Maamoul (Date Filled Semolina Cookies)

Maamoul is a Middle Eastern date filled cookie that is popular around the holy  month of Ramadan.

It is customary for Muslims to fast during this holy month that comes around once a year. 

People fast during daylight hours, abstaining from food, drink, or smoking from sunrise to sunset. 

This is seen as a way to foster discipline in your life and to empathise with the less fortunate who go without enough food on a regular basis.

What Is Maamoul?

These little desserts will just melt in your mouth.

Made from semolina flour, Maamoul is very popular, especially around both Muslim and Christian religious holidays. 

It is a tradition to serve your guests sweets when they visit, and Arab culture is still very much a social visiting culture. 

Maamoul has a very distinctive flavor and texture, all part of what makes it a great dessert. 

Semolina gives it a crumbly texture that melts in your mouth.

The mix of rose water, orange blossom water, and mastic give it a sweet, complex and pleasing flavor. 

Fillings are either made from nuts, or my favorite which is a lovely date filling.

The shape of the finished maamoul will give you the clue as to the filling.

Like most great recipes, everyone makes Maamoul slightly differently. 

Which in my view is a wonderful thing.

It gives you the opportunity to keep trying different maamoul recipes until you find your favorite. 

I always tell people to experiment and be creative with their cooking. 

Maamoul is no different, try new things, see what works and what doesn’t, and above all have fun!

How To Make Maamoul

Start by making the Maamoul dough.

Put the yeast, 1 tbsp of sugar and ¼ cup of water in a small bowl and mix.

In another bowl, mix together semolina, ghee, butter and vegetable oil.

Leave this to sit for 10 minutes.

Into this semolina mixture, add in: all purpose flour, mastic, ginger and baking powder.

Add in the yeast mixture you made at the beginning and mix in the ½ cup sugar, orange blossom water and rose water.

Knead this all together until a dough forms.

Cover this with plastic wrap and place in the refrigerator to chill for 50 minutes.

Whilst this is chilling, let’s make the date filling.

In a bowl, combine the date paste, cinnamon and cardamom.

Having the date mixture at room temperature will make it easier to mix.

But if it still isn’t soft enough, you can add a little hot water to make it more pliable.

Preheat the oven to 450°F (230°C).

Make roughly 40 balls out of the dough mixture and 40 smaller balls from the date mixture.

Take a ball of dough and, using your thumb, create a dent in the ball.

Place a smaller date ball in the center and cover it using the outer dough so you can’t see the date center anymore. 

Press this ball into a Maamoul mold.

Four Easy Steps

Once pressed in, you bang the mold on the table and out pops the shaped maamoul ready for baking. 

Of course if you don’t have a mold on hand, the sweets will be just as tasty shaped by hand.

Place the finished cookies on a baking sheet.

Once you’ve finished all the cookies, bake them in the oven for 5 to 10 minutes or until the edges are browned.

Be careful not to overcook, these are not meant to be deeply brown.

Once cooked, place them on a rack to cool.

Different Maamoul Fillings

This recipe is for date maamoul which is my favorite, but there are other types of fillings as well.

You can fill it also with chopped nuts.

Walnut or pistachios are among the other most popular types along with dates.

Different fillings are usually made into different shapes. 

Each filling has its own distinctive shape thanks to the molds that make for easy differentiation.

Where To Find A Traditional Maamoul Mold

To get the authentic look of a Maamoul cookie, I recommend using a traditional mold.

If you have a Middle Eastern speciality store near you, that would be my first stop.

There is a good variety of choices on Amazon, that come in plastic or wood.

I prefer to use wood as I think the patterns look more authentic.

The traditional molds are made from wood and carved with a different design depending on the type of maamoul it is.

How To Store

Maamoul will keep for a while if stored correctly.

I always recommend storing them in an airtight container to lengthen their lifespan.

You don’t need to store them in the fridge.

Keeping them on a kitchen counter at room temperature will be sufficient.

If you want to keep them for another time, freezing them is an option.

Although I doubt they will stick around long enough for freezing!

They’ll stay in good condition frozen for around 2 months.

Tips For Making

• Don’t be tempted to make the semolina dough too thick. Chilling it in the fridge will stiffen it up.
• Using a mold isn’t necessary. You can create the same shape with your hands and add a pattern with a toothpick.
• Avoid overcooking. Remove from the oven once they’re brown on the edges. The rest of it will be cooked.