semolina mixture should rest overnight after mixing with the fat. After adding the yeast mixture and orange blossom/rose water, knead briefly and rest the dough about 30 minutes so it becomes easier to shape.
What are the most common mistakes when making maamoul?
Over-kneading the dough makes it tough, and not rubbing the butter into the semolina enough leaves it dry and crumbly. Also avoid overly wet filling, which can leak, and pressing too hard, which cracks the cookies.
How should I store maamoul after baking?
Cool completely, then store in an airtight container at room temperature for up to 1 week. For longer storage, freeze well wrapped for up to 2 months. Keep layers separated with parchment to prevent sticking.
What is the best way to serve maamoul?
Serve at room temperature with tea or coffee. A light dusting of powdered sugar is optional for plain versions, but date maamoul is often served unsugared. Let them sit after baking so the texture firms up.