Maamoul
Updated May 11, 2025
Try this authentic Middle Eastern Maamoul cookie recipe with two option fillings, dates or walnuts, with step-by-step photos and instructions
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Learn to Make Authentic Maamoul
Maamoul cookies have always held a special place in my heart. They were a staple in our family during special occasions, and now I’ve learned to recreate them in an authentic way using my mom’s recipe to share with my family. I’ve always been fascinated by the traditional way of using a maamoul cookie mold to shape them, and their intricate designs are so beautiful and unique.
Maamoul is not your ordinary cookie! It’s a delicious cookie rooted in tradition and culture and found in many Middle Eastern cuisines, such as Lebanon, Syria, and Palestine. These cookies are crisp, and buttery and stuffed with either nuts or dates. They’re very lightly sweetened and have a unique preparation and presentation, making them definitely a labor of love to make during the holidays!
Happy Cooking!
– Yumna
What is Maamoul
The word “maamoul” in Arabic means “filled,” which is exactly what this recipe is – a cookie stuffed with a mixture and then pressed into a wooden mold.
Maamoul is a traditional Middle Eastern cookie typically served during special occasions like Eid al-Fitr and Easter. The cookie dough combines semolina, butter, sugar, and yeast with a hint of fragrant orange blossom water and filled with either a crunchy nuts mixture (using walnuts or pistachios) or a sticky date paste. What gives it is iconic look is the wooden mold (with countless designs available) used to create elaborate designs and shapes.
Maamoul Ingredients
- Semolina flour: Semolina flour is the essential ingredient in maamoul cookies so don’t substitute it. Look for fine semolina from a Middle Eastern market or even your local grocery store.
- Mahlab: This fragrant spice is made from the cherry pit and gives maamoul its signature taste. You could also substitute ground cardamom or fennel or mix together ground cinnamon and clove in a pinch. The flavor won’t be exactly the same but it will add just the right amount of aromatic flavor. You can also add cinnamon, cardamom, or nutmeg into the dough to add extra flavor.
- Unsalted butter: You could also use ghee, or coconut oil for a vegan maamoul recipe.
- Dry active yeast: Because this recipe uses dry active yeast, it will need to go through the proofing stage when added to the flour and butter mixture, which only takes about 15 minutes.
- Salt and sugar: Salt balances flavors, and the small amount of sugar adds a hint of sweetness, which keeps these cookies a little on the savory side.
- Orange blossom water: This is a classic Middle Eastern addition to many recipes. You could also swap it for rose water or a different flavoring, such as almond extract.
- Filling: Walnuts, pistachios and dates are the most common, but you can also use another nut filling, such as almonds, or even hazelnuts. For the date paste, you can buy it at the grocery store or make your own date paste with just two ingredients!
How to Make Maamoul Dough
For Date Filled Maamoul
For Walnut Filled Maamoul
Maamoul
Ingredients
- 1 cup unsalted butter
- 3 cups fine semolina
- 1 teaspoon mahlab
- ½ teaspoon salt
- ⅓ cup warm water
- 2 tablespoons granulated sugar
- 1 teaspoon dry active yeast
- 2 tablespoons orange blossom water
For date filling
- 6 ounces date paste
For the nut filling
- 1 cup chopped walnuts
- ⅓ cup powdered sugar plus more for sprinkling
- 2 tablespoons orange blossom water
Instructions
- The night before, melt the butter in a large bowl and stir in the semolina, mahlab and salt until well combined. Cover the bowl with plastic wrap and leave at room temperature.
- The next day, stir the warm water with the sugar and yeast and wait 5 minutes to allow it to get foamy. Transfer on top of the semolina mixture along with the orange blossom water and stir until it forms a smooth ball of dough. Cover with the plastic wrap and allow it to rest for 15 minutes.
- In a small bowl, combine the walnuts, powdered sugar and orange blossom water to make the nut filling
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Remove 1 tablespoon of dough (about 24 grams) and continue until you have 32 dough balls. Press each dough ball to flatten it. Place 2 teaspoons of the date paste into 16 of them and 2 teaspoons of the nut filling into the remaining 16. Pinch the dough over it to seal.
- Place the dough ball inside the maamoul mold and pack well. Turn the mold over and tap the opposite side to remove from the mold. Repeat with remaining stuffed dough and place the maamoul on the prepared baking sheets about 1 inch apart
- Bake until the bottoms are golden, but the tops remain pale white, about 15 minutes. Sift powdered sugar over the top immediately and allow them to cool before serving
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Maamoul recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Recipe Tips
- Let the dough rest. After preparing the dough, it’ll take several hours, or overnight, to allow the flavors to meld together. This is key to softening the semolina.
- Skip the mold. If you really want to try this recipe but can’t get your hands on a mold, there’s still a way! You can easily shape these cookies with your hands. They just won’t have the design the mold offers.
- Don’t overfill the dough. Adding too much filling can cause the maamoul to break apart during baking.
- Use a plastic wrap on the cookie mold. If you want to avoid tapping the mold on the surface 36 times, you can simply line with a thin plastic wrap and then lift the plastic to release the cookie. And it’s best not to oil the mold. It should release easily from the butter already in the cookie dough.
- Make the nut mixture in a food processor. The mixture will hold better together if you pulse it to make sure it’s finely chopped.
Frequently asked questions
Allow them to cool completely after baking, and then store the cookies in an airtight container at room temperature for up to 2 weeks.
Yes. To freeze your filled semolina cookies, start by wrapping them tightly in plastic wrap and then placing them in an airtight container or freezer bag. Frozen maamoul can be stored for up to three months. When ready to enjoy, simply thaw them at room temperature before serving.
A maamoul mold is a tool used to shape the stuffed dough by pressing it into the mold’s cavity. It creates equal-sized cookies, usually with a design carved into them, and can be made of wood or plastic. I found mine at a local Middle Eastern store, but you can also find many maamoul molds with varying designs online.
Comments
Just to check, is it really two tablespoons orange blossom water, not two teaspoons? It seems like a lot, compared to other recipes!
Yes, I use two tablespoons in my recipe. But you can use less if you prefer!
Hi. I only have two cups of semolina on hand. Can I substitute flour for the remaining cup needed?
In a pinch, yes, I think it will work! Semolina flour tastes the best though.
Can I use ghee instead of butter?
Yes, absolutely! I’d love to hear how they turn out for you using ghee.
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