Lebanese Maamoul Date Filled Cookies with Semolina
Maamoul are exquisite Middle Eastern shortbread cookies known for their melt-in-your-mouth semolina dough and sweet, spiced date filling. These intricately shaped treats are a staple for festive occasions like Eid and Easter, offering a perfect balance of texture and flavor.
Ingredients
Ingredients
- 2 cup fine semolina flour not coarse semolina
- 1 cup all-purpose flour
- 1 cup unsalted butter melted and cooled slightly
- 0.33 cup granulated sugar
- 2 tbsp orange blossom water or rose water
- 1 tbsp milk
- 1.5 cup pitted dates Medjool preferred, chopped
- 1 tsp ground cinnamon
- 0.25 tsp ground cardamom
- 1 tbsp ghee or clarified butter
- 2 tbsp powdered sugar for dusting
Notes
Storage: Store cooled maamoul in an airtight container at room temperature for up to 1 week. They can be frozen (before dusting with sugar) for up to 3 months; thaw at room temperature and dust before serving. Make-Ahead: The dough and date filling can be prepared 1 day ahead and stored, covered, in the refrigerator. Let dough come to room temperature before shaping. Variations: Substitute the date filling with a filling of finely ground walnuts or pistachios mixed with a little sugar and rose water. For a vegan version, use a high-quality plant-based butter.