Maamoul (Date Filled Cookies) (معمول بالتمر)

5 from 2 votes

Maamoul (Date Filled Cookies) (معمول بالتمر)

Maamoul Date Filled Cookies (معمول بالتمر), are buttery Middle Eastern cookies that are filled with sweet date paste, soft on the inside and crunchy on the outside. They are a staple for Eid, Easter, and other special occasions.

Prep Time1 30

Cook Time15

Resting Time12

Total Time13 45

Course: Dessert

Cuisine: Lebanese

Servings: Servings

Author: Mariam Ezzeddine

Equipment

Maamoul mold

Ingredients

Maamoul Dough:

1¼ cup fine durum semolina ferkha
½ cup all purpose flour plus 2 tablespoons
½ cup ghee warm
⅔ cup whole milk warm
½ tsp mahlab
¼ tsp. instant yeast
2 tbsps sugar optional

Date Filling

13 oz (375g) date paste or pureed pitted dates
¼ cup fine coconut flakes or nut of choice like pecan or walnuts
1 tbsp. rose water
1 tbsp unsalted butter soften

Instructions

Prepare The Dough

Prepare the night before. In a large bowl, mix the fine semolina and flour. Add the melted ghee. Rub it into the semolina mixture using your fingers or a stand mixer using a paddle attachment, until it looks like wet sand. Cover and let it rest overnight for best texture (about 12 hours).
The next day, after resting, rub the dough again with your fingers to get a nice smooth sandy texture.
In a cup, warm the milk and sugar until lukewarm (just about 40 seconds). When it comes out, add the yeast and mahlab and give it a quick stir.
Pour the warm milk into the semolina mixture and gently knead until a soft dough forms. Cover and let it rest again for 30 minutes.
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). You can just eye the size, you don't have to weigh them. You can also roll the dough into a long log and cut into 22 even pieces. Be sure to cover it if you have not yet formed the date balls.

Prepare The Filling

In a small bowl, combine the date paste, butter, coconut, and rose water until smooth.
Roll 1.5 teaspoon (15 grams) into small balls about the size of a gumball. You can just eye the balls and don't have to weigh or measure each one.

Assemble The Cookies

Place a date ball in the center, then wrap the dough around it and seal it.
Press the ball into a Maamoul mold, then gently tap it out onto a baking sheet lined with parchment paper. Line the cookies on a baking pan over parchment paper.

Bake The Cookies

Preheat oven to 450°F.On the middle rack, bake for 13 minutes until lightly golden on the bottom.
Turn on the broiler and broil the cookies on top until lightly golden. Keep a very close eye on them. This will only take 1-2 minutes. The exact time will vary depending on your oven.
Let them cool completely before serving.

Notes

Resting the dough: You must allow the semolina to rest overnight. If for any reason you can't do this and you are desperate for same day ma'amoul, allow it to rest at least 6 hours.

Best molds: Get a mold with deep grooves for the shape to hold. If you don't get a perfect shape, don't worry. Your cookies will still taste the same. Enjoy them and don't sweat about it.

Type of semolina: Every brand of semolina is different. If the dough is stiff, add one tablespoon of milk at a time to make it a little softer.

Portions: You might have to increase or decrease the suggested portion size depending on the mold you are using.

Do not overbake—Maamoul should be light in color and only golden on the bottom.

Nutrition