Date Maamoul (Arabic cookies)

I can’t begin to explain how much time these took, my back hurts and my kitchen is very messy. BUT they turned out really really really good, so i guess it was worth it. Next year, i’m buying them.

You can fill the maamoul with dates, pistachios, walnuts, or even chocolate spread. I always prefer dates, but your call.

Maamoul with Dates

5 from 1 vote

Middle eastern cookies usually filled with pistachios, walnuts, or dates. I only like the ones filled with dates.

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Prep Time 1 hour hr 30 minutes mins

Cook Time 20 minutes mins

Resting time 12 hours hrs

Total Time 13 hours hrs 50 minutes mins

Servings: 40 Mini Cookies

Course: Dessert

Ingredients Method

Ingredients

  

• 2 cups coarse semolina
• 2 cups fine semolina
• 120 g melted butter
• 120 g melted shortening I use Crisco
• 2 tbsp sugar
• 2 Tbsp powdered milk
• 1.5 tsp mahlab powder
• 3 tbsp warm water
• 1 tsp instant yeast
• 1.5 tbsp orange blossom water
• 1.5 tbsp rose water
• 700 g date paste
• 1 tsp orange blossom water
• 1 tsp rose water
• 1 tsp cinnamon Powder
• 3 tbsp powdered sugar

Method

 

1. Place both semolinas and sugar in a large bowl, mix. Pour the melted butter and shortening and rub into the semolina mixture making sure each grain is coated well
2. Cover the bowl and let rest overnight
3. The next morning add the mahlab and powdered milk
4. Dissolve the yeast in the water making sure it’s not too hot and pour over the semolina mixture
5. Add the rose water, orange blossom water and mix all the ingredients together until you can shape them when pressed
6. Mix the date paste with cinnamon, orange blossom, and rose water until all liquid absorbed
7. Remove a tbsp or Maamoul dough, press a small date ball into it, seal it and press into a Maamoul mould
8. Once done place the Maamoul on a buttered baking tray, and into a preheated oven 180 C for around 15 min depending on your oven. WATCH THEM. Once they become golden it’s time to remove them
9. Sprinkle with powdered sugar