Homemade Traditional Maamoul | Date and Nut Stuffed Arab cookies

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

walnuts

🥗Healthier: pecans

💰Cheaper: almonds

Pecans are a good source of healthy fats and are often less expensive.

orange blossom water

💰Cheaper: vanilla extract

Vanilla extract provides a similar aromatic quality.

dates

💰Cheaper: raisins

Raisins can be used for a different texture and sweetness.

Melt 500 grams of butter in a pot over medium-high heat until completely melted.

Turn down the heat to medium and let it cook until a light foam forms on the surface.

Pour melted butter into a jug and let it sit at room temperature for 30 minutes.

Skim off the foam and discard it, then weigh out 250 grams of clarified butter.

Add 500 grams of fine semolina to a large mixing bowl.

Add 1 tablespoon of macale powder to the semolina and mix well.

Add the clarified butter to the semolina mixture and mix with hands until it starts to clump together.

Cover the mixture with plastic wrap and let it rest overnight to hydrate.

The next day, rub the dough between palms to warm it up and make it workable again.

Add 1/4 teaspoon of salt and 150 milliliters of orange blossom water to the dough and mix until it forms a soft dough.

Cover the dough and let it rest for 30 minutes to 1 hour.

Prepare the fillings: for the walnut filling, chop walnuts into small pieces and mix with spices and sugar.

Add 3 tablespoons of cooled syrup to the walnut mixture and combine until it clumps together.

For the pistachio filling, pulse 150 grams of pistachios in a blender and then chop with a knife, mix with sugar and syrup until clumped.

For the date filling, mix 200 grams of date paste with 20 grams of clarified butter and 1/4 teaspoon of cinnamon until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens