Maamoul Date Cookies Recipe

5 from 1 vote

A Levantine classic buttery semolina shortbreads filled with warmly spiced date paste. Tender, floral, and melt-in-your-mouth, Eid cookies.

Prep Time55

Cook Time12

Resting Time1

Total Time1 1 7

Course: Dessert

Cuisine: arabic, levantine, middle eastern

Servings: cookies

Calories: 95kcal

Author: Famidha Ashraf

In a large bowl, combine both semolinas, sugar, flour, and salt.
190 grams coarse semolina, 40 grams fine semolina, 60 grams all-purpose flour, 2 tbsp white sugar, ¼ tsp salt
Melt the ghee and butter together in a small pan. Add the rosewater, orange blossom water, and almond extract (if using). Once warm (not super hot), pour this over the dry ingredients.
56 grams ghee, 56 grams butter, 1 tbsp orange blossom water, 1 tbsp rose water, 1 tsp almond extract
Initially, mix with a wooden spoon, then rub the mixture between your palms until every grain is coated in ghee and the mixture looks like wet sand. Cover and rest for 18–24 hours. Do not skip this step.

I mix this around 3.00 pm and come back to it the next morning. Aim to rest for at least 18 hours.

Using a mortar and pestle, grind the fennel seeds, aniseeds, cardamom seeds, and mastic gum (if using) together. A pinch of sugar helps grind the mastic beads. You only need ¾ to 1 teaspoon for this recipe. (Note: aniseed is not the same as anise or star anise. If you can't find it, skip it.)
¾ tsp fennel seeds, ½ tsp aniseed, 3 green cardamom, 2-3 mastic beads

After resting, add the instant yeast, spice mix, and water to the dough. Start with 2 tablespoon of water and add more gradually.
¾ tsp instant yeast, ¾ tsp maamoul spice mix, 2 to 4 tbsp water
Knead gently for about 5 to 8 minutes until the dough is soft, pliable, and holds together without sticking. Cover and rest for 1 hour.

I start around 9:30 am, which gives me time to shape by mid-morning.

Combine date paste, ghee, cinnamon, and cardamom in a bowl. Knead until smooth and well mixed.
250 grams date paste, 1 tsp ghee, ½ tsp cinnamon powder, ½ tsp cardamom powder

Do a test run with your mould before dividing. Moulds vary in size and depth, and this one trial tells you exactly how much dough and filling your mould actually needs. Weigh and divide the remaining dough and date paste accordingly. As a starting guide, dough balls are about 15g each and date filling balls about 9–10g each.

Line your plastic maamoul mould with cling wrap. Flatten one dough ball in your palm into a small disc. Place a date ball in the centre, wrap the dough around it, seal, and roll between your palms to smooth any creases. Press into the lined mould, flatten the back with the heel of your palm. Use the overhanging cling wrap to gently lift and release the shaped cookie onto the lined baking sheet.
Repeat with the remaining dough and filling. You may need two or more baking trays, depending on your oven size.

Preheat oven to 190°C (top and bottom heat). Bake for 10–12 minutes until just set and pale on top with a light golden tinge on the base. Do not wait for the tops to brown. Leave to cool completely on the tray before moving.

Rest time is non-negotiable. 18–24 hours gives the coarse semolina time to absorb the fat and soften.
Mould tip. Line plastic moulds with cling wrap for clean release.
Test before dividing. One test press calibrates you to your specific mould before you commit the full batch.
Doneness. Pull them out pale. They firm up beautifully as they cool.
Spice mix leftover. Store the rest and use it in masala chai.
Yield. Makes approximately 29–30 cookies, depending on how you portion.

Calories: 95kcal | Carbohydrates: 13g | Protein: 1.5g | Fat: 4g