Maamoul is a Middle Eastern date filled cookie that is popular around Ramadan.
Servings: 40 cookies
Cuisine: Middle Eastern
- 1 kg Semolina fine
- 1½ cups Ghee melted
- ½ cup Butter melted
- ¼ cup Vegetable Oil
- 1 cup Flour
- 1 cup Powdered Milk
- ¾ tsp Mastic ground
- 1 tsp Ginger ground
- 1 tsp Baking Powder
- ½ tbsp Yeast
- 1 tsp Sugar for yeast
- ¼ cup Water
- ½ cup Sugar
- ½ cup Orange Blossom Water
- ½ cup Rosewater
- 1 kg Date Paste
- 1 tbsp Cinnamon
- ½ tsp Cardamom
In a small bowl mix the yeast, 1 tsp sugar, and ¼ cup water. Set aside.
In a bowl mix the semolina, ghee, butter, and vegetable oil. Let sit for ten minutes.
Mix the flour, powdered milk, mastic, ginger, and baking powder into the semolina mixture.
Add the yeast mixture, the ½ cup sugar, orange blossom water, and rosewater.
Knead until a dough forms.
Cover and place in the refrigerator for 50 minutes.
Making the Maamoul
Make roughly 40 balls out of the dough, and 40 smaller balls of the date mixture.
Press the date mixture into the dough and cover the bottom so the date does not show.
Press dough and date filling into a maamoul mold. (If you do not have one, flatten the dough and filling until it resembles a filled cookie.) Place on a baking sheet.
Bake Maamoul until edges are browned, five to ten minutes.
Remove from oven when done and cool on the tray before moving the Maamoul to a cooling tray.
Serving: 40pieces - Calories: 130kcal - Carbohydrates: 6g - Protein: 1g - Fat: 11g - Saturated Fat: 7g - Cholesterol: 26mg - Sodium: 32mg - Potassium: 59mg - Sugar: 3g - Vitamin A: 100IU - Vitamin C: 0.2mg - Calcium: 38mg - Iron: 0.2mg