Maamoul are the most elaborate and beloved sweets of Middle Eastern Arabic pastries. These semolina and butter cookies with their spiced date filling are prepared with carved wooden molds that create the characteristic decorative patterns. They are given as gifts on religious holidays.
Mediterranean
Maamoul: semolina cookies filled with dates
Arabic Maamoul: semolina and butter cookies filled with date paste and spices. Traditional sweet of Ramadan and Easter.
- Lebanon
- Dessert
- Light
- Low fat
- medium
45 min
Tiempo de Preparación
20
Servings
Nutrición por ración
- Calories 130 kcal
- Protein 2 g
- Fiber 1.5 g
- Carbohydrates 18 g
- Fat 6 g
- Sodium 20 mg
Story behind the dish
Preparation
Maamoul: semolina cookies stuffed with dates is a preparation from Lebanon with medium difficulty. Reserve about 65 minutes in total (45 for mise en place and preparation, 20 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: For the dough: 300 g coarse semolina, 100 g flour, 120 g butter, 2 tablespoons rose oil, 60 ml warm water, 1 teaspoon yeast.
- Have ready: For the filling: 250 g pitted Medjool dates, 1 teaspoon cinnamon, ½ teaspoon cardamom, 1 teaspoon rose water.
- Have ready: Powdered sugar to decorate.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Mix the semolina
Mix semolina, flour and butter until sandy texture. Add the rose oil and water little by little. Knead until smooth dough. Rest 1 hour. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. Watch the exact point indicated; An extra minute can alter the result.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
-
Grind the dates with the spices and rose water until paste…
Grind the dates with the spices and rose water until a manageable paste. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Form 30 g dough balls; flatten and place a ball of filling
Form 30 g dough balls; flatten and place a ball of filling. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
-
Close dough around filling; use maamoul mold to mark…
Close dough around filling; use maamoul mold to mark the design. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
-
Place on tray; Bake at 170°C for 18-20 min (they should be pale)
Place on tray; Bake at 170°C for 18-20 min (they should be pale). Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Cool completely; sprinkle with powdered sugar
Cool completely; sprinkle with powdered sugar. Let it cool for the indicated time: the structure settles and cuts or unmolds better.
Let it cool for the indicated time: the structure settles and cuts or unmolds better.
Chef's tips
- Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
- Preheat the oven well in advance so that the temperature is stable from the first minute.
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