Vegan Maamoul
Indulge in the delightful flavors of Vegan Maamoul, a plant-based twist on the classic Middle Eastern treat. These tender, crumbly semolina and flour cookies encase a luscious filling of spiced date paste, enhanced with the warm notes of cinnamon and nutmeg. Made with vegan butter and olive oil, the dough is infused with fragrant orange blossom water and rose water, adding aromatic depth to every bite. Perfectly molded for an authentic look, these cookies are baked until golden and can be dusted with powdered sugar for a traditional finishing touch. Whether served as an afternoon snack or special holiday dessert, this dairy-free maamoul recipe is a celebration of heritage and flavor, ideal for vegans and non-vegans alike. With ingredients like pistachios and Middle Eastern spices, this recipe highlights rich, authentic flavors while being approachable and inclusive.
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Recipe Information
Ingredients
- 300 grams Fine semolina
- 150 grams All-purpose flour
- 150 grams Vegan butter, softened
- 100 ml Olive oil
- 50 grams Caster sugar
- 1 tablespoon Orange blossom water
- 1 tablespoon Rose water
- 120 ml Warm water
- 1 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 300 grams Dates, pitted
- 0.25 teaspoon Ground nutmeg
- 50 grams Pistachios, finely chopped
Instructions
In a large bowl, combine the semolina, flour, and salt. Mix well to ensure even distribution.
Add the softened vegan butter into the bowl, using your fingers to blend it into the dry ingredients until the mixture resembles coarse sand.
Pour in the olive oil and mix thoroughly, allowing the semolina to absorb the oil fully.
Dissolve the caster sugar in the warm water. Add the orange blossom water and rose water, then pour this mixture into the semolina mixture. Knead gently until a smooth, cohesive dough forms. Cover and let it rest for 30 minutes.
In the meantime, prepare the filling: Place the pitted dates, ground cinnamon, and nutmeg in a food processor. Blend until you have a smooth, homogenous paste.
Take a small portion of dough, about the size of a walnut, and roll it into a ball. Flatten it into a disc in your palm.
Place a small spoonful of the date filling in the center of the disc. Fold the edges of the dough over the filling, pinching them together to seal it. Gently reshape it back into a ball and then press it into a maamoul mold or use your hands to create a pattern.
Repeat the process with the remaining dough and filling, placing the shaped maamoul onto a baking sheet lined with parchment paper.
Preheat the oven to 180°C (350°F).
Place the baking sheets in the preheated oven and bake for 18-20 minutes, or until the maamoul are lightly golden. Avoid overbaking as they can dry out.
Remove from oven and allow them to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Optional: Once cooled, dust the maamoul lightly with powdered sugar before serving. Enjoy your vegan maamoul with a cup of tea or coffee!
Nutrition Facts
Calories |
4864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.2 g | 309% | |
| Saturated Fat | 50.2 g | 251% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3335 mg | 145% | |
| Total Carbohydrate | 623.5 g | 227% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 253.8 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3336 mg | 71% | |
*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.
