Maamoul
also called maamoul · ma'amoul · mamoul · mamool · maamul · kaak · date maamoul · semolina cookies · date-filled cookies · Eid cookies
- Shawarma Counter
- serves 24
- recipe says 14 hr
- Cookies
Three ways to read this recipe
The table
| 1 cup(225 g; melted and cooled)unsalted butter | rub the butter through the semolina | rest overnight, 12 hr | knead in the milk and blossom water | mould, fill and seal | bake at 350°F 18 min, barely coloured |
| 2 cups(340 g)fine semolina | |||||
| 1 cup(170 g)coarse semolina | |||||
| 2 Tbs(25 g)granulated sugar | |||||
| 1/3 cup(80 mL)whole milk | |||||
| 2 Tbs(30 mL)orange blossom water | |||||
| 1 Tbs(15 mL)rose water | |||||
| 1/2 tspinstant yeast | |||||
| 1/2 tsp(ground)mahlab | |||||
| 2 cups(340 g; soft Medjool)pitted dates | work the date paste smooth | ||||
| 2 Tbs(30 g)unsalted butter | |||||
| 1/2 tspground cinnamon | |||||
| 1/4 tspground nutmeg | |||||
| 2 Tbspowdered sugar | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.17 things to get out.
Pans and tools
1rub the butter through the semolina
3work the date paste smooth
4knead in the milk and blossom water
goes in with what step 2 made
6bake at 350°F 18 min, barely coloured
goes in with what step 5 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 12 hr 20 min3 of 6 steps give no time
- Needs you
- about 2 min
- If you get it wrong
- Narrow — eighteen minutes and barely coloured; a maamoul that browns has gone dry and the moulded pattern is lost under the colour
rub the butter through the semolina
not timedfrom the start
work the date paste smooth
not timedfrom the start
rest overnight, 12 hr
12 hrwalk awayfrom the start
knead in the milk and blossom water
2 minneeds you12 hr in
mould, fill and seal
not timed12 hr 2 min in
bake at 350°F 18 min, barely coloured
18 minwalk away12 hr 2 min in
- needs you
- you can walk away
- never timed
You'll need food processor · maamoul mould · oven
Goes with
See how it is written
>> title: Maamoul
>> category: Cookies
>> tags: semolina, dates, middle eastern, oven, moulded, eid
>> counters: Shawarma Counter
>> aka: maamoul, ma'amoul, mamoul, mamool, maamul, kaak, date maamoul, semolina cookies, date-filled cookies, Eid cookies
>> pairs-with: attar, baklava
>> servings: 24
>> time: 14 hr
>> slack: narrow — eighteen minutes and barely coloured; a maamoul that browns has gone dry and the moulded pattern is lost under the colour
>> step: rub the butter through the semolina
Rub @unsalted butter{1%cup}(225 g; melted and cooled) through @fine semolina{2%cups}(340 g), @coarse semolina{1%cup}(170 g) and @granulated sugar{2%Tbs}(25 g) with your hands until every grain is greased and the mass holds a squeeze.
>> step: rest overnight, 12 hr
Cover @&(~1)buttered semolina{} and ~rest{12%hr} at room temperature.
>> step: knead in the milk and blossom water
Knead @whole milk{1/3%cup}(80 mL), @orange blossom water{2%Tbs}(30 mL), @rose water{1%Tbs}(15 mL), @instant yeast{1/2%tsp} and @mahlab{1/2%tsp}(ground) into @&(~1)rested semolina{} ~knead{2%min} only, until it just comes together and holds a shape.
>> step: work the date paste smooth
Work @pitted dates{2%cups}(340 g; soft Medjool) with @unsalted butter{2%Tbs}(30 g), @ground cinnamon{1/2%tsp} and @ground nutmeg{1/4%tsp} in a #food processor{} to a smooth, pliable paste, then roll it into marble-sized balls.
>> step: mould, fill and seal
Take a walnut of @&(~2)maamoul dough{}, hollow it around your thumb, seat a ball of @&(~1)date paste{} inside, close it over and press it into a wooden #maamoul mould{} to turn it out.
>> step: bake at 350°F 18 min, barely coloured
Bake @&(~1)moulded cookies{} on a lined sheet in the #oven{} at 350°F (175°C) ~bake{18%min}, until the bases are set and the tops still pale. Dust with @powdered sugar{2%Tbs} once cold.