Maamoul

The presence of Maamoul is a must in so many celebrated holidays. These delicate small “cookies” are loved by all because they can be filled by so many different ingredients: almonds, pistachios, walnuts, dates, figs, apples… Below, I share the basic maamoul recipe that could be used for all different kinds of fillings.

Ingredients:

• 500 grams fine semolina
• 1 cup butter
• pinch of salt
• 1/2 teaspoon instant yeast
• pinch Mahlab (available in supermarkets)
• 3/4 cup orange blossom water (may zaher in arabic)
• 1/2 cup icing sugar for garnish

Filling:

Walnuts

• 1 cup finely chopped walnuts
• 1/4 cup sugar
• 1 tablespoon orange blossom water

Pistachio

• 1 cup finely chopped pistachio
• 1/4 cup sugar
• 1 tablespoon orange blossom water

Method

1. Mix semolina with butter, salt, and mahlab until well combined then leave aside for 6 hours or overnight.
2. Knead the dough with yeast and a bit of orange blossom water. Keep adding the orange blossom water gradually until you get a nice soft dough. Divide into small balls depending on your mold size (around a walnut size ball).
3. Mix the ingredients of the filling together.
4. Form a small cup of dough using your thumb to make a hole and pinching the sides thin. Stuff with desired filling and close carefully.
5. Roll until smooth then decorate manually or gently press in the mold. Strike the top tip of the mold on the kitchen towel to release the maamoul piece.
6. Place pieces on baking sheet.
7. Bake on the top rack for 15 minutes, at 175 degrees C, then for 15 minutes on the lower rack until baked but without a change in color. It may take less depending on your piece size.
8. Garnish with icing sugar before serving.

Notes

• Keep an eye while baking as you don’t want the pieces to change color.
• Store in airtight container. If well kept, it can last up to two weeks.
• Optional: Substitute one filling with a date filling: 1 cup dates pitted, 1 tablespoon butter, and pinch nutmeg well blended.

Enjoy!