Ma Amoul
Delight your taste buds with Ma'amoul, a traditional Middle Eastern cookie that combines buttery semolina dough with a luscious spiced date filling. Perfectly balanced with the floral fragrances of orange blossom and rose water, these melt-in-your-mouth delights are a staple for festive occasions like Eid and Christmas but also make a luxurious treat any time of year. Each cookie is shaped with care, either pressed into intricate wooden molds or patterned with a fork, then baked to golden perfection and topped with a snowfall of powdered sugar. Whether enjoyed with a cup of tea or shared with loved ones, Ma'amoul is a timeless dessert that brings an irresistible touch of sweetness to any table.
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Recipe Information
Ingredients
- 500 grams Semolina
- 250 grams Fine semolina (or farina)
- 250 grams Unsalted butter, melted
- 50 grams Sugar
- 120 milliliters Milk
- 2 tablespoons Orange blossom water
- 2 tablespoons Rose water
- 1 teaspoon Yeast
- 300 grams Dates, pitted and finely chopped
- 1 tablespoon Butter, softened (for the filling)
- 1 teaspoon Ground cinnamon
- 50 grams Powdered sugar (for dusting)
Instructions
In a large mixing bowl, combine the semolina, fine semolina, and sugar. Gradually pour in the melted butter, mixing with your hands until the mixture has the texture of damp sand.
Dissolve the yeast in warm milk and let it sit for 5 minutes until frothy. Add this mixture, along with the orange blossom water and rose water, to the semolina mixture. Knead gently until a soft dough forms. Cover and let it rest for at least 1 hour.
While the dough rests, prepare the filling. Combine the chopped dates, softened butter, and ground cinnamon in a bowl, mixing until the filling is smooth and well-integrated. Set aside.
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Divide the dough into small golf-ball-sized portions. Flatten each piece into a disc and place about 1 teaspoon of the date filling in the center. Wrap the dough around the filling, sealing it completely, and roll it into a smooth ball.
Press the filled balls into a Ma'amoul mold (or use a fork to create decorative patterns). Tap the mold gently to release the cookie and place it on the prepared baking sheet.
Repeat the process until all the dough and filling are used up.
Bake the Ma'amoul in the preheated oven for 20-25 minutes, or until they are slightly golden around the edges. Avoid overbaking to maintain their delicate texture.
Allow the cookies to cool completely on a wire rack. Once cooled, dust them generously with powdered sugar before serving.
Nutrition Facts
Calories |
248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 4 mg | 0% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 12.6 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 172 mg | 4% | |
*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.
