Fufu's Kitchen - How to make Ma'amoul

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

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

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is lower in calories and suitable for low-sugar diets.

orange blossom water

💰Cheaper: rose water

Rose water provides a similar floral aroma.

semolina

💰Cheaper: all-purpose flour

All-purpose flour can be used for a different texture.

In a small bowl, combine the date paste with the ground anise, cinnamon, and room temperature butter. You can prep the date paste into tsp size balls and set aside.

In a large bowl, combine all the flour, powdered sugar, milk powder, cookie spice, ground mahlab and mastic, ground anise, and stir together.

To this, add the semi-melted butter. Gently start mixing with your hands rubbing the ingredients between your palms rather than kneading the dough.

Then, add the water to the dough. Start with 1/2 a cup and mix as you did above and add the remaining 1/2 cup of water and mix with your hands. The dough should be soft and pliable to work with and not crumbly.

Preheat the oven to 375 F. Line a baking sheet with parchment paper.

Grab about a tbsp of the dough and shape it into a mini bowl in the palm of your hands. Insert the date ball into this well and wrap the dough around the date to cover it entirely. Flatten the ball and shape into a round cookie. Insert a mini dowel or back of a clean new pen in the center to create a little hole. Use clippers/tongs to decorate the edges and top of the cookie.

Place the cookies onto the baking sheet and bake for about 15-18 minutes until lightly browned on the bottom. Then, broil the top for about a minute until it has some color but keep an eye on them as to not burn.

Once cooled, sprinkle with powdered sugar and store in an airtight container for 1-2 weeks.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens