How to Make Ma'amoul Cookies | Date and Pistachio Filled

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and provides a similar texture.

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds are a healthier nut option with similar flavor.

orange blossom water

💰Cheaper: vanilla extract

Vanilla extract is more accessible and adds sweetness.

rose water

💰Cheaper: water + a few drops of vanilla

Vanilla mimics the floral notes at a lower cost.

Mix 2 3/4 cups fine semolina, 2/3 cup melted unsalted butter or ghee, and 1/3 cup vegetable oil until well combined.

Cover and set aside for 2-3 hours, or overnight.

In a separate bowl, mix 1 1/2 cups all-purpose flour, 1/2 cup powdered milk, 1 tsp ground nutmeg or mahlab, 1/2 tsp baking powder, and 1/4 tsp salt until well combined.

Add 1/4 cup whole milk and 1 tsp vanilla extract to the flour mixture and mix until well combined.

In another bowl, add 1 tsp sugar, 1/4 cup water, and 1 tsp instant yeast, mix, and allow to bloom for 5 minutes.

Add the yeast mixture and 1/4 cup rose water or orange blossom water to the dough mixture and mix until well combined.

Cover and allow to sit for 1-2 hours.

Make the dough into ball shapes.

For the date filling, mix 1 1/2 cups mashed dates and 2 tbsp oil until well combined, then shape into balls slightly smaller than the dough balls.

For the pistachio filling, mix 1 1/2 cups crushed pistachios, 1/3 cup granulated sugar, and 3 tbsp water until well combined, then shape into balls.

Make a hollow well in the center of each dough ball, place a date ball in the center, and cover with the dough.

Repeat the same with the pistachio filling.

Use any shape Ma'amoul mold, and use plastic wrap to prevent the dough from sticking.

Press the filled dough ball into the mold, pressing gently.

Bake at 400°F (204°C) for 10-15 minutes or until edges are golden brown.

Lightly dust with powdered sugar and garnish with crushed pistachios.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens