Maamoul Middle Eastern Cookies Recipe

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Published: April 3, 2023

Updated: May 3, 2023

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Maamoul Middle Eastern Cookies Recipe

 Maamoul cookies were integral to our family’s holiday traditions. Growing up in Jordan, I remember my mom and aunts spending a whole day in the kitchen, preparing and baking these delicate treats with meticulous care. The entire house would be filled with freshly baked cookies with warm, sweet aromas, signaling the start of the festive season.

For us, Maamoul wasn’t just a cookie – it was a labor of love, a way to bring our family together and honor our cultural heritage. I loved watching my mom shape the dough into perfect rounds, filling them with fragrant dates, walnuts, or pistachios and decorating them with intricate patterns using special wooden molds. Even as a child, I felt a sense of pride in carrying on this centuries-old tradition.

And the taste…oh, the flavor! These cookies were unlike anything else I’ve ever tried. The rich, buttery dough practically melted in my mouth, revealing a sweet, nutty filling that perfectly complemented the delicate flavors. I couldn’t help but reach for seconds, thirds, and sometimes even more – they were that addictive!

 Living far from home, I still make Maamoul every holiday season, following my mom’s cherished recipe and passing on the tradition to my family. These cookies like the Barazk and Garybeh are more than a delicious treat – they remind me of my roots, culture, and the love that binds us together.”

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Type of Cuisine:

Middle Eastern

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How Many Servings?

50 pieces

Table of Contents

Two secret spices in a much beloved Mammoul Middle Eastern cookie Recipe can take your dessert game to the next level! Elevate the flavor and aroma of this traditional Eid treat with our expert tips and discover the exotic tastes that will leave your taste buds craving more. Let us dive more into it:

Some spices you will need to make the Mammoul Middle Eastern Cookie

Mastic- comes from the mastic tree and is a resin commonly used in traditional Middle Eastern cuisine, especially in Greece and Turkey, as a flavoring and binding agent. It has a unique, piney, and slightly sweet taste, often used in sweets and baked goods, such as cookies and bread. If you cannot find mastic at your local Middle Eastern markets, don’t worry! You can purchase it from specialty spice shops or online retailers like Amazon. Here is a link to buy Mastic on Amazon.

Mahlab- Spice up your Middle Eastern and Mediterranean cuisine with mahlab, a flavorful spice made by grinding the seeds of the St. Lucie cherry (Prunus mahaleb) tree. With its distinct nutty and slightly bitter taste, mahlab adds subtle hints of almond and cherry to your baked goods and desserts, especially the beloved Mammoul-filled shortbread cookies.

To ensure the best taste, it’s recommended to grind mahlab seeds in small amounts yourself using a spice grinder, mortar, or pestle, as pre-ground mahlab may lose its potency. You can easily find whole mahlab seeds in Middle Eastern grocery stores or online from various retailers.

Filling for the Mammoul Middle Eastern cookie?

“The three traditional fillings for Maamoul are walnut, date, and pistachio. Each filling has its unique flavor and texture. The walnut filling has a nutty, slightly bitter taste and a crumbly texture. Date filling is sweet and caramel-like with a chewy texture. Pistachio filling has a delicate, slightly sweet flavor and a satisfying crunch.

Mammoul Middle Eastern Cookie A Labor Of Love

Middle Eastern cookies are a labor of love, made with intricate techniques and attention to detail. Making these cookies is more of a ritual than a recipe, and patience is key as things take time. These cookies often have unique shapes and designs, with ingredients such as dates, nuts, and spices adding a distinctive Middle Eastern flavor.

Whether you’re making them for a special occasion or just for yourself, the process of creating these cookies is a rewarding experience that allows you to connect with the rich cultural heritage of the Middle East. So take your time, savor the process, and enjoy the delicious results of your effortsMiddle Eastern cookies are a labor of love, made with intricate techniques and attention to detail. Making these cookies is more of a ritual than a recipe, and patience is vital as things take time.

Ingredient List
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Preparation

1.
Creating the Foundation: Combining Semolina, Clarified Butter, Sugar, and Yogurt to Begin Making Mammoul Cookies
In a large bowl, mix together the dry semolina and 1/4 cup of sugar. Add the warm melted clarified butter.
Mark as complete
2.
mix until the semolina has absorbed all the butter.
Cover the bowl and let it sit at room temperature for 24 to 72 hours
Mark as complete
3.
A photo showing three separate bowls filled with walnut, date, and pistachio fillings for Mammoul cookies. The walnuts are finely chopped, the dates are mashed into a paste, and the pistachios are ground to create a fine texture. The fillings are an essential part of the cookie-making process and provide a delicious balance of sweet and nutty flavors
Prepare each stuffing for the mammoul separately, by adding each stuffing ingredients together and mix them individually, and keep cover until ready to use.
Mark as complete
4.
A photo showing a hand holding a traditional mold used to shape date Mammoul cookies. A small ball of date filling is visible in the center of the mold, surrounded by a sandy mixture of semolina, sugar, clarified butter, and yogurt. The excess mixture around the edges of the mold is being trimmed away, leaving only the perfectly shaped cookie. This method ensures that each cookie is uniformly shaped and ready to be baked to perfection
To use the mold, follow these steps:
Sprinkle a small amount of the semolina and flour mixture onto the mold to prevent the dough from sticking.
Take a small amount of dough and roll it into a ball. Press it onto the mold and use your fingers to shape it to the mold.
Add the filling to the center of the dough, making sure to leave enough space around the edges to seal it properly.
Take a small amount of dough and roll it into a ball. Flatten it and place it on top of the filling to cover it completely.
To Use the mold: Use your fingers to press the dough gently around the edges to seal it, making sure there are no gaps.
Tap the mold gently to release the maamoul and place it on a thin buttered baking sheet.
Continue shaping the dough until you have used all of the first flavor.
Repeat the process with the other fillings, making sure to sprinkle the mold with more semolina and flour mixture as needed.
Mark as complete
5.
A photo showing a hand shaping a ball of filling into a flattened round or oval shape, surrounded by a sandy mixture of semolina, sugar, clarified butter, and yogurt. The surface of the cookie is being scored with a fork or decorative tool, creating intricate patterns. This traditional method of handcrafting Mammoul cookies is a testament to the skill and patience of Middle Eastern bakers and results in a delicious and visually stunning final product
To form the dough by hand: Shape the dough into a circle or a semi-oval shape. Then, with the dough in one hand, using the thumb of your other hand, do a deep pouch, fill in the dough with the filling, and close thedough. Make sure the dough is nice and smooth on all sides. Then, use the special mammoul tool ( a pastry tongs) to pinch the dough to decorate. Repeat until you are done making each cookie
Mark as complete
6.
A photo showing a tray filled with perfectly formed Mammoul cookies, ready to be baked. The cookies are arranged in neat rows and are made with a sandy mixture of semolina, sugar, clarified butter, and yogurt, with various fillings such as walnut, date, or pistachio. The cookies are a tribute to the rich and flavorful culinary traditions of the Middle East and promise a delicious and satisfying treat.
Bake the cookies in a preheated oven at 375 F for about 15 minutes. They should have a slight caramel color. when they done Let them cool down or come to room temperature before you move them
Mark as complete
7.
A photo showing a plate filled with Mammoul cookies that have been dusted with powdered sugar. The cookies have a golden-brown crust and are made with a sandy mixture of semolina, sugar, clarified butter, with various fillings such as walnut, date, or pistachio. The powdered sugar adds a touch of elegance to the cookies, making them perfect for special occasions or as a gift
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8.
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Please Support The SiteHome Cooking is Easy!With These Minimalist Kitchen Essentials

Ingredients:

Adjust Servings
6 cups ( 38 oz ) fine semolina
1/4 cup confectioners sugar
3 cups clarified butter ( Ghee)
2 teaspoons mahlab ground
1 teaspoon mistka crushed
1 teaspoon dry active yeast
3 tablespoons orange blossom water
1 cup warm water
Date filling:
14 oz Baking date
2 tablespoons Clarified butter ( Ghee )
1 teaspoon Mahlab
1 tablespoon Ground Cinnamon
1/2 tablespoon Nutmeg
Pistachio filling
1 1/2 cup semi finely chopped pistachios
1 Tablespoon orange blossom water
1/4 cup thick simple syrup
Walnut filling
2 cups chopped walnut
1/4 cup white sugar
1 tablespoon ground cinnamon
1/2 tablespoon freshly ground nutmeg
1 tablespoon orange blossom water
Simple thick syrup
1/2 cup sugar
1/4 cup water
1 tablespoon lemon juice

Preparation

1
In a large bowl, mix together the dry semolina and 1/4 cup of sugar. Add the warm melted clarified butter.
2
mix until the semolina has absorbed all the butter. Cover the bowl and let it sit at room temperature for 24 to 72 hours
3
Prepare each stuffing for the mammoul separately, by adding each stuffing ingredients together and mix them individually, and keep cover until ready to use.
4
To use the mold, follow these steps: Sprinkle a small amount of the semolina and flour mixture onto the mold to prevent the dough from sticking. Take a small amount of dough and roll it into a ball. Press it onto the mold and use your fingers to shape it to the mold. Add the filling to the center of the dough, making sure to leave enough space around the edges to seal it properly. Take a small amount of dough and roll it into a ball. Flatten it and place it on top of the filling to cover it completely. To Use the mold: Use your fingers to press the dough gently around the edges to seal it, making sure there are no gaps. Tap the mold gently to release the maamoul and place it on a thin buttered baking sheet. Continue shaping the dough until you have used all of the first flavor. Repeat the process with the other fillings, making sure to sprinkle the mold with more semolina and flour mixture as needed.
5
To form the dough by hand: Shape the dough into a circle or a semi-oval shape. Then, with the dough in one hand, using the thumb of your other hand, do a deep pouch, fill in the dough with the filling, and close thedough. Make sure the dough is nice and smooth on all sides. Then, use the special mammoul tool ( a pastry tongs) to pinch the dough to decorate. Repeat until you are done making each cookie
6
Bake the cookies in a preheated oven at 375 F for about 15 minutes. They should have a slight caramel color. when they done Let them cool down or come to room temperature before you move them

Recipe Tips & Suggestions

Make sure to prepare all of your ingredients and tools in advance, including the dough, filling, mold, and baking sheet. This will help you work more efficiently and avoid any mistakes or delays.

Clarified butter, or ghee, is preferred over regular butter for the dough because it has a higher smoke point and won't burn as easily. This will help ensure that your Maamoul has a nice, golden-brown color and a rich, buttery flavor.

Use a fine semolina mixture for the dough, as this will result in a smoother texture and a more delicate cookie. Some recipes call for a mixture of semolina and flour, which can also help achieve a softer and more tender Maamoul.

If you're using regular dates instead of date paste, make sure to remove the pits and knead the dates with a little bit of ghee, cinnamon, and nutmeg until they form a soft and paste-like texture. This will make the filling easier to work with and help it hold its shape when baked.

Mahleb is a traditional spice that adds a unique flavor and aroma to Maamoul. It has a slightly sweet, nutty taste with hints of vanilla and cherry. You can find Mahleb at Middle Eastern grocery stores or online, and a little goes a long way.

If you're using a mold to shape the Maamoul, make sure to sprinkle it with a mixture of semolina and flour before adding the dough. This will help the dough come out easily and prevent it from sticking to the mold. You can also use a fork or your fingers to make decorative marks on the dough and seal the edges.

If the dough sticks to the mold, don't worry! Simply use a small amount of extra dough and water to push the sticky dough out of the mold and reshape it. You can also lightly grease the mold with a little bit of ghee or cooking spray to prevent sticking. Just make sure to let the mold dry completely before using it again.

Rana’s Notes!

Maamoul is traditionally served as a sweet treat during holidays and special occasions. sprinkle of powdered sugar and Serve with a cup of hot tea or coffee for a perfect pairing.
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