As I bit into the date maamoul, time seemed to stand still. Enjoying its golden-brown crust, I lost myself in its delicately crumbly crust and generous filling of succulent date mixture. Date maamoul are authentic Middle Eastern buttery biscuits scented with aromatic mastic, that encases rich and sweet date filling.
Every bite of this flaky buttery date pastry takes you back to the beloved homeland, whispering secrets of tradition and love. On religious holidays such as Eid-El Fitr or Easter, Middle Easterners tend to celebrate by making delicious treats. One of their most famous traditional creations is ma’amoul cookies.
Date Cookies
My Story with Date Maamoul
Of course, there are many recipes on the web for mammoul. Why is this recipe extra special and unique to me? My mom taught me how to make date maamoul using this method. It’s mind-blowing how perfectly crumbly the texture is on the outside and the balance of sweetness in the date stuffing.
When I used to live in California, my mother and I used to make mammoul often on special occasions. Everyone who tried them fell instantly in love with the flavor and texture. The amount of compliments we’d receive was humbling and exciting at the same time.
In fact, people asked my mom and I all the time to make maamoul and sell it to them (especially around Eid time) because of how much they enjoyed it and reminded them of either their homeland or the older loved ones who’d made it for them.
What Are Maamoul Cookies?
Looking back at the history of maamoul biscuits, it is believed that date maamoul, also known as kahk in Egypt, was portrayed on the walls of temples. Ancient Egyptians also used to stuff kahk with dates. Interesting right?
So, Egyptians, too, have their own version of ma’amul. However, the difference between traditional maamoul and kahk is obviously in the dough. Egyptian kahk cookies are made with flour only, while Middle Eastern maamoul cookies are made either with semolina on its own or with a combination of semolina and white all-purpose flour.
Clearly, semolina is considered the secret ingredient for a crumbly and shortbread-like dough. Maamoul’s crumbly exterior is traditionally filled with rich date paste. But, the filling may vary from pistachios to walnuts or date, all according to one’s preference.
The dough is shaped in classic wooden molds that come in different designs, in order to distinguish between the stuffing of each piece of ma’amul cookie. They are also dusted with powdered sugar, right before serving. I guarantee you that you’ll get hooked by how fast these tiny biscuits can melt in your mouth!
A Comforting Buttery Dessert
A Dessert That Brings People Together
Maamul pastry is a delicacy enjoyed in the Middle East. To be clear, the process is not a piece of cake, but it is not that hard either. They are definitely worth the time and effort! This is why they are typically made in groups.
Families, neighbors, and friends in different Middle Eastern countries gather around in order to create and present this outstanding traditional treat as a pleasing dessert for various religious holidays and celebrations. In fact, it often becomes a family tradition that ahead of holidays, family gather early in the mornings (near dawn) and begin the process. they work together for efficiency and to create lasting bonds.
So, these scrumptious date maamoul are made in huge batches to serve guests and share with friends. You’ll likely find a few bags hidden the mouni closet (pantry) for family to enjoy a bit after the holidays as well.
What You Will Need
For The Dough
Fine semolina
Melted butter
Ghee (Samna)
Powdered milk
Ground mastic
Ground mahlab
Maamoul spices
Sugar
Half and half or milk
Yeast
Flour
For The Date Filling
Dates
Mahlab
Melted butter
Melted samna
Mastic
Maamoul spices
Mouth-watering Pastries
Steps to Prep
Maamool always makes me happy. It’s a must before Eid and is an absolute tradition. This good stuff is the semolina-based ma’amoul, so make sure to plan accordingly!
First, add the warm melted butter and samna to the semolina. Then, rub between hands for 5-10 minutes. Leave it covered for 24-48 hours before stuffing continues.
Then, add the rest of the dry ingredients to the semolina after resting. Make sure to add flour as needed, 3-6 tablespoons can go up to 8 tablespoons, I used 5.
Next, mix yeast and 1 teaspoon of sugar with warm liquid and let it activate.
After that, mix with semolina and knead for 5 minutes, then let it rest covered for 20-30 minutes.
Then, in a separate bowl mix the ingredients of the filling well, and stuff the maamoul dough.
Last but not least, bake on a cookie sheet at 425℉, for about 10-12 minutes, or until the bottoms are golden brown.
Finally, transfer the date cookies to the top rack for 3-5 minutes until dried and a tiny bit golden.
How to Serve Date Maamoul?
On religious holidays such as Eid-El Fitr and Easter, Middle Eastern people celebrate their cultural customs by joyfully offering an array of tasty sweets, with maamoul and Authentic Walnut Baklawa prominently included.
On the first morning of the holiday when family members and friends gather, people pair date maamoul or baklawa with a cup of aromatic Arabic coffee. The rich, bold flavors of the coffee complement the sweet and nutty taste of the Eid treats.
Another popular choice is to serve date maamoul with a refreshing cup of Middle Eastern Mint Tea. This hot cup provides a pleasant contrast to the richness of the maamoul.
The Perfect Bite
Maamoul’s Secret Ingredient: Mahlab
Ma’amoul’s dough and filling contain a secret ingredient that has a very subtle taste, known as “Mahlab”.
Mahlab or Mahlepi is a ground spice that comes from the seed of St. Lucie cherries. And, it tastes a little bit like a fusion of vanilla, almonds, and cherries.
Mahlab gives the date maamoul a special taste, so you can never skip that part. But, if you can’t find it anywhere near you, since it is only found in Middle Eastern grocery stores, then you can substitute the mahlab with almond extract and anise.
My mom taught me how to make date maamoul using this method. It’s mind-blowing how perfectly crumbly the texture is on the outside and the balance of sweetness in the date stuffing.
Maamoul Filling Variations
Even though ma’amoul cookies are originally stuffed with spiced date paste, there are various delicious fillings that will satisfy everyone’s taste.
For instance, you can opt for pistachios, walnuts, dried figs, or any other dried fruit of your choice. But, whatever filling you go for, always make sure to turn it into a smooth paste so you can easily wrap the soft dough around.
Vegan Maamoul
Since this dessert is so delicious and has a big fan base, a common is arises about whether maamoul is vegan or not. Clearly, Ma’amoul is 100% vegetarian but not vegan for it contains ghee and butter in its dough.
So, here I present to you my vegan fellows, a very simple solution which is to substitute the butter or ghee with coconut oil or plant-based butter.
Maamoul Mold
Some people ask about the way these date cookies are shaped creating these mosaic masterpieces. In the Middle Eastern heritage, people use specific molds to shape this heavenly pastry.
Ma’amoul molds are wooden or plastic tools made in different beautiful patterns to decorate the buttery cookies on the outside. You can easily find them in any Middle Eastern market.
The Taste of Eid
Tips For the Best Maamoul
Make sure to use a fresh mahlab in your date maamoul recipe.
Ghee gives your ma’amoul cookies the intense flavor that they need. So, try not to substitute it with oil.
Don’t use water instead of milk, it is not recommended.
Preheat the oven before baking the pastries, to make sure that they are thoroughly cooked.
Don’t dust the biscuits with powdered sugar before they cool down completely.
Chill your maamoul dough before shaping for at least 20 minutes.
Storage Tips
Store the date maamoul cookies in an airtight container at room temperature so they stay fresh for up to 2 weeks.
If you want to preserve them for a longer time, then store them in the freezer for up to two months in an airtight container or a freezer bag. Once you want to enjoy date maamoul, just let them thaw at room temperature.
Frequently Asked Questions
You can absolutely shape your cookies without using a mold. Use your hand if molds are not available. After you fill the dough with your favorite stuffing, seal it carefully then flatten it. Now, you can shape it using a fork or any other tool.
If you don’t find maamoul spices, you can create your own spice mix by combining 2 tablespoons ground anise, 2 tablespoons freshly ground fennel, and 1 teaspoon fresh ground cardamom.
Scrumptious Dessert
Other Recipes to Try:
Palestinian Sesame Tea Cookies
Layali Lubnan (Lebanese Nights Dessert)
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
Maamoul (Date Filled Cookies)
Ingredients
For The Dough
- 4 cups fine semolina
- 1 cup butter melted
- ½ cup ghee (samna)
- 3 tablespoons powdered milk
- ½ teaspoon ground mastic
- ¼ teaspoon ground mahlab
- 3 tablespoons maamoul spices
- 4 tablespoons sugar
- 1 cup half and half or milk
- 1 teaspoon yeast
- ½ cup flour
For The Date Filling
- 2 packages date paste
- ¼ teaspoon mahlab
- 2 tablespoons butter melted
- 3 tablespoons ghee melted
- ¼ teaspoon mastic
- 1 tablespoon maamoul spices
Instructions
- Add the warm melted butter and ghee onto the semolina and rub between hands for 5-10 minutes.
- Leave it covered for 24-48 hours before stuffing continues.
- Add the rest of the dry ingredients to the semolina after resting.
- Mix yeast and 1 teaspoon sugar with warm liquid and let it activate.
- Mix with semolina and knead for 5 minutes, then let it rest covered for 20-30 minutes.
- Combine the ingredients of the date filling very well.
- Stuff the maamoul and bake on a cookie sheet at 425℉ for about 10-12 minutes or until bottoms are golden brown.
- Transfer to top rack for 3-5 minutes until dried and a tiny bit golden.
Notes
- Melt the butter before adding it to the rest of the ingredients.
- Preheat the oven.
- Use fresh mahlab powder for a better taste.
- You can store the Maamoul in an airtight container at room temperature for up to 2 weeks.
- If you don’t have Maamoul spices you can create your own spice mix by combining 2 tablespoons ground anise, 2 tablespoons freshly ground fennel, and 1 teaspoon fresh ground cardamom.
I tried this maamoul recipe last year. My guests thought it was from the famous zalatimo one!! it’s absolutely perfect.
Top! The Beat and delicious
My best maamoul to date! (Pun intended 😂) Thank you!
I would like to make your Maamoul recipe, can you give a recipe for maamoul spices?
hi! In the blog post, I have it listed in detail. 2 tbsp freshly ground anise, 2 tbsp freshly ground fennel, 1 tsp freshly ground cardamom. Mix well
So we’re a family that eats maamoul, kaak and all that year round. Let me tell you that your maamoul + kaak and makrouta recipes are literally the best recipes we have ever tried. Im afraid to make them at some point for Eid, because I think we’d finish them all before!
Seriously so so good! I got 56 pieces for reference! Nice crispy outside and soft interior! Definitely my go to!
The best ma3mool I’ve had! Loved them. The recipe is easy to follow too!
I personally tried this recipe from the creator herself, and I am so so excited she shared her recipe!! They were the best cookies I’ve had!
I made these for Eid and they were the best mamoul I’ve ever tasted. The crust was light and buttery with just the right amount of richness from the ghee. I would definitely remake this 😍😍
I’ve pretty much gave up trying to make mamoul because I’m not a baker and every recipe I tried heifer failed miserably. But for some reason, I decided to give this recipe a try and boy was I glad I did! OMG! These were soooo soft and flavorful. They were so good my daughter and I ate them straight out-of-the-oven! My daughter even said that these are the best I’ve ever made! I was sooo happy. I saved this recipe and will make it during the year, even when it’s not Eid. 🤗
Hi I’m wanting to try your recipe and wondered if rose water could be added or traditional as i see a lot of recipes use
thanks,
Melinda
Hi, you can, but as someone who is Palestinian, we prefer adding mastic and mahlab for flavorings along with the ground herbs/spices. we don’t gravitate towards rose or orangeblossom water in maamoul. You can add some if you’d like! about a tsp or so
I’m looking forward to making ma’amul this weekend – the recipe looks delicious! But I don’t know what kind of dates to get for the filling and how much. I can’t see any info on this – the recipe just says “two packages of dates.” Can you please provide clarification? Thank you so much!
Hi! Upated- Date paste, they come in 13oz packages usually
Thank you! The Ma’amul came out great! So grateful for the clarification on the dates. The Baroody Pitted Pressed Dates that we were able to get were in 1 Kg packets (35.2 oz) so knowing what weight to use was super helpful. The date filling was beautifully smooth and easy to roll into balls and then to wrap with the dough that was nice to work with too. We loved the flakey crust. The level of sweetness was just perfect for me as I am not a big fan of sugar but love dates. We were worried that the spices might be overwhelmingly strong as the recipe calls for a lot, but we found the flavors and aroma to be subtle and well balanced. Thank you for sharing your lovely recipe.
Thank you! The Ma’amul came out great! So grateful for the clarification on the dates. The Baroody Pitted Pressed Dates that we were able to get were in 1 Kg packets (35.2 oz) so knowing what weight to use was super helpful. The date filling was beautifully smooth and easy to roll into balls and then to wrap with the dough that was nice to work with too. We loved the flakey crust. The level of sweetness was just perfect for me as I am not a big fan of sugar but love dates. We were worried that the spices might be overwhelmingly strong as the recipe calls for a lot, but we found the flavors and aroma to be subtle and well balanced. Thank you for sharing your lovely recipe.