Maamoul (Date Filled Cookies)

Ingredients

Dry Ingredients:

• 4 cups semolina flour

• 2 cups all-purpose flour

• 1 teaspoon ground mahlab

• 1 teaspoon salt

Wet Ingredients:

• 2 cups clarified butter (ghee), room temperature

• 10 tablespoons whole milk

• 4 tablespoons white sugar

• 2 teaspoons active dry yeast

• 8 tablespoons orange blossom water (or vanilla extract)

Filling & Finishing:

• 1¼ cups date paste, cut into small pieces

• 4 tablespoons powdered sugar for dusting

Preparation Process

Day 1 - Dough Foundation (8 hours ahead):

1. Combine semolina flour, all-purpose flour, mahlab, and salt in a large mixing bowl

2. Work clarified butter into dry ingredients using fingertips until fully incorporated

3. Cover bowl and rest at room temperature for 8 hours to overnight

Day 2 - Assembly & Baking:

1. Warm milk in microwave for 15 seconds until just tepid

2. Dissolve sugar and yeast in warm milk; let foam for 5 minutes

3. Pour yeast mixture and orange blossom water over rested dough; mix until evenly moistened

4. Test dough consistency by rolling a small piece—it should hold shape without cracking

5. Rest dough covered for 15 minutes

Shaping & Baking:

1. Preheat oven to 350°F (175°C); line baking sheets with parchment

2. Dust maamoul moulds with flour, tapping out excess

3. Roll walnut-sized dough portions into balls

4. Create thumb indentation, thin the edges, add date filling, and seal

5. Press into moulds seam-side up, trim excess, invert and tap to release

6. Arrange cookies 1 inch apart on baking sheets

7. Bake one sheet at a time for 15 minutes until edges are golden, but tops remain pale

8. Dust with powdered sugar while warm; cool completely before storing

Nutrition Content (Per Cookie, Makes ~30)

• Calories: 185

• Carbohydrates: 28g

• Fat: 7g

• Protein: 3g

• Fiber: 2g

• Sugar: 8g

• Sodium: 85mg

Rich in healthy fats from clarified butter, natural sugars from dates, and complex carbohydrates from semolina flour

Pro Variation Tips

Filling Alternatives:

• Pistachio Maamoul: Replace dates with sweetened ground pistachios mixed with orange blossom water

• Walnut Version: Use finely chopped walnuts with cinnamon and sugar

• Fig Filling: Substitute with fig paste for deeper, wine-like sweetness

Texture Modifications:

• For extra tender cookies, substitute 2 tablespoons flour with cornstarch

• Add 1 teaspoon rose water alongside orange blossom for floral complexity

• Brush with simple syrup before final sugar dusting for glossier finish

Make-Ahead Tips:

• Unbaked shaped cookies freeze beautifully for up to 3 months

• Baked cookies stay fresh in airtight containers for 2 weeks

• Date filling can be prepared weeks ahead and refrigerated

Concluding Thoughts

Like the widow's offering, these simple ingredients transform into something precious through patient hands and loving intention. In my aid work years, I learned that sharing food creates bonds stronger than words—may these maamoul bring such connection to your table. "She has done what she could..." - Mark 14:8

Maamoul (Date Filled Cookies)

Lebanese Heritage

History of the Cuisine

Maamoul cookies hold profound significance in Middle Eastern culture, particularly in Lebanon, Syria, and Palestine. Dating back centuries, these delicate treats were traditionally prepared for religious celebrations and festivals, especially during Eid and Easter. The word "maamoul" derives from the Arabic root meaning "made" or "worked," reflecting the careful handcrafting required for each cookie.

In ancient times, dates symbolized prosperity and abundance, making maamoul more than mere sweets—they were edible prayers for good fortune. Families would gather for communal baking sessions, passing down wooden moulds through generations. Each intricate design carved into the moulds told stories of heritage, with patterns representing flowers, geometric shapes, and religious symbols that connected the earthly act of baking to spiritual devotion.