Maamoul: Authentic Lebanese Date Cookies Recipe

Ingredients

• 2 cups semolina flour
• 1 cup all-purpose flour
• 0.5 teaspoon ground mahlab
• 0.5 teaspoon salt
• 1 cup clarified butter, at room temperature
• 5 tablespoons milk
• 2 tablespoons white sugar
• 1 teaspoon active dry yeast
• 4 tablespoons orange blossom water, or more as needed
• 10 tablespoons date paste (such as Ziyad®), cut into small pieces
• 2 tablespoons powdered sugar, or to taste

Instructions

1. In a large bowl, combine semolina flour, all-purpose flour, mahlab, and salt. Use your fingertips to thoroughly work the clarified butter into the dry ingredients. Cover the bowl and allow the dough to rest at room temperature for 8 hours, or even overnight.
2. In a microwave-safe bowl, pour in the milk. Microwave until it's just warm, approximately 15 seconds. Stir in the sugar and yeast until they dissolve completely. Let the mixture stand until it becomes foamy, which should take about 5 minutes.
3. Pour the yeast mixture and orange blossom water over the prepared dough and mix well until it is evenly moistened. Pinch off a small piece of dough and roll it into a ball; it should maintain its shape without cracking. If needed, add a bit more milk or orange blossom water. Cover the dough and let it rest for 15 minutes.
4. Ensure your oven is preheated to 350 degrees F (175 degrees C). Prepare two baking sheets by lining them with either parchment paper or silicone baking mats.
5. Lightly sprinkle some flour over the ma'amoul molds, then tap out any excess. Pinch off a piece of dough, roughly the size of a walnut, and roll it into a ball. Gently press your thumb into the ball to make space for the filling. Use your fingers to work the edges so that the sides are even and relatively thin. Drop a piece of date paste inside and pinch the dough over it to seal it completely.
6. Place the cookie into the mold cavity with the seam-side facing up. Press down gently to ensure that the top is level with the mold's edges. Trim any extra dough. Invert the mold and tap it against your work surface to release the beautifully shaped cookie. Repeat this process with the remaining dough and date paste, placing the cookies about 1 inch apart on the prepared baking sheets.
7. Bake one baking sheet at a time in the preheated oven until the edges and bottoms turn golden, but the tops remain mostly pale, approximately 15 minutes.
8. While the cookies are still slightly warm, sift powdered sugar generously over them. Allow the cookies to cool completely. Store them in an airtight container at room temperature to maintain their delicate texture.

Nutrition

• Calories: 57 kcal
• Fat Content: 4 g
• Fiber Content: 0 g
• Sugar Content: 2 g
• Sodium Content: 25 mg
• Protein Content: 0 g
• Cholesterol Content: 11 mg
• Carbohydrate Content: 4 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g