Lebanese semolina cookies stuffed with dates or walnuts — beloved at Easter and Eid.
Maamoul are Lebanon's most cherished celebration cookies — delicate semolina shortbreads filled with sweet date paste or spiced walnut or pistachio filling, molded into intricate decorative shapes using a special wooden mold called a tabi. They are made in enormous batches at Easter (for Christians) and Eid (for Muslims), shared between families and neighbors as a symbol of unity and generosity.
Serves 36
Mix semolina, flour, and butter until sandy. Add rose water and orange blossom water gradually until dough comes together. Rest 1 hour.
Process dates with butter and cinnamon until smooth. Roll into small balls.
Take a small amount of dough, flatten in palm, place date ball inside, and seal. Press into maamoul mold or shape into a smooth oval.
Place on baking sheets. Bake at 180°C for 15–20 minutes until just turning golden on the bottom. Do not overbake — they firm as they cool.
Cool completely, then dust generously with powdered sugar.
Don't overbake — they should barely color on top.
The dough is best made a day ahead and rested overnight.
Walnut filling with cinnamon, sugar, and rose water.
Pistachio filling with powdered sugar and orange blossom water.
Store in airtight container at room temperature up to 2 weeks.
Maamoul are among the oldest cookies in the world, with roots in ancient Phoenicia. They remain central to Lebanese identity across the diaspora.
A mold creates the beautiful patterns, but you can shape them by hand into smooth ovals and they'll taste just as good.
Per serving (40g) · 36 servings total
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