A recipe from Gemo
Maamoul Date Cookies
Buttery Arab semolina cookies filled with spiced dates, pressed with a patterned mold or fork, baked until pale and tender, then dusted with powdered sugar for Eid, Easter, and other special occasions.
Method
- 01
Make the buttered semolina base: combine 300 g semolina, 150 g flour, 35 g powdered sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt in a large bowl. Pour in 200 g melted butter and rub it through the dry ingredients until every grain looks evenly moistened. Cover and rest for at least 1 hour, or refrigerate overnight for a finer texture.
⏱ 60 min
- 02
Stir 1 teaspoon yeast into 85 ml warm milk and let it stand until slightly foamy. Mix in 1 teaspoon vanilla and 1 teaspoon orange zest, then add this liquid to the rested semolina mixture a little at a time, gently kneading only until the dough holds together without feeling wet.
⏱ 10 min
- 03
Cover the dough and let it rest again while you prepare the filling. It should become pliable and easy to press without cracking badly; if it feels dry after resting, knead in 1 tablespoon more warm milk.
⏱ 30 min
- 04
Make the date filling: chop or process 450 g dates into a thick paste, then knead in 20 g softened butter, 1 teaspoon cinnamon, and 1/2 teaspoon cardamom. If the dates are firm, warm them briefly or add 1 teaspoon hot water at a time until the paste can be rolled.
- 05
Divide the filling into 24 small balls. Divide the dough into 24 slightly larger balls, keeping both covered so they do not dry out.
- 06
Shape the cookies: flatten one dough ball in your palm, place a date ball in the center, and close the dough around it. Roll gently to seal, then press into a maamoul mold and tap it out onto a parchment-lined baking tray. If you do not have a mold, flatten slightly and mark the top with a fork or cookie stamp.
- 07
Heat the oven to 180 C. Arrange the cookies with a little space between them and bake at 180 C until the bottoms are lightly golden and the tops stay pale, about 16-20 minutes.
⏱ 18 min
- 08
Cool the maamoul completely on the tray or a rack before moving them; they are fragile while warm. Dust lightly with 2 tablespoons powdered sugar just before serving.
Nutrition
