Ma'amoul

Ma'amoul are traditional Middle Eastern cookies, often made for special occasions like Eid. They’re typically filled with dates, nuts (like walnuts or pistachios), or even sweetened semolina, and they have a delicate, crumbly texture that melts in your mouth.

The dough is usually made from semolina, flour, butter (or ghee), and a touch of sugar, often flavored with rose water, orange blossom water, or mahlab for a distinctive aroma. The filling is sweet but not overly so, balancing beautifully with the buttery dough.

Ma’amoul Recipe

Ingredients:

• 2 cups semolina

• 1 cup all-purpose flour

• 1/2 tablespoon mastic (a resin from the mastic tree, adding a piney, herbal aroma)

• 1/2 tablespoon mahlab (ground St. Lucie cherry seeds, giving a nutty, slightly floral flavor)

• 1 stick unsalted butter, melted

• 1 pinch salt

• 2 tbsp semi-melted ghee (the vibrant yellow type, possibly "Baladi" ghee)

• 1 tbsp orange blossom water

• 1 tbsp rose water

• 1 tbsp ka'ak spice (a warm blend, often with anise, fennel, and sesame, used in Middle Eastern baking)

Filling options:

• Pistachios, walnuts, and/or date paste.

Instructions:

1. In a large bowl, mix the semolina, flour, mastic, mahlab, and salt until well combined.

2. Pour in the melted butter and semi-melted ghee. Rub the fats into the dry ingredients with your fingers, creating a crumbly texture.

3. Add the orange blossom water and rose water, then mix to form a soft dough.

4. Finally, sprinkle in the ka'ak spice and knead gently until the dough comes together. Cover and let the dough rest for about 30 minutes.

5. Preheat the oven to 350°F (175°C).

6. Take a small piece of dough, flatten it, and add your choice of filling. Seal and shape into balls or press into a ma’amoul mold to create decorative patterns.

7. Arrange the cookies on a baking sheet lined with parchment paper. Bake for about 15–20 minutes, or until the edges are lightly golden.

8. Let cool completely before serving. Optional: dust with powdered sugar if desired.