Mamoul cookies – also called Ma’amoul or Maamoul – are a Middle Eastern cookie which is filled with a date and nut mixture and they are delicious! They are flavored with orange blossom water which I love!
I have been told Ma’amouls can also be flavored with rose water…both of which – orange water and rose water – can be found in Asian and Middle Eastern markets or online.
The dough is made with flour and semolina – which in the United States is known under the name brand of Cream of Wheat.
In order to make these cookies, you need a Ma’amoul mold – see picture below. The dough is not one that you can roll out easily. Instead, you take a walnut size piece of dough, place it in the mold, push it in and make and indentation for the filling. Then you close the hole with dough and unmold the cookie. It sounds more complicated that it is. It is rather simple to do.
On a side note, I oiled the inside of the mold with olive oil. The mold did not come with directions, so I do not know if that was necessary.
Now, I am not Middle Eastern and I am sure some cooks are a lot better at this process than I was. But as you can see even an amateur can make these wonderful cookies – Ma’amouls.
After baking, I sprinkled some powdered sugar over mine but you may skip this step if you so choose.
Ma’amouls are not overly sweet if that is a concern. My family and I really enjoy them and I hope you do to.
Mamoul Cookies: Ingredients
- 2 cups semolina
- 1/2 cup flour
- 1/2 cup butter
- 1/2 cup powdered sugar
- 2 tablespoons orange water
- 1 teaspoon baking powder
- 1/2 cup milk
- 1/4 teaspoon salt
- 1 cup dates
- 1/2 cup pistachios
- 2 tablespoons sugar
- 1 teaspoon orange water
- 2 tablespoons butter
Ma’amoul Cookies: Method
In a large bowl, combine the flour, semolina, powdered sugar, baking powder and salt.
In saucepan, heat the milk and the butter. Remove from the stove top. Add the orange water and pour onto the semolina mixture. Combine well.
In order to make the filling, I placed all the ingredients in a blender and voila!
Cut a walnut size piece of dough. Push it into the mold. With your finger make an indentation into the dough. Place some of the filling inside and fold the dough over it. Unmold the Ma’amoul by gently tapping the mold unto the counter.
Place each cookie onto a greased cookie sheet.
Bake at 350 for about 20 minutes or until the top of the Ma’amouls becomes lightly golden. Sprinkle with powdered sugar if you want.
Makes about 2 1/2 dozen.
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