Lebanese Cookies
Delight in the delicate flavors of traditional Lebanese cookies, a melt-in-your-mouth treat infused with the rich aromas of rose water and orange blossom water. These buttery, tender cookies are made with a blend of fine semolina and flour, filled with a luscious spiced date paste, and beautifully shaped using a ma’amoul mold or simple fork patterns. With just a hint of ground cinnamon and a dusting of powdered sugar, each bite offers a perfect harmony of sweetness and spice. Perfect for sharing during holidays, gatherings, or as an everyday indulgence, these authentic Middle Eastern cookies are a timeless recipe that’s surprisingly easy to make at home. Bake a batch to experience the irresistible charm of Lebanese desserts!
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Recipe Information
Ingredients
- 300 grams Fine semolina
- 100 grams All-purpose flour
- 200 grams Unsalted butter
- 50 grams Powdered sugar
- 50 milliliters Milk
- 1 tablespoon Rose water
- 1 tablespoon Orange blossom water
- 1 teaspoon Baking powder
- 150 grams Ground dates
- 1 tablespoon Butter (for filling)
- 0.5 teaspoon Ground cinnamon
- 30 grams Powdered sugar (for dusting)
Instructions
In a large mixing bowl, combine the semolina, flour, powdered sugar, and baking powder.
Melt the butter and pour it over the dry ingredients. Mix well until the texture resembles wet sand.
Add the milk, rose water, and orange blossom water to the mixture. Knead gently until you form a soft, pliable dough. Cover the dough with plastic wrap and let it rest for 30 minutes.
In a separate bowl, prepare the filling by mixing the ground dates, butter, and cinnamon until it forms a paste.
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Divide the dough into 24 equal portions and roll them into balls.
Flatten each dough ball into a disc and place a small amount of the date paste in the center. Fold the edges over the filling and roll it back into a ball to seal the filling inside.
If you have a ma'amoul mold, press the filled dough into the mold to create decorative patterns. Tap gently to release the cookie. If not, you can flatten the ball slightly and use a fork to create patterns on top.
Place the cookies on the prepared baking sheet, spacing them slightly apart.
Bake in the preheated oven for 15-20 minutes, or until the bottoms are lightly golden. The tops should remain pale.
Let the cookies cool completely on a wire rack. Once cooled, dust them with powdered sugar before serving.
Nutrition Facts
Calories |
3765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.5 g | 242% | |
| Saturated Fat | 108.5 g | 542% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 478 mg | 160% | |
| Sodium | 507 mg | 22% | |
| Total Carbohydrate | 492.8 g | 179% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 181.8 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 284 mg | 22% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1842 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
