Maamoul are beloved Lebanese shortbread-style cookies made with semolina and filled with dates, nuts, or figs for holidays and family gatherings.
This date-filled version uses orange blossom water for a floral aroma and a simple mold or fork pattern for a beautiful finish.
Do not overwork the dough after the flour is added; a light touch keeps the baked cookies tender and crumbly.
Serving Suggestions
Dust lightly with powdered sugar and serve with Arabic coffee or tea. They are especially good at room temperature the next day.
Recipe Notes
If date paste is firm, knead in a spoonful of orange blossom water. Store the cookies airtight for up to 1 week.
Lebanese Maamoul
Tender semolina cookies filled with fragrant date paste and finished with traditional patterns.
Equipment
- Baking sheets
- Parchment paper
- Mixing bowls
- Cookie mold or fork
- Cooling rack
Ingredients
Cookie dough
- 2 cups fine semolina
- 1 cup all-purpose flour
- 1/2 cup unsalted butter melted and cooled
- 1/4 cup orange blossom water
- 1/4 cup whole milk
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
Date filling
- 1 1/2 cups date paste
- 1 tbsp orange blossom water
- 1 tsp ground cinnamon
- 1 tbsp sesame seeds
Instructions
Make the dough:
- Whisk the semolina, flour, sugar, baking powder, and salt in a bowl.
- Stir in the melted butter until crumbly. Add the orange blossom water and milk and mix just until a soft dough forms.
- Cover and rest the dough for 30 minutes while you prepare the filling.
Fill and shape:
- Mix the date paste with the orange blossom water, cinnamon, and sesame seeds. Divide it into 24 small balls.
- Divide the dough into 24 pieces. Flatten each piece, wrap it around a date ball, and seal the edges.
- Press each cookie into a maamoul mold or decorate the top with a fork. Arrange on parchment-lined baking sheets.
Bake:
- Heat the oven to 350°F (175°C). Bake for 12 to 15 minutes, until the bottoms are pale golden and the tops remain light.
- Cool on the baking sheets for 5 minutes, then transfer to a rack. Dust with powdered sugar once fully cool, if desired.
Notes
- Maamoul should stay pale on top; overbaking makes the semolina shell dry.
- A simple fork pattern works when a traditional mold is unavailable.
Nutrition
Calories: 165kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 15mgSodium: 35mgFiber: 2gSugar: 12g