Description
These traditional ma’amoul cookies feature a tender, melt-in-your-mouth semolina dough filled with a rich, aromatic date paste infused with orange blossom water and cardamom. Perfect for Eid or any celebration, this recipe balances authenticity with beginner-friendly techniques.
Ingredients
Scale
- For the Date Filling:
- 2 cups Medjool dates, pitted (about 300g)
- 1 tablespoon orange blossom water
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- 2 tablespoons unsalted butter, softened
- For the Dough:
- 2 cups fine semolina flour (250g)
- 1 cup all-purpose flour (125g)
- 1 cup unsalted butter, softened (225g)
- ½ cup plain, full-fat yogurt (120g)
- ½ cup sugar (100g)
- 1 teaspoon vanilla extract
- 2 tablespoons orange blossom water
- 1 teaspoon baking powder
- ½ teaspoon salt
- For Decoration (Optional):
- Confectioners’ sugar, for dusting
- 1 egg beaten with 1 tablespoon milk, for egg wash
Instructions
- Make the Date Filling: In a food processor, combine pitted dates, orange blossom water, cinnamon, cardamom, and softened butter. Pulse until broken down, then process for 2-3 minutes until a smooth, sticky paste forms. If too dry, add warm water; if too wet, add more dates. Transfer to a bowl, cover, and let sit at room temperature.
- Prepare the Dough: In a large bowl, whisk together semolina flour, all-purpose flour, baking powder, and salt. Add softened butter, yogurt, sugar, vanilla, and orange blossom water. Mix until it resembles coarse sand, then knead for 5 minutes until smooth and pliable. Adjust with milk or flour if needed.
- Rest the Dough: Cover the dough tightly with plastic wrap or place in an airtight container. Let rest at room temperature for at least 1 hour (up to 2 hours) to allow the semolina to hydrate fully.
- Shape the Cookies: Take a walnut-sized piece of dough, flatten it, and place a teaspoon of date filling in the center. Fold the dough over the filling, sealing it completely, and roll into a smooth ball. Ensure there are no cracks.
- Mold the Cookies: Lightly dust a ma’amoul mold with confectioners’ sugar or flour. Place the dough ball into the mold, pattern side up. Press firmly, turn over onto a parchment-lined baking sheet, and tap gently to release the cookie.
- Bake: Preheat oven to 350°F (175°C). Brush cookies with egg wash if desired. Bake for 15-18 minutes until lightly golden on the bottom and sides. Do not let them brown too much.
- Cool and Serve: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with confectioners’ sugar if desired. Serve with Arabic coffee or tea.
Notes
The dough must rest for at least one hour to prevent cracking. Keep the dough covered while shaping to prevent drying out. Use fine semolina for the best texture. The date filling can be made days in advance and stored in the fridge. Store finished cookies in an airtight container at room temperature for up to 2 weeks.
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10
- Sodium: 50
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
Keywords: maamoul, eid cookies, date filling, semolina cookies, middle eastern dessert, traditional cookies, easy maamoul, eid al-fitr