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

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

5 from 1 vote

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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

Course Dessert

Servings 40 Mini Cookies

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

Instructions

 

• 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
• Cover the bowl and let rest overnight
• The next morning add the mahlab and powdered milk
• Dissolve the yeast in the water making sure it’s not too hot and pour over the semolina mixture
• Add the rose water, orange blossom water and mix all the ingredients together until you can shape them when pressed
• Mix the date paste with cinnamon, orange blossom, and rose water until all liquid absorbed
• Remove a tbsp or Maamoul dough, press a small date ball into it, seal it and press into a Maamoul mould
• 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
• Sprinkle with powdered sugar