Ma’amoul is a cookie and a treasure hunt. Crack open the crumbly, buttery exterior to find a sweet surprise inside — dates, walnuts, or pistachios. These are Lebanon’s gift to dessert lovers. Let’s stuff some cookies.
Ingredients
Makes about 25 ma’amoul.
Step-by-Step Instructions
Make Dough
Mix semolina and flour. Add melted butter and oil. Rub with fingers until sandy.
Cover and rest overnight (8–24 hours) — crucial for texture.
Next day, add sugar, orange blossom water, rose water, and mahlab. Knead, adding milk gradually, until dough comes together (soft but not sticky).
Make Fillings
Date: Mash date paste with butter and cinnamon until smooth.
Walnut: Mix walnuts, sugar, cinnamon, and orange blossom water.
Shape & Fill
Pinch off a walnut-sized piece of dough. Flatten into a disc.
Place 1 tsp of filling in center. Wrap dough around it, sealing completely. Roll into a smooth ball.
Press into a ma’amoul mold (or use a fork to make decorative marks). Tap out gently.
Bake
Preheat oven to 350°F (175°C). Place cookies on parchment-lined sheet.
Bake 12–15 minutes until bottoms are lightly golden (tops stay pale).
Dust & Serve
Cool completely. Dust generously with powdered sugar.
Serve with Arabic coffee. Hide some for yourself.
Summary
Prep Time: 30 min + overnight rest | Bake Time: 15 min | Total: 45 min + overnight
Yield: 25 cookies | Difficulty: Medium
Storage Notes
Airtight container: 2 weeks at room temperature. Freezer: 3 months. These cookies actually improve after a day or two — flavors meld beautifully. Dust with powdered sugar just before serving.
