Pistachio Maamoul Cookies

Pistachio Maamoul Cookies, (معمول بالفستق), are delicious Middle Eastern cookies that combine a rich, nutty flavor with a crisp, buttery texture. They’re perfect for any occasion, and mostly served during holidays like Eid, Ramadan, Easter, and Christmas.

If you love Ma’amoul cookies, be sure to try my Date Filled Maamoul Cookies as well.

What are Maamoul Cookies?

Ma’amoul cookies are mouthwatering traditional Middle Eastern cookies made from semolina flour (durum wheat) and/or all-purpose flour. The cookies are made with other staple ingredients like butter/ghee, sugar and yeast. Maamoul cookies are shaped using beautifully carved wooden molds that come in different designs, to distinguish between the stuffing of each cookie.

Why You’ll Love This Recipe

• Authentic & Traditional: This recipe stays true to the classic Maamoul, made with semolina dough and a sweet date filling.
• Irresistibly Nutty Flavor: Pistachios bring a unique flavor that blends beautifully with buttery dough and a hint orange blossom flavor.
• Customizable: You can also make Maamoul with dates or walnut filling if you want a variety.

Ingredients You’ll Need

• Semolina & AP Flour: Creates the tender yet slightly grainy texture of the dough. Fine and coarse durum semolina are needed for this recipe.
• Butter or Ghee: Provides richness and buttrey texture. If you don’t have ghee on hand, check out my post on How to Make Ghee.
• Milk: Warm milk helps bring the dough together.
• Pistachios: The star ingredient! They give these cookies their unique, crunchy texture and nutty flavor.
• Orange Blossom Water: Adds a beautiful aroma and depth of flavor to the filling and dough.
• Yeast: A very small amount is added. It can be replaced with baking powder if you don’t have it in hand.
• Sugar: I like using powdered sugar for this recipe.
• Mahlab: Mahlab is a spice that comes from the seeds of the mahaleb cherry tree. It has a distinctive flavor and is used in many Middle Eastern pastry recipes.

Types of Semolina

• Coarse Semolina: Texture is gritty and granular, with a larger particle size.
• Fine Semolina: Texture is smooth and powdery, with a smaller particle size.

How to Make Pistachio Maamoul Cookies

Step 1: Prepare the Maamoul Dough

1. Prepare the night before.
2. In a large bowl, mix the fine and coarse semolina as well as the flour.
3. Add the melted (warm) butter/ghee. Rub it into the semolina mixture using your fingers or a stand mixer using a paddle attachment, until it looks like wet sand.

4. Cover and let it rest overnight for best texture (about 12 hours).
5. The next day, after resting, rub the dough again with your fingers to get a nice smooth sandy texture. Add the powdered sugar and mix.

6. In a cup, warm the milk until lukewarm (just about 40 seconds). When it comes out, add the yeast and mahlab and give it a quick stir.
7. Pour the warm milk mixture into the semolina mixture and gently knead until a soft dough forms. Cover and let it rest again for 30 minutes.

8. When ready to form into balls, knead one last time for a few seconds and divide the dough into 22 equal portions (about 25 grams). Be sure to cover it if you have not yet formed the pistachio balls.

Step 2: Prepare The Pistachio Filling

1. In a food processor, combine the pistachios, powdered sugar, orange blossom water, and water and pulse until the mixture collects and you have a dough like texture.

2. Roll 2 teaspoons (about 18 grams) into small balls. You can just eye the balls and don’t have to weigh or measure each one.

Step 3: Assemble The Maamoul Cookies

1. Take a piece of the dough ball and flatten it in your palm.
2. Since the shape of the pistachio mold is longer in shape, it helps to squeeze the ball in your palm to adjust the shape. Add it in the center of the dough, then wrap the dough around it and seal it.
3. Press into a Maamoul mold, then gently tap it out onto a baking sheet lined with parchment paper.

Step 4: Bake the Cookies

1. Preheat oven to 425°F.
2. Line the cookies on a baking pan over parchment paper.

3. On the middle rack, bake for 15-17 minutes until lightly golden on the side and bottom. The exact time will vary depending on your oven.

4. Let cool slightly then dust with powdered sugar. Cool completed before serving.

Maamoul Filling Variations

Walnut Filling: For the walnut filling, I only like to add powdered sugar and cinnamon. I feel like this combination is the best for a walnut filling. Rince walnuts with hot water before.

Date Filling: To the date filling you can add a choice of aromatic like ground cardamon, nutmeg, cinnamon, or rose water. You can also add crushed nuts like walnuts, pecans, and finely shredded coconut. A teaspoon of ghee or butter can also be added for a rich texture.

Storage Tips

Storing Maamoul: Let the Maamoul Cookies cool at room temperature and store them in an air-tight container. They will last at their best for 7-10 days, but up to 2 weeks. Don’t worry, they won’t last that long.

Freezing Maamoul: You can freeze maamoul however they will lose their crispiness. After baking and without dusting with sugar, store them in freezer bags or an airtight container and freeze for up to two months. Thaw at room temperature and dust with powdered sugar before serving.

Commonly Asked Questions

Easy Lebanese Dessert Recipes

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

Lebanse Pistachio Ma’amoul Cookies are a delicious treats that perfect for as an afternoon snack or fo any occasion. With a few simple ingredients and a bit of time, you can enjoy these pistachio delights any day of the week.

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