Lebanese Maamoul: Date & Nut Stuffed Cookies {معمول}

Prep Time: 1 hour
Dough Rest Time:
 Minimum 5 hours-overnight
Cook Time: 20 minutes
Yield: 3 Dozen

Maamool Dough

  • 4.5 cups semolina #2
  •  1/2 tsp mahlab
  • 1/2 tsp nutmeg
  • 1/4 cup sugar
  • 2 cups butter, softened
  •  3 tsp orange blossom water
  •  3 tsp rose water
  • 1/4 water, lukewarm

Date Stuffing

  • 2 cup chopped pitted dates
  • 1 tbsp butter
  • 1 tsp orange blossom water
  • 1 tsp rose water

Nut Stuffing

  • 2 cups walnuts/ pistachios, raw, shelled
  • 2 tbsp sugar
  • 1 tsp orange blossom water
  • 1 tsp rose water

Directions

1. Mix semolina, spices (nutmeg, mahlab) and sugar together in a mixing bowl.



2. Cut butter into mixture until a fine and even consistency is formed.

3. Mix orange and rose water with warm water in a separate bowl before adding to semolina.

4. Knead to form a soft ball. ( more water may be required, add slowly as required)

5. Leave mixture overnight (or at least 5 hours) to rest.

6. Prepare stuffing mixtures:

Date mixture:
1. Place all ingredients in a sauce pan and heat on low until dates soften
2. Mash contents until smooth consistency is achieved (using a masher, immersion blender, back of spatula…get creative)
3. Let cool and form into small balls (half the size of golf balls). Set aside.
*Tip: Wetting hands when forming balls simplifies this process!

Nut mixture:  
1. Place ingredients in food processor and pulse to semi-coarse consistency. Set aside.

2. Add the sugar, rose water and blossom water and mix together

7. After dough has rested, divide dough into balls the size of golf balls. ( if dough is too dry or crumbly in this process, more warm water may be added as required to form a smooth but firm consistency).

Stuffing the cookies:

8. Form cavity in dough ball and place prepared date balls inside. If using nut mixture, spoon nut mixture inside.

9. Gently close up dough ball and seal.

**tip:  if using an oval mold ( usually for pistachio Maamool)  easier to gently mold dough ball into an egg shape before placing in mold.  In the case of large date Maamool mold an easy tip is to divide dough ball in two and flatten into circular pancake shapes and put flattened date balls in the middle.  Seal in date stuffing to form disc shape before placing in mold.

10. Place ball into Maamool mold and gently pat down to mold.

11. Tap mold onto clean surface to remove Maamool.
***tip: if dough sticks to mold lightly oil mold to ease the process.

12. Place Maamool onto baking sheet.

13. Bake at 350 for approximately 20 minutes, until baked. When making nut maamoul, avoid browning, alternatively add 5 minutes for browning of date Maamool.

14. Once cooled sift powdered sugar onto nut Mamool.

15. Maamoul can be stored in an airtight container at room temperature for up to a week. They can be frozen for up to 3 months.

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4 thoughts on “Lebanese Maamoul: Date & Nut Stuffed Cookies {معمول}

    1. Any middle eastern supermarket. Arz on lawrence and pharmacy may carry them! If not try the supermarket on lawrence and warden called nada (I think)

  1. Any clue where I can find a mold in Ottawa? I want an oval one. I tried the Mid-East Food Centre on St. Laurent and the Middle East Bakery on Somerset, no luck! Thanks. 🙂

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