Maamoul

By Noelle May 19, 2020

For Dough
7 1/2 cups fine semolina # 1
1/2 cups of semolina # 2
¾ cup all purpose flour
2 3/4 cups unsalted butter, melted
½ cup canola oil
1 cup warm 1+ tsp yeast + 2 tsp white granulated sugar/ OR 2 tsp of honey
2 tbsp of ground Mahleb
1 tsp ground nutmeg
1 tsp ground anise powder
1 cup powder sugar
½ cup of white sugar
½ cup warm milk
½ cup of rose water
½ - 1 cup of room temperature water (this will depend on semolina brand and how much water is needed to make dough the consistency of playdough (soft dough)
Other items needed:
Maamoul moulds: different shape for each filling
Small bowl of oil and silicone brush to brush cookie mould and prevent them from sticking
Powder sugar fine sifter and to dust over maamoul
baking trays
Date Filling
4 ½ cups of date paste (450 grams)
½ tbsp ground cinnamon
1 tsp ground anise powder
¼ cup of canola oil
Walnut Filling
4 cups walnuts, grounded
½ tbsp ground cinnamon
1 tsp ground anise powder
¾ cup pf sugar
3 tbsps. of orange blossom water

Step 1:

In a saucepan, melt butter over low heat and set aside for 5 minutes.
In a large bowl, mix semolina and flour. Add melted butter and oil, then using a wood spoon at first carefully mix. Then using your hands rub the semolina and flour with the butter and oil until you get a sand looking texture. Cover in plastic and set aside for a minimum of 10 hours to over night.

Step 2:

In a small bowl, add 1 cup of warm water, add sugar and yeast. Mix and let yeast proof for 2-3 minutes then ass to the semolina mixture, add spices (mahlab, both sugars, anise and nutmeg) and mix again. Then add milk, rose, and start to knead adding a little water at a time till you form a ball of dough. It should be smooth, not sticky. rub the dough with a 1 tsp of oil and cover with plastic wrap and set aside to rest for 1 hour.

Step 3: prepare the fillings:

Dates: mix all the ingredients with you hands and set aside until use.
Pistachio and Walnuts: pulse in food processor into panko breadcrumbs texture. Place into individual bowls and mix with sugar, orange blossom water and other spices

Step 4:

Portion the dough into equal sizes (an apricot size for pistachio and walnut filling) and just a bit smaller for the dates, because the date molds smaller in volume size and place on a baking tray. Always cover with plastic wrap to avoid dough drying.

Step 5: making the cookies

With your index finger, make a hole in the center of each ball and spread to get a wider opening. stuff each ball of dough with the date or nuts mixture. Close the ball so the filling is fully covered with dough. Place inside the mould and press it level it up with the maamoul mould. Turn the mould over and gently tap the mould on a wood cutting board to release the cookie from the mould.

Place 2-3cm apart on a lightly greased (with oil) non-stick oven baking sheets and repeat until done. Bake at 350 for 15-20 minutes or until you get a light golden-brown color. Remove from oven and place on parchment paper. Them while still warm dust maamoul with nut fillings with powder sugar. Date maamoul are not typically coated with powder sugar, however its up to you.