The Magic of Maamoul: Why These Cookies are Simply the Best

Maamoul is a traditional Middle Eastern pastry that is typically enjoyed during special occasions such as Christmas, Easter and Eid. These delicate pastries are filled with a sweet mixture of dates, nuts, or figs and are often flavored with rose water or orange blossom water.

What are the key ingredients in Maamoul?

The main ingredients in Maamoul include semolina flour, clarified butter or ghee, sugar, yeast, and either dates, nuts, or figs for the filling. These ingredients come together to create a rich, crumbly pastry that is both sweet and satisfying.

How is Maamoul made?

To make Maamoul, the dough is typically made by combining semolina flour with butter or ghee, sugar, and yeast. The dough is then shaped into small balls, filled with the desired filling, and pressed into special molds to create intricate designs. The pastries are then baked until golden brown and fragrant.

What makes Maamoul special?

One of the most unique aspects of Maamoul is the intricate designs that are pressed into the dough using special molds. These designs not only make the pastries visually appealing but also help to differentiate between the different types of fillings. Additionally, the combination of semolina flour and butter or ghee gives Maamoul its signature crumbly texture.

How can you enjoy Maamoul?

Maamoul is best enjoyed with a cup of hot tea or coffee, allowing the flavors of the pastry to shine. These pastries are often served as a sweet treat during celebrations or gatherings, making them a beloved tradition in many Middle Eastern households.

Whether you are looking to try something new or wanting to explore the rich culinary traditions of the Middle East, Maamoul is a delicious and satisfying pastry that is sure to delight your taste buds.

Recipie:

Maamoul cookies dough:

1 1/2 cup fine semolina

1/3 cup clarified butter or melted butter

1/4 cup cooking oil

3/4 cup All purpose flour

1/2 cup powdered sugar

1 tsp Mahleb powder ( aromatic spice made from the seeds of a species of cherry)

1/4 teaspoon of salt

1 tsp vanilla extract

1/2 tsp instant dry yeast

1/3 cup warm milk

1/2 tsp white sugar 

Maamoul Cookie Fillings:

Date filling: 350g Date paste

1/2 tsp cardamom powder

1 tsp drops of cooking  oil

In a large bowl, mix the semolina with the oil and the clarified butter, stir well and allow to rest for about one hour or overnight as this allows the mixture to hydrate. cover the bowl with plastic wrap during this rest period.

Mix yeast in warm milk and sugar and allow it to bloom for about 10 minutes.

Stir in the flour, powdered sugar, salt, vanilla and mahleb. 

Add the bloomed yeast and milk to the bowl and mix well to form a dough. Cover bowl and allow the dough to rest for about 30 minutes.

Preheat oven to 450F

To shape maamoul cookies, form balls of dough based on the size of your mold

form smaller balls of the filling.

Press dough into mold to coat the sides of the cavity and place a ball of filling in the centre. Smooth dough along the opening of the cavity to seal the filling in the dough.

Place maamoul cookies in a silpat lined cookie tray

Bake for 10 minutes or until slightly golden. dusted with powdered sugar or plain, these maamoul cookies are ready to enjoy!