Lebanon Travelers Date Cookies Mamoul
Experience the rich traditions of Middle Eastern baking with these Lebanon Travelers Date Cookies, known as Mamoul. These delicate, melt-in-your-mouth treats are crafted with a buttery semolina dough and filled with a fragrant blend of sweet dates, cinnamon, and nutmeg. Enhanced with aromatic orange blossom and rose water, each cookie embodies a perfect balance of sweetness and subtle floral notes. Whether embossed with intricate patterns using a mamoul mold or shaped by hand, these golden cookies are a timeless symbol of hospitality. Ideal for holiday gatherings, afternoon tea, or as a grab-and-go snack for your travels, Mamoul offers a sophisticated yet comforting taste of Lebanon that’s easy to recreate in your kitchen.
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Recipe Information
Ingredients
- 500 g Fine semolina
- 150 g All-purpose flour
- 250 g Unsalted butter, softened
- 50 g Powdered sugar
- 120 ml Milk
- 2 tbsp Orange blossom water
- 1 tbsp Rose water
- 300 g Ground dates
- 0.5 tsp Ground cinnamon
- 0.25 tsp Ground nutmeg
- 30 g Powdered sugar (for dusting)
Instructions
In a large mixing bowl, combine the semolina, all-purpose flour, and powdered sugar.
Rub the softened butter into the dry ingredients using your hands until the mixture resembles breadcrumbs.
Slowly add the milk, orange blossom water, and rose water to the mixture. Knead gently until a soft dough forms. Cover the dough with a damp cloth and let it rest for 1 hour.
Meanwhile, prepare the filling by mixing the ground dates, ground cinnamon, and ground nutmeg in a small bowl. Set aside.
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Take a small piece of dough (about the size of a walnut) and flatten it in the palm of your hand. Place a small amount of the date filling (about 1 teaspoon) in the center.
Fold the edges of the dough over the filling, sealing it, and form it into a ball or oval shape.
If you have a mamoul mold, press the filled dough into the mold to create a decorative pattern, then gently tap it out. If you do not have a mold, use a fork to create simple patterns on the surface.
Place the shaped cookies on the prepared baking sheet, leaving a little space between them.
Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden. Do not let the cookies brown too much.
Allow the cookies to cool completely on a wire rack before dusting them with powdered sugar.
Store in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Nutrition Facts
Calories |
218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 3 mg | 0% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 11.6 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 133 mg | 3% | |
*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.
