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Ma'amoul Recipe

Middle Eastern · Dessert · 55 min total

Ma'amoul are delicate semolina cookies filled with dates, nuts, or figs, often enjoyed during Easter and other celebrations in the Middle East. This recipe features a classic date filling with a hint of rose water.

Ingredients

• 2 cups fine semolina
• 1 cup all-purpose flour
• 1 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup warm milk
• 1 teaspoon active dry yeast
• 1/2 teaspoon ground mahlab (optional)
• 1/2 teaspoon ground cardamom
• 1 cup pitted dates, finely chopped
• 1 tablespoon unsalted butter
• 1/2 teaspoon ground cinnamon
• 1 tablespoon rose water
• Powdered sugar for dusting

Instructions

1. In a small bowl, dissolve the yeast in warm milk and let sit for 5 minutes until frothy.
2. In a large bowl, mix semolina, flour, sugar, mahlab (if using), and cardamom. Add melted butter and rub into the dry ingredients until crumbly. Add the yeast mixture and knead into a soft dough. Cover and let rest for 30 minutes.
3. For the filling: In a small pan, melt 1 tablespoon butter over medium heat. Add chopped dates, cinnamon, and rose water. Cook for 2-3 minutes, stirring, until dates soften into a paste. Remove from heat and let cool.
4. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
5. Divide the dough into 24 equal balls. Flatten each ball into a disc, place about 1 teaspoon of date filling in the center, and seal the dough around it. Shape into a ball or oval, then press into a ma'amoul mold or use a fork to create a decorative pattern.
6. Place cookies on prepared baking sheet. Bake for 12-15 minutes, until bottoms are lightly golden but tops remain pale. Do not overbake.
7. Let cool on the sheet for 5 minutes, then transfer to a wire rack. Dust generously with powdered sugar before serving.

Tips

• If you don't have a ma'amoul mold, use a fork to gently press a crosshatch pattern on the cookies.
• Store in an airtight container at room temperature for up to a week.
• For a nutty variation, replace half the dates with chopped walnuts or pistachios.

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