Maamoul Lebanese Date filled Cookies Recipe

Date Maamoul: A Lebanese Delicacy with a Perfect Crunch and Softness

Lebanese date maamoul are exquisite pastries made with an ultra-tender dough, generously filled with a sweet and luscious date paste.

These delightful treats are a staple of Eid celebrations and are widely enjoyed across the Middle East. They are also known as Ramadan date cookies, cherished for their rich flavor and festive significance.

Maamoul, a classic Arabic pastry, is a true indulgence—perfect for special occasions or simply to savor as a dessert alongside a refreshing cup of mint tea.

Authentic Date Maamoul Recipe – The Perfect Buttery Middle Eastern Cookie

I’ve been making this date maamoul recipe for over 15 years, and it’s my absolute favorite!

These delicious Middle Eastern cookies are incredibly easy to prepare, but for that perfect melt-in-your-mouth texture with a crisp bite, you’ll need to let the dough rest for at least 4 hours.

Personally, I prepare the dough in the evening and bake them the next morning—trust me, it’s worth the wait!

Funny story—my first attempt at making maamoul was actually an accident! I was trying to make Makrout (an algerian cookies), but my old kitchen scale, already giving me inaccurate readings, completely misled me on the clarified butter measurement.

To fix the dough’s consistency, I kept adding more semolina, ending up with a huge batch of beautifully crumbly dough.

Not wanting to waste it, I looked around for ideas and stumbled upon a semolina-based maamoul recipe.

I adjusted it by adding a bit of flour, kneading with milk and orange blossom water, and voilà—by evening, I had a batch of perfectly crisp and tender date maamoul. What a delicious surprise!

Maamoul dough can be made with semolina, flour, or a mix of both. Some add baking powder for an airy texture, others use a natural starter or yeast. And for a healthier twist, whole wheat flour makes an equally indulgent version.

This buttery, date-filled delight is traditionally served with black coffee or tea, but in the Middle East, it’s often enjoyed with pineapple juice—a pairing that’s simply divine!

Ingredients for Date Maamoul

For the Dough:

• 3 cups fine semolina (520g) – Gives the dough its signature crumbly yet tender texture.
• ½ cup all-purpose flour (70g) – Helps bind the semolina for a smoother dough.
• 1 ¼ cups melted butter (250g) – Adds rich, buttery flavor and ensures a melt-in-the-mouth consistency.
• 2 pinches of salt – Enhances the flavors of the dough.
• ½ cup powdered sugar (100g) – Provides subtle sweetness while keeping the dough delicate.
• 1 teaspoon baking powder – Helps achieve a slightly airy texture.
• 2 tablespoons rose water – Infuses the dough with a fragrant floral aroma.
• Milk (¼ to 1 cup, depending on absorption) – Moistens the dough; the exact amount varies based on how much liquid the semolina absorbs.

For the Filling:

• 200g date paste – A naturally sweet and luscious filling with a soft texture.
• 2 teaspoons ground cinnamon – Adds warmth and depth to the date filling.
• 2 tablespoons melted butter (or smen, a fermented butter) – Enhances the richness and smoothness of the filling.
• 4 tablespoons orange blossom water – Brings a delicate floral essence to balance the sweetness of the dates.

Step by step for an Easy Homemade Date Maamoul Recipe

Follow this simple step-by-step guide to make delicious, buttery, and melt-in-your-mouth date maamoul at home!

Step 1: Prepare the Dough

1. In a large mixing bowl, combine fine semolina and flour.
2. Add salt, powdered sugar, and baking powder, then mix well to distribute the dry ingredients evenly.
3. Pour in the melted butter and rub the mixture between your fingers until it resembles wet sand. This step ensures a perfectly crumbly texture.
4. Cover the bowl and let the dough rest for at least 4 hours. This resting period allows the semolina to absorb the butter, making the dough tender.

Step 2: Hydrate the Dough

5. After the resting time, gradually add milk (a little at a time) while gently mixing with your fingertips. Avoid over-kneading, as this can make the dough tough.
6. Once the dough comes together into a soft ball, cover it and let it rest for another hour.

Step 3: Prepare the Filling

7. In a bowl, mix date paste, cinnamon, melted butter (or smen), and orange blossom water until well combined.
8. Divide the filling into 50 small balls, cover, and set aside.

Step 4: Shape the Maamoul

9. Divide the rested dough into 50 small balls.
10. Take one dough ball, flatten it slightly in your palm, and place a date filling ball in the center.
11. Gently fold the edges of the dough over the filling, sealing it completely.
12. Repeat with the remaining dough and filling.

Step 5: Shape Using a Maamoul Mold (Optional)

13. Lightly flour a maamoul mold and place one filled dough ball inside.
14. Press it gently to shape, then tap the mold lightly on the top to release the shaped maamoul.
15. Transfer the shaped cookies onto a baking tray lined with parchment paper.

Step 6: Bake the Maamoul

16. Preheat the oven to 180°C (350°F).
17. Bake for about 15-20 minutes, or until the maamoul turn light golden.
18. Let them cool completely before handling, as they will firm up as they cool.

Step 7: Finishing Touch

19. Once cooled, dust with powdered sugar for a beautiful finish.

How to Store Maamoul Cookies for Maximum Freshness

Maamoul cookies stay fresh for a long time if stored properly. Here’s how to keep them delicious and maintain their perfect crumbly yet tender texture:

– At Room Temperature (Best for Short-Term Storage)

• Place the completely cooled maamoul in an airtight container.
• Layer them with parchment paper between each layer to prevent them from sticking together.
• Store in a cool, dry place (away from direct sunlight and moisture).
• They will stay fresh for up to 2 weeks.

– In the Refrigerator (Extends Shelf Life)

• If you live in a warm or humid climate, refrigerate them to keep them fresh longer.
• Store in an airtight container, layered with parchment paper.
• They will stay fresh for 3 to 4 weeks.
• Before serving, bring them to room temperature or warm them slightly for the best texture.

– In the Freezer (Best for Long-Term Storage)

• Place the maamoul in a single layer on a tray and freeze for about 1 hour.
• Transfer them into a freezer-safe airtight container or ziplock bag, separating layers with parchment paper.
• They will stay fresh for up to 3 months.
• To enjoy, thaw them at room temperature for a few hours, or warm them in the oven at 150°C (300°F) for 5-10 minutes to restore their freshness.

Pro Tip: If your maamoul is dusted with powdered sugar, add the sugar after defrosting to avoid it getting absorbed.

Delicious Variations of Maamoul

Maamoul cookies can be customized with different fillings, flours, and even shapes! Here are some exciting variations to try:

– Different Fillings

• Nut Maamoul: Instead of dates, use chopped walnuts, pistachios, or almonds mixed with a little sugar and orange blossom water.
• Fig Maamoul: Replace the date paste with a fig paste, flavored with cinnamon and a touch of honey.
• Chocolate Maamoul: Fill the cookies with a chocolate-hazelnut spread or a mix of cocoa powder and nuts.
• Apricot or Prune Maamoul: Use dried apricots or prunes, blended with honey and spices, for a unique fruity version.

– Dough Variations

• Whole Wheat Maamoul: For a healthier version, replace regular flour with whole wheat flour. It adds fiber and a nuttier taste.
• Vegan Maamoul: Substitute butter with coconut oil or vegan butter and use plant-based milk for a dairy-free version.
• Gluten-Free Maamoul: Use almond flour or a gluten-free flour blend instead of semolina and wheat flour.

– Shape and Style Variations

• Traditional Molded Maamoul: Press the dough into wooden or silicone maamoul molds for an elegant design.
• Hand-Shaped Maamoul: Shape them into small domes or oval forms, using a fork to create patterns.
• Maamoul Bars: Instead of shaping individual cookies, press half the dough into a baking dish, spread the filling, and cover with the remaining dough. Cut into squares after baking.
• Maamoul Mooncakes: Inspired by mooncakes, these have a thicker dough layer and a soft, filled center.

– Flavor Enhancements

• Spiced Dough: Add cardamom, anise, or nutmeg to the dough for extra warmth.
• Rose or Orange Blossom Water: Adjust the floral water amount for a stronger or milder fragrance.
• Honey-Glazed Maamoul: Instead of powdered sugar, brush baked maamoul with warm honey or date syrup for a glossy finish.

Other desserts to try

• Chocolate Crinkle Cookies
• Baklava Rolls recipe
• Date Energy Balls