There are few traditions as sweet as making ma'amoul for the holidays. Across the Levant, these delicate semolina cookies filled with dates or nuts have been bringing families together for generations. Whether it's Eid or Easter, ma'amoul has a special place in our celebrations, and I think what makes them so meaningful is everything that surrounds them. The time spent making them together, the memories they carry, and the joy of sharing them with the people we love. This week, I'm sharing my recipe for one of the sweetest traditions in the Levant.
Ma’amoul:
Ingredients
Dough
500 g fine semolina
150 g unsalted butter, melted
110 g avocado oil
120–180 g all-purpose flour
55 g powdered milk
115 g powdered sugar
2 g ground mahlab
2 g baking powder
1 g salt
60 g whole milk
60 g rose water
5 g vanilla extract
For Activating the Yeast
3 g active dry yeast
3 g granulated sugar
60 g warm water
Pistachio & Date Filling
250g Date Paste
250 g unsalted, shelled pistachios
45 g powdered sugar
10 g rose water
Up to 15 g water, as needed
Pinch of salt
Instructions
Day 1: Prepare the Semolina
In a large mixing bowl, combine 500 g fine semolina, 150 g melted butter, and 110 g neutral oil. Using your hands, rub the mixture together until the semolina is thoroughly coated in the fat and resembles damp sand.
Cover the bowl and refrigerate overnight. This resting period allows the fat to distribute evenly throughout the semolina, helping create the delicate, crumbly texture that ma’amoul is known for.
Day 2: Prepare the Dough
Remove the semolina mixture from the refrigerator and allow it to come closer to room temperature. Rub it between your hands to break apart any hardened clumps.
In a small bowl, combine 3 g active dry yeast and 60 g warm water. Stir and allow the mixture to sit for 10-15 minutes until foamy.
To the semolina mixture, add 120 g all-purpose flour, 60 g powdered milk, 120 g powdered sugar, 2 g ground mahlab, 2 g baking powder, and 1 g salt. Mix until evenly combined.
Add the activated yeast mixture, 60 g whole milk, 60 g rose water, and 5 g vanilla extract. Gently mix everything together until a soft, cohesive dough forms.
If the dough is too sticky or wet, gradually add more flour, up to 180 g total. The dough should be soft and pliable without sticking excessively to your hands.
Cover and allow the dough to rest for approximately 1 hour before shaping. Avoid excessive kneading, as ma’amoul should have a tender, crumbly texture rather than a chewy one.
Prepare the Pistachio Filling
Finely chop or pulse 250 g pistachios in a food processor. The texture should be finely chopped rather than completely powdered.
Transfer to a bowl and combine with 50 g powdered sugar, 10 g rose water, and a pinch of salt.
Mix thoroughly until the pistachios begin to stick together. If the mixture is too dry, gradually add water in 5 g increments, using no more than 15 g, until the filling holds together when squeezed.
Divide into small portions and set aside.
Shape the Ma’amoul
Divide the rested dough into evenly sized balls, approximately 30–35 g each, depending on the size of your ma’amoul mold.
Flatten a ball of dough in the palm of your hand, creating a small indentation in the center.
Place approximately 10–15 g of date or pistachio filling into the indentation.
Carefully fold the dough around the filling, pinching the edges together until completely sealed.
Gently roll into a smooth ball, then press into a ma’amoul mold to create the traditional decorative pattern.
Tap the mold against your palm or work surface to release the cookie. Transfer to a parchment-lined baking sheet.
Repeat with the remaining dough and filling.
Bake the Ma’amoul
Preheat your oven to 350°F (230°C).
Arrange the shaped ma’amoul on a parchment-lined baking sheet, leaving a little space between each cookie.
Bake for approximately 10–12 minutes, or until the bottoms are lightly golden and the tops are just beginning to develop a little color. Ma’amoul should remain relatively pale.
Remove from the oven and allow the cookies to cool completely on the baking sheet before handling. They will be delicate while warm and firm up as they cool.
Once cooled, dust the ma’amoul with powdered sugar if desired and enjoy.