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Home » Desserts » Cookies » Maamoul Cookies with Pistachio

Posted May 4, 2020 By Mariam E. 19 Comments

Maamoul Cookies with Pistachio

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These traditional Lebanese maamoul cookies are filled with a sweet pistachio filling and the perfect treat during Eid El-Fitr at the end of Ramadan. Easy to make, the dough comes together in less than 15 minutes. These molded filled cookies are deliciously sweet and make for a wonderful dessert or snack to enjoy with your family.

Pistashio Maamoul Cookies ( معمول بالفستق ) on a white plate

These cookies are one of my all time favorite treats! My Pistachio Maamoul Cookies (معمول بالفستق) are another version of Maamoul Date Cookies served in the Middle East. They are extremely delicious and served during many occasions including Eid El-Fitr at the end of Ramadan.

Serve them as a dessert or snack that the whole family will love! They can be prepped and made ahead of the time and be sure to make a double batch for the freezer!

What are maamoul cookies (معمول بالفستق)?

Maamoul is usually the general term of this type of cookie. It is filled with either Dates, Pistachios, Walnuts, Pecans and even some people fill them with dried fruits like figs. But my favorites are the Date and Pistachio filled Maamouls.

Pistachio Maamouls are a little different than Date Maamouls. They are are filled with ground Pistachio and powdered with confectioner sugar after baking. They are served in homes through out the year and most famous during religious holidays.

How To Make The Maamoul Cookies

Be sure to scroll down for the full recipe!

  • Place all of the dough ingredients into a bowl and knead it with your hands or in a stand mixer. Mix until all of the ingredients are incorporated.
  • Let the dough rest for 2 hours or overnight.
  • After 2 hours, roll the dough into balls and cover them until you are ready to make the cookiesThe dough in a mixing bowl
  • Make the filling by combining all of the ingredients in a food processor. The mixed pistachio filling
  • Place a piece of the dough into the cookie mold and add a teaspoon of the filling.
  • Wrap the dough around to cover the filling.
  • Press the dough into the mold and tap it on the counter so that it falls out.The molded maamoul cookies before baking
  • Place the molded cookies onto a baking sheet with parchment.
  • Spray with oil and bake in the pre heated oven.Unbaked Maamoul Cookies on parchment paper
  • Let the cookies cool and then dust with confectioners' sugar to serve.

Pistachio Maamoul Cookies ( معمول بالفستق ) on a white plate with some broken in half

Recipe Notes and Tips

  1. Let the dough rest for at least two hours before shaping the cookies. This will make it easier to handle and form. You can also leave the dough covered overnight in the fridge.
  2. Don't over mix the pistachio filling. It should be grainy. You can make the mixture a day ahead of time and keep it covered in the fridge until you are ready to make the cookies.
  3. Bake the cookies in a pre heated oven. This will help them to cook evenly all the way through. Bake them on parchment paper so that they don't stick.
  4. Let the cookies cool completely before dusting them with sugar and serving.

Frequently asked questions

How are the cookies shaped?

The cookies are made in molds that come in different shapes and patterns. You can find them at most Middles Eastern grocery stores or even online. Certain shapes are used for each of the types of Maamoul so people recognize what type of filling is inside. The patterns on them can be different.

The Pistachio Maamouls have a long shape unlike the round shape of the Date Maamouls. I like that wooden ones with deeper engravings on them so that the pattern comes out clear after you press it down to form it's shape.

How long do they keep?

Once the cookies have cooled, store them in air tight container. They will last at their best for 1 week at least either at room temperature or in the fridge. This recipe makes enough for 30 cookies and they have a relatively long shelf life so nothing will go to waste!

Can you freeze them?

These cookies freeze really well, so I implore you to make a double batch! Wrap the cooled cookies individually in plastic wrap or foil without dusting with sugar, and place in a freeze bag or freezer safe container. Thaw them at room temperature and if you like, you can heat them in a warm oven for that freshly baked cookie taste.

More Middle Eastern Desserts:

  • Namoura
  • Sfouf
  • Lebanese Nights Dessert
  • Lebanese Rice Pudding

Be sure to let me know if you liked these yummy cookies and leave a rating on my recipe card. You can also share and save it to your Pinterest or Facebook feed. Tag me on my Instagram so I can repost them!

 

Traditional Lebanese maamoul cookies

Pistachio Maamoul Cookies

Pistachio Maamoul Cookies are very famous traditional Middle Eastern cookies that have been around for generations. They are stuffed with ground pistachios and dusted with powdered sugar.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: Lebanese
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting time: 2 hours
Total Time: 35 minutes
Servings: 30 cookies
Calories: 214kcal
Author: Mariam E.

Equipment

  • Maamoul mold

Ingredients

DOUGH:

  • 3 cups coarse semolina
  • 2 cups fine semolina ferkha
  • 1 cup flour
  • 1.5 cup butter (melted)
  • 1/2 cup warm milk
  • 1/4 cup water
  • 1/2 cup sugar
  • 3 tbsps. orange blossoms water ma-zaher
  • 2 tsps. baking powder

PISTACHIO FILLING:

  • 2 cups of ground raw pistachios
  • 1/2 cup confectioner sugar
  • 1 tbsp. orange blossoms water

OTHERS:

  •  Oil Spray

Instructions

  • Place all the ingredients in a bowl and knead very well with your hand. You can also use a cake stand mixer, using a flat cake attachment or dough attachment. Mix slowly until they are well incorporated together. Cover and let the dough rest for 2 hours. While you wait for the dough to rest, prepare the filling by mixing the ingredients together.
  • Once the time is up, form the dough into ball portions and cover them to prevent drying. 
  •  Press a piece of the dough into a flat shape, then add a tablespoon of pistachio filling in the middle and wrap the dough around it to cover the filling completely.
  • Press the ball shaped dough well into the mold and the tap the mold on the counter so it falls out.
  • Once that part is done, lay the pieces on a sheet pan with parchment paper or a non-stick pan until you finish the rest of the balls.
  • Bake in a preheated 400 degree oven for 20 minutes. Remove from the oven and let it cool on room temperature.
  • Dust with sugar and store in an air tight container.

Notes

  1. Let the dough rest for at least two hours before shaping the cookies. This will make it easier to handle and form. You can also leave the dough covered overnight in the fridge.
  2. Don't over mix the pistachio filling. It should be grainy. You can make the mixture a day ahead of time and keep it covered in the fridge until you are ready to make the cookies.
  3. Bake the maamoul cookies in a pre heated oven. This will help them to cook evenly all the way through. Bake them on parchment paper so that they don't stick.
  4. Let the cookies cool completely before dusting them with sugar and serving.

Nutrition

Serving: 1g | Calories: 214kcal | Carbohydrates: 31.2g | Protein: 6.2g | Fat: 7.3g | Saturated Fat: 1.2g | Sodium: 61mg | Sugar: 6.6g
Did you make this Recipe? Tag me Today!Tag me on Instagram @cookinwithmima or tag #cookinwithmima

Filed Under: Cookies, Desserts, Kid Friendly, Lebanese Desserts, Lebanese Recipes

Reader Interactions

Comments

  1. AvatarSohila says

    May 27, 2019 at 1:16 pm

    Did you use salted or unsalted butter?

    Reply
    • Mariam E.Mariam E. says

      May 27, 2019 at 2:22 pm

      Hi. Unsalted butter would be great.

      Reply
  2. AvatarMaaria says

    June 6, 2019 at 4:55 pm

    How many cups of confectioners sugar?

    Reply
    • Mariam E.Mariam E. says

      June 11, 2019 at 8:14 am

      1/2 CUP for dusting.

      Reply
  3. AvatarLuna says

    May 4, 2020 at 5:52 pm

    Delicious 😋

    Reply
  4. AvatarLuna says

    May 4, 2020 at 5:53 pm

    5 stars
    Delicious 😋

    Reply
  5. AvatarSahar says

    May 15, 2020 at 9:47 am

    Hi! I was wondering if it’s normal for the dough to be kind of hard when it comes out of the fridge (overnight)? Like I definitely have to wait till it thaws to do anything with it :/

    Reply
    • Mariam E.Mariam E. says

      May 15, 2020 at 10:54 am

      Hi Sahar!
      This dough will not required refrigerator overnight. Just let it sit outside for 1-2 hours if you have time before filling.

      Reply
      • AvatarKate says

        August 7, 2020 at 3:51 pm

        I left it overnight as well. You mentioned that in the recipe above - either 2 hours or fridge overnight. Now it’s really dry and hard to form cookies:(

        Reply
        • Mariam E.Mariam E. says

          August 7, 2020 at 3:55 pm

          Kate,
          If you overnight it in the fridge, you have to wait for it to soften up. That's a must. I break mine up so it softens faster. It's normal for the dough to get hard in the fridge. You can also leave it at a cool room temperature as well.

          Reply
  6. AvatarCristina says

    May 27, 2020 at 3:01 pm

    I don't have access to semolina flour, can I substitute with any another tope of flour? Maybe bread flour?

    Reply
    • Mariam E.Mariam E. says

      May 29, 2020 at 10:16 pm

      Hi Cristina!
      Sorry for the late reply. It cannot be replaced for this exact recipe. Bobs Red Mill carries it and I have seen it at almost all the health food stores and even normal grocery stores around. But there might be a recipe out there without semolina. Some people only use flour but the measurements will be different for sure. I can look around the net for you and see if I can find one with just flour and get back with you.

      Reply
  7. AvatarCristina says

    June 5, 2020 at 3:15 am

    Thanks Mariam, very kind of you. Lucky for me my husband found some so this weekend I'll be giving your recipe a try... can't wait, they look so yummy!

    Reply
  8. AvatarShaima kutbi says

    June 16, 2020 at 5:06 am

    Hi so your recipe says 1.5 cups of butter is that measured out then melted or do u mean 1.5 of melted because the measurements are different before and after its melted. I'm asking because I found my dough to be very buttery like ny hands were very greasy. Thanks

    Reply
    • Mariam E.Mariam E. says

      June 16, 2020 at 12:52 pm

      Hi Shaima
      It's supposed to be room temperature not melted. You can always reduce the amount of butter if you feel it's too greasy for you.

      Reply
  9. AvatarLaura G says

    August 8, 2020 at 12:51 am

    What can we use instead of orange blossom water. Can we use rosewater?

    Reply
    • Mariam E.Mariam E. says

      August 8, 2020 at 1:27 am

      Yes thats fine if you only have that.

      Reply
  10. AvatarAngela says

    September 19, 2020 at 11:25 pm

    Good day,I'm excited to try your recipe! Unfortunately, I only have access to medium sized semolina (or semolina #2), what substitute do you suggest for the recipe?
    Here are some of my ideas:
    A) Use all medium semolina (5 cups)
    B) Try processing 2 cups in a food processor to make fine semolina
    C) Use 4 cups medium semolina and increase flour by 1 cup

    Please advise on which of these you suggest, or if you have any other suggestions. Thank you so much for sharing!

    Reply
    • Mariam E.Mariam E. says

      September 22, 2020 at 8:49 am

      Hi Angela,
      Isn't the semolina #2 the coarse semolina? that's what you need 3 cups of. You can try putting them in the blender and blend as much as you can to make the 2 cups of fine semolina.

      Reply

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