Maamoul Recipe- Lebanese Special
Maamoul are traditional Middle Eastern shortbread cookies filled with dates, nuts, or figs. These delicate, buttery pastries are lightly sweet, crumbly, and melt in your mouth, often enjoyed during religious holidays like Eid, Easter, and Christmas. Shaped using beautiful wooden molds, Maamoul cookies have a distinct patterned appearance and are perfect with tea or coffee.
- Prep Time30 min
- Cook Time20 min
- Total Time50 min
For the Dough:
- 2 cups semolina flour
- 1 cup all-purpose flour
- ½ cup unsalted butter, melted
- ½ cup vegetable oil
- ¼ cup powdered sugar
- 1 teaspoon baking powder
- ½ teaspoon ground mahlab (optional, for authentic flavor)
- ½ teaspoon salt
- ½ cup warm milk or orange blossom water
For the Filling (Choose One or Mix) Date Filling:
- 1 cup pitted dates, finely chopped
- 1 tablespoon butter
- ½ teaspoon ground cinnamon
Nut Filling:
- 1 cup ground walnuts or pistachios
- ¼ cup powdered sugar
- 1 teaspoon rose water or orange blossom water
For Garnish:
- Powdered sugar (for dusting)
Prepare the Dough:
In a large bowl, mix semolina, all-purpose flour, baking powder, powdered sugar, and salt.
Add melted butter and vegetable oil, rubbing the mixture with your fingers until crumbly.
Slowly add warm milk (or orange blossom water) and knead gently until a soft, pliable dough forms. Cover and let it rest for 30 minutes.
Prepare the Filling:
For the date filling, heat dates and butter in a pan until soft, then mix in cinnamon. Let cool.
For the nut filling, combine ground nuts, powdered sugar, and rose/orange blossom water.
Shape the Maamoul:
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Take a small piece of dough and roll it into a ball.
Flatten the ball and place 1 teaspoon of filling in the center.
Seal the edges and roll back into a ball.
Press the filled dough into a Maamoul mold (or gently shape by hand). Tap the mold to release.
Bake:
Arrange on a baking sheet and bake for 15–20 minutes, until lightly golden.
Let cool completely before dusting with powdered sugar.
Serve:
Enjoy with Arabic coffee or tea.
Store in an airtight container for up to 2 weeks.
Recipe Notes:
Dough Texture : The dough should be soft but not sticky—add a little more flour if needed.
No Maamoul Mold? Shape by hand and use a fork to press decorative patterns.
Filling Variations : Try mixing dates with nuts for extra texture.
Storage : Keeps well in an airtight container for up to 2 weeks.
