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Maamoul is a traditional Middle Eastern semolina cookie filled with dates, flavored with aromatic mastic and ginger, and popular during Ramadan. It's known for its buttery, crumbly texture and rich spice profile.
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In a small bowl mix the yeast, 1 tsp sugar, and ¼ cup water. Set aside.
In a bowl mix the semolina, ghee, butter, and vegetable oil. Let sit for ten minutes.
Mix the flour, powdered milk, mastic, ginger, and baking powder into the semolina mixture.
Add the yeast mixture, the ½ cup sugar, orange blossom water, and rosewater.
Knead until a dough forms.
Cover and place in the refrigerator for 50 minutes.
Mix the date paste with the cinnamon and cardamom. Add a little hot water if necessary to make the date mixture more pliable.
Preheat oven to 450°F (230°C).
Make roughly 40 balls out of the dough, and 40 smaller balls of the date mixture.
Press the date mixture into the dough and cover the bottom so the date does not show.
Press dough and date filling into a maamoul mold. (If you do not have one, flatten the dough and filling until it resembles a filled cookie.) Place on a baking sheet.
Bake Maamoul until edges are browned, five to ten minutes.
Remove from oven when done and cool on the tray before moving the Maamoul to a cooling tray.
Written automatically by CookOS, not by the creator.
Store in an airtight container at room temperature for up to 1 week; maamoul does not require refrigeration and is best enjoyed at room temperature.
maamoul mold (optional but traditional for shaping)
Written automatically by CookOS, not by the creator.
Mastic is a resinous gum with a subtle pine-like flavor. It's traditionally used for its authentic taste, but you can omit it or use a small amount of anise extract as a partial substitute.
Maamoul stores well for up to 1 week in an airtight container at room temperature, making it ideal for advance preparation before Ramadan.
The dough should hold together when pressed. If too dry, add ghee or melted butter 1 tablespoon at a time; if too wet, work in a bit more semolina.
Yes—traditional wooden maamoul molds create the distinctive patterned shape and make portioning easier, though they are not essential for this recipe.
Press a small amount of dough into the mold, add a spoonful of date filling, top with more dough, and press firmly to seal. The filling should be completely enclosed to prevent drying.
