Easy Maamoul Recipe
This easy maamoul recipe will guide you to making authentic, melt-in-your-mouth Middle Eastern cookies. Made with a semolina dough and filled with pistachios or dates, these classic cookies are a must-try.
Middle Eastern cuisine has had a huge impact on me, and I have plenty of Middle Eastern recipes on my website that you must try! These maamoul cookies are among my favorite cookies of all time. They are authentic, classic, and incredibly delicious.
What is Maamoul?
Maamoul is a traditional Middle Eastern shortbread cookie made with semolina or flour and filled with sweet fillings like dates, pistachios, or walnuts. Typically, these cookies are enjoyed during special occasions such as Eid, Easter, and Christmas. In fact, their origins trace back to Lebanon and the surrounding region. What makes them unique is that each filling has a distinct shape, often created using a special maamoul mold. Furthermore, some variations include rose water or orange blossom water for a delicate, floral aroma.
Date Maamoul
Date maamoul is one of the most popular variations of this cookie. It is made with a sweet, spiced date paste, often flavored with cinnamon or cardamom. The soft and chewy filling perfectly complements the crumbly semolina dough. To make date stuffed maamoul, pitted Medjool dates are blended into a paste, shaped into small balls, then wrapped in the dough before being shaped into cookies.
Pistachio Maamoul
Pistachio maamoul is another delicious variation, made with a nutty, slightly crunchy pistachio filling. The pistachios are blended with sugar, cinnamon (optional), butter, and rose water to create a fragrant, rich filling. Just like the date version, the pistachio stuffed maamoul is shaped into small balls, then wrapped inside the semolina dough before being molded into beautiful patterns.
How to Shape Maamoul Cookies
There are two ways to shape maamoul cookies:
Without a Maamoul Mold
Traditionally, Middle Eastern pastry chefs and grandmothers would use small pastry tongs to shape maamoul cookies into their desired designs. This technique requires practice but results in beautifully handcrafted cookies with intricate details. If you want to try this method, be patient and enjoy the process!
Using a Maamoul Mold
For an easier method, using a maamoul mold helps create uniform and decorative cookies. Simply flatten a small dough ball, place the filling inside, and seal the edges. Press the filled dough into a floured maamoul mold, then tap the mold gently to release the cookie while keeping its beautiful design intact.
I am also adding a few recommended maamoul molds (affiliate link)—choose whatever fits you best!
Variations
Here are some ways to customize your maamoul cookies:
- Stuffings: Instead of dates or pistachios, try walnuts, almonds, or even a chocolate-hazelnut spread.
- Flour Substitute: Use whole wheat flour for a slightly denser cookie.
- Flavorings: Add orange blossom water or cardamom for a unique taste.
What to Do with Leftover Dates
If you have leftover dates or date paste, check out my 16 Easy Date Recipes for more delicious ways to use them!
What to Do with Leftover Semolina
Leftover semolina can be used to make recipes, such as:
- Basbousa (a Middle Eastern semolina cake).
- Lebanese Nights Dessert
- Apple Semolina Cake
- Or Cabbage Patties if you prefer a savory recipe.
How to Store and Make Ahead
Make-Ahead Tips
- Prepare the dough and refrigerate it overnight for better texture.
- Make the fillings a day in advance and store them in an airtight container.
Storage
- Room Temperature: Store baked maamoul in an airtight container for up to 5-6 days.
- Refrigerator: Keep in an airtight container for up to 2 weeks.
- Freezer: Freeze unbaked maamoul for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.
More Recipes
If you enjoyed my Maamoul recipe, you will also might like:
Maamoul Recipe (Semolina Stuffed Cookies)
Ingredients
For the dough:
- 2 cups (350 g) Semolina
- 1 cup (125 g) All-purpose flour
- ¼ cup (30 g) Cornstarch
- â…” cup (87 g) Powdered sugar
- 1 teaspoon Baking powder
- ¼ teaspoon Salt
- ½ cup + 1 tablespoon (130 g) Butter
- ¼ cup (60 ml) Oil
- 1 teaspoon Vanilla extract
- 1 teaspoon Rose water optional
- ¼ cup (60 ml) 60ml Milk
For the date filling:
- 7 oz (200 g) Medjool dates
- Cinnamon optional
For the pistachio filling:
- 7 oz (200 g) Pistachios
- ¼ cup (50 g) 50g Sugar
- ½ teaspoon Cinnamon optional
- 2 tablespoons (30 g) Butter softened
- 1 teaspoon Rose water optional
Instructions
- Make the dough: in a large bowl or in a bowl of a stand mixer, mix semolina with melted butter and oil. Mix well, cover and refrigerate for at least 4 hours or overnight.
- Take the dough out of the fridge. If the dough is too hard, allow to rest at room temperature for 30-60 minutes. Add flour, cornstarch, powdered sugar, salt and baking powder. Mix until combined.
- Add milk, vanilla extract, rose water and mix until dough forms. Cover and let rest for 1 hour. Then, shape the dough into small balls and set aside.
- Make the date filling: in a food processor place pitted dated and cinnamon. Process until smooth paste forms. Shape into small balls and set aside.
- Make the pistachio filling: place pistachios, sugar and cinnamon into the food processor and pulse for 10-15 seconds, add butter and rose water, pulse for 10 seconds more. Shape the mixture into small balls.
- How to assembly maamoul cookies: Press a ball of the dough into a flat shape, place the filling ball on the flattened dough, wrap the filling with the dough and roll into a smooth ball. If you making the chocolate maamoul, just place a 1-2 teaspoons of chocolate spread int the middle.
- Press the filled dough into a maamoul mold, then release gently from the mold. If it’s too sticky flour the mold before using.
- Arrange all the cookies on a baking tray lined with parchment paper. Refrigerate for 30 minutes.
- Preheat oven to 180C (350F).
- Bake for 20 Minutes until the cookies are very slightly golden.
- Dust generously with powdered sugar. Allow to cool before serving.
Video
Notes
Nutrition
Frequently Asked Questions
Maamoul dough should be soft but not too dry. If it feels crumbly, add a little more milk, one teaspoon at a time, until the dough holds together. Avoid over-kneading, as this can make the cookies tough.
Yes! Traditionally, Middle Eastern pastry chefs used small pastry tongs to shape designs on the cookies. If you don’t have a mold, you can also roll the dough into a ball, flatten it slightly, and use a fork or a toothpick to create patterns.
Absolutely! You can freeze the shaped, unbaked maamoul cookies on a tray until solid, then transfer them to an airtight container. Bake directly from frozen, adding 2-3 extra minutes to the baking time.
Made Maamoul yesterday and they turned out really nice! Made them without a mould as didn’t have one. Thank you for a lovely recipe as its definitely a keeper!
Do you use unsalted butter?
Coarse or fine semolina ?
definitely fine
I made this recipe and it was delicious. This was my first time making a cookie like this. Although time consuming, I would definitely recommend it.
Hi Lisa,
Glad you liked it 🙂
I made the date filling and it was realy good. thanks.
Love this recipe! Ideas how I can bake it free from gluten?