Pistachio Maamoul / Maamoul bil Fistok | Hadias Lebanese Cuisine, best pistachio maamoul ever!
Recipe Information
Syrian Flourless Pistachio Cookies
Cultural Context
Originating in the Levant region, these flourless pistachio cookies are a beloved treat during festive occasions and family gatherings. They reflect the rich culinary heritage of Syria, where nuts and sweets play a central role in hospitality. Today, variations of these cookies can be found across the Middle East and beyond, cherished for their unique flavor and texture.
pistachios
🥗Healthier: almonds
💰Cheaper: sunflower seeds
Almonds provide similar texture and flavor, while sunflower seeds are often less expensive.
sugar
🥗Healthier: coconut sugar
💰Cheaper: brown sugar
Coconut sugar has a lower glycemic index, while brown sugar is typically cheaper.
rose water
🥗Healthier: orange blossom water
💰Cheaper: vanilla extract
Orange blossom water offers a similar floral note, while vanilla extract is widely available.
Start by clarifying the butter: In a heavy bottomed saucepan, melt the butter over low heat; remove the saucepan from the heat as soon as it has melted. Set aside for 10 minutes. Strain it through a wire sieve lined with cheesecloth to remove the milk solids.
Mix the farina and coarse semolina in a large bowl. Pour the clarified butter or ghee and knead with your hands. Cover with cling film and set aside for 6 hours.
After 6 hours, add the all-purpose flour, instant dry yeast, mahlab, canola oil, orange blossom water, and rose water. Knead the dough until soft and silky. Cover with a kitchen towel and leave it to rest for 1 more hour.
Prepare the filling: pulse the raw pistachios in a food processor, then mix with sugar and orange blossom water.
Lightly grease a cookie sheet or line it with parchment paper. Preheat the oven to 200°C/400°F.
After 1 hour, knead the dough again and divide it into equal balls, roughly the size of an apricot. Make a hole in the center of each ball, fill with a teaspoon of the pistachio filling, seal the hole, and roll it into a ball.
Transfer each stuffed ball into the mold, pressing it lightly. Tap the mold on a countertop to release the maamoul.
Place the maamoul on the cookie sheet, keeping them 2cm/1 inch apart. Bake for about 12-15 minutes until slightly golden, rotating halfway through for even browning.
Remove from the oven, let cool, then dust with powdered sugar.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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