Ma'amoul

About This Recipe

Ma'amoul are the quintessential celebration sweet of Syria and the wider Levant, prepared in huge batches before Eid, Easter, and every family gathering. The outer dough is a rich blend of fine semolina, plain flour, butter, and orange blossom water, allowed to rest until the semolina softens and the texture becomes silky. The filling — either medjool dates perfumed with rose water or ground walnuts sweetened with cinnamon — is encased in the dough and pressed into intricately carved wooden moulds (tabi) that imprint a beautiful pattern on each cookie. Once baked to pale gold and dusted with icing sugar, they are as beautiful as they are delicious.

Ingredients

Serves 30

• 2 cupsfine semolina
• 1 cupplain flour
• 180 gunsalted butter, melted and cooled
• ¼ cupicing sugar, plus more for dusting
• 2 tbsporange blossom water
• 1 tbsprose water
• 3–4 tbspwarm milk (to bind)
• 300 gmedjool dates, pitted
• 1 tbsprose water (for filling)
• 1 tspcinnamon
• ½ tspmahlab (optional, ground)

Instructions

1. 1

   Make the dough

   Combine semolina, flour, and icing sugar in a large bowl. Pour in melted butter and rub it into the dry ingredients until the mixture resembles wet sand. Add orange blossom water, rose water, and enough warm milk (1 tablespoon at a time) to form a soft, pliable dough that does not stick. Cover and rest for 1 hour at room temperature.

2. 2

   Prepare the date filling

   Process dates in a food processor until a smooth paste forms. Add rose water, cinnamon, and mahlab if using. Mix well. Roll teaspoon-sized portions into balls.

3. 3

   Shape the ma'amoul

   Pinch off a walnut-sized piece of dough (~30 g). Press a thumb through the centre to form a cup. Place a date ball inside and close the dough around it, rolling to seal. Press into a floured ma'amoul mould and tap out firmly. Alternatively, roll into a smooth ball and use the back of a fork to create a crosshatch pattern.

4. 4

   Bake

   Preheat oven to 180 °C. Arrange ma'amoul on a lined baking tray and bake 18–20 minutes until the bases are lightly golden — the tops should remain pale.

5. 5

   Dust and cool

   Remove from oven and cool on the tray for 10 minutes (they firm up as they cool). Dust generously with icing sugar while still warm. Cool completely before storing.

Variations

• •

  Pistachio filling: ground pistachios with a little rose water and sugar.

• •

  Add 1 tsp anise seeds to the dough for a traditional Damascene flavour.

• •

  Glaze with a thin sugar syrup for extra shine.

Storage

Store in an airtight tin at room temperature up to 2 weeks. Flavour improves after day 2. Freeze undusted for up to 3 months.

Frequently Asked Questions